I have Yellow Transparent growing here, and have seen Lodi growing
elsewhere, and couldn't tell the difference between the two. Lodi is
supposed to be a bit larger, but there are so many factors that affect
apple size that may not be a very good standard for comparison. They
are similar enough in quality and use that I don't think it makes a
great deal of difference which one you have. From my experience, either
of them should be thinned early to improve size.
As for picking, when the first apple on the tree turns slightly yellow,
we take them all down, bring them in, and make our applesauce. If left
on the tree to turn yellow, they become mealy, split open, and often
fall to the ground where they quickly become useless. Sauce quality is
much better, and peeling much easier, when this apple is picked and used
while green and crisp. If you can't use them right away, they will keep
in refrigerator storage for a while, but not much longer than 10 days to
2 weeks before they become soft. I know there are some other good sauce
varieties out there, including newer ones like Monark, but the highly
perishable Yellow Transparent has been our mainstay for applesauce for
over 20 years. Once you get the applesauce in the freezer, it will last
as long as any other apple.
Don Yellman, Great Falls, VA
[NAFEX] Yellow Transparent Apple,
Don Yellman, 09/19/2003