KOSUI

Description

The trees develop in medium strength and form a wide crown. The chilling period is 550 hours and it can be grown without any problems in the Marmara, Aegean and Mediterranean regions. Thinning should be done for the fruits to reach sufficient size. The fruit peel is golden yellow, with yellow-white lenticels (spots) on a brown background and is slightly rusty. The fruit is large, low acid, cylindrical, long-stemmed, deep flower cavity, the flesh is white, crisp, very juicy and has a unique aroma. It is among the varieties that mature in the middle season. It is harvested 15-18 days after the Kosui variety. It is ready to eat when harvested. It can be stored in cold storage for 4-5 months.