Description of the scarlet variety of apples Kubanskoe Crimson and characteristics, advantages and disadvantages
The apple orchard begins to delight the eye from the first warm days of spring. Emitting an unusual aroma, the apple tree glows with white-pink flowers, promising a rich harvest. Scientists count at least 10 thousand varieties. There are both early apples, ripening in summer, and late ones, which have the ability to persist until the beginning of the next season. Kubanskoe Bagryanoe is known from the winter varieties of apple trees. The fruits of such a tree are medium-large, yellow in color, with scarlet barrels, sweet taste.
Description of the apple tree Kuban crimson
The apple tree is medium-sized, rounded, of medium density. The branches grow at an acute angle, with straight protruding ends, the branches are crooked, sparse. The leaves of the tree are dark green in color, large, elongated, matte. Apple blossoms are fragrant, flowers are large and medium, white with a pale pink tint.
The fruits of this variety are yellow, with a rich red blush, have pronounced subcutaneous white points. The apples are round, the weight of one apple can reach 250 grams. The fruits are even, the same. Apples have a strong, pleasant aroma and sweet taste, juicy and firm.
Breeding history of the variety
Unfortunately, or fortunately, the Kubanskoye Bagryanoye apple tree has no mythical history of breeding. The variety is quite young, entered into the state register since 2003. The work on breeding the variety belongs to the North Caucasus Research Institute of Horticulture and Viticulture in Krasnodar. The desired look was obtained by crossing Red Delicious and Jonared.
An interesting fact: in the Republic of Adygea, apples are grown on 300 hectares of land (including the Kubanskoye Crimson) 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 the fruits, as well as their components. That is why apple trees are not subject to chemical fertilizers, they are environmentally friendly, healthy 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 the new variety. Kubanskoe Bagryanoye has already taken a certain place in the hearts of gardeners, having a lot of advantages over other varieties.
Professionals single out the main advantages:
- storage duration;
- tree productivity;
- attractiveness of the fetus.
In this case, the consumer (buyer) pays, first of all, attention to the taste of the variety, highlighting its sweetness and aroma. In addition, Kubanskoe Bagryanoe is famous for its naturalness and lack of chemical treatments.
The disadvantages of the variety are the periodicity of the harvest, which is logical, because you want to delight 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 predicting the yield and makes it dependent on weather conditions.
Main characteristics
Each apple variety has its own characteristics and differences from the rest. Sometimes these are significant differences that are striking (such as, for example, the color of apples or the height of the trunk), and sometimes, in order to determine a particular variety, you should carefully look. Kubanskoe Bagryanoe has the following characteristics.
Tree size
The 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
During the tasting assessment, the Kubanskoye Bagryanoye variety was assigned a high tasting score - 4.7 out of 5 possible. Such a young variety attracted the audience and surprised the tasting committee.
As for the chemical composition of the fruit, then, undoubtedly, it 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;
- from 45 to 130 milligrams / 100 grams - P-active substances;
- 12-17% - dry matter;
- 0.3-0.9% - titratable acids;
- 8-12% - sugar.
Frost resistance
Harvesting begins in mid-September. It is noteworthy that before the start of harvesting, the apples do not begin to fall, but remain on the tree. Fruits are stored until mid-May, while not losing their taste and marketability. 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 bother the apple tree. Occasionally, scab damage can be seen.
The frequency of fruiting
At about 5 years old, the tree begins to bear fruit. Periodicity - medium intensity.
Yield
The yield of the variety is high, it is 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 growing region - 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
Good old homemade preparations will help to cope with a rich harvest, as well as stock up on interesting ideas for an apple snack.
Drying
The oldest way to process apples. There are no particular rules or preferences in appearance, color, taste or size. Any apples, even slightly lost their appearance, are suitable for drying. The apple slices can be dried in the fresh air, in an electric or gas oven, or in special devices.
Let's open a little secret - so that the dried slices do not lose their color and darken, they must be soaked in a weak saline solution (1 teaspoon per 1 liter of water) for 3-4 minutes. An unusual treat 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.
Peel the apples and cut into halves, removing the seeds. Save seeds and peel, put in a gauze bag. The pectin they contain will help the marmalade set better. Cook the pouch and apple halves for 40 minutes.After that, remove the bag, make mashed apples from the apples (rubbing through a sieve or using a blender).
Transfer the finished puree to a saucepan, add sugar in a 1: 1 ratio, 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 it harden for a week or dry in the oven (50 degrees) for 1.5 hours.
Apple 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, add sugar or honey if desired and leave for 2 months under gauze.
The apple is a versatile and popular fruit. Few people dislike apples, perhaps these people just haven't found their favorite variety yet. Breeding new varieties allows you to recognize unusual tastes, improve the quality of fruits and enjoy your favorite fruit all year round.
