Braeburn (apple)
| Braeburn | |
|---|---|
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| Art | Cultivated apple ( Malus domestica ) |
| origin | Nelson (New Zealand) |
| known since | 1952 |
| ancestry | |
| List of apple varieties | |
Braeburn is a cultivar of the cultivated apple that originally comes from New Zealand . The two-tone, medium-sized apple is crisp and has a complex sweet and tart aroma that is particularly popular with Europeans.
The apple was discovered as a chance seedling in 1952 , but has only been grown on a commercial scale since the early 1990s. Together with Royal Gala, Braeburn is one of the two most important apple varieties in New Zealand. In recent years, cultivation in other regions with long growing seasons has also increased, and it is grown commercially in Chile, the United States, and southern Europe. The apple is named after the Braeburn Orchards , the place of the first commercial cultivation.
description
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Braeburn apples are medium to large in size. The shiny skin is covered by short dark red stripes, three quarters of which are covered by a red area. The pulp is relatively hard, but very aromatic and long-lasting, but quickly loses its firmness when the apples come out of the cold store. Braeburn can be stored longer than, for example, Cox Orange , but not as long as Golden Delicious .
The mutant Braeburn Hillwell (also "Red Braeburn") has a more pronounced red color than the parent form. Other common types are Hidala, Mahana Red, Royal Braeburn, and Southern Rose.
Braeburn is suitable as a table apple as well as for cooking or baking. It is ideal for compotes, fruit salads and juice.
Braeburn, together with the apple varieties Gala , Golden Delicious , Granny Smith and Jonagold particularly common in relation to other varieties than Apple Allergy- called incompatible.
history
Braeburn was discovered by chance in 1952 by O. Moran, a fruit grower from Waiwhero in Upper Moutere , New Zealand in a hedge by the roadside . The variety was grown by the Williams Brothers nursery in Braeburn as planned for export. A small group of growers in Nelson , New Zealand's main growing region , was particularly committed to Braeburn. But it wasn't until the market dominance of Granny Smith and Red Delicious began to wane in New Zealand in the 1980s and 1990s that producers began to grow Braeburn.
Braeburn, along with Gala and Fuji, was one of the first two-tone apple varieties to find success on the world market after decades of dominance by single-colored apples ( Red Delicious , Golden Delicious , Granny Smith ). In 2000, 77% of New Zealand production was Braeburn or Royal Gala apples. In the new millennium, however, prices began to fall and Braeburn began to lose market share in favor of new club varieties .
While the complex, tart, sweet taste is very well received on the export markets of Europe, this is not the case on other continents. Since the apple growers in New Zealand began to concentrate more on exporting to Asia, Braeburn has been losing popularity in its native New Zealand. In the years between 2005 and 2011 alone, production in the country halved.
Cox Orange is believed to be one of the parent or grandparent varieties. Lady Hamilton is given as the second parent variety. Golden Delicious or Granny Smith are also possible. The random seedling grew up in what was then the center of New Zealand apple cultivation, so apples of these varieties grew nearby.
Cultivation
Braeburn trees are comparatively easy to grow under the climatic conditions of New Zealand with a long vegetation period and already produce high harvests as young trees. The harvest takes place there from the end of March to the beginning of April. The fruits need a relatively long vegetation period to ripen , which is why the variety is only suitable for warmer climates. In Germany it is only suitable for cultivation in the warmer regions, the harvest takes place in mid to late October. The apples can be kept in the cold store until April.
Braeburn is particularly prone to apple scab . The tendency to alternation can be well contained by regular thinning.
A particular disease of Braeburn is the "Braeburn Browning Disorder". The flesh of the apple turns brown and soaks up with water. In extreme cases, cavities can form in the apple. From the outside, the disease is not recognizable in the initial stages, so that time and again apples with Braeburn Browning Disorder made it onto the market and caused correspondingly angry reactions from consumers.
literature
- Manfred Fischer: Color Atlas of Fruit Types , Ulmer Verlag, Stuttgart 2003, ISBN 3-8001-5547-8 .
Web links
- Description of the Braeburn variety
Individual evidence
- ↑ a b c d e f g h Geraldine Warner: Braeburn's fatal flaw. In: Good Fruit Grower. Archived from the original on April 11, 2013 ; accessed on April 15, 2012 .
- ↑ a b c J. E. Jackson: The Biology of Apples and Pears Cambridge University Press ISBN 1-139-43705-4 p. 43
- ^ Association for the Environment and Nature Conservation Germany Lemgo, Info Apple Allergy
- ^ A b John Palmer: Apples and pears - Cultivars , Te Ara - the Encyclopedia of New Zealand, updated 13-Jul-12