Apples
The warm scent and flavor of baking apples is a sure sign that fall is just around the corner. In the Northern Hemisphere apples are in season from late summer to early winter. However, many varieties are available year round because they have been either kept in cold storage or imported from the Southern Hemisphere.
Apples are crisp, white-fleshed fruits with red, yellow or green skin. They range in taste from moderately sweet and refreshing to pleasantly tart depending on the variety. The apple is a member of the rose family, with a compartmentalized core that classifies it as a pome fruit.
Apples are such commonly-consumed fruits that it's easy to overlook their amazing and unique health benefits. Apples combine certain nutrients in a way that sets them apart from all other fruits and makes them a food of choice for achieving several health goals. Here's what apples can do for you when it comes to your health: Unique Support for Heart Health
When it comes to heart health, all of us need to keep blood circulating around through our bodies (1,776 gallons get pumped by our hearts every day!), and it's very important for substances in our blood and the walls of our blood vessels to stay healthy and protected from damage. Antioxidants are one key to heart health, because they help protect our cardiovascular system from oxygen-related damage. (With respect to blood flow, oxygen damage is a risk that "comes with the territory," since the transport of oxygen throughout our body is one of the bloodstream's responsibilities). Apples contain a long list of phytonutrients that function as antioxidants and support our heart health in this way. Included in this list are quercetin, catechin, phloridzin and chlorogenic acid. To take full advantage of the antioxidants in apples, it's important to include the skins. Since the skins are also most exposed to the outside world, we always recommend the purchase of organically-grown apples to minimize the apple skin's exposure to unwanted pesticide sprays and other potential contaminants.
Antioxidants aren't the only reason to include apples in a heart-supportive diet, however. You'll get about 4 grams of dietary fiber in a medium-sized, 5-ounce apple, or about 15% of the Daily Value (DV) for fiber. Included in this total amount is both insoluble fiber (like cellulose) and soluble fiber (like pectin). Studies have shown that both types of fiber can help keep your LDL cholesterol levels under control, and if you have LDL cholesterol levels that are too high, can help lower them. In some studies, as little as two ounces of apple per day (less than ½ of a medium-sized apple) have been found to be helpful. That amount means that you would only need to eat one medium-sized apple three days per week to fit into this same heart benefits category.
Along with antioxidants and fiber, flavonoids are a third reason to bring apples into a heart-supportive diet. You'll get impressive amounts of flavonoids in the skins and pulp of apples - and these flavonoids have plenty of tricks up their sleeve for helping protect your heart health. Many flavonoids provide antioxidant protection; some help prevent excessive and unwanted inflammation; others help prevent too much clumping together of blood platelets; and still others help regulate blood pressure and overproduction of fat in your liver cells. Flavonoids have repeatedly been shown to help lower risk of heart disease, and also to improve problems with heart disease once it has occurred.
One piece of evidence that helps confirm all of the above health benefits is evidence involving apple juice. In several studies, "cloudy" apple juice that contains apple pulp found in whole apples is clearly better at supporting your cardiovascular system than "clear" apple juice that does not contain this pulp. Since so much of the fiber and antioxidant and flavonoid content is contained in the pulp, this finding makes sense, and underscores the importance of the whole, natural food form. Are whole, intact apples still a better choice than apple juice - even "cloudy" apple juice that contains apple pulp? Yes, whole fresh apples are going to support your heart health in a way that no other form of apple can. Cancer Protection
While not as strong or extensive as the research on heart health, apples have jumped out among fruits in some studies involving cancer risk. Reduced risk of lung cancer in women, for example, has been associated with daily consumption of apples, and apples were the only specific fruit that showed this beneficial association with lung cancer. From a fairly large collection of laboratory studies and studies on animals, there is good reason to believe that apples may be helpful in reducing risk of colon cancer and breast cancer as well, even though it will take a series of human studies to see if these benefits hold true for people and under what circumstances. Protection Against Asthma and Lung Support
Unlike grapefruit, grapefruit juice, citrus fruits as a group, or fruits in general, apples have shown up in several studies as a significant way to lower asthma risk. In fact, apples have stood out amongst other fruits when it comes to general support of lung function and lung health. Flavonoids unique to apple - including phloridzin - are thought to play a potentially key role in the special ability of apples to support lung health.
Health Benefits Practical Tip: Don't assume that apples are somehow less special than more exotic, and less widely-consumed fruits. They aren't! Apples combine fiber and flavonoids and antioxidant nutrients in a way that is unique and unmatched by other fruits. While you won't need an apple a day to keep health problems away, it looks like you will need about three medium-sized apples per week to get some of their key health benefits. Description
Apples are a crisp, white-fleshed fruit with a red, yellow or green skin. The apple is actually a member of the rose family, which may seem strange until we remember that roses make rose hips, which are fruits similar to the apple.
Apples have a moderately sweet, refreshing flavor and a tartness that is present to greater or lesser degree depending on the variety. For example, Golden and Red Delicious apples are mild and sweet, while Pippins and Granny Smith apples are notably brisk and tart. Tart apples, which best retain their texture during cooking, are often preferred for cooked desserts like apple pie, while Delicious apples and other sweeter varieties like Braeburn and Fuji apples are usually eaten raw.
The apple tree, which originally came from Eastern Europe and southwestern Asia, has spread to most temperate regions of the world. Over the centuries, many hybrids and cultivars have been developed, giving us the 7,000 varieties in the market today.
Apples have long been associated with the biblical story of Adam and Eve, although there is actually no mention that, in fact, the fruit in question was actually an apple. In Norse mythology, apples were given a more positive persona: a magic apple was said to keep people young forever. Apples' most recent appearance in history occurred in the 1800s in the U.S., when Johnny Appleseed-a real person named John Chapman, despite the mythological quality of his tale-walked barefoot across an area of 100,000 square miles, planting apple trees that provided food and a livelihood for generations of settlers.
Look for firm fruits with rich coloring. Yellow and green apples with a slight blush are best. Your preference for a sweeter or more tart fruit and whether you plan to enjoy your apples raw or cooked will guide your choice of variety. Just remember that Red and Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are slightly tart, and Gravenstein, Pippin and Granny Smith apples are the most tart, but retain their texture best during cooking.
In the northern hemisphere, apple season begins at the end of summer and lasts until early winter. Apples available at other times have been in cold storage or are imported from the southern hemisphere.
Whole apples are a much better nutritional choice than apple juice. Not only are whole apples richer in dietary fiber, but the current processes of juicing seem to drastically reduce the polyphenolic phytonutrient concentrations originally found in the whole fruit.
Apple phytonutrient content is not greatly affected by storage. After 100 days, the amount of phenolic compounds in the skin begins to decrease slightly, but even after 200 hundred days in cold storage, the total amount of these compounds remains similar to the level at the time of harvest.
However, processing apples into juice greatly lowers their phytonutrient content. Apple juice obtained from Jonagold apples by pulping and straight pressing had only 10 percent of the antioxidant activity of fresh apples, while juice obtained after pulp enzyming had only 3 percent of fresh apples' antioxidant activity.
When selecting apple juice, chose cloudy rather than clear juices:
Researchers evaluated the polyphenolic content of clear and cloudy apple juices from Idared and Champion varieties. Cloudy juices, particularly those prepared from apples of the Champion variety, had a much higher content of procyanidins (a type of flavonoid) than clear juices.
Cloudy juice from Champion apples contained 1,044 milligrams of polyphenols per liter, while clear juice made from Idared apples contained only 250 milligrams per liter. When the juices' ability to neutralize free radicals was evaluated, cloudy Champion apple juice neutralized 93% of the radicals after 3 minutes, compared to only 24% for the clear Idared juice.
Choose fully ripened fruit for the most antioxidants:
Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.
Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown- a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.
Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Kr�utler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings - like chlorophyll and heme.
After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.
"When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form," report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies. . Angew Chem Int Ed Engl. 2007 Nov 19;46(45):8699-8702. Get the most antioxidant protection by selecting the ripest fruit at your grocery store.
How to EnjoyIn addition to being eaten raw, apples are a wonderful addition to a variety of recipes from salads to baked goods. Tips for preparing apples:
Rinse apples under clear running water like you would any fruit. If organic, don't peel unless the recipe you have chosen requires peeled apples.
To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.
For use in future recipes, sliced apples freeze well in plastic bags or containers. A few quick serving ideas:
Add diced apples to fruit or green salads.
Braise a chopped apple with red cabbage.
Looking for an alternative to sweet desserts? Sliced apples (either alone or with other fruits) and cheese are a European favorite.
Individual ConcernsApples and Pesticide Residues
Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2009 report "Shopper's Guide to Pesticides," apples are among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of apples unless they are grown organically.
If you do purchase non-organic apples, you may want to ask your grocer about the kind of wax used to protect the apple's surface during storage or shipping. Carnauba wax (from the carnauba palm tree), beeswax, and shellac (from the lac beetle) are preferable to petroleum-based waxes, which contain solvent residues or wood resins.
Nutritional ProfileApples are a good source of dietary fiber and vitamin C.
Most of the apple's fiber is contained in its skin, as is the majority of its quercitin. Unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues and may have toxic residues if covered in petroleum-based waxes. Since peeling results in the loss of apples' flavonoids and most of its valuable fiber, choose organically grown apples whenever possible. Types of Apples and Phytonutrients
Researchers have found differences in total phenolic and flavonoid content among different apple varieties. Of the four common varieties used for applesauce (Rome Beauty, Idared, Cortland, and Golden Delicious), Rome Beauty had the highest total phenolic content. Out of 10 varieties commonly consumed in the U.S., Fuji apples had the highest total phenolic and total flavonoid compounds, but Red Delicious apples were also quite high. These apple varieties also tended to have higher antioxidant activity.
The take home message: store apples in the refrigerator and enjoy a sweet, crunchy, whole apple at least 2-3 times each week.
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling."
Apples
1.00 each
138.00 grams
81.42 caloriesNutrientAmountDV
(%)Nutrient
DensityWorld's Healthiest
Foods Ratingdietary fiber3.73 g14.93.3goodvitamin C7.87 mg13.12.9goodWorld's Healthiest
Foods RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very goodDV>=50%ORDensity>=3.4ANDDV>=5%goodDV>=25%ORDensity>=1.5ANDDV>=2.5%
"Apple Blossom" redirects here. For other uses, see Apple Blossom (disambiguation).
This article is about the fruit. For the computer company, see Apple Inc. For other uses, see Apple (disambiguation).
Apple
Blossoms, fruits, and leaves of the apple tree (Malus domestica)
Scientific classificationKingdom:Plantae
Division:Magnoliophyta
Class:Magnoliopsida
Order:Rosales
Family:Rosaceae
Subfamily:Maloideae or Spiraeoideae[1]
Tribe:Maleae
Genus:Malus
Species:M. domestica
Binomial nameMalus domestica
Borkh.The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widelycultivated tree fruits. The tree is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad, often densely twiggy crown.[2] The leaves are alternately arranged simple ovals 5 to 12 cm long and 3–6 centimetres (1.2–2.4 in) broad on a 2 to 5 centimetres (0.79 to 2.0 in) petiole with an acute tip, serrated margin and a slightly downy underside. Blossoms are produced in spring simultaneously with the budding of the leaves. The flowers are white with a pink tinge that gradually fades, five petaled, and 2.5 to 3.5 centimetres (0.98 to 1.4 in) in diameter. The fruit matures in autumn, and is typically 5 to 9 centimetres (2.0 to 3.5 in) diameter. The center of the fruit contains five carpels arranged in a five-point star, each carpel containing one to three seeds.[2]
The tree originated from Central Asia, where its wild ancestor is still found today. There are more than 7,500 known cultivars of apples resulting in a range of desired characteristics. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.[3]
At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about 35% of this total.[4] The United States is the second leading producer, with more than 7.5% of the world production. Turkey, France, Italy, andIran are also among the leading apple exporters.
Contents[hide]
Wild Malus sieversii apple inKazakhstan
Main article: Malus sieversii
See also: List of Lepidoptera that feed on apple trees and Fruit tree propagation
The wild ancestors of Malus domestica are Malus sieversii, which is found growing wild in the mountains of Central Asia in southernKazakhstan, Kyrgyzstan, Tajikistan, and Xinjiang, China,[5] and possibly also Malus sylvestris.[6]
History
See also: Herefordshire Pomona
The center of diversity of the genus Malus is in eastern Turkey. The apple tree was perhaps the earliest tree to be cultivated,[7] and its fruits have been improved through selection over thousands of years. Alexander the Great is credited with finding dwarfed apples in Asia Minor in 300 BCE;[2] those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia, as well as in Argentina and in the United States since the arrival of Europeans.[7] Apples were brought to North America with colonists in the 1600s,[2] and the first apple orchard on the North American continent was said to be near Boston in 1625. In the 1900s, irrigation projects in Washington state began and allowed the development of the multi-billion dollar fruit industry, of which the apple is the leading species.[2]
Cultural aspects
Main article: Apple (symbolism)
Germanic paganism
"Brita as Iduna" (1901) by Carl Larsson.
In Norse mythology, the goddess Iðunn is portrayed in the Prose Edda (written in the 13th century by Snorri Sturluson) as providing apples to the gods that give them eternal youthfulness. English scholar H. R. Ellis Davidson links apples to religious practices inGermanic paganism, from which Norse paganism developed. She points out that buckets of apples were found in the Oseberg shipburial site in Norway and that fruit and nuts (Iðunn having been described as being transformed into a nut in Skáldskaparmál) have been found in the early graves of the Germanic peoples in England and elsewhere on the continent of Europe which may have had a symbolic meaning, and that nuts are still a recognized symbol of fertility in Southwest England.[8]
Davidson notes a connection between apples and the Vanir, a tribe of gods associated with fertility in Norse mythology, citing an instance of eleven "golden apples" being given to woo the beautiful Gerðr by Skírnir, who was acting as messenger for the major Vanir god Freyr in stanzas 19 and 20 of Skírnismál. Davidson also notes a further connection between fertility and apples in Norse mythology in chapter 2 of the V�lsunga saga when the major goddess Frigg sends King Rerir an apple after he prays to Odin for a child, Frigg's messenger (in the guise of a crow) drops the apple in his lap as he sits atop a mound.[9] Rerir's wife's consumption of the apple results in a six-year pregnancy and the caesarean section birth of their son - the hero V�lsung.[10]
Further, Davidson points out the "strange" phrase "Apples of Hel" used in an 11th-century poem by the skald Thorbiorn Brúnarson, she states this may imply that the apple was thought of by the skald as the food of the dead. Further, Davidson notes that the potentially Germanic goddess Nehalennia is sometimes depicted with apples and that parallels exist in early Irish stories. Davidson asserts that while cultivation of the apple in Northern Europe extends back to at least the time of the Roman Empire and came to Europe from the Near East, the native varieties of apple trees growing in Northern Europe are small and bitter. Davidson concludes that in the figure of Iðunn "we must have a dim reflection of an old symbol: that of the guardian goddess of the life-giving fruit of the other world."[8]
Greek mythology
Heracles with the apple of Hesperides
Apples appear in many religious traditions, often as a mystical or forbidden fruit. One of the problems identifying apples in religion,mythology and folktales is that the word "apple" was used as a generic term for all (foreign) fruit, other than berries but including nuts, as late as the 17th century.[11] For instance, in Greek mythology, the Greek hero Heracles, as a part of his Twelve Labours, was required to travel to the Garden of the Hesperides and pick the golden apples off the Tree of Life growing at its center.[12][13][14]
The Greek goddess of discord, Eris, became disgruntled after she was excluded from the wedding of Peleus and Thetis.[15] In retaliation, she tossed a golden apple inscribed Καλλ?στη (Kalliste, sometimes transliterated Kallisti, 'For the most beautiful one'), into the wedding party. Three goddesses claimed the apple: Hera, Athena, and Aphrodite. Paris of Troy was appointed to select the recipient. After being bribed by both Hera and Athena, Aphrodite tempted him with the most beautiful woman in the world, Helen ofSparta. He awarded the apple to Aphrodite, thus indirectly causing the Trojan War.
Adam and Eve
Showcasing the apple as a symbol of sin.
Albrecht Dürer, 1507
Atalanta, also of Greek mythology, raced all her suitors in an attempt to avoid marriage. She outran all but Hippomenes (a.k.a. Melanion, a name possibly derived from melon the Greek word for both "apple" and fruit in general),[13] who defeated her by cunning, not speed. Hippomenes knew that he could not win in a fair race, so he used three golden apples (gifts of Aphrodite, the goddess of love) to distract Atalanta. It took all three apples and all of his speed, but Hippomenes was finally successful, winning the race and Atalanta's hand.[12]
ChristianityThough the forbidden fruit in the Book of Genesis is not identified, popular Christian tradition has held that it was an apple that Evecoaxed Adam to share with her.[16] This may have been the result of Renaissance painters adding elements of Greek mythology into biblical scenes (alternative interpretations also based on Greek mythology occasionally replace the apple with a pomegranate). In this case the unnamed fruit of Eden became an apple under the influence of story of the golden apples in the Garden of Hesperides. As a result, in the story of Adam and Eve, the apple became a symbol for knowledge, immortality, temptation, the fall of man into sin, and sin itself. In Latin, the words for "apple" and for "evil" are similar in the singular (malus—apple, malum—evil) and identical in the plural (mala). This may also have influenced the apple becoming interpreted as the biblical "forbidden fruit". The larynx in the human throat has been called Adam's apple because of a notion that it was caused by the forbidden fruit sticking in the throat of Adam.[16]The apple as symbol of sexual seduction has been used to imply sexuality between men, possibly in an ironic vein.[16] The idea of an apple being the fruit of the Tree of the Knowledge of Good and Evil with English speakers may have been helped by the fact that apple could also be a generic word for fruit in Old English, the word being used in various commentaries on Genesis.[citation needed]
Apple cultivarsSee List of apple cultivars for a listing.
Different kinds of apple cultivarsin a supermarket
'Sundown' apple cultivar and its cross section
There are more than 7,500 known cultivars of apples. Different cultivars are available for temperate and subtropical climates. Reputedly the world's biggest collection of apple cultivars is housed at the National Fruit Collection[1] in England.[3] Most of these cultivars are bred for eating fresh (dessert apples), though some are cultivated specifically for cooking (cooking apples) or producingcider. Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavour that dessert apples cannot.[17]
Commercially popular apple cultivars are soft but crisp. Other desired qualities in modern commercial apple breeding are a colourful skin, absence of russeting, ease of shipping, lengthy storage ability, high yields, disease resistance, typical "Red Delicious" apple shape, long stem (to allow pesticides to penetrate the top of the fruit)[citation needed], and popular flavour.[3] Modern apples are generally sweeter than older cultivars, as popular tastes in apples have varied over time. Most North Americans and Europeansfavour sweet, subacid apples, but tart apples have a strong minority following.[18] Extremely sweet apples with barely any acid flavour are popular in Asia[18] and especially India.[17]
Old cultivars are often oddly shaped, russeted, and have a variety of textures and colours. Some find them to have a better flavour than modern cultivators,[19] but may have other problems which make them commercially unviable, such as low yield, liability to disease, or poor tolerance for storage or transport. A few old cultivars are still produced on a large scale, but many have been kept alive by home gardeners and farmers that sell directly to local markets. Many unusual and locally important cultivars with their own unique taste and appearance exist; apple conservation campaigns have sprung up around the world to preserve such local cultivars from extinction. In the United Kingdom old cultivars such as Cox's Orange Pippin and Egremont Russet are still commercially important even though by modern standards they are low yielding and disease prone.[2]
Apple productionApple breeding
Apple blossom from an oldAyrshire variety
In the wild, apples grow quite readily from seeds. However, like most perennial fruits, apples are ordinarily propagated asexually bygrafting. This is because seedling apples are an example of "Extreme heterozygotes", in that rather than inheriting DNA from their parents to create a new apple with those characteristics, they are instead different from their parents, sometimes radically.[20] Most new apple cultivars originate as seedlings, which either arise by chance or are bred by deliberately crossing cultivars with promising characteristics.[21] The words 'seedling', 'pippin', and 'kernel' in the name of an apple cultivar suggest that it originated as a seedling. Apples can also form bud sports (mutations on a single branch). Some bud sports turn out to be improved strains of the parent cultivar. Some differ sufficiently from the parent tree to be considered new cultivars.[22]
Breeders can produce more rigid apples through crossing.[23] For example, the Excelsior Experiment Station of the University of Minnesota has, since the 1930s, introduced a steady progression of important hardy apples that are widely grown, both commercially and by backyard orchardists, throughout Minnesota and Wisconsin. Its most important introductions have included 'Haralson' (which is the most widely cultivated apple in Minnesota), 'Wealthy', 'Honeygold', and 'Honeycrisp'.
Apples have been acclimatized in Ecuador at very high altitudes, where they provide crops twice per year because of constant temperate conditions in a whole year.[24]
Apple Rootstocks
See also: Malling series
Rootstocks used to control tree size have been used in apple cultivation for over 2,000 years. Dwarfing rootstocks were probably discovered by chance in Asia. Alexander the Great sent samples of dwarf apple trees back to his teacher, Aristotle in Greece. They were maintained at the Lyceum, a center of learning in Greece.
Most modern apple rootstocks were bred in the 20th century. Much research into the existing rootstocks was begun at the East Malling Research Station in Kent, England. Following that research, Malling worked with the John Innes Institute and Long Ashton to produce a series of different rootstocks with disease resistance and a range of different sizes, which have been used all over the world.
Pollination
See also: Fruit tree pollination
Apple tree in flower
Orchard mason bee on apple bloom, British Columbia, Canada
Apples are self-incompatible; they must cross-pollinate to develop fruit. During the flowering each season, apple growers usually provide pollinators to carry the pollen. Honeybee hives are most commonly used. Orchard mason bees are also used as supplemental pollinators in commercial orchards. Bumble bee queens are sometimes present in orchards, but not usually in enough quantity to be significant pollinators.[22]
There are four to seven pollination groups in apples depending on climate:
Varieties are sometimes classed as to the day of peak bloom in the average 30 day blossom period, with pollinizers selected from varieties within a 6 day overlap period.
Maturation and harvest
See also: Apple picking and Pruning fruit trees
Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock. Some cultivars, if left unpruned, will grow very large, which allows them to bear much more fruit, but makes harvesting very difficult. Mature trees typically bear 40–200 kilograms (88–440 lb) of apples each year, though productivity can be close to zero in poor years. Apples are harvested using three-point ladders that are designed to fit amongst the branches. Dwarf trees will bear about 10–80 kilograms (22–180 lb) of fruit per year.[22]
StorageCommercially, apples can be stored for some months in controlled-atmosphere chambers to delay ethylene-induced onset of ripening. The apples are commonly stored in chambers with higher concentrations of carbon dioxide with high air filtration. This prevents ethylene concentrations from rising to higher amounts and preventing ripening from moving too quickly. Ripening begins when the fruit is removed.[26] For home storage, most varieties of apple can be stored for approximately two weeks, when kept at the coolest part of the refrigerator (i.e. below 5°C). Some types of apple, including the Granny Smith and Fuji, have an even longer shelf life.[27]
Pests and diseases
Leaves with significant insect damage
Main article: List of apple diseases
The trees are susceptible to a number of fungal and bacterial diseases and insect pests. Many commercial orchards pursue an aggressive program of chemical sprays to maintain high fruit quality, tree health, and high yields. A trend in orchard management is the use of organic methods. These use a less aggressive and direct methods of conventional farming. Instead of spraying potent chemicals, often shown to be potentially dangerous and maleficent to the tree in the long run, organic methods include encouraging or discouraging certain cycles and pests. To control a specific pest, organic growers might encourage the prosperity of its natural predator instead of outright killing it, and with it the natural biochemistry around the tree. Organic apples generally have the same or greater taste than conventionally grown apples, with reduced cosmetic appearances.[28]
A wide range of pests and diseases can affect the plant; three of the more common diseases/pests are mildew, aphids and apple scab.
Feeding aphids
Young apple trees are also prone to mammal pests like mice and deer, which feed on the soft bark of the trees, especially in winter.
RecordsGuinness World Records reports that the heaviest apple known weighed 1.849 kg (4 lb 1 oz) and was grown in Hirosaki city, Japan in 2005.[32]
CommerceAt least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about two-fifths of this total.[33] United States is the second leading producer, with more than 7.5% of the world production.[21]
In the United States, more than 60% of all the apples sold commercially are grown in Washington state.[34] Imported apples fromNew Zealand and other more temperate areas are competing with US production and increasing each year.[33]
Most of Australia's apple production is for domestic consumption. Imports from New Zealand have been disallowed under quarantine regulations for fire blight since 1921.[35]
The largest exporters of apples in 2006 were China, Chile, Italy, France and the U.S., while the biggest importers in the same year were Russia, Germany, the UK and the Netherlands.[36]
Top Ten Apple Producers — 11 June 2008CountryProduction (Tonnes)Footnote People's Republic of China27 507 000F United States4 237 730
Iran2 660 000F Turkey2 266 437
Russia2 211 000F Italy2 072 500
India2 001 400
France1 800 000F Chile1 390 000F Argentina1 300 000F World64 255 520ANo symbol = official figure, F = FAO estimate, A = Aggregate (may include official, semi-official, or estimates);
Source: FAO
Human consumption
These organic apple trees in Pateros, Washington will not be sprayed with pesticides.
See also: Cooking apple and Cider apple
Apples can be canned, juiced, and optionally fermented to produce apple juice, cider, ciderkin, vinegar, and pectin. Distilled apple cider produces the spirits applejack and Calvados. Apple wine can also be made.[37]
Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or re-constituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.
Organic apples are commonly produced in the United States.[39] Organic production is difficult in Europe, though a few orchards have done so with commercial success,[39] using disease-resistant cultivars and the very best cultural controls. The latest tool in the organic repertoire is a spray of a light coating of kaolin clay, which forms a physical barrier to some pests, and also helps prevent apple sun scald.[22][39]
Fallen applesEating fallen apples (known in the UK as 'windfalls'), rather than picking directly from the tree, is generally safe. There may be a risk offood poisoning if the orchard is also the area of keeping cattle or other animals, which may contaminate the apples with feces. Still, the risk may be significantly higher if the apples are used to make home-made (unpasteurized) cider or juice, thus letting E. colimultiply.[40]
On the other hand, if the apples are eaten unprocessed, and kept free from risk of contamination with animal feces, then eating fallen apples are generally safe, even if there is some general decay or worms in them. Still, they may be submerged in water with salt added, which kills the worms.[41] Apparent molds may be largely removed by putting in water with some vinegar added,[41] but if they are of a large quantity then there might be mold or mold products left to evoke mold health issues such as allergic reactions andrespiratory problems.
Health benefitsApples, with skin (edible parts)
Nutritional value per 100 g (3.5 oz)Energy 50 kcal 220 kJCarbohydrates 13.81 g- Sugars 10.39 g- Dietary fiber 2.4 g Fat0.17 gProtein0.26 gVitamin A equiv. 3 μg 0%Thiamine (Vit. B1) 0.017 mg 1%Riboflavin (Vit. B2) 0.026 mg 2%Niacin (Vit. B3) 0.091 mg 1%Pantothenic acid (B5) 0.061 mg 1%Vitamin B6 0.041 mg3%Folate (Vit. B9) 3 μg 1%Vitamin C 4.6 mg8%Calcium 6 mg1%Iron 0.12 mg1%Magnesium 5 mg1% Phosphorus 11 mg2%Potassium 107 mg 2%Zinc 0.04 mg0%Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Potential health benefits of apple consumption.[42][43][44][45]
The proverb "An apple a day keeps the doctor away," addressing the health effects of the fruit, dates from 19th century Wales.[46] Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer.[42] Compared to many other fruits and vegetables, apples contain relatively low amounts of Vitamin C as well as several otherantioxidant compounds.[38] The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease,[47] weight loss,[47] and controlling cholesterol,[47] as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing reabsorption, and are bulky for their caloric content like most fruits and vegetables.[44][47]
There is evidence that in vitro apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidantactivity.[48] The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.[49]
Apple juice concentrate has been found to increase the production of the neurotransmitter acetylcholine in mice, providing a potential mechanism for the "prevent[ion of] the decline in cognitive performance that accompanies dietary and genetic deficiencies and aging." Other studies have shown an "alleviat[ion of] oxidative damage and cognitive decline" in mice after the administration of apple juice.[45]
The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside; usually not enough to be dangerous to humans, but it can deter birds.[50]
References
This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.External links Look up apple in Wiktionary, the free dictionary.
Wikimedia Commons has media related to: Apple
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Apple cultivars
Adams Pearmain · Ambrosia · Antonovka · Aurora Golden Gala · Baldwin · Ben Davis · Blenheim Orange ·Braeburn · Bramley · Brina · Cameo · Cornish Gilliflower · Cortland · Cox's Orange Pippin · Cripps Pink ·Discovery · Egremont Russet · Elstar · Empire · Esopus Spitzenburg · Flower of Kent · Fuji · Gala ·Ginger Gold · Golden Orange · Golden Delicious · Granny Smith · Gravenstein · Haralson · Honeycrisp ·Idared · James Grieve · Jazz · Jersey Black · Jonagold · Jonathan · Junaluska · Karmijn de Sonnaville ·Knobbed Russet · Macoun · McIntosh · Mutsu · Newtown Pippin · Nickajack · Nicola · Norfolk Biffin ·Northern Spy · Paula Red · Pink Pearl · Pinova · Ralls Genet · Rambo · Red Delicious ·Rhode Island Greening · Ribston Pippin · Rome · Roxbury Russet · Rubens (Civni) · Sekai Ichi · Spartan ·Stayman Winesap · Summerfree · Worcester Pearmain · Zestar
The warm scent and flavor of baking apples is a sure sign that fall is just around the corner. In the Northern Hemisphere apples are in season from late summer to early winter. However, many varieties are available year round because they have been either kept in cold storage or imported from the Southern Hemisphere.
Apples are crisp, white-fleshed fruits with red, yellow or green skin. They range in taste from moderately sweet and refreshing to pleasantly tart depending on the variety. The apple is a member of the rose family, with a compartmentalized core that classifies it as a pome fruit.
Apples are such commonly-consumed fruits that it's easy to overlook their amazing and unique health benefits. Apples combine certain nutrients in a way that sets them apart from all other fruits and makes them a food of choice for achieving several health goals. Here's what apples can do for you when it comes to your health: Unique Support for Heart Health
When it comes to heart health, all of us need to keep blood circulating around through our bodies (1,776 gallons get pumped by our hearts every day!), and it's very important for substances in our blood and the walls of our blood vessels to stay healthy and protected from damage. Antioxidants are one key to heart health, because they help protect our cardiovascular system from oxygen-related damage. (With respect to blood flow, oxygen damage is a risk that "comes with the territory," since the transport of oxygen throughout our body is one of the bloodstream's responsibilities). Apples contain a long list of phytonutrients that function as antioxidants and support our heart health in this way. Included in this list are quercetin, catechin, phloridzin and chlorogenic acid. To take full advantage of the antioxidants in apples, it's important to include the skins. Since the skins are also most exposed to the outside world, we always recommend the purchase of organically-grown apples to minimize the apple skin's exposure to unwanted pesticide sprays and other potential contaminants.
Antioxidants aren't the only reason to include apples in a heart-supportive diet, however. You'll get about 4 grams of dietary fiber in a medium-sized, 5-ounce apple, or about 15% of the Daily Value (DV) for fiber. Included in this total amount is both insoluble fiber (like cellulose) and soluble fiber (like pectin). Studies have shown that both types of fiber can help keep your LDL cholesterol levels under control, and if you have LDL cholesterol levels that are too high, can help lower them. In some studies, as little as two ounces of apple per day (less than ½ of a medium-sized apple) have been found to be helpful. That amount means that you would only need to eat one medium-sized apple three days per week to fit into this same heart benefits category.
Along with antioxidants and fiber, flavonoids are a third reason to bring apples into a heart-supportive diet. You'll get impressive amounts of flavonoids in the skins and pulp of apples - and these flavonoids have plenty of tricks up their sleeve for helping protect your heart health. Many flavonoids provide antioxidant protection; some help prevent excessive and unwanted inflammation; others help prevent too much clumping together of blood platelets; and still others help regulate blood pressure and overproduction of fat in your liver cells. Flavonoids have repeatedly been shown to help lower risk of heart disease, and also to improve problems with heart disease once it has occurred.
One piece of evidence that helps confirm all of the above health benefits is evidence involving apple juice. In several studies, "cloudy" apple juice that contains apple pulp found in whole apples is clearly better at supporting your cardiovascular system than "clear" apple juice that does not contain this pulp. Since so much of the fiber and antioxidant and flavonoid content is contained in the pulp, this finding makes sense, and underscores the importance of the whole, natural food form. Are whole, intact apples still a better choice than apple juice - even "cloudy" apple juice that contains apple pulp? Yes, whole fresh apples are going to support your heart health in a way that no other form of apple can. Cancer Protection
While not as strong or extensive as the research on heart health, apples have jumped out among fruits in some studies involving cancer risk. Reduced risk of lung cancer in women, for example, has been associated with daily consumption of apples, and apples were the only specific fruit that showed this beneficial association with lung cancer. From a fairly large collection of laboratory studies and studies on animals, there is good reason to believe that apples may be helpful in reducing risk of colon cancer and breast cancer as well, even though it will take a series of human studies to see if these benefits hold true for people and under what circumstances. Protection Against Asthma and Lung Support
Unlike grapefruit, grapefruit juice, citrus fruits as a group, or fruits in general, apples have shown up in several studies as a significant way to lower asthma risk. In fact, apples have stood out amongst other fruits when it comes to general support of lung function and lung health. Flavonoids unique to apple - including phloridzin - are thought to play a potentially key role in the special ability of apples to support lung health.
Health Benefits Practical Tip: Don't assume that apples are somehow less special than more exotic, and less widely-consumed fruits. They aren't! Apples combine fiber and flavonoids and antioxidant nutrients in a way that is unique and unmatched by other fruits. While you won't need an apple a day to keep health problems away, it looks like you will need about three medium-sized apples per week to get some of their key health benefits. Description
Apples are a crisp, white-fleshed fruit with a red, yellow or green skin. The apple is actually a member of the rose family, which may seem strange until we remember that roses make rose hips, which are fruits similar to the apple.
Apples have a moderately sweet, refreshing flavor and a tartness that is present to greater or lesser degree depending on the variety. For example, Golden and Red Delicious apples are mild and sweet, while Pippins and Granny Smith apples are notably brisk and tart. Tart apples, which best retain their texture during cooking, are often preferred for cooked desserts like apple pie, while Delicious apples and other sweeter varieties like Braeburn and Fuji apples are usually eaten raw.
The apple tree, which originally came from Eastern Europe and southwestern Asia, has spread to most temperate regions of the world. Over the centuries, many hybrids and cultivars have been developed, giving us the 7,000 varieties in the market today.
Apples have long been associated with the biblical story of Adam and Eve, although there is actually no mention that, in fact, the fruit in question was actually an apple. In Norse mythology, apples were given a more positive persona: a magic apple was said to keep people young forever. Apples' most recent appearance in history occurred in the 1800s in the U.S., when Johnny Appleseed-a real person named John Chapman, despite the mythological quality of his tale-walked barefoot across an area of 100,000 square miles, planting apple trees that provided food and a livelihood for generations of settlers.
Look for firm fruits with rich coloring. Yellow and green apples with a slight blush are best. Your preference for a sweeter or more tart fruit and whether you plan to enjoy your apples raw or cooked will guide your choice of variety. Just remember that Red and Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are slightly tart, and Gravenstein, Pippin and Granny Smith apples are the most tart, but retain their texture best during cooking.
In the northern hemisphere, apple season begins at the end of summer and lasts until early winter. Apples available at other times have been in cold storage or are imported from the southern hemisphere.
Whole apples are a much better nutritional choice than apple juice. Not only are whole apples richer in dietary fiber, but the current processes of juicing seem to drastically reduce the polyphenolic phytonutrient concentrations originally found in the whole fruit.
Apple phytonutrient content is not greatly affected by storage. After 100 days, the amount of phenolic compounds in the skin begins to decrease slightly, but even after 200 hundred days in cold storage, the total amount of these compounds remains similar to the level at the time of harvest.
However, processing apples into juice greatly lowers their phytonutrient content. Apple juice obtained from Jonagold apples by pulping and straight pressing had only 10 percent of the antioxidant activity of fresh apples, while juice obtained after pulp enzyming had only 3 percent of fresh apples' antioxidant activity.
When selecting apple juice, chose cloudy rather than clear juices:
Researchers evaluated the polyphenolic content of clear and cloudy apple juices from Idared and Champion varieties. Cloudy juices, particularly those prepared from apples of the Champion variety, had a much higher content of procyanidins (a type of flavonoid) than clear juices.
Cloudy juice from Champion apples contained 1,044 milligrams of polyphenols per liter, while clear juice made from Idared apples contained only 250 milligrams per liter. When the juices' ability to neutralize free radicals was evaluated, cloudy Champion apple juice neutralized 93% of the radicals after 3 minutes, compared to only 24% for the clear Idared juice.
Choose fully ripened fruit for the most antioxidants:
Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.
Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown- a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.
Until now, no one really knew what happened to chlorophyll during this process, but lead researcher, Bernard Kr�utler, and his team, working together with botanists over the past several years, has identified the first decomposition products in leaves: colorless, polar NCCs (nonfluorescing chlorophyll catabolytes), that contain four pyrrole rings - like chlorophyll and heme.
After examining apples and pears, the scientists discovered that NCCs replace the chlorophyll not only in the leaves of fruit trees, but in their very ripe fruits, especially in the peel and flesh immediately below it.
"When chlorophyll is released from its protein complexes in the decomposition process, it has a phototoxic effect: when irradiated with light, it absorbs energy and can transfer it to other substances. For example, it can transform oxygen into a highly reactive, destructive form," report the researchers. However, NCCs have just the opposite effect. Extremely powerful antioxidants, they play an important protective role for the plant, and when consumed as part of the human diet, NCCs deliver the same potent antioxidant protection within our bodies. . Angew Chem Int Ed Engl. 2007 Nov 19;46(45):8699-8702. Get the most antioxidant protection by selecting the ripest fruit at your grocery store.
How to EnjoyIn addition to being eaten raw, apples are a wonderful addition to a variety of recipes from salads to baked goods. Tips for preparing apples:
Rinse apples under clear running water like you would any fruit. If organic, don't peel unless the recipe you have chosen requires peeled apples.
To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.
For use in future recipes, sliced apples freeze well in plastic bags or containers. A few quick serving ideas:
Add diced apples to fruit or green salads.
Braise a chopped apple with red cabbage.
Looking for an alternative to sweet desserts? Sliced apples (either alone or with other fruits) and cheese are a European favorite.
Individual ConcernsApples and Pesticide Residues
Virtually all municipal drinking water in the United States contains pesticide residues, and with the exception of organic foods, so do the majority of foods in the U.S. food supply. Even though pesticides are present in food at very small trace levels, their negative impact on health is well documented. The liver's ability to process other toxins, the cells' ability to produce energy, and the nerves' ability to send messages can all be compromised by pesticide exposure. According to the Environmental Working Group's 2009 report "Shopper's Guide to Pesticides," apples are among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of apples unless they are grown organically.
If you do purchase non-organic apples, you may want to ask your grocer about the kind of wax used to protect the apple's surface during storage or shipping. Carnauba wax (from the carnauba palm tree), beeswax, and shellac (from the lac beetle) are preferable to petroleum-based waxes, which contain solvent residues or wood resins.
Nutritional ProfileApples are a good source of dietary fiber and vitamin C.
Most of the apple's fiber is contained in its skin, as is the majority of its quercitin. Unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues and may have toxic residues if covered in petroleum-based waxes. Since peeling results in the loss of apples' flavonoids and most of its valuable fiber, choose organically grown apples whenever possible. Types of Apples and Phytonutrients
Researchers have found differences in total phenolic and flavonoid content among different apple varieties. Of the four common varieties used for applesauce (Rome Beauty, Idared, Cortland, and Golden Delicious), Rome Beauty had the highest total phenolic content. Out of 10 varieties commonly consumed in the U.S., Fuji apples had the highest total phenolic and total flavonoid compounds, but Red Delicious apples were also quite high. These apple varieties also tended to have higher antioxidant activity.
The take home message: store apples in the refrigerator and enjoy a sweet, crunchy, whole apple at least 2-3 times each week.
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling."
Apples
1.00 each
138.00 grams
81.42 caloriesNutrientAmountDV
(%)Nutrient
DensityWorld's Healthiest
Foods Ratingdietary fiber3.73 g14.93.3goodvitamin C7.87 mg13.12.9goodWorld's Healthiest
Foods RatingRuleexcellentDV>=75%ORDensity>=7.6ANDDV>=10%very goodDV>=50%ORDensity>=3.4ANDDV>=5%goodDV>=25%ORDensity>=1.5ANDDV>=2.5%
- Bazzano LA, He J, Ogden LG, Loria CM, Whelton PK. Dietary fiber intake and reduced risk of coronary heart disease in US men and women: the National Health and Nutrition Examination Survey I Epidemiologic Follow-up Study. Arch Intern Med. 2003 Sep 8;163(16):1897-904 2003.
- Boyer J, Liu RH. Apple phytochemicals and their health benefits. Nutr J. 2004 May 12;3(1):5. 2004. PMID:15140261.
- Cho E, Seddon JM, Rosner B, Willett WC, Hankinson SE. Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy. Arch Ophthalmol. 2004 Jun;122(6):883-92. 2004. PMID:15197064.
- Consumers Union of United States, Inc. Do you know what you're eating? An analysis of US government data on pesticide residues in foods. Consumers Union of United States, Inc. Edward Groth III, PhD, Project Director, Charles M. Benbrook, PhD, Consultant, Public Service Projects Department, Technical Division. Feb 1999 1999.
- Dai Q, Borenstein AR, Wu Y, Jackson JC, Larson EB. Fruit and vegetable juices and Alzheimer's disease: the Kame Project. Am J Med. 2006 Sep;119(9):751-9. 2006. PMID:16945610.
- Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986 1986. PMID:15210.
- Heinerman J. Heinerman's New encyclopedia of Fruits and Vegetables. Prentice Hall 1995 1995.
- Huxley RR, Neil HAW. The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies,. European Journal of Clinical Nutrition (2003) 57, 904-908. 2003.
- Knekt P, Jarvinen R, Reunanen A, Maatela J. Flavonoid intake and coronary mortality in Finland: a cohort study. BMJ 1996 Feb 24;312 (7029): 478-81 1996.
- Olszewska M, Glowacki R, Wolbis M, Bald E. Quantitative determination of flavonoids in the flowers and leaves of Prunus spinosa L. Acta Pol Pharm 2001 May-2001 Jun 30;58(3):199-203 2001. PMID:16270.
- Pearson DA, Tan CH, German JB, et al. Apple juice inhibits low density lipoprotein oxidation. Life Sci 1999;64(21):1913-20 1999.
- Suzuki R, Rylander-Rudqvist T, Ye W, et al. Dietary fiber intake and risk of postmenopausal breast cancer defined by estrogen and progesterone receptor status--a prospective cohort study among Swedish women. Int J Cancer. 2008 Jan 15;122(2):403-12. 2008. PMID:17764112.
- Van Der Sluis AA, Dekker M, Skrede G. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. J Agric Food Chem 2002 Dec 4;50(25):7211-9 2002.
- Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.
"Apple Blossom" redirects here. For other uses, see Apple Blossom (disambiguation).
This article is about the fruit. For the computer company, see Apple Inc. For other uses, see Apple (disambiguation).
Apple
Blossoms, fruits, and leaves of the apple tree (Malus domestica)
Scientific classificationKingdom:Plantae
Division:Magnoliophyta
Class:Magnoliopsida
Order:Rosales
Family:Rosaceae
Subfamily:Maloideae or Spiraeoideae[1]
Tribe:Maleae
Genus:Malus
Species:M. domestica
Binomial nameMalus domestica
Borkh.The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widelycultivated tree fruits. The tree is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad, often densely twiggy crown.[2] The leaves are alternately arranged simple ovals 5 to 12 cm long and 3–6 centimetres (1.2–2.4 in) broad on a 2 to 5 centimetres (0.79 to 2.0 in) petiole with an acute tip, serrated margin and a slightly downy underside. Blossoms are produced in spring simultaneously with the budding of the leaves. The flowers are white with a pink tinge that gradually fades, five petaled, and 2.5 to 3.5 centimetres (0.98 to 1.4 in) in diameter. The fruit matures in autumn, and is typically 5 to 9 centimetres (2.0 to 3.5 in) diameter. The center of the fruit contains five carpels arranged in a five-point star, each carpel containing one to three seeds.[2]
The tree originated from Central Asia, where its wild ancestor is still found today. There are more than 7,500 known cultivars of apples resulting in a range of desired characteristics. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.[3]
At least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about 35% of this total.[4] The United States is the second leading producer, with more than 7.5% of the world production. Turkey, France, Italy, andIran are also among the leading apple exporters.
Contents[hide]
- 1 Botanical information
- 2 History
- 3 Cultural aspects
- 4 Apple cultivars
- 5 Apple production
- 6 Commerce
- 7 Human consumption
- 8 Health benefits
- 9 References
- 10 External links
Wild Malus sieversii apple inKazakhstan
Main article: Malus sieversii
See also: List of Lepidoptera that feed on apple trees and Fruit tree propagation
The wild ancestors of Malus domestica are Malus sieversii, which is found growing wild in the mountains of Central Asia in southernKazakhstan, Kyrgyzstan, Tajikistan, and Xinjiang, China,[5] and possibly also Malus sylvestris.[6]
History
See also: Herefordshire Pomona
The center of diversity of the genus Malus is in eastern Turkey. The apple tree was perhaps the earliest tree to be cultivated,[7] and its fruits have been improved through selection over thousands of years. Alexander the Great is credited with finding dwarfed apples in Asia Minor in 300 BCE;[2] those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia, as well as in Argentina and in the United States since the arrival of Europeans.[7] Apples were brought to North America with colonists in the 1600s,[2] and the first apple orchard on the North American continent was said to be near Boston in 1625. In the 1900s, irrigation projects in Washington state began and allowed the development of the multi-billion dollar fruit industry, of which the apple is the leading species.[2]
Cultural aspects
Main article: Apple (symbolism)
Germanic paganism
"Brita as Iduna" (1901) by Carl Larsson.
In Norse mythology, the goddess Iðunn is portrayed in the Prose Edda (written in the 13th century by Snorri Sturluson) as providing apples to the gods that give them eternal youthfulness. English scholar H. R. Ellis Davidson links apples to religious practices inGermanic paganism, from which Norse paganism developed. She points out that buckets of apples were found in the Oseberg shipburial site in Norway and that fruit and nuts (Iðunn having been described as being transformed into a nut in Skáldskaparmál) have been found in the early graves of the Germanic peoples in England and elsewhere on the continent of Europe which may have had a symbolic meaning, and that nuts are still a recognized symbol of fertility in Southwest England.[8]
Davidson notes a connection between apples and the Vanir, a tribe of gods associated with fertility in Norse mythology, citing an instance of eleven "golden apples" being given to woo the beautiful Gerðr by Skírnir, who was acting as messenger for the major Vanir god Freyr in stanzas 19 and 20 of Skírnismál. Davidson also notes a further connection between fertility and apples in Norse mythology in chapter 2 of the V�lsunga saga when the major goddess Frigg sends King Rerir an apple after he prays to Odin for a child, Frigg's messenger (in the guise of a crow) drops the apple in his lap as he sits atop a mound.[9] Rerir's wife's consumption of the apple results in a six-year pregnancy and the caesarean section birth of their son - the hero V�lsung.[10]
Further, Davidson points out the "strange" phrase "Apples of Hel" used in an 11th-century poem by the skald Thorbiorn Brúnarson, she states this may imply that the apple was thought of by the skald as the food of the dead. Further, Davidson notes that the potentially Germanic goddess Nehalennia is sometimes depicted with apples and that parallels exist in early Irish stories. Davidson asserts that while cultivation of the apple in Northern Europe extends back to at least the time of the Roman Empire and came to Europe from the Near East, the native varieties of apple trees growing in Northern Europe are small and bitter. Davidson concludes that in the figure of Iðunn "we must have a dim reflection of an old symbol: that of the guardian goddess of the life-giving fruit of the other world."[8]
Greek mythology
Heracles with the apple of Hesperides
Apples appear in many religious traditions, often as a mystical or forbidden fruit. One of the problems identifying apples in religion,mythology and folktales is that the word "apple" was used as a generic term for all (foreign) fruit, other than berries but including nuts, as late as the 17th century.[11] For instance, in Greek mythology, the Greek hero Heracles, as a part of his Twelve Labours, was required to travel to the Garden of the Hesperides and pick the golden apples off the Tree of Life growing at its center.[12][13][14]
The Greek goddess of discord, Eris, became disgruntled after she was excluded from the wedding of Peleus and Thetis.[15] In retaliation, she tossed a golden apple inscribed Καλλ?στη (Kalliste, sometimes transliterated Kallisti, 'For the most beautiful one'), into the wedding party. Three goddesses claimed the apple: Hera, Athena, and Aphrodite. Paris of Troy was appointed to select the recipient. After being bribed by both Hera and Athena, Aphrodite tempted him with the most beautiful woman in the world, Helen ofSparta. He awarded the apple to Aphrodite, thus indirectly causing the Trojan War.
Adam and Eve
Showcasing the apple as a symbol of sin.
Albrecht Dürer, 1507
Atalanta, also of Greek mythology, raced all her suitors in an attempt to avoid marriage. She outran all but Hippomenes (a.k.a. Melanion, a name possibly derived from melon the Greek word for both "apple" and fruit in general),[13] who defeated her by cunning, not speed. Hippomenes knew that he could not win in a fair race, so he used three golden apples (gifts of Aphrodite, the goddess of love) to distract Atalanta. It took all three apples and all of his speed, but Hippomenes was finally successful, winning the race and Atalanta's hand.[12]
ChristianityThough the forbidden fruit in the Book of Genesis is not identified, popular Christian tradition has held that it was an apple that Evecoaxed Adam to share with her.[16] This may have been the result of Renaissance painters adding elements of Greek mythology into biblical scenes (alternative interpretations also based on Greek mythology occasionally replace the apple with a pomegranate). In this case the unnamed fruit of Eden became an apple under the influence of story of the golden apples in the Garden of Hesperides. As a result, in the story of Adam and Eve, the apple became a symbol for knowledge, immortality, temptation, the fall of man into sin, and sin itself. In Latin, the words for "apple" and for "evil" are similar in the singular (malus—apple, malum—evil) and identical in the plural (mala). This may also have influenced the apple becoming interpreted as the biblical "forbidden fruit". The larynx in the human throat has been called Adam's apple because of a notion that it was caused by the forbidden fruit sticking in the throat of Adam.[16]The apple as symbol of sexual seduction has been used to imply sexuality between men, possibly in an ironic vein.[16] The idea of an apple being the fruit of the Tree of the Knowledge of Good and Evil with English speakers may have been helped by the fact that apple could also be a generic word for fruit in Old English, the word being used in various commentaries on Genesis.[citation needed]
Apple cultivarsSee List of apple cultivars for a listing.
Different kinds of apple cultivarsin a supermarket
'Sundown' apple cultivar and its cross section
There are more than 7,500 known cultivars of apples. Different cultivars are available for temperate and subtropical climates. Reputedly the world's biggest collection of apple cultivars is housed at the National Fruit Collection[1] in England.[3] Most of these cultivars are bred for eating fresh (dessert apples), though some are cultivated specifically for cooking (cooking apples) or producingcider. Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavour that dessert apples cannot.[17]
Commercially popular apple cultivars are soft but crisp. Other desired qualities in modern commercial apple breeding are a colourful skin, absence of russeting, ease of shipping, lengthy storage ability, high yields, disease resistance, typical "Red Delicious" apple shape, long stem (to allow pesticides to penetrate the top of the fruit)[citation needed], and popular flavour.[3] Modern apples are generally sweeter than older cultivars, as popular tastes in apples have varied over time. Most North Americans and Europeansfavour sweet, subacid apples, but tart apples have a strong minority following.[18] Extremely sweet apples with barely any acid flavour are popular in Asia[18] and especially India.[17]
Old cultivars are often oddly shaped, russeted, and have a variety of textures and colours. Some find them to have a better flavour than modern cultivators,[19] but may have other problems which make them commercially unviable, such as low yield, liability to disease, or poor tolerance for storage or transport. A few old cultivars are still produced on a large scale, but many have been kept alive by home gardeners and farmers that sell directly to local markets. Many unusual and locally important cultivars with their own unique taste and appearance exist; apple conservation campaigns have sprung up around the world to preserve such local cultivars from extinction. In the United Kingdom old cultivars such as Cox's Orange Pippin and Egremont Russet are still commercially important even though by modern standards they are low yielding and disease prone.[2]
Apple productionApple breeding
Apple blossom from an oldAyrshire variety
In the wild, apples grow quite readily from seeds. However, like most perennial fruits, apples are ordinarily propagated asexually bygrafting. This is because seedling apples are an example of "Extreme heterozygotes", in that rather than inheriting DNA from their parents to create a new apple with those characteristics, they are instead different from their parents, sometimes radically.[20] Most new apple cultivars originate as seedlings, which either arise by chance or are bred by deliberately crossing cultivars with promising characteristics.[21] The words 'seedling', 'pippin', and 'kernel' in the name of an apple cultivar suggest that it originated as a seedling. Apples can also form bud sports (mutations on a single branch). Some bud sports turn out to be improved strains of the parent cultivar. Some differ sufficiently from the parent tree to be considered new cultivars.[22]
Breeders can produce more rigid apples through crossing.[23] For example, the Excelsior Experiment Station of the University of Minnesota has, since the 1930s, introduced a steady progression of important hardy apples that are widely grown, both commercially and by backyard orchardists, throughout Minnesota and Wisconsin. Its most important introductions have included 'Haralson' (which is the most widely cultivated apple in Minnesota), 'Wealthy', 'Honeygold', and 'Honeycrisp'.
Apples have been acclimatized in Ecuador at very high altitudes, where they provide crops twice per year because of constant temperate conditions in a whole year.[24]
Apple Rootstocks
See also: Malling series
Rootstocks used to control tree size have been used in apple cultivation for over 2,000 years. Dwarfing rootstocks were probably discovered by chance in Asia. Alexander the Great sent samples of dwarf apple trees back to his teacher, Aristotle in Greece. They were maintained at the Lyceum, a center of learning in Greece.
Most modern apple rootstocks were bred in the 20th century. Much research into the existing rootstocks was begun at the East Malling Research Station in Kent, England. Following that research, Malling worked with the John Innes Institute and Long Ashton to produce a series of different rootstocks with disease resistance and a range of different sizes, which have been used all over the world.
Pollination
See also: Fruit tree pollination
Apple tree in flower
Orchard mason bee on apple bloom, British Columbia, Canada
Apples are self-incompatible; they must cross-pollinate to develop fruit. During the flowering each season, apple growers usually provide pollinators to carry the pollen. Honeybee hives are most commonly used. Orchard mason bees are also used as supplemental pollinators in commercial orchards. Bumble bee queens are sometimes present in orchards, but not usually in enough quantity to be significant pollinators.[22]
There are four to seven pollination groups in apples depending on climate:
- Group A – Early flowering, May 1 to 3 in England (Gravenstein, Red Astrachan)
- Group B – May 4 to 7 (Idared, McIntosh)
- Group C – Mid-season flowering, May 8 to 11 (Granny Smith, Cox's Orange Pippin)
- Group D – Mid/Late season flowering, May 12 to 15 (Golden Delicious, Calville blanc d'hiver)
- Group E – Late flowering, May 16 to 18 (Braeburn, Reinette d'Orléans)
- Group F – May 19 to 23 (Suntan)
- Group H – May 24 to 28 (Court-Pendu Gris) (also called Court-Pendu plat)
Varieties are sometimes classed as to the day of peak bloom in the average 30 day blossom period, with pollinizers selected from varieties within a 6 day overlap period.
Maturation and harvest
See also: Apple picking and Pruning fruit trees
Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock. Some cultivars, if left unpruned, will grow very large, which allows them to bear much more fruit, but makes harvesting very difficult. Mature trees typically bear 40–200 kilograms (88–440 lb) of apples each year, though productivity can be close to zero in poor years. Apples are harvested using three-point ladders that are designed to fit amongst the branches. Dwarf trees will bear about 10–80 kilograms (22–180 lb) of fruit per year.[22]
StorageCommercially, apples can be stored for some months in controlled-atmosphere chambers to delay ethylene-induced onset of ripening. The apples are commonly stored in chambers with higher concentrations of carbon dioxide with high air filtration. This prevents ethylene concentrations from rising to higher amounts and preventing ripening from moving too quickly. Ripening begins when the fruit is removed.[26] For home storage, most varieties of apple can be stored for approximately two weeks, when kept at the coolest part of the refrigerator (i.e. below 5°C). Some types of apple, including the Granny Smith and Fuji, have an even longer shelf life.[27]
Pests and diseases
Leaves with significant insect damage
Main article: List of apple diseases
The trees are susceptible to a number of fungal and bacterial diseases and insect pests. Many commercial orchards pursue an aggressive program of chemical sprays to maintain high fruit quality, tree health, and high yields. A trend in orchard management is the use of organic methods. These use a less aggressive and direct methods of conventional farming. Instead of spraying potent chemicals, often shown to be potentially dangerous and maleficent to the tree in the long run, organic methods include encouraging or discouraging certain cycles and pests. To control a specific pest, organic growers might encourage the prosperity of its natural predator instead of outright killing it, and with it the natural biochemistry around the tree. Organic apples generally have the same or greater taste than conventionally grown apples, with reduced cosmetic appearances.[28]
A wide range of pests and diseases can affect the plant; three of the more common diseases/pests are mildew, aphids and apple scab.
- Mildew: which is characterized by light grey powdery patches appearing on the leaves, shoots and flowers, normally in spring. The flowers will turn a creamy yellow colour and will not develop correctly. This can be treated in a manner not dissimilar from treating Botrytis; eliminating the conditions which caused the disease in the first place and burning the infected plants are among the recommended actions to take.[29][29]
Feeding aphids
- Aphids: There are five species of aphids commonly found on apples: apple grain aphid, rosy apple aphid, apple aphid, spirea aphid and the woolly apple aphid. The aphid species can be identified by their colour, the time of year when they are present and by differences in the cornicles, which are small paired projections from the rear of aphids.[29] Aphids feed on foliage using needle like mouth parts to suck out plant juices. When present in high numbers, certain species may reduce tree growth and vigor.[30]
- Apple scab: Symptoms of Scab are olive-green or brown blotches on the leaves.[31] The blotches turn more brown as time progresses. Then brown scabs on the fruit (see apple picture on the left).[29] The diseased leaves will fall early and the fruit will become increasingly covered in scabs - eventually the fruit skin will crack. Although there are chemicals to treat Scab, their use might not be encouraged as they are quite often systematic, which means they are absorbed by the tree, and spread throughout the fruit.[31]
Young apple trees are also prone to mammal pests like mice and deer, which feed on the soft bark of the trees, especially in winter.
RecordsGuinness World Records reports that the heaviest apple known weighed 1.849 kg (4 lb 1 oz) and was grown in Hirosaki city, Japan in 2005.[32]
CommerceAt least 55 million tonnes of apples were grown worldwide in 2005, with a value of about $10 billion. China produced about two-fifths of this total.[33] United States is the second leading producer, with more than 7.5% of the world production.[21]
In the United States, more than 60% of all the apples sold commercially are grown in Washington state.[34] Imported apples fromNew Zealand and other more temperate areas are competing with US production and increasing each year.[33]
Most of Australia's apple production is for domestic consumption. Imports from New Zealand have been disallowed under quarantine regulations for fire blight since 1921.[35]
The largest exporters of apples in 2006 were China, Chile, Italy, France and the U.S., while the biggest importers in the same year were Russia, Germany, the UK and the Netherlands.[36]
Top Ten Apple Producers — 11 June 2008CountryProduction (Tonnes)Footnote People's Republic of China27 507 000F United States4 237 730
Iran2 660 000F Turkey2 266 437
Russia2 211 000F Italy2 072 500
India2 001 400
France1 800 000F Chile1 390 000F Argentina1 300 000F World64 255 520ANo symbol = official figure, F = FAO estimate, A = Aggregate (may include official, semi-official, or estimates);
Source: FAO
Human consumption
These organic apple trees in Pateros, Washington will not be sprayed with pesticides.
See also: Cooking apple and Cider apple
Apples can be canned, juiced, and optionally fermented to produce apple juice, cider, ciderkin, vinegar, and pectin. Distilled apple cider produces the spirits applejack and Calvados. Apple wine can also be made.[37]
Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or re-constituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.
- In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the US are candy apples (coated in a hard shell of crystallised sugar syrup), and caramel apples, coated with cooledcaramel.
- Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year.[37]
- Farms with apple orchards may open them to the public, so consumers may themselves pick the apples they will buy.[37]
Organic apples are commonly produced in the United States.[39] Organic production is difficult in Europe, though a few orchards have done so with commercial success,[39] using disease-resistant cultivars and the very best cultural controls. The latest tool in the organic repertoire is a spray of a light coating of kaolin clay, which forms a physical barrier to some pests, and also helps prevent apple sun scald.[22][39]
Fallen applesEating fallen apples (known in the UK as 'windfalls'), rather than picking directly from the tree, is generally safe. There may be a risk offood poisoning if the orchard is also the area of keeping cattle or other animals, which may contaminate the apples with feces. Still, the risk may be significantly higher if the apples are used to make home-made (unpasteurized) cider or juice, thus letting E. colimultiply.[40]
On the other hand, if the apples are eaten unprocessed, and kept free from risk of contamination with animal feces, then eating fallen apples are generally safe, even if there is some general decay or worms in them. Still, they may be submerged in water with salt added, which kills the worms.[41] Apparent molds may be largely removed by putting in water with some vinegar added,[41] but if they are of a large quantity then there might be mold or mold products left to evoke mold health issues such as allergic reactions andrespiratory problems.
Health benefitsApples, with skin (edible parts)
Nutritional value per 100 g (3.5 oz)Energy 50 kcal 220 kJCarbohydrates 13.81 g- Sugars 10.39 g- Dietary fiber 2.4 g Fat0.17 gProtein0.26 gVitamin A equiv. 3 μg 0%Thiamine (Vit. B1) 0.017 mg 1%Riboflavin (Vit. B2) 0.026 mg 2%Niacin (Vit. B3) 0.091 mg 1%Pantothenic acid (B5) 0.061 mg 1%Vitamin B6 0.041 mg3%Folate (Vit. B9) 3 μg 1%Vitamin C 4.6 mg8%Calcium 6 mg1%Iron 0.12 mg1%Magnesium 5 mg1% Phosphorus 11 mg2%Potassium 107 mg 2%Zinc 0.04 mg0%Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Potential health benefits of apple consumption.[42][43][44][45]
The proverb "An apple a day keeps the doctor away," addressing the health effects of the fruit, dates from 19th century Wales.[46] Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer.[42] Compared to many other fruits and vegetables, apples contain relatively low amounts of Vitamin C as well as several otherantioxidant compounds.[38] The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease,[47] weight loss,[47] and controlling cholesterol,[47] as they do not have any cholesterol, have fiber, which reduces cholesterol by preventing reabsorption, and are bulky for their caloric content like most fruits and vegetables.[44][47]
There is evidence that in vitro apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidantactivity.[48] The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.[49]
Apple juice concentrate has been found to increase the production of the neurotransmitter acetylcholine in mice, providing a potential mechanism for the "prevent[ion of] the decline in cognitive performance that accompanies dietary and genetic deficiencies and aging." Other studies have shown an "alleviat[ion of] oxidative damage and cognitive decline" in mice after the administration of apple juice.[45]
The seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside; usually not enough to be dangerous to humans, but it can deter birds.[50]
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This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.External links Look up apple in Wiktionary, the free dictionary.
Wikimedia Commons has media related to: Apple
WikibooksCookbook has a recipe/module onApple
- Apples at the Open Directory Project
- Apple Facts from the UK's Institute of Food Research
- Grand Valley State University digital collections- diary of Ohio fruit farmer Theodore Peticolas, 1863
- National Fruit Collection (UK)
- Brogdale Farm (home of the UK's National Fruit Collection)
Apple cultivars
Adams Pearmain · Ambrosia · Antonovka · Aurora Golden Gala · Baldwin · Ben Davis · Blenheim Orange ·Braeburn · Bramley · Brina · Cameo · Cornish Gilliflower · Cortland · Cox's Orange Pippin · Cripps Pink ·Discovery · Egremont Russet · Elstar · Empire · Esopus Spitzenburg · Flower of Kent · Fuji · Gala ·Ginger Gold · Golden Orange · Golden Delicious · Granny Smith · Gravenstein · Haralson · Honeycrisp ·Idared · James Grieve · Jazz · Jersey Black · Jonagold · Jonathan · Junaluska · Karmijn de Sonnaville ·Knobbed Russet · Macoun · McIntosh · Mutsu · Newtown Pippin · Nickajack · Nicola · Norfolk Biffin ·Northern Spy · Paula Red · Pink Pearl · Pinova · Ralls Genet · Rambo · Red Delicious ·Rhode Island Greening · Ribston Pippin · Rome · Roxbury Russet · Rubens (Civni) · Sekai Ichi · Spartan ·Stayman Winesap · Summerfree · Worcester Pearmain · Zestar