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Apricot "Academic": variety description and protection against fungal diseases

Apricot "Academic": variety description and protection against fungal diseases


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Apricot Akademik was bred by domestic breeders G. T. Kazmin and V. A. Marusich as a result of cross-breeding of the Sputnik variety with the Khabarovsky variety more than forty years ago. The resulting variety was classified as promising and soon transferred to the elite group.

Over a long period of observations, the Academician apricot proved the high winter hardiness declared in the description of the variety, easily withstanding temperatures in winter at -38-40 ° C, which earned positive feedback from gardeners in many regions of our country.

Description and characteristics of the variety

Apricot "Academic" is a tall-growing trees with a round-elongated crown and a medium-thick stem. A feature is the presence of tuberosity on the cortex. Leaves are large in size, ovoid in shape, with a slight sharpening at the apex. In favorable weather conditions, mass flowering occurs in the first decade of May.

Fruits are relatively large, have a good presentation. The weight of apricot is 32.5-54.5 g. The shape of the fruit is round-elongated, with a beak on top. The peel has a slight pubescence, quite even, with a pronounced orange blush. Fully ripened flesh is characterized by increased juiciness, very tender and slightly crunchy. The taste is pleasant, sweet and sour. The bone is medium-sized, free, rounded-elongated with some flattening on the sides. In rainy weather, the fruits do not crack.

The crop is used fresh and is also suitable for home canning and relatively long storage.

Apricot "Academic": features of the variety

Fungal diseases and their treatment

Most apricot varieties are susceptible to fungal infections. Apricot called "Academician" is no exception, so you should take care of quality protective measures. Most often, fruiting plantations are affected by a monilial burn caused by the pathogen Monilinia laxa.

The defeat is accompanied by severe damage to flowers, leaves and shoots. The branches of the plant turn brown and wilt. For preventive purposes, fruit plantations are treated in the late autumn and early spring with the preparations "Horus", "Mikosan-V", "Skor", as well as Bordeaux mixture and means containing copper.

Landing requirements

When planting an apricot called "Academician" it is very important to consider the following recommendations:

  • apricots are heat and light-loving plants, therefore, seedlings should be planted in sunny and unshaded areas;
  • the soil for growing apricot should be loamy, light loamy or slightly carbonate;
  • acidity indicators can be neutral or slightly alkaline, and the occurrence of groundwater should not be closer than 2-2.5 m from the soil surface;
  • most suitable for growing fruit crops are well-aerated and deep soils with a sufficient lime content;
  • the bottom of the landing pit must be provided with a high-quality drainage layer that prevents stagnation of moisture at the root system;

  • fertile soil with a good level of looseness should be used to locate and backfill apricot roots;
  • the apricot seedling must be placed in the planting pit so that the root neck of the tree is 3-4 cm below the ground.

You may also be interested in an article in which we talk about apricot varieties "Russian".

Gardeners reviews

The advantages of the Academician apricot variety include the large size of the fruit, attractive appearance and resistance to damage by fruit rot. Currently, "Academic" is the largest of all varieties with similar indicators of winter hardiness and frost resistance.

Apricot: planting and care

According to the observation of experienced gardeners, this apricot shows insufficient winter hardiness in nizina conditions. The risk of damage to the plant by burns is quite high when cultivated on waterlogged soils.

The fruits of the Academician apricot have deservedly been praised not only by gardeners, but also by consumers. They are great for making fruit and berry juices and compotes, apricot jam or marmalade, as well as jam and dried fruits. The fruits are still, in room conditions they can persist for more than ten days without loss of taste and marketability.



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