Pear Memory Parshin

Content:

Pear Pamyat Parshina is an early autumn variety, bred on the basis of VNIISPK. Scientists crossed the varieties “Bere Zimnyaya Michurina” and “Bergamot Autumn”. The authors of the variety are: Sedov E. N., Parshin A. V., Mikheeva M. V. Pear variety Pamyat Parshina is recommended for cultivation in the Central Black Earth Region, is also cultivated in the Center, and is most popular in amateur garden plots.

Pear Memory Parshin: description of the variety and characteristics

Pear Memory Parshin: photo of the variety

The tree of the pear variety Parshin's memory is of strong growth, the crown is wide, in the form of a pyramid.

Shoots are medium in thickness or thin, with knees, round in diameter, without pubescence, with a brownish color, bending. The buds are small, bend away from the branch, in the form of a cone, not pubescent. On the shoot, you can see pronounced large lentils. Leaves are of medium size, elongated, egg-shaped, matte, green in color with a bluish tint. The leaf plate is concave, the edges of the leaves are in a small denticle, wavy, rise. The ends of the leaves are pointed. Stipules are large, lanceolate. The leaf petiole is elongated, thin, with anthocyanin passing into the middle vein of the leaf. The flowers are large, flattened, white in color, the buds are light pink in color, the petals are adjacent to each other, elongated, the base is thin. The pistil is at the same height as the anther or higher.

Features of pear fruits

Pears of the Pamyat Parshina variety are medium-sized, weigh one hundred and thirty grams, the same size, shortened, in the form of a standard pear. The skin is dry and pale. The main color at full ripeness is greenish-yellow; not all pears are covered with a blurred blush of reddish color. The fruit stem is elongated or medium in length, rather thickened, bent. The inner content of white pears, compacted, into a large grain, juicy, sweet, has excellent taste. Fruits contain: sugars (9.2%), titratable acids (0.12%), ascorbic acid (6.1 mg per hundred grams), P-active substances (41.3 mg per hundred grams), pectin (7.3%).

Technical ripeness occurs in the first days of September, fruits can be eaten immediately after harvest and until the first October days, in the refrigerator - until the last October days.

The yield index of the Parshin memory pear is high, the tree bears fruit every year, an adult pear brings one hundred and eighty centners per hectare. The variety is quite resistant to winter in the Oryol region, in the lowlands, resistance to the winter season is at an average level. Scab immunity is good.