Details for: 10F0900107, Pyrus ussuriensis Maxim., Pyrus ussuriensis


Summary Data
Taxonomy:
Pyrus ussuriensis Maxim.
Top Name:
Pyrus ussuriensis
Origin:
Origin – China
Received by CRI:
2013
Improvement Status:
Wild
Life form:
Tree
Is Core:
N
Form Received:
Field collection
Availability
FormQuantityNoteInventoryCart
Cutting1 count10F0900107
Note: When you select cuttings, you will receive unrooted cuttings, not rooted plants, unless specific arrangements have been made with the curator.
 available only in term January – March
  
There are no images for this accession.

Core Passport Data
Taxonomy:
Pyrus ussuriensis Maxim.
Top Name:
Pyrus ussuriensis
Origin:
Origin – China
Received by CRI:
2013
Improvement Status:
Wild
Life form:
Tree
Is Core:
N
Form Received:
Field collection
Source History
Donated
 

Accession Names and Identifiers
Pyrus ussuriensis
Type: Full taxon

Narrative
Curator: Boris KRŠKA, Research Institute for Pomology, Ltd. (CZE031) boris.krska@vsuo.cz
Pyrus ussuriensis Maxim.
Genus:
Pyrus
Section:
Pashia
Family:
Rosaceae
Subfamily:
Amygdaloideae
Tribe:
Maleae
Subtribe:
Malinae
Nomen number:

30607
Place of publication:

Bull. Cl. Phys.-Math. Acad. Imp. Sci. Saint-Pétersbourg 15:132. 1857 ("1856")
Verified:
July 06, 2011 by ARS Systematic Botanists.
Other conspecific taxa
Autonyms (not in current use), synonyms and invalid designations
Autonym(s)
Pyrus ussuriensis Maxim. var. ussuriensis

Heterotypic Synonym(s)
Pyrus aromatica Kikuchi & Nakai
Pyrus lindleyi Rehder
Pyrus ovoidea Rehder
Pyrus simonii Carrière
Pyrus sinensis Lindl.
Pyrus ussuriensis Maxim. var. ovoidea (Rehder) Rehder

Common names
LANGUAGENAMEALTERNATE NAMENOTESEQCITATION
English Harbin pear 1 Markle, G. M. et al., eds. 1998. Food and feed crops of the United States, ed. 2
English Manchurian pear 1 Integrated Botanical Information System (IBIS). Australian plant common name database (on-line resource).
English Ussuri pear 1 Hancock, J. F. & G. A. Lobos. 2008. Pears. Temperate fruit crop breeding: germplasm to genomics 10:299-335. Note: this review cited Pyrus ussuriensis and its hybrids with P. pyrifolia as being widely cultivated in Asia, it is also used as graft stock for P. pyrifolia; P. ussuriensis is cold hardy, and carries resistance to fire blight caused by Erwinia amylovora, and pear scab caused by Venturia nashicola, to woolly pear aphid, and to pear psylla
English Ussurian pear 1 Englert, J. M. et al. 1999-. USDA-NRCS Improved conservation plant materials released by NRCS and cooperators
German Ussuri-Birne 2 Erhardt, W. et al. 2000. Zander: Handwörterbuch der Pflanzennamen, 16. Auflage
Swedish manchuriskt päron 2 Aldén, B., S. Ryman, & M. Hjertson. 2012. Svensk Kulturväxtdatabas, SKUD (Swedish Cultivated and Utility Plants Database; online resource)
Transcribed Chinese qiu zi li 2 Wu Zheng-yi & P. H. Raven et al., eds. 1994-. Flora of China (English edition).
Transcribed Korean sandolbae 2 Pemberton, R. W. & N. S. Lee. 1996. Wild food plants in South Korea; market presence, new crops, and exports to the United States. Econ. Bot. 50:60.
Annotations
Other Links
Actions
  • Enter ECN Into System: . 20 Sep 2024.
Pathogens
Vouchers
Citations
Pedigree
Intellectual Property Rights
MLS.
MLS.
FAO Standard Material Transfer Agreement.

Observations

Phenotype Data

CategoryDescriptorDescriptionValueStudyInventoryAvailability
BIOLOGY029 Fruit - russet type 1 - continuous russet on the whole fruit surface2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
BIOLOGY028 Fruit - russet amount 1 - continuous russet on the whole fruit surface2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY020 Fruit - symmetry 7 - ideal symmetry2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY021 Fruit - thickness of skin 7 - thick2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY022 Fruit - ground colour of skin 6 - green yellow to dark yellow2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY023 Fruit - over colour 1 - without over colour2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY030 Fruit - lenght of peduncle 9 - very long > 30 mm2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY031 Fruit - flesh colour 6 - creamy2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY050 Fruit - eating quality 4 - below the average (insipid)2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY051 Fruit - sourness of flesh 5 - sweet/subacidulated2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY052 Fruit - flavour 4 - weak2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY024 Fruit - amount of over solour 1 - 02023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY025 Fruit - smudged cheek 1 - none2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY026 Fruit - strips 1 - none2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY027 Fruit - mottling 1 - none2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY048 Fruit - firmness of flesh 4 - firm to medium2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY049 Fruit - juiciness 5 - medium2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY016 Fruit - weight 4 - smaller 71 - 110 g2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
MORPHOLOGY017 Fruit - appearance 6 - intermediate to convenient2023 Research Institute for Pomology Ltd.(1) - Pyrus communis 
PRODUCTION053 Fruit - tolerance to bruising 8 - resistant2023 Research Institute for Pomology Ltd.(1) - Pyrus communis