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External quality characteristics of apples

External quality characteristics of apples

Besseres Obst 30(8): 244-245

Well developed fruits from young, vigorous spurs in a well-lit position had the best flavour. A cylindrical shape and broad, deep calyx cavity were indicative of fully developed fruits. Very large fruits, however, lacked crispiness and juiciness. High yields in excess of 25 t/ha resulted in a decline of aroma. Investigations with Jonathan, Maigold, Idared and Goldparmane showed that fruit flavour was correlated with the percentage of red skin.

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