North American Fruit Explorers mailing list at ibiblio

[Ed & Pat Fackler <rocmdw@aye.net>]

Don and others:

     I just love your very truthful comment about your ability to ID an 
apple.  Reason.  Each and every growing district is different, near every
season is different and one's culture (pruning, soil fertility, thinning, 
pest management, etc.) is different.  As a consequence, the end result will
be different.
     Over the years of maintaining a retail fruit store here, there would be 
folks show up with the most ungodly looking fruit you ever saw (wormy,
diseased, etc.) and wanted me to ID it.  Once in a great while, it was 
obvious but mostly I simply told them I didn't know.
     If you want to take care of summer diseases, you may consider periodic 
applications of a fungicide combo of something like Ziram/Topsin (my
favorite of the available stuff).  The new strouliluirn types are effective 
on some, but not all summer diseases.  And you may wish to try them.
     Lastly, your experience with Cox is similar to mine.  Or, of the 15 or 
so years we had Cox here, they were of acceptable quality once when night
time temps were abnormally low some 2 weeks prior to maturity.
     Lastly, the reason (I think) for sooty blotch/flyspeck on some cvs. and 
not on others is that these diseases feed or are parasites of the wax
generated on the skin.  Hence on cvs. which are fully russetted, thre is 
little to none as they generate almost no wax.

Ed, So. Indiana, heaven etc.

Don Yellman wrote:

> Del:  There are two sets of photos there; I guess they are all of the
> same apple, right Del?  Whatever they are, they sure are in nice shape,
> and the photos are excellent.
>     I am amazed at you guys who can identify an apple by looking at it.
> Half the time I can't even identify apples from my own orchard if they
> get mixed up, and I already know what they are.
>     I look at those photos and think: Stayman, no, Spartan, no, some
> other Mac cross, no, some kind of Jonathan cross, and so on and so on.
> I have some Empires that look a little like that for shape, but the
> striping is different. How's the taste?  That's a pretty early apple if
> it's ripe now in your neck of the woods.  All of my apples, BTW, seem to
> be a little early this year.
>     Just took down over 1/2 bu. from a little 4-year Cox's Orange that I
> got from Nick Botner.  I wasn't sure I could grow this apple here; last
> year it had a few apples but they rotted before I could get them down.
> These I picked today are absolutely delicious things to eat fresh, and I
> can see that they would also improve my cider if I had more of them.
> Freedom also came down today (light harvest), and tomorrow it will be
> Empire.  That's about a week earlier than I normally pick Empire, but
> they are sweet and full-flavored, although not as good as Cox's Orange,
> which is not as sweet but has an extraordinarily complex flavor.
> Jonagolds came down a week ago.  Many of my apples develop rotten spots
> and fall if I leave them on too long, but they are fine if I get them
> down and into the cooler.  Nearly all of my asian pears (Shinseiki,
> Nijiseiki and Chojuro) are fully ripe today.  Having the usual trouble
> with cracking on Stayman, and lots of rot, but a young Spur Winesap I
> got from Stark Bros. (R.I.P.) has a few apples and shows none of those
> problems.  Think I might just take that Stayman out, but it's a standard
> tree, and one of the first I planted (1977), so there is a sentimental
> attachment.
>     Has anyone ever figured out why some apples will be covered by sooty
> blotch and flyspeck, while others on  nearby trees have almost none?  I
> always thought it related at least partly to skin color, with the
> green/yellow apples more suseptible.  You can hardly see the skin for
> the soot on Mutsu and Spigold, but Yellow Newtown has almost no soot or
> flyspeck.  Red. Del. is about half covered, but Jonagold had almost
> none.
>     For October, I have a very nice crop of Fuji coming along, if they
> stay on the tree that long.  As for your mystery apple Del, agree with
> Tom that the usual descriptions of apple flavors (i.e. subacid,
> breaking) are often not very precise.
>
> Rgds, Don Yellman, Great Falls, VA
>
>
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