Grapes Amber OSKHI
Table grapes . Sheet average, round, medium dissected, three-bladed, smooth,brilliant . The edges of the plate are folded down . The top slots average depth, closed, with narrow-elliptic clearance or open, as the incoming angle . The teeth on the ends of the blades narrowly triangular, marginal teeth triangular, with slightly convex sides and acute apex . Cherenkov recess open, wide, arched, with a flat-pointedbottom . pubescence on the lower leaf surface is weak, bristly . Flower hermaphrodite . Bunch of medium size and large, cylindrical-conical, loose . The average weight of bunches of 230 - 350 g . berry large, oval, amber color . Weight 100 berries 580 g . The skin is thin, easily torn . The pulp is fleshy, with a pronounced muscat flavor . berries 1 - 2 seed . Leading signs varieties: smooth, shiny leaves with curved edges down; sharp teeth; rather large, loose cluster of amber berries; strong nutmeg flavor; medium-early ripening . The vegetation period . from bud to full maturity takes 115 - 124 days . The grapes ripen in late August - early September . Shrubsaverage growth . Maturing shoots good (80 - 82%) . Yield . Amber Odessa Agricultural Institute has high yields - 165 - 191 kg / ha . Percent of productive shoots 60 - 70 . The number of clusters in the developed, the escape of 0.7 - 0.9, in the fruitful 1.2 - 1.4 . Resistance . Grade relatively resistant to drought and frost . In the south of Odessathe field does not require the shelter of bushes in the winter . fungal diseases damaged in the middle degree . Small berries in the form of pea berries is not observed . Features farming . Forming bushes without stam, fan-shaped, four hose (Sleeve length 30 - 40 cm) or stam (bole height 70 cm), cordon . The load on the bush 30 - 35 shoots . Trimmingshoots on 8 - 10 holes . Technological Feature . Amber Odessa Agricultural Institute - table grade . Tasting of fresh grapes score 8.4 - 8.9 points . Portability its a good load peel fruit from the peduncle 280 on their crushing 1070 g . 17.6 Sugar juice - 21%, pH of 6.2 - 6.9 g / l . variety used forfresh consumption .
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