SKU #71510
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Dubinushka
Daiikon
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Ripening Period
60-70
Root Vegetable Type
Short Cylindrical
Root length, cm
30-40
Root vegetable diameter, cm
6-8
About product
Dubinushka is a mid-season daikon variety that reaches technical maturity 60–75 days after sowing. The root has a cylindrical shape: 35 to 40 cm in length and 5–8 cm in diameter, with a smooth surface; the head and shoulders are slightly tinted greenish-yellow, while the main color is pure white.The Dubinushka flesh is characterized by high juiciness and a tender texture. The inner color is snow-w…
Ripening Period
60-70
Root Vegetable Type
Short Cylindrical
Root length, cm
30-40
Root vegetable diameter, cm
6-8
Description
Dubinushka is a mid-season daikon variety that reaches technical maturity 60–75 days after sowing. The root has a cylindrical shape: 35 to 40 cm in length and 5–8 cm in diameter, with a smooth surface; the head and shoulders are slightly tinted greenish-yellow, while the main color is pure white.
The Dubinushka flesh is characterized by high juiciness and a tender texture. The inner color is snow-white and dense, and the root is easily pulled from the soil due to its deep planting, which reaches 1/3–1/2 the length of the fruit. The mass of one root ranges from 570 to 2200 grams.
The product tastes refreshing and slightly sweet, without sharp spiciness. The variety is resistant to bacterial soft rot and stores well during the winter, making it convenient for long-term storage. Cultivation is possible both in open and protected ground; sowing is done twice – at the end of April or in the second half of July, with an interval of 8–10 cm horizontally and 20 cm vertically. The yield reaches 5–7.5 kg/m².
The Dubinushka flesh is characterized by high juiciness and a tender texture. The inner color is snow-white and dense, and the root is easily pulled from the soil due to its deep planting, which reaches 1/3–1/2 the length of the fruit. The mass of one root ranges from 570 to 2200 grams.
The product tastes refreshing and slightly sweet, without sharp spiciness. The variety is resistant to bacterial soft rot and stores well during the winter, making it convenient for long-term storage. Cultivation is possible both in open and protected ground; sowing is done twice – at the end of April or in the second half of July, with an interval of 8–10 cm horizontally and 20 cm vertically. The yield reaches 5–7.5 kg/m².
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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. |
60-70 |
|---|---|
| Root Vegetable Type | |
| Root length, cm | 30-40 |
| Root vegetable diameter, cm | 6-8 |
| Skin Color | |
| Meat Color | |
| Flavor | |
| Growing Zone | |
| Catalog | Catalog → Daiikon |
| Originator | EDUCATIONAL-SCIENTIFIC CENTER 'VEGETABLE EXPERIMENTAL STATION' |
| Originator | Фгбну Федеральный Научный Центр Овощеводства - 531 |
| Originator | Степанов Виктор Алексеевич |
| Originator | Пивоваров Виктор Федорович |
| Originator | Старцев Виктор Иванович |
| Originator | BUNIN MIHAIL STANISLAVOVICh |
| Originator | SYChEV SERGEJ MIHAJLOVICh |
| Originator | Esikava Hiraaki |
| Originator | Asidzava Masakadzu |
| Originator | FGBNU 'FEDERAL'NYJ NAUChNYJ TSENTR OVOShchEVODSTVA' |
| Country | Russia |
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