SKU #4057
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Red-cheeked
Apricot
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Assignment
Universal
Ripening Period
20-23
Flavor
Sour-sweet
Core
Easily removable
About product
Seedling of unknown origin. Originator — Nikitsky Botanical Garden (Ukraine). Introduced into the State Register for the North Caucasus region in 1947. A strongly-growing tree with a round, spreading, sparse crown. Fruits of medium to large size (40 g, up to 52 g), slightly flattened, egg-shaped, not compressed on the sides, with a deep ventral seam at the base, main color golden-orange with a…
Assignment
Universal
Ripening Period
20-23
Flavor
Sour-sweet
Core
Easily removable
Description
Seedling of unknown origin. Originator — Nikitsky Botanical Garden (Ukraine). Introduced into the State Register for the North Caucasus region in 1947.
A strongly-growing tree with a round, spreading, sparse crown.
Fruits of medium to large size (40 g, up to 52 g), slightly flattened, egg-shaped, not compressed on the sides, with a deep ventral seam at the base, main color golden-orange with a beautiful, diffuse blush. Skin is downy, fairly thin, but dense. Flesh is light-orange, with a slightly sour-sweet, distinctive apricot aroma. Contains 13.70% dry matter, 9.72% sugars, 1.37% acids, 13.7 mg/100g ascorbic acid. Stone is free, fairly large, making up 6.30% of fruit mass, easily separates from flesh. Kernel is sweet.
Suitable for fresh consumption (4.6 points), compote making (4.6 points), dried fruit production (3.8 points). Fruits store for 6-8 days and are transportable.
Early-bearing variety, begins fruiting from 3-4 years. Ripening period is July 20-23. Annual yield, from 1984 to 2000, averaged 65.5 centners/ha (in Buynaksk, in some years maximum — 179 centners/ha).
Good winter hardiness. Disease-resistant (1-2 points).
Advantages: hardiness, adaptability, high productivity, self-fertility.
Disadvantages: under poor care and insufficient soil moisture, fruits become smaller and yield is irregular.
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Disease resistance
Specifications hover over for a hint about the specification
| Assignment | |
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Ripening Period
Ripening Period
It takes 70-100 days until pepper reaches flowering stage, 130-160 days until technical fruit ripeness, and 135-180 days until physiological ripeness. |
20-23 |
| Flavor | |
| Core | |
| Fetal Size | 4-5.2 |
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Fruit Color
Fruit Color
The fruit color of tomato varieties is influenced by the combination of skin and flesh color. Some varieties have transparent skin, others — yellow. When combined differently, the fruits can acquire quite diverse colors. The fruit color is affected by pigments (lycopene) and thei... |
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Yield
Yield
Overall bulb harvest per unit area. Depends on both onion variety characteristics and agronomic practices, fertilizers, and irrigation. Under optimal growing conditions, an onion yield of 100 tons per hectare and above is not considered record-breaking. |
65.5 |
| Frost Resistance | |
| Self-fertility | |
| Disease Resistance | |
| Transportability | |
| Zoning | |
| Features | |
| Catalog | Catalog → Apricot |
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