Blackcurrant Memory of Pavlova

Black currants Pavlova's memory belongs to the herbaceous group with an ordinary ripening time, was developed at the Pavlovsk Experimental Station of the NI Vavilov All-Russian Research Institute of Plant Industry by combining such varieties of black currants as "smart" and "ojebyn", thanks to the work of a group of specialists in breeding by E. V. Volodina, S. P. Hotimskaya, O. A. Tikhonova and T. V. Arsenyeva. This variety of black currant was added to the state register for breeding achievements in 1991, allowed for cultivation in the North, Far East and North-West regions.

Black currant Memory Pavlova - description and characteristics

The fruit shrub usually grows large, the spreading is assessed as weak, and the foliage is assessed as medium. The growing branches are of ordinary size, the color is greenish and pink-crimson at the same time, the color is unevenly distributed over the branches, there are villi. Lignified branches are rather thick, taper smoothly towards the top, grow straight or slightly crooked, brown in color, there are villi. The buds are located one at a time, large, ovoid, pointed, saturated, pink and red or reddish and purple, with villi, are located parallel to the branches, the base does not recede, the upper part leaves, the upper kidney is not free, one or three small ones are located nearby kidneys, large, cylindrical in shape, the upper part is blunt. A wedge-shaped leaf scar.

The foliage has five blades, of an ordinary size, green, not glossy, with wrinkles, dense, there are few villi along the veins on the back and front sides, in the place of the petiole of the front side of the leaf plate - with light villi. The leaf plate is folded along the main vein. The main veins are mostly colorless. At the top of the branch, the main vein may have a subtle anthocyanin. The main scapula is elongated, but narrow, with a triangular shape, there is a certain sharpening, a slightly elongated upper part, folded along the main vein, the auxiliary notches are well developed or satisfactory. The shoulder blades, located on the sides, are short, with a triangular shape, the upper parts are pointed, looking on different sides. The angle between their veins is ninety degrees. The basal scapula are clearly visible, the edges are raised and the veins are extended. The main part of the leaf is completely open, heart-shaped, of ordinary depth. The serration is small, crenate or crenate-serrate, shallow, obtuse, with a clearly visible snow-white bend. The petiole of foliage is of an ordinary size, has a color, with villi, directed to the branch at an angle of about sixty degrees.

The flowers are large, goblet in shape, white and pinkish, with an unevenly distributed anthocyanin color in some places. The sepals are ovoid, with a sharp point, there are villi, twisted, located freely. The petals are snow-white, with contacting edges, slightly turned towards the pistil. The pistil is located slightly higher than the anthers. Ovaries with bright brown and cherry color, with villi. The ovaries are of an ordinary size, about five centimeters, in the lower part of the branch are elongated, up to seven centimeters, of an ordinary size, with a uniform decrease in width, the color is green, with a slight blush, with villi at the top, have four to seven berries. The stalk at the ovary is small.Fruit legs are elongated, approximately one - one and a half centimeters, thin, gray or green in color, with a purple blush, with villi.

Description and characteristics of fruits

Berries are large in size, approximately one - one and a half grams, round or oval shape, completely black, glossy, hard peel, ordinary, completely closed, the calyx does not fall off, average number of seeds, about thirty-two pieces, large. The taste is sweet fruit with a slight sourness, tasters rated the taste of fresh fruit at four and a half points on a five-point scale, with a currant smell. Berries for universal use. The fruits contain:

• - twenty percent - dry soluble substances.
• - ten and a half percent - sugar.
• - three and a half percent - titratable acid.
• - one hundred and forty-five milligrams - ascorbic acid per hundred grams of raw product.
• - three hundred seventy-five milligrams of p-active substances per hundred grams of raw product.
• - one percent - pectins.
• - three thousand milligrams - p-active substances per hundred grams of foliage.

Characteristics of this fruit currant variety

This fruit currant variety has a high immunity to minus temperatures, is fast-growing, self-fertile, about fifty percent, resistant to some ailments and parasites, does not often suffer spotting, bears a stable number of fruits, about two to three kilograms from one fruit shrub.

Benefits and imperfections

The advantages of this fruit currant variety:

• - high immunity to negative temperatures.
• - bears a stable amount of fruit.
• - large berries.
• - stunning commercial quality of the crop.
• - it is possible to transport fruits over long distances.
• - delicious products after thermal treatments.
• - fresh harvest does not lose its taste.
• - pleasant currant smell.
• - resistant to most diseases and parasites.

Imperfections of this fruit currant variety:

• - sometimes the fruit tastes more sour than sweet.
• - the berries crumble when they reach full ripeness.