SKU #67586
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ZYVITSA
Cherry, Sour Cherry
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Ripening Period
Medium (third decade of June – first decade of July)
Fruit Color
Dark Red
Fruit Size
Medium (4–6 g)
Flavor
Sour-sweet
About product
ZYVITSA is a Belarusian cherry variety obtained by crossing the Griot Ostheimskiy and Denisa yellow varieties. It is characterized by high winter hardiness and resistance to diseases such as cockle and moniliosis, making it a reliable choice for cultivation in various climatic conditions. The variety features high yield and is suitable for cultivation in fruit orchards.ZYVITSA fruits have a medium…
Ripening Period
Medium (third decade of June – first decade of July)
Fruit Color
Dark Red
Fruit Size
Medium (4–6 g)
Flavor
Sour-sweet
Description
ZYVITSA is a Belarusian cherry variety obtained by crossing the Griot Ostheimskiy and Denisa yellow varieties. It is characterized by high winter hardiness and resistance to diseases such as cockle and moniliosis, making it a reliable choice for cultivation in various climatic conditions. The variety features high yield and is suitable for cultivation in fruit orchards.
ZYVITSA fruits have a medium size, dense structure, and dark red color that resembles a cherry. The berries have a sweet-and-sour taste, juicy flesh, and an unusually small pit that separates easily, which significantly facilitates their processing and consumption. Thanks to these qualities, the fruits are excellent for canning, juice extraction, and transportation.
The ripening period of the variety occurs in late June to early July, making it semi-early. Thanks to its characteristics and resistance, the ZYVITSA variety is successfully cultivated in various regions, including the Vladimir, Ivanovo, Kaluga, Moscow, Ryazan, Tula, and Smolensk regions. This variety is valued for its combination of taste qualities, ease of use, and reliability in cultivation.
ZYVITSA fruits have a medium size, dense structure, and dark red color that resembles a cherry. The berries have a sweet-and-sour taste, juicy flesh, and an unusually small pit that separates easily, which significantly facilitates their processing and consumption. Thanks to these qualities, the fruits are excellent for canning, juice extraction, and transportation.
The ripening period of the variety occurs in late June to early July, making it semi-early. Thanks to its characteristics and resistance, the ZYVITSA variety is successfully cultivated in various regions, including the Vladimir, Ivanovo, Kaluga, Moscow, Ryazan, Tula, and Smolensk regions. This variety is valued for its combination of taste qualities, ease of use, and reliability in cultivation.
Crop & resistance
Disease resistance
Specifications hover over for a hint about the specification
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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. |
Medium (third decade of June – first decade of July) |
|---|---|
| Fruit Color | |
| Fruit Size | Medium (4–6 g) |
| Flavor | |
| Flesh Firmness | |
| Core | |
| Disease Resistance | |
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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. |
High (25–40 kg) |
| Assignment | |
| Features | |
| Catalog | Catalog → Cherry, Sour Cherry |
| Originator | Institute of Fruit Growing (RNPB) |
| Country | Russia |
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