Content
Suiga currant is a black-fruited crop variety characterized by high resistance to temperature extremes. Despite the fact that it was obtained relatively recently, many gardeners have already been able to appreciate it. The main advantage of the Suiga variety is stable fruiting for 12-13 years without rejuvenating pruning, which greatly simplifies maintenance. Also, this species has an increased immunity to common diseases and crop pests.
Fruit ripening of the Suiga currant, stretched
Breeding history
The Suiga currant variety is the brainchild of the N.N. M. A. Lisavenko. Breeding work for breeding was carried out at the Bakcharsky support point. The species was obtained as a result of free pollination of the Nochka currant variety in 1997. Over the next ten years, attempts were made to improve the basic characteristics. As a result, the tests carried out fully confirmed the conformity of varietal qualities, so the Suiga currant was included in the State Register in 2007.
This type shows the maximum performance in the West Siberian region. But, judging by the reviews, it is successfully grown in other areas.
Description of Suiga currant
This type of currant is distinguished by tall bushes with a dense, slightly spreading crown. The height of the plants reaches 1.3-1.5 m, and the width is about 1-1.2 m.Young shoots at Suigi are erect, their diameter is 0.7-1 cm.Initially, they have a rich green tint, later it turns pale, and with lignification it becomes a brown-gray color.
The buds of the Suiga currant are medium in size with a sharp tip. They are attached to the shoots with short stems that are deflected at the base. The leaf scar has a rounded shape.
Leaves of a standard five-lobed shape. The central segment is much longer than the others. The plates are dark green, can be medium or large. The central and lateral blades are connected at an obtuse angle. The surface of the plates of the Suiga currant is bare, dull, slightly convex. A heart-shaped shallow notch is present at their base. The teeth on the leaves are pointed, large, with a light tip. The petiole is of medium length and thickness, with a pronounced anthocyanin color.
The flowers of the Suiga currant are medium, goblet-shaped. Sepals are pinkish-green in color. They are located freely and bent arcuate. Fruit clusters of black currant Suiga are elongated. Their central petiole is naked, of medium size. On each, from eight to ten berries are formed.
The size of the fruit is large. Their weight fluctuates within 1.5-3 g. In the brush there may be irregular berries. They have the correct rounded shape. When ripe, they acquire a black tint. The skin is firm, shiny, slightly felt when consumed. The pulp is juicy, contains many small seeds.
The content of vitamin C in Suiga currant berries reaches 140 mg per 100 g of product
The taste of Suiga currant is sweet and sour, refreshing. Experts estimate it at 4.8 points out of five. The peduncle is thin, the calyx is closed. The crop is suitable for fresh consumption and processing.On the basis of Suiga currants, you can prepare juice, jam, jam, jelly, compote, marmalade. In this case, the tasting assessment of ready-made dishes is five points.
Characteristics
This variety is ideal for growing in the northern and central regions. Therefore, many gardeners prefer it, even when compared with more modern species. But in order to understand what its strengths are, you need to study the main characteristics.
Drought tolerance, winter hardiness
Suiga currant has a high level of frost resistance. She does not suffer from a drop in temperature to -30 ° C in the presence of snow. In case of inconsistency in wintering conditions, it is necessary to cover the crown of the shrub with agrofibre, and lay a layer of mulch 10 cm thick in the root circle.
Suiga currant easily tolerates short-term drought, but with a long-term lack of moisture it needs regular watering. Otherwise, the berries do not become smaller, but their number is sharply reduced.
Pollination, flowering period and ripening times
Black currant Suiga belongs to the category of self-fertile species. Therefore, it does not need additional pollinators, and close cultivation of other varieties does not affect its productivity in any way.
The flowering period begins in the second half of May, so the shrub is immune to spring return frosts. Suiga is a mid-late variety, so the first fruits on the plant ripen at the end of July. And since the species has an extended fruiting, the collection should be carried out in several stages. Berries are immune to direct sunlight, so skin burns do not appear.
Productivity and fruiting
This crop variety is high-yielding, 3.5 kg of marketable fruits can be removed from one bush. Fresh harvested berries can be easily stored for up to five days in a cool room without losing marketability. The crop can be easily transported, but it is recommended to transport it in baskets of no more than 5 kg. The shrub begins to bear fruit in the second year after planting.
Suiga currant is characterized by dry separation of fruits
Disease and pest resistance
This shrub has a high natural immunity. Suiga currant shows resistance to kidney mites, powdery mildew, shoot gall midge. But at the same time it can be affected by moth and septoria. Therefore, the shrub needs periodic preventive treatments if the growing conditions do not meet the requirements of the crop.
Advantages and disadvantages
Black currant Suiga has a number of advantages that make it stand out from other varieties. But it also has certain disadvantages that need to be considered. Therefore, you should study the strengths and weaknesses of this species in advance.
The harvest of the Suiga currant stays on the branches for a long time and does not crumble
Main advantages:
- large-fruited;
- high productivity;
- resistance to diseases, pests;
- excellent frost resistance;
- does not need frequent updating of the bushes;
- versatility of application;
- high tasting score;
- marketability; suitability for transportation, storage;
- self-fertility.
Disadvantages:
- does not tolerate drought;
- does not tolerate stagnation of moisture in the soil;
- average resistance to moth, septoria.
Features of planting and care
It is necessary to plant Suiga currant seedlings in open, sunny areas. At the same time, they must be protected from cold gusts of wind. Maximum performance can be achieved when growing this species on loamy and sandy loam soils with a neutral acidity level and good aeration.
Planting should be done in the spring when the snow melts and the ground thaws up to 20 cm deep.At the same time, it is important that the temperature during the day is kept within the range of + 7-10 ° C, which contributes to rapid rooting. It is better to choose biennial seedlings with well-developed roots and shoots. They should not show signs of disease and mechanical damage.
You cannot plant the Suiga variety in deep shade.
When planting, it is necessary to deepen the root collar of the plant 2 cm into the soil in order to activate the growth of side shoots.
Suiga currant care is standard. It includes periodic watering in the absence of rain for a long time. Irrigation should be carried out at the root 1-2 times a week using settled water.
It is recommended to fertilize the shrub three times a season. For the first time, organic matter should be applied in the spring with active vegetation. The second and third feeding of Suiga currants is carried out during the period of berry ovary and after fruiting. Phosphorus-potassium mineral mixtures should be used at this time.
Every year in the spring, the crown should be cleaned from broken and damaged branches. It is also important to cut out old shoots at the base, leaving no more than 15-20 pieces. In spring and autumn, the bush should be treated with a Bordeaux mixture for diseases, if signs of pests appear, use "Karbofos" or "Fufanon".
Conclusion
Suiga currant is a black-fruited variety that has managed to win the favor of many novice and experienced gardeners. This is due to its high performance regardless of weather conditions and undemanding care. And excellent taste, both fresh and processed, only contribute to the growth of its popularity.
