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Detailed introduction to the Japanese pear variety Nansui

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It was developed in Japan in 1973 by crossing Echigo with Shinsui and selecting the offspring, and it obtained official variety registration in 1997. The fruit is cylindrical, with an average fruit weight of 370 g, uniform fruit shape, and a yellow-green appearance similar to Nijisseiki. In high-humidity years, the fruit surface is prone to russeting. The flesh is snow white, the soluble solids content is 13%-14%, the juice is abundant, and the taste is pleasantly sweet and tart. It ripens in early to mid-September, between Kosui and Hosui. At room temperature it can be stored for 7-10 d (days). The tree vigor is moderate, and it is a spur-type variety with few axillary flower buds, and its flowering period is basically the same as that of Hosui. It can

It was developed in Japan in 1973 by crossing Echigo with Shinsui and selecting the offspring, and it obtained official variety registration in 1997. The fruit is cylindrical, with an average fruit weight of 370 g, uniform fruit shape, and a yellow-green appearance similar to Nijisseiki. In high-humidity years, the fruit surface is prone to russeting. The flesh is snow white, the soluble solids content is 13%-14%, the juice is abundant, and the taste is pleasantly sweet and tart. It ripens in early to mid-September, between Kosui and Hosui. At room temperature it can be stored for 7-10 d (days). The tree vigor is moderate, and it is a spur-type variety with few axillary flower buds, and its flowering period is basically the same as that of Hosui. It can be crossed with varieties with high compatibility, but it is not compatible with Nansui.

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