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Grapes Anzob

Description Grapes Anzob

Dining raisin grape ripening period of medium . The period from bud burst toconsumer ripeness 140 - 150 days for a sum of active temperatures of 3100 ° -3300 ° C . Bushes vigorous . The leaves are medium and large, roundish, with five lobes, medium and deeply lobed, infundibular-grooved, reticulate-rugose, with lower Strengths pubescent . Flower hermaphrodite . The clusters are large, medium density . Berrieslarge, obovate or oval, greenish-yellow . Peel tough . The flesh is meaty, crisp, varietal grape flavor . Maturing shoots good . Yield 250 - 270 kg / ha . Grade Anzob relatively resistant to anthracnose, rather - to mildew and leaf roller wrist .

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Berry
Dimensions	large
Form	obovate or oval
Color	greenish-yellow
Peel	strong
Flesh	fleshy, crispy
Bunches
Density	average
Size	large
Bush
Leaves	medium and large, roundish, with five lobes, medium and deeply lobed, infundibular-grooved, reticulate-rugose
Flower	bisexual
Strength of growth	vigorous
Hairs on the lower surface of the sheet	strong
Description
Group	Dining-raisin variety
Manufacturer	Taj . Institute of Agriculture
Stability	resistant to anthracnose, rather - to mildew and leaf roller wrist
Maturation	a period of medium
Crossing	(Katta-Kurgan x Muscat of Alexandria) x Sultani
Features farming
The period from bud burst to full maturity	140 - 150 days ,
The sum of active temperatures	3100 ° -3300 ° C to
Productivity
During the growing season	250 - 270 kg / ha
Shoots
Aging shoots	good

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4	Cocktail party
5	Senator

2	Productivity	3

Kg / m²

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