Origin: in Kawasaki, Kanagawa Prefecture, Japan, in 1895 by Chojuro Toma. Chance seedling of Pyrus pyrifolia. Introd. to U.S. in 1939 by U.S. Dept. of Agriculture. Evaluated at Univ. of California, Davis, beginning in 1955. Tree: medium vigor; spreading. Resistance to an outbreak of scab (Venturia nashicola) in 1897, high sugar content, high productivity, and resistance to blackspot (Alternaria kikuchiana) helped Chojuro become an important variety in Japan. Fruit: medium, about 66 mm in diam., 55 mm long; oblate; skin thick, russeted, green to orangebrown. Flesh white, mildly sweet and bland; firm; coarse; distinctive aroma. Ripens mid-August in Oregon; stores 20 weeks.
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