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Rubinola
type: Dessert
identification: Medium size, round. The skin is somewhat thick, smooth and greasy to touch at maturity. The base colour is yellow over which is a dense pattern of broken bright red stripes covering 40 to 80 per cent of the surface. The stem is long and slender, set in a open and shallow basin which is usually russeted. The calyx is medium size and partly open, set in a medium deep and wide basin.
characteristics: The yellowish flesh is firm, fine grained, crisp. Very juicy, sweet and only slightly tart with a pleasant aroma. High Vitamin C content.
origins: Bred by Institute Experimental Botany, Strizovice (Czech Republic) by crossing Prima and Rubin. Released in 1995.
cultivation: Very vigorous, upright spreading tree. Bears fruit on the ends of one and two year wood. Harvests are moderate but annual. Vigor can be controlled with M.9 root stock. Difficult to grow in spindle form.
cold storage: Keeps up to two months but becomes soft quickly.
harvest: Starting early of the third period.
pollination peak: 1
cold storage weeks: 8
brix: 12.7
acidity: 5.7
harvest period: 3
sg: 1.0513
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