Because this was a pear tree planted by wild geese carrying seeds from the south, the pear was named Nanguo pear. In ancient times, the south was also called the South Country. Later, the Nanguo pear was called Bai, and people called it Nanguo pear. Because it is produced in Anshan and Haicheng, Nanguo pear has another name called "Anguo" or "Haiguo".
Nanguo pear has strict requirements on many growing conditions such as climate, soil, light, latitude and so on.
The fruit trees have average growth, high germination rate, and strong branching ability; short fruiting branches mainly bear fruit, and axillary flower buds have strong fruiting ability. It matures in early to mid-September in Anshan, Liaoyang, and Benxi areas. Varieties such as Qiubai pear, Huagai pear, magenta pear, Ci pear, Ba pear, Pingguo pear, and Jinfeng can be used as pollination trees. It has wide adaptability, strong cold resistance and resistance to scab.
Among the Nanguo pears, the Great Nanguo pear and the Red Nanguo pear were selected. Dananguo pear is a large fruit bud found on a 22-year-old Nanguo pear tree in Qilingzi Ranch, Anshan. In August 1990, it was approved by the Liaoning Provincial Crop Variety Approval Committee and officially named. Dananguo pear has oblate fruit, with an average fruit weight of 125 grams. The fruit surface often has longitudinal grooves, and its cold resistance and quality are slightly worse than those of Nanguo pears, but other traits are similar.
Extended information
The phenological period of Nanguoli in Haicheng area is: flower bud germination period in early April, initial flowering period in late April, and full flowering period from late April to early May. The flowering period is early May. The fruit falling period is from mid-May to early June.
The leaf buds are expected to sprout in early to mid-May, and the leaf unfolding period is in early May. The initial growth period of new shoots is late April, the vigorous growth period of new shoots is from mid-May to early June, and the stop growth period of new shoots is early June. Flower buds begin to differentiate in mid-June. The fruit harvesting period is early to mid-September. The leaf-falling period is mid-October.
The fruit is oblate to nearly spherical. Generally, the longitudinal diameter is 4.7-5.2 cm and the transverse diameter is 5.5-5.8 cm. The average single fruit weight is about 50-75 grams, and the maximum single fruit weight can reach 170 grams. The peel is medium-thick and tough, the surface is not very shiny, the background color is mostly yellow-green, the sunny side has a blush, and the color is bright and beautiful. The fruit spots are larger, nearly round, and unevenly distributed.
The stem depressions are smaller, almost flat, and have grooves; the stem depressions are deep and relatively neat, with most calyxes falling off and a few remaining. The fruit stem is short and thick, the fruit core is small, and the flesh is milky white.
After the fruit is harvested, the flesh is slightly hard, sweet and crisp and edible. After 10-15 days of ripening, the flesh turns yellow-white, fine, soft and juicy, with few stone cells; the peel is thin, moderately sweet and sour. , rich in aroma, easily soluble in the mouth, and of extremely high quality. The fruit is resistant to transportation and storage and can be stored for 5-7 months under controlled atmosphere refrigeration conditions.