A. SELAMOVSKA1, E. MISKOSKA–MILEVSKA2, V. DIMOVSKA3 and O. NAJDENOVSKA2
1 “St Cyril and Methodius” University, Department of Fruit Growing, Institute of Agriculture, Skopje, R. Macedonia
2 “St Cyril and Methodius University”, Faculty of Agricultural Sciences and Food, Skopje, R. Macedonia
3 “Goce Delchev” University, Faculty of Agriculture, Shtip, R. Macedonia
SELAMOVSKA, A., E. MISKOSKA–MILEVSKA, V. DIMOVSKA and O. NAJDENOVSKA, 2014. The variability of fruit characteristics of traditional pear Karamanka in different ecological conditions. Bulg. J. Agric. Sci., 20: 856-859
In this paper, we present the results of the phenological characteristics (flowering and ripening time), fruit characteristics (fruit mass, fruit length, fruit width, fruit hardness, length of fruit stalk and number of seeds in fruit) and chemical characteristics of fruits (soluble dry matter, total sugar and total acids) of a traditional pear variety ‘Karamanka’. For this study, a survey was undertaken in different ecological regions of Macedonia i.e. Skopje, Kumanovo, Kratovo, Kriva Palanka and Resen. The ‘Karamanka’ pear flowers in the first half of April. The period of fruit ripening starts in the second half of August and lasts until the first half of September. The earliest time of flowering and ripening was found to be in the regions of Skopje and Kumanovo. The pear ‘Karamanka’ has medium-sized fruits and the largest fruits were detected in the regions of Kumanovo and Resen. These differences in reference to the fruit mass were statistically significant. It was found that fruits contained 14.2% of soluble dry matter, 13.5% of total sugar and 0.13% of total acids. The highest values of soluble dry matter and total sugar were found in the fruits from the Kriva Palanka region. These values were statistically significant. The fruits from the regions of Skopje and Kratovo were characterized with poor quality and with the highest amount of stone cells.