APPLE Stanley APRICOT, ALMOND Williams' Pride Taylor's Gold Valor

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APPLE Stanley APRICOT, ALMOND Williams' Pride Taylor's Gold Valor

APPLE Westfield Seek-no-further Starkrimson Stanley APRICOT, ALMOND Akane Williams' Pride Taylor's Gold Valor Reliable Alkmene Winesap Ubileen Victoria Almata Winter Banana White Doyenne PEACH Arkansas Black Winter Pearmain ASIAN PEAR Bette Ashmeads Kernel Wolf River SHIPOVA Atago Q1-8 Belle de Boskoop Wynoochie Chojuro Redstar Ben Davis Yellow Bellflower CIDER APPLE Hamese Braeburn, Hillwell Kingston Black Ichiban Nashi Bramley ASIAN PLUM Michelin Kikisui Brown Russett Beauty Kosui Chehalis Cocheco Plum CRAB APPLE Mishirasu Daliest Early Golden Centennial Shinsui Dayton Kuban comet Dolgo Egremont Russett Methley Evereste SWEET CHERRY Enterprise Shiro Red Fleshed All Star Fall Pippin Fameuse Sprite/Delight A Angela Fiesta Sprite/Delight B EURO. PLUM Bing Golden Russet Superior A. hybrid Beauty Danube Grand Alexander Weeping Santa Rosa Blues Jam Early Burlat Gravenstein Cambridge Gage Hartland Hatsueki PLUOT Geneva Mirabelle Hudson Hudson's G. Gem Sweet Treat Pluerry Gras romanesc Kristen Jonagold (Decoster) Imperial Epineuse Lapins King Edward VII EURO. PEAR Jam Session Rainier Liberty Araganche Jubileum Schneider Liberty Bella de Guigno Methley Surefire Melrose Beni Shogun Bosc Mirabelle de Nancy Sweetheart Newton Pippin (yellow) Clapps Favorite Moldavian Tehranavee Pink Pearl Comice Mount Royal Vandalay Pristine Concord Oblinaja Victory Roxbury Conference Opal White Gold Rubinette Doyenne de Julliet Parfume de September Sayaka Duchesse D'Angeleme Pozegaca TART CHERRY Shay Harrow Delight Prune de Ente English Morello Silken Highland Purple Gage Montmorency Spigold Morettini Rosy Gage Tompkin's King Onward Schoolhouse QUINCE Twenty Ounce Orcas Sehome Italian Aromatnaya Wagener Rescue Seneca Karp's Sweet Wealthy Spaulding Shiro.

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Cold Damage Cultivar Akero 0 Albion 0 Alexander 0 Alkmene 0 Almata 0
Cold Damage Table 16 1. less than 5% Bud 118 0 2. 5-15% Bud 9 on Ranetka 0 3. More than 15%. Cultivar 4. severe (50% ) Carroll 0 Akero 0 Centennial 0 Albion 0 Chehalis 0 Alexander 0 Chestnut Crab 0 Alkmene 0 Collet 0 Almata 0 Collins 0 American Beauty 0 Crab 24 false yarlington 0 Anaros 0 Cranberry 0 Anoka 0 Croncels 0 Antonovka 81 0 Dan Silver 0 Antonovka 102 0 Davey 0 Antonovka 109 0 Dawn 0 antonovka 52 0 Deane 0 Antonovka 114 0 Dolgo (grafted) 0 Antonovka 1.5 0 Douce Charleviox 0 Antonovka 172670-B 0 Duchess 0 Antonovka 37 0 Dudley 0 Antonovka 48 0 Dudley Winter 0 Antonovka 49 0 Dunning 0 Antonovka 54 0 Early Harvest 0 Antonovka Debnicka 0 Elstar 0 Antonovka Kamenichka 0 Equinox 0 Antonovka Monasir 0 Erwin Bauer 0 Antonovka Shafrain 0 Fameuse 0 Aroma 0 Fantazja 0 Ashmead's Kernal 0 Fox Hill 0 Audrey 0 Frostbite TM 0 Autumn Arctic 0 Garland 0 Baccata 0 Geneva 0 Banane Amere 0 Gideon 0 Beacon 0 Gilpin 0 Beautiful Arcade 0 Gingergold 0 Bedford 0 Golden Russet 0 Bessemianka Michurina 0 Granny Smith Seedling 0 Bilodeau 0 Green Peak 0 Black Oxford 0 Greenkpeak 0 Blue Pearmain 0 Greensleeves 0 Borovitsky 0 Haralred 0 Breaky 0 Haralson 0 Cold Damage Table 16 1. less than 5% McIntosh 0 2. 5-15% Melba 0 3. More than 15%. Cultivar 4. severe (50% ) Miami 0 Harcourt 0 Minnehaha 0 Hawaii 0 MN 85-22-99 0 Herring's Pippin 0 MN 85-23-21 0 Hewe's Crab 0 MN 85-27-43 0 Hiburnal 0 Morden 0 Honeygold 0 Morden 359 0 Hyslop Crab 0 Niedzwetzkyana 0 Island Winter 0 No Blow 0 Jersey Mac 0 Noran 0 Jonamac 0 Noret 0 Jonathan 0 Norhey 0 Kazakh 1 0 Norland 0 Kazakh
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Small Steps to a Big Future for Massachusetts Cider
Small Steps to a Big Future for Massachusetts Cider Apples Elizabeth Garofalo and Jon Clements University of Massachusetts In Massachusetts, our love aff air with cider has a long and illustrious -- if sometimes notorious -- history dĂďůĞϭ͘ůĞǀĞŶĐƵůƚŝǀĂƌƐŐƌĂĨƚĞĚŽŶƚŽŽůĚĞƌƚƌĞĞƐĂƚƚŚĞ that predates even John Chapman (AKA Johnny Ap- hDĂƐƐŽůĚ^ƉƌŝŶŐKƌĐŚĂƌĚŝŶĞůĐŚĞƌƚŽǁŶ͕D͘ pleseed). In recent decades, there has been a growing ĞƐĐƌŝƉƚŝŽŶƐĂƌĞŐĞŶĞƌĂů͘ŚĂƌĂĐƚĞƌŝƐƚŝĐƐŽĨĞĂĐŚ nationwide passion for the fermented beverage enjoyed ǀĂƌŝĞƚǇǁŝůůďĞĞǀĂůƵĂƚĞĚĨŽƌDƉƌŽĚƵĐƚŝŽŶĐŽŶĚŝƚŝŽŶƐ͘ by our forebears. Unfortunately, there is a dearth in ƵůƚŝǀĂƌ &ůĂǀŽƌWƌŽĨŝůĞ production of desirable apples for traditional hard cider. ůŬŵĞŶĞ;ĂŬĂĂƌůǇtŝŶĚƐŽƌͿ ^ǁĞĞƚͲƐŚĂƌƉ (Re ferred to as just cider from here on, as it should ƐŚŵĞĂĚ͛Ɛ<ĞƌŶĞů ^ǁĞĞƚͲƐŚĂƌƉ be). This has led to a market fl ooded with a bevy of ŽƵƌƚWĞŶĚƵWůĂƚ ^ǁĞĞƚͲƚĂƌƚ apple-based adult cider beverages possessing less than ŐƌĞŵŽŶƚZƵƐƐĞƚƚ ^ǁĞĞƚͲƐŚĂƌƉ ůůŝƐŝƚƚĞƌ ŝƚƚĞƌƐǁĞĞƚ traditional qualities. There are some orchards in the &ŽǆǁŚĞůƉ ŝƚƚĞƌƐŚĂƌƉ Northeast that have been making positive headway in <ŝŶŐƐƚŽŶůĂĐŬ ŝƚƚĞƌƐŚĂƌƉ increasing traditional cider apple plantings. There re- DĞĚĂŝůůĞΖKƌ ŝƚƚĞƌƐǁĞĞƚ mains, however, a chronic shortage of traditional cider DŝĐŚĞůŝŶ ŝƚƚĞƌƐǁĞĞƚ apples (Fabien-Ouellet & Conner, 2017). This project ZĞĚĨŝĞůĚ ŝƚƚĞƌƐǁĞĞƚ aims to provide Massachusetts growers with informa- ^ƚ͘ĚŵƵŶĚ͛ƐZƵƐƐĞƚ ^ǁĞĞƚ tion specifi c to Massachusetts cider apple varieties that contribute to a quality top-shelf cider. Not all apple varieties are created equally. Some susceptibility. But, with craft cideries attempting to apples are far better suited for fresh eating and baking. distinguish themselves from mass-produced sweet- The supermarket is fi lled with varieties we all know tasting ciders often made from apple juice concentrate, and love: McIntosh, Honeycrisp, Fuji, and Gala. These there is an opportunity for local growers to fi nd a new varieties do not possess the characteristics necessary and exciting niche for their apples (Raboin, 2017).
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Detroit Media Guide Contents
DETROIT MEDIA GUIDE CONTENTS EXPERIENCE THE D 1 Welcome ..................................................................... 2 Detroit Basics ............................................................. 3 New Developments in The D ................................. 4 Destination Detroit ................................................... 9 Made in The D ...........................................................11 Fast Facts ................................................................... 12 Famous Detroiters .................................................. 14 EXPLORE DETROIT 15 The Detroit Experience...........................................17 Dearborn/Wayne ....................................................20 Downtown Detroit ..................................................22 Greater Novi .............................................................26 Macomb ....................................................................28 Oakland .....................................................................30 Itineraries .................................................................. 32 Annual Events ..........................................................34 STAYING WITH US 35 Accommodations (by District) ............................. 35 NAVIGATING THE D 39 Metro Detroit Map ..................................................40 Driving Distances ....................................................42 District Maps ............................................................43 Transportation .........................................................48
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Americus Crab Americus Crab -Side Arkansas Black Arkansas Black -Side Ashmeads Kernel
Americus Crab Americus Crab -side Arkansas Black Arkansas Black -side Ashmeads Kernel Ashmeads Kernel -side Baldwin Baldwin -side Beacon Beacon -side Bella Vista Bella Vista -side Binet Blanc Binet Blanc -side Blenheim Orange Blenheim Orange -side Blushing Golden Blushing Golden -side BWO Early WI Red BWO Early WI Red -side BWO Sweet Thingy BWO Sweet Thingy -side Calville Blanc dHiver Calville Blanc dHiver -side Chenango Strawberry Chenango Strawberry -side Chestnut Crab Chestnut Crab -side Chisel Jersey (faux) -side Chisel Jersey (faux) Coat Jersey Coat Jersey -side Connell Red Connell Red -side Coos Bay Late Coos Bay Late -side Cornell Sour Cornell Sour -side Cornell Sweet Cornell Sweet -side Cortland Cortland -side Cox's Orange Pippin Cox's Orange Pippin -side Cricket Creek Yellow Crab Cricket Creek Yellow Crab - Crimson King Crimson King -side Crispin Crispin -side side Davey Davey -side Dolgo Crab Dolgo Crab -side Domaine Domaine -side DS-99 DS-99 -side DS 428 DS 428 -side Duchess of Oldenburg Duchess of Oldenburg -side Early Jon Early Jon -side Empire Empire -side English Golden Russet English Golden Russet -side Esopus Spitzenberg Esopus Spitzenberg -side Fireside Fireside - side Frequin Rouge Frequin Rouge -side Fuji Fuji -side Gala Gala -side Gallia Beauty Gallia Beauty -side Genesis II Genesis II -side Golden Delicious Golden Delicious -side Golden Nugget Golden Nugget -side Granny Smith Granny Smith -side Gravenstein Gravenstein -side Greendale Greendale -side Grimes Golden Grimes Golden -side Haralson Haralson -side Holdren's
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Grafting Fruit Trees
Grafting Fruit Trees By Glossary of Grafting Terms Scion Rootstock • Grafting-the process of inserting a part of one plant into or on another in a way that they will unite and continue growth as a single unit. What the Scion Brings to the Union • Scion—A piece of last year's growth with two or three buds (genetic matilterial for vegetative—asexual propagation); the part inserted on the understock or what we will call rootstock. Under stock (rootstock) 1 Why is it necessary to vegetatively propagate most tree fruit and nut cultivars by grafting (or budding)? ● Vegetative (Asexual) propagation maintains the genetic identity of the offspring Scion: A detached shoot or twig containing buds from a woody plant, used in grafting. Alternate definition: A descendant; an heir; as, a scion of a royal stock. ● Trees are grafted (or budded) because they are often difficult to root or ● they benefit from characteristics of the rootstock variety. Sexual propagation…(its all in the genes) Cultivar “A” Cultivar “B” .. allows for genetic mixing and recombination that requires a number of steps for diploid parents. ..They must first form haploid gametocytes, and that means their diploid chromosomes must partition themselves into two sets. ..This partitioning can be called genetic segregation. Only a few are selected Dog Either or It takes a tremendous amount of time, effort, and screening process to determine whether Winner one of out of thousands or more resultant prodigies is discarded (a dog) or of commercial value (a winner). 2 Honeycrisp Dog or winner • Honeycrisp (Malus domestica 'Honeycrisp') is an apple cultivar developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center.
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Increasing Branching of Cider Apple Trees Jon Clements and Elizabeth Garofalo University of Massachusetts Amherst
Increasing Branching of Cider Apple Trees Jon Clements and Elizabeth Garofalo University of Massachusetts Amherst Personal observation has suggested some cider Michelin, Redfi eld, Egremont Russet, St. Edmund’s apple variety trees are particularly prone to producing Russet, Medaille D’Or, and Cort Pendu Plat. The blind wood. Blind wood is a result of last season’s shoot experimental design is a randomized block with four growth failing to produce bud, or branch, breaks during replications and three trees of each cider apple variety the current growing season. These lengths of unproduc- per experimental unit. Graft success was very good, tive wood remain for the duration of the shoot’s life and during the 2018 growing season two leaders were (until it is pruned out or whatever). Several methods can be used on dormant 1-year old wood to prevent blind wood and promote branching. These include notching and use of plant growth regulators (specifi cally 6-benzyladenine, 6-BA). To pro- mote branching on potential blind wood, ten cider apple varieties were treated with notching or 6-BA and compared to an untreated control in 2019 at the UMass Cold Spring Orchard in Belchertown, MA. Re- sults show that a 6-BA application is particularly eff ective at increas- ing branching on 1-year old wood, however, results depend somewhat on cider apple variety. Materials & Methods In 2018, a previously planted apple variety evaluation block on M.9 rootstock at the UMass Cold Spring Research Orchard (CSO) in Belchertown, MA was top-work grafted to ten cider apple varieties using bark inlays.
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(Malus X Domestica) DA Rosenberger, FW Meyer, Apple Scab
APPLE (Malus x domestica) D. A. Rosenberger, F. W. Meyer, Apple scab; Venturia inaequalis R. C. Christiana, and A. L. Rugh Cedar apple rust; Gymnosporangium juniperi-virginianae Cornell's Hudson Valley Laboratory Flyspeck; Zygophiala jamaicensis PO Box 727, Highland, NY 12528 Fruit rots; Botryosphaeria sp. Disease susceptibility of 11 hard-cider apple cultivars in southeastern New York, 2006-2007. Eleven European cider apple cultivars were planted in spring of 2003. All trees were propagated on M.9 rootstock (Nic.29 strain), and trees were trained as a slender spindle using conduit posts supported by a wire that connected the posts 6 ft above ground. Trees were planted 7 ft apart within rows in a randomized block design with six single-tree replications for each cultivar. Trees were evaluated for susceptibility to diseases in 2006 and 2007. In 2006, trees were maintained with standard insecticide and herbicide applications, but no fungicides were applied at any time during the year. Incidence of apple scab and cedar apple rust on leaves was evaluated during summer. All fruit (regardless of maturity) was harvested on 6 Sep 06, moved to cold storage, and then evaluated for fruit decays in mid-November. In 2007, trees were again maintained with standard insecticides and herbicides, but they also received the following fungicide sprays (expressed as rates/A): 21 Apr – Dithane 75DF 3 lb; 1 May – Penncozeb 75DF 3 lb plus Nova 40WSB 5 oz; 10 May – Dithane 75DF 3 lb plus Nova 40WSB 5 oz; 17 May (full bloom) – Dithane 75DF 3 lb plus Topsin M 70WSB 6 oz; 26 May (petal fall) — Dithane 75DF 3 lb plus Flint 50WDG 2 oz; 5 Jun – Dithane 75DF 3 lb plus Topsin M 70WDG 12 oz; 21 Jun – Flint 50WDG 2 oz; 7 Jul – Topsin M 70WDG 15 oz plus Captan 80WDG 36 oz; 21 Jul – Topsin M 70WDG 12 oz plus Captan 80WDG 36 oz; 11 Aug – Topsin M 70WDG 8 oz plus Captan 80WDG 24 oz.
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Tree Physical Characteristics 1 Variety Vigor 36-305 Adam's Pearmain
Tree Physical Characteristics 1-few cankers 2- moderate (less than 10 lesions), non lethal 3- girdling, lethal or g-50-90% 1 - less than 5% extensive a- f-35-50% 2 - 5-15% anthracnose canker p -less than 35% 3 - More than 15% 3-strongest 1 yes or no n- nectria (from vertical) 4 - severe (50% ) alive or dead 1-weakest branch dieback/cold 1 Variety leaf scab canker angle damage mortality notes vigor 36-305 y a 1 g 1 a perfect form 3 1 weak, 1 decent, spindly Adam's Pearmain n a 1 p 2 a growth 2 Adanac n 0 f 3 a weak 1 no crop in 11 Akero y f a years 2 Albion n 0 f 0 a 2 only 10% of fruit had scab, none on leaves, Alexander n 0 f a bullseye on fruit 3 bad canker, Alkmene y a 1,3 f 0 a bushy 2 vigorous but Almata y f 0 a lanky 3 red 3/4 fruits, nice open form, Almey y 0 g 1 a severe scab 3 Altaiski Sweet y a Alton y g 1 a 3 American Beauty y f 0 a slow to leaf out 3 Amsib Crab n f 1 a 2 looks decent, Amur Deburthecort y 2 a cold damage early leaf drop, Anaros y 2 g 0 a nicely branched 3 dieback spurs Anis n a 1 , other cankers p 1 a only 1 Anise Reinette y a 1 f 2 a 2 Anisim y a 1 p 1 a leader dieback 3 Ann's n 0 f 2 a local variety 2 Anoka y f a 2 Antonovka 81 n g a 3 Antonovka 102 n g a 3 Antonovka 109 n f a 3 antonovka 52 n g a 3 Antonovka 114 n g a 3 Antonovka 1.5 n a1 g 0 a 3 n f 0 a 3 Antonovka 172670-B Page 1 of 17 Tree Physical Characteristics Antonovka 37 n g a 3 Antonovka 48 n g a 3 Antonovka 49 n g a 3 Antonovka 54 n f a slow to leaf out 3 Antonovka Debnicka n f 0 a 3 Antonovka Kamenichka n a 1 f 0 a 3 Antonovka Michurin n 0 f
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Growing Apples for Craft Ciders Ian A
Growing Apples for Craft Ciders Ian A. Merwin Professor of Horticulture Emeritus—Cornell University Grower and Cider-maker—Black Diamond Farm ider has been a mainstay food and fermented bever- ies”) around the country are now seeking apple varieties known age for thousands of years. Domesticated apples were for making top quality ciders. The demand for these varieties brought to America by the first European colonists, and greatly exceeds their current supply, because only a few of the C from 1640 to 1840 new cideries have productive orchards or expertise in growing “There is significant growing interest in most of our or- apples. The un-met demand for special cider apples has led chards consisted growers across the US and Canada to consider these apples as hard cider with the number of cideries of seedling apples, an alternative to growing mainstream varieties, because the best- in NY State reaching 53. In this article grown primar- known cider apples fetch prices as high as $400 per 20-bushel I summarize our 30 years of experience ily for sweet and bin. My purpose in writing this article is to summarize what I at Cornell and on my own farm of hard (fermented) have learned about growing these cider apples over the past 30 growing hard cider varieties.” cider. Despite years, and to make this information available to those interested this long history, in cider and cider apples. hard cider was not considered A Note of Caution an economically important drink in the US until quite recently, Modern orchards cost about $25,000 per acre to establish and when the USDA and several apple-growing states began to col- bring them into commercial production.
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Annual Report 2007 Evaluation of Apple Cultivars for Hard Cider Production
Annual Report 2007 Evaluation of Apple Cultivars for Hard Cider Production G.A. Moulton, J. King, and D. Zimmerman Summary A small variety trial of cider apples conducted at Mount Vernon from 1979–1994 provided preliminary observations on the potential of cider apple production. In recent years, with the encouragement of local hard cider makers, WSU – Northwest Washington Research & Extension Center at Mount Vernon (NWREC) has expanded research on apple varieties specifically bred for the characteristics needed in producing market quality hard cider. In 2002 the first cider was pressed at Mount Vernon, under the direction of cider cooperator Drew Zimmerman. In November 2003, May 2004, November 2004, December 2005, December 2006, June 2007 and December 2007, a week-long series of Cider School classes, taught by Peter Mitchell, were conducted at NWREC. Mitchell is a professional cider maker and trainer in hard cider production techniques from Worcestershire, England. In his courses the emphasis is on hands-on experience of cider production, laboratory techniques, and post production quality analysis. Two sessions of the Cider School were held in 2007: Principles and Practice of Cider Making on June 25–29 and Commercial Cider and Drinks Production on December 10–14. Participants from the Pacific Northwest (eastern and western Washington, Oregon, Idaho and B.C., Canada) as well as from states as distant as Indiana, New Hampshire, Michigan, Montana and Virginia have attended these courses. In 2007 most of the younger trees and all the mature trees produced sufficient fruit for making cider. Due to budget considerations, only 4 varieties were pressed for cider, coordinated with the cooperating cider maker to handle post harvest fruit in a manner characteristic of standard cider production.
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Hard Cider Supply Chain Analysis (Pdf; 6470KB)
1 • • • • • • • • • • • • • • Photo: A high-density cider apple orchard near Lake Ontario, NY. 2 Hard cider is one of the fastest growing adult beverages in the country with 18 million consumers in 2016 and estimated retail sales exceeding $1.3 billion in 2017. New York’s nearly 100 cider producers represent 11% of the total number of producers in the country, and are making approximately five million gallons of hard cider per year. Although hard cider can be made from any variety of apple, many New York cider producers are seeking specialized cider apple varieties to satisfy consumer demand for a distinct sweet, medium-dry, and dry cider style. In the United Kingdom, the largest cider producing country in the world, hard cider is largely made from apples that have high levels of acid and/or tannin1; whereas hard cider in New York is predominantly made with dessert apples, which typically offer a sweeter flavor profile. Figure 1 highlights the Long Ashton Research Station apple categorization system for cider apples along with flavor traits, and a few varieties that can be found in New York. The growth of the hard cider industry, coupled with a desire from cideries to produce hard cider with varying taste profiles, has created a new interest in hard cider apple varieties from New York’s commercial apple growers. Photo: GoldRush, a disease resistant apple variety that is gaining popularity among New York’s cider producers. Figure 1 1 Tannin: naturally produced compounds that lend astringency and bitterness to cider 3 Hard cider is a fast-growing craft beverage industry in New York, in part due to the passage of the Farm Cider Law in 2013, which affords licensees certain benefits, but requires the use of New York grown agricultural products.
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Apple Fruiting
Apple Fruiting ________________________________________________________________________ Spur and Semi-spur Apple Varieties – Over 1000 spur and semi-spur varieties listed. Apple trees that have fruit on spurs or semi-spurs are more dwarfing. They also require special pruning techniques. Tip and Partial-tip Apple Varieties – Over 350 varieties listed. Fruit are borne on the tip of the branches, and are weeping and require little to no pruning. ________________________________________________________________________ Apple Fruiting 1 12/8/06 SPUR-TYPE FRUITING APPLES FOR THE HOME ORCHARD For home orchardists there are several advantages in growing spur–type trees. As the name indicates, the fruit is borne on spurs. Spurs are slow growing leafy shoots and have a mixed terminal bud. A mixed terminal bud will produce shoot and flowers. In apples, spurs develop on two–year old shoots from axillary buds located at the base of each leaf. Axillary buds on a spur can give rise to shoots or new spurs. A branched spur system forms after several years when new spur form on old spurs. Spur–type strains are more dwarfing than the standard stain. When spur and standard strains were compared in Washington rootstock trials, the spurs were 25% smaller than standard stains. Spur–type apples have a growing and fruiting characteristic in which lateral (axillary) buds on two year old wood gives rise to a higher portion of spurs and fewer lateral shoots than occur with standard growth habits. This gives the tree a more open canopy and compact growth habit than standard trees. Research indicates that they have approximately half the canopy volume of standard strains.
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