Apple tree Kuban Bagryanoe: description of the scarlet variety and characteristics with a photo

Apple orchard begins to please the eye from the first warm days of spring. Emitting an unusual aroma, the apple tree glows with white and pink flowers, promising a rich harvest. Scientists have at least 10 thousand varieties. There are both early apples that ripen in summer, and late ones that have the ability to persist until the start of the next season. Of the winter varieties of apple trees, the Kuban Bagryanoe is known. The fruits of this tree are medium-large, yellow in color, with scarlet barrels, sweet taste.

Description of the Kuban crimson apple tree

Apple tree is medium-sized, round shape, medium density.The branches grow at an acute angle, with straight protruding ends, the branches are crooked, sparse. The leaves of the tree have a dark green color, large, elongated, matte. The flowering of the apple tree is fragrant, the flowers are large and medium, white with a soft pink tint.

The fruits of this variety are yellow, with a rich red blush, have pronounced white subcutaneous dots. The shape of the apples is round, the weight of one apple can reach 250 grams. Fruits are equal. Apples have a strong, pleasant aroma and sweet taste, juicy and firm.

History of variety breeding

Unfortunately, or fortunately, the Kuban Bagryanoe apple tree has no mythical breeding history. The variety is quite young, entered into the state register since 2003. The work on breeding the variety belongs to the North Caucasian Research Institute of Horticulture and Viticulture in Krasnodar. The desired look was obtained by crossing Red Delicious and Jonared.

Interesting fact: in the Republic of Adygea, on 300 hectares of land, apples are grown (including the Kuban Bagryanoe) in places where the ocean was located a thousand years ago.

And now in the apple orchard, at a depth of 2.5 meters, there are the remains of ancient mollusks, which affects the taste of fruits, as well as their components. That is why apple trees are not subject to chemical fertilizers, they are environmentally friendly, he althy and of high quality.

Advantages and disadvantages

It is not news that breeding work is carried out to improve the qualities and selectivity of the characteristics of a new variety. Kuban Bagryanoe has already taken a certain place in the hearts of gardeners, having a lot of advantages over other varieties.

Professionals highlight the main advantages:

• storage duration;
• tree productivity;
• fetal attraction.

At the same time, the consumer (buyer) pays, first of all, attention to the taste of the variety, emphasizing its sweetness and aroma. In addition, Kuban Bagryanoye is famous for its naturalness and the absence of chemical treatments.

The disadvantages of the variety are the periodicity of the harvest, which is logical, because you want to please yourself with such a dessert all year round, as well as a decrease in the size of the fruit due to drought - which is very problematic, does not allow you to predict the yield and introduces dependence on weather conditions.

Key Features

Each variety of apple tree has its own characteristics and differences from the rest. Sometimes these are significant differences that are striking (such as the color of apples or the height of the trunk), and sometimes, to determine one or another variety, you should look closely. Kuban Bagryanoe has the following characteristics.

Tree size

Appearance of the tree is a medium tree with dense branching. This variety is not tall, the average height of an adult tree is 3 meters. The crown of the tree is of medium density and foliage. The trunk itself is slow growing.

Fruit tasting evaluation

During the tasting assessment, the Kuban Bagryanoe variety was assigned a high tasting score - 4.7 out of 5 possible. Such a young variety attracted the public and surprised the tasting committee.

As for the chemical composition of the fruit, it undoubtedly depends on the soil on which the apple tree grows. The standard composition for the Krasnodar Territory is:

• 3 to 11 milligrams/100 grams of ascorbic acid;
• 45 to 130 milligrams/100 grams - P-active substances;
• 12-17% - solids;
• 0.3-0.9% - titratable acids;
• 8-12% - sugar.

Frost resistance

Harvesting starts from mid-September. Remarkably, before the start of the harvest, the apples do not begin to fall off, but remain on the tree. The fruits are preserved until mid-May, while not losing their taste and commercial qualities. Frost resistance is considered very high.

Diseases and pests

One of the most problematic topics for gardeners is pests. There is something to please - pests practically do not disturb the apple tree. Occasionally scab lesions may be seen.

Frequency of fruiting

Approximately in the 5th year, the tree begins to bear fruit. Frequency - medium intensity.

Yields

The yield of the variety is high, observed from the first years of fruiting. According to statistics, the average yield of 1 mature tree is 60-100 kilograms.

Distribution in regions

Recommended region for growing - North Caucasian. It was here that this variety was bred, giving the appropriate taste and quality of apples, which farmers and consumers could appreciate.

Apple Treats

Cope with a rich harvest, and stock up on interesting ideas for an apple snack, good old-fashioned homemade preparations will help.

Drying

The oldest way to process apples. There are no special rules and preferences in terms of appearance, color, taste or size. Any, even slightly lost their appearance, apples are suitable for drying. Apple slices can be dried outdoors, in an electric or gas oven, or in special appliances.

Let's open a little secret - so that the dried slices do not lose their color and do not darken, they must be soaked in a weak saline solution (1 teaspoon per 1 liter of water) for 3-4 minutes.An unusual delicacy will be useful for children, pregnant women, women during lactation, as well as those on a diet.

Apple marmalade

Ingredients:

• 1 kilogram of peeled apples;
• 0.5 kilograms of sugar.

Apples peel and cut into halves, removing seeds. Seeds and peel save, put in a gauze bag. The pectin contained in them will help the marmalade to harden better. Boil the bag and apple halves for 40 minutes. After that, remove the bag, mash the apples (by wiping through a sieve or using a blender).

Put the finished puree into a saucepan, add sugar in a ratio of 1:1, cook for 1-1.5 hours, stirring often. Put the finished marmalade into molds in a thin layer (up to 4 centimeters) and cool. Let dry for a week or dry in the oven (50 degrees) for 1.5 hours.

Apple cider vinegar

Ingredients:

• apples - 0.8 kilograms;
• water - 1 liter;
• sugar - 100 grams;
• yeast - 10 grams.

Grate apples on a coarse grater, mix all the ingredients and let it brew for 10 days at a temperature of 20-30 degrees, stirring occasionally with a wooden spoon. After that, strain, optionally add sugar or honey and leave for 2 months under gauze.

The apple is a versatile and popular fruit. Few people do not like apples, perhaps these people just have not found their favorite variety yet. Breeding new varieties allows you to recognize unusual tastes, improve fruit quality and enjoy your favorite fruit all year round.

Recommended