CHARACTERISTICS OF A NEW JAPANESE PEAR CULTIVAR, 'FUKUSUI'

Abstract

‘Fukusui’ is a new Japanese pear cultivar, selected from the seedlings of ‘Chikusui’ by Mr. Fujii, Tsu city, Mie prefecture. The fruit ripens during early to middle September at the original site, Hisai city. Anthesis is earlier, about the same as ‘Housui’ and ‘Choujuurou’. Low cross compatibility with ‘Kousui’ but high with other major cultivars. The amount of net pollen grains is 0.125g per 100 flowers which is less than that of ‘Chikusui’ and similar to that of ‘Housui’. Fruit is large and abundant, 467g in wt., skin color is reddish brown, redder than ‘Housui’ and ‘Choujuurou’. Fruit hardness is 5.4 lb, somewhat harder than ‘Housui’ but softer than ‘Choujuurou’. Brix is 12.7, higher than ‘Housui’, and it contains more fructose and so sweeter. pH is 4.65, similar to ‘Housui’ and somewhat tart. This cultivar is balanced with acidity and has fine texture, thus palatability is excellent. Bagging culture results in lowering of Brix by 0.5, poor development of cork tissue in dot, and spreading of thinner cork development between dots. It is resistant to many pests and diseases and there is few occurrence of spray injury. Growing of the new cv. ‘Fukusui’ will gradually increase as it matures early- to mid-September, in the zones where russet type cultivars of Japanese pear have been grown.