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Tajik dining technical kind of grapes middle periodripening . Refers to the ecological and geographic group of eastern grape varieties . The period from bud to full maturity 145 - 150 days for a sum of active temperatures 3200 - 3350 ° C . bushes of medium height . The leaves are medium, roundish, with five lobes, the middle is cut with blades, curved upwards,wire-mesh-wrinkled, bottom with sparse bristly hairs . Flower hermaphrodite . The clusters are large, cylindric or conical, dense . The berries are medium, oval, light green, with a faint tan on the sunny side . The skin of medium thickness, quite strong . Flesh fleshy-juicy . The taste is fresh, simple . Agingshoots good . Yield 120 - 160 kg / ha . The affecting fungal diseases Rasmi in conditions of Central Asia is relatively weak . The grapes used for the preparation of table wines and champagne, as well as for fresh consumption .
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| Requests SPECIFICATIONS Where to buy? | |
|---|---|
| Berry | |
| Dimensions | average |
| Form | oval |
| Color | light green , |
| Peel | strong, medium thickness |
| Flesh | fleshy juicy |
| Bunches | |
| Density | dense |
| Size | large |
| Form | of cylindrical or conical |
| Bush | |
| Leaves | medium, roundish, with five lobes, medium dissected, wire-mesh-wrinkled |
| Flower | bisexual |
| Strength of growth | srednerosloe |
| Hairs on the lower surface of the sheet | sparsely bristly |
| Description | |
| Group | Dining room, technical grade |
| Synonym | Surkh, Taamuli, Tojik, Shakar Angoor (mistakenly) |
| Maturation | period average , |
| Purpose | for the preparation of table wines and champagne, for fresh consumption |
| Taste | fresh, simple |
| Grade affected | weakly fungal diseases |
| Features farming | |
| The period from bud burst to full maturity | 145 - 150 days , |
| The sum of active temperatures | 3200 - 3350 ° C to |
| Productivity | |
| During the growing season | 120 - 160 kg / ha |
| Shoots | |
| Aging shoots | good |
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dining room form
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