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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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m² | Weaving | hectare | |||||
Results | |||||||
10 - 16 kg. | 100 - 160 kg. | 10 - 16 tons |
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m² | Weaving | hectare | |||||
Results | |||||||
2 - 3 gram | 0.2 - 0.3 kg. | 20 - 30 kg. |
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m² | Weaving | hectare | |||||
Results | |||||||
0.4 - 0.5 gram | 40 - 50 gram | 4 - 5 kg. |
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m² | Weaving | hectare | |||||
Results | |||||||
40 - 55 pcs | 4.0 - 5.5 thous. pieces | 400 - 550 thous. pieces |
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gram | kg. | ton | |||||
Results | |||||||
3.3 - 4.2 thous. pieces | 3300 - 4200 thous. pieces | 33000 - 42000 thous. pieces |
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