Pear Kieffer (Seedling Kieffer)

A universal variety of Kieffer pear, rare for Russian gardens (synonyms Kieffer's Seedling and Kieffer's Hybrid). An overseas guest came to us from the distant American continent, where for many decades it has been loved by gardeners and consumers. The plant is distinguished by its unpretentiousness, productivity and fruits of high commercial qualities. Fruits are used for fresh consumption, in confectionery, as well as for cooking compotes, jams, preserves and confiture.

The authorship of the appearance of the hybrid variety belongs to the Philadelphia breeder Peter Kieffer, who received a new variety as a result of crossing the Ussuri or Chinese Sand pear with the pollen of the Bere Anjou variety. According to another version, the second parent was Williams pollen. The Kieffer was approved for use in 1947.

A medium-sized tree with a beautiful pyramidal, well-leafy dense crown forms smooth, straight shoots, rather thick (exceeding the average thickness), covered with brown-green bark with a reddish tint, pubescent in the upper part. In this case, the skeletal branches depart from the trunk at an angle of 25-30 degrees. The shiny dark green leaf plate is large, thickened, leathery type, has an ovoid shape.

Pros of Kieffer pear:

• unpretentiousness;

• strong immunity;

• long keeping quality;

• high productivity;

• drought tolerance;

• excellent commercial qualities;

• regularity of fruiting;

• good transportability;

• attractive appearance.

Disadvantages - loss of frost resistance in temperate latitudes, as well as an unusual aftertaste.

The ovary is formed on shoots 3-4 years old, as well as on pods. The fruit is attached to a thick, straight-type stalk, thickened at both ends. The snow-white bloom is abundant, but very early, which threatens the death of the ovaries with recurrent frosts.

Medium and large (150-300 g) cuboid or barrel-shaped fruits have a characteristic bumpy surface. Light green at the time of removable maturity, the fruit is colored in a golden-yellow palette with numerous large subcutaneous punctures at the stage of consumer ripeness.

Juicy, creamy pulp of a rough consistency has a sweet and slightly tart taste with a subtle turpentine aftertaste. Do not be afraid of this - as a result, the taste is spicy and very attractive. The fruit is rich in a fairly diverse chemical composition:

• sugar - 8.1%;

• titratable acids - 0.3%;

• ascorbic acid - 8.5 mg / 100g;

• dry soluble substances - 13.5%;

• P-active catechins 68.0 mg / 100 g wet weight.

The fruits are covered with dry, thick skin, rough to the touch, but almost imperceptible when eaten. High tasting score of experts - from 4.53 to 4.68 points out of 5 possible.

The early-fruiting (fruiting begins 5-6 years after planting) Kieffer pear belongs to the autumn category in terms of harvest time - the fruits are harvested on September 20-30.

The hybrid variety belongs to high-yielding varieties - trees that have reached the age of 16-19 years yield from 180 to 220 centners per hectare, in the foothill zone 24-26-year-old pears yield a yield of 200-250 centners / ha.

Kieffer is adapted for the mild climate of the southern regions of Russia - the North Caucasus region, Ukraine, Moldova, Georgia, and also bears fruit well in the Central Asian republics.

The pear is a self-infertile variety, therefore, for cross-pollination nearby, pollinating varieties with similar flowering times are required. For these purposes, the varieties Saint-Germain, Conference and Bon-Louise are suitable.

The planting site is chosen on the sunny side of the site, giving preference to fertile soil, although Kieffer has low soil requirements. The seedlings are planted in the spring, but the warm climate allows planting in the fall, especially since it is believed that "autumn" seedlings take root better. When choosing a place, it should be borne in mind that this pear does not bear fruit well on loam and sandy loam soils. It is also necessary to remember about groundwater - their close proximity to the root system is unacceptable, and it sinks into the ground by 6-8 meters. Constant humidity first oppresses the plant, and then completely destroys the roots.

For planting, they dig a hole with dimensions of 80x80x100 cm.At the bottom, they arrange a drainage layer of at least 15-20 cm from gravel, pebbles, crushed stone, broken brick. At the same time, a support for the weak stem is installed. The removed soil is enriched with organic matter, while introducing at least 3 buckets of compost or humus, 0.3 kg of superphosphate and 0.1 kg of potassium sulfate. If the soil is clayey, then river sand must be added - all together will make the earth looser and more breathable.

Further care and cultivation of the tree is not difficult. Watering in the first year is carried out as needed, starting from the second year, reduced to three times per season. The first irrigation is carried out during the swelling of the buds, the second time the pear is watered at the budding stage, and the third - at the time of ovary formation.

As for pruning, it is carried out in two forms:

• sanitary - dry, weak and damaged shoots are removed every spring;

• crown formation - pruning is carried out in the first 5 years, removing the upper part of the conductor to form tiers, the bearing branches are bent down and fixed, thus preventing damage to the branches with a bountiful harvest.

The introduction of nutrients, fertilizers is carried out three times per season:

• in early spring, the pear will need nitrogen and organic matter;

• in the middle of summer, potash-phosphorus fertilizers are applied;

• in the fall, wood ash is added for digging.

It should be remembered about preventive treatments with insecticides and fungicides - although the variety has good resistance to diseases, you should not risk the harvest and plant health. Intrusive wasps are scared away with saline. Growing in warm climates relieves gardeners of the need to cover their plants for the winter.

The pear has strong immunity, as mentioned above, which allows it to successfully resist most fungal, viral and bacterial diseases, such as scab, fire blight and others.

The hybrid variety does not have sufficient winter hardiness to be grown in temperate latitudes in areas of risky farming, but at the same time it perfectly tolerates dry periods.