A new fire-blight resistant pear has been unveiled by US researchers. Shenandoah was developed by Richard Bell of the US Agricultural Research Service at its Appalachian fruit research station in West Virginia and the Ohio State University, Ohio Agricultural R&D Centre.
It is characterised by a tangy, higher-than-average acidity level balanced with high sugar levels that ensure it still tastes sweet.
Shenandoah matures about four weeks later than Williams and performs well in storage making it appropriate for extending the late season market.
"The fruit is a cross of Max Red Bartlett and USDA selection 56112146 which had old American variety as one of its pregenetors," said Dr Bell.
"It can have a pinkish-red blush if it gets the right sun exposure, it has a classic pyriform shape and it is a large pear - on average 225-235g compared to Bartlett which is 190-200g."
The researchers expect Shenandoah will find its own niche in the fresh marketplace due to its higher acidity levels. "Although the flavour does mellow slightly after three months in storage," said Dr Bell.
Clearly its fire-blight resistance will be a major selling point, but Bell also points out that it does have some susceptibility to pear scab.
Bell reports that plant material is available for distribution in Europe, North America and leading southern-hemisphere producing countries.
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