ISHS Acta Horticulturae 800: X International Pear Symposium
'IAC CULINÁRIA': A NEW CANNING CULTIVAR OF EUROPEAN PEAR (PYRUS COMMUNIS L.) SUITABLE FOR SUBTROPICAL CLIMATES |
| Authors: | E.A. Chagas, F.A. Campo Dall'Orto, M. Ojima, W. Barbosa, R. Pio |
| Keywords: | Pyrus, genetic improvement, production, fruit quality |
| Abstract:
Resulting from a controlled crossing between the cvs. Hood and Packham's Triumph, made by the Instituto Agronômico (IAC), Brazil, a new cultivar, now named 'Culinária', gave the largest yield and number of fruits (similar to its fellow sibling 'Triunfo' (IAC 16-34)), when planted in an observation plot and grafted on Pyrus calleryana. In both the first and second years of observations it was superior to most other selections in producing 44.9 kg and 317 fruits per plant, with average individual fruit weights of 141.3 g. In an experiment held at the IAC, where it was compared with another seven pear tree selections for subtropical areas, grafted on 'Portugal' quince, planted at spacing of 4 x 2 meters, 'Culinária' gave the largest production (3.7 kg) and about 40 fruits per plant along with another cv. Primorosa (IAC 9-3). In another comparison experiment of pear tree selections for subtropical areas grafted on different quince cultivars, 'Culinária' produced the largest yield (5.7 kg) and number of fruits (70) when grafted on 'Mendoza Inta-37' quince rootstock. The tree is vigorous, medium size with thick fruiting branches and abundant vegetative sprouts; dense foliage, big leaves and moderate susceptibility to quince leaf blight (Entomosporium maculatum). The 'Culinária' pear tree fruits are roundish, lightly pyriform, with pronounced "necks" and thick peduncles; flat skin, irregular surface; the fruits have a green-whitish color when immature and very yellow when mature; the pulp is white-cream, firm and not very succulent with sweet-acid flavor, very astringent and early maturation. Due to the physical-chemicals characteristics of the fruits, the 'Culinária' pear is especially suited for the marmalade and cannery industry, besides being an excellent option for areas with mild winters (average temperature around 21°C and cold units about 90 hours). | |
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