muddy red color on the surface of this apple makes 

 it somewhat unattractive. Even when the ground 

 color is intensely green, it appears to be acceptable to 

 eat. The flesh is somewhat sweet and sprightly, and 

 this perception may be accentuated because acidity 

 appears to be very low. We do not consider this to be 

 an outstanding apple. There are better apples avail- 

 able that ripen at the same time. 



Honeycrisp (**T) distinguished itself as one of the 

 best apples that we evaluated. It was the most 

 productive apple in our plot, producing over 1.5 

 bushels of 3-inch apples per tree on M.26 in their 

 third leaf. It was one of the least attractive apple 

 that was evaluated. It was also one of the crispest 

 and juiciest apples tasted. The flavor was good but 

 not strong. It has outstanding storage potential. It 

 maintains crispness, juiciness, and flavor after at 

 least 20 weeks of regular air storage. This apple 

 requires further evaluation but the more we taste 

 Honeycrisp, especially out of storage, the better it 

 looks. 



Kinaei (**t). This is the first year that we evaluated 

 Kinsei. It is quite an unattractive apple but it is also 

 one of the best tasting apples in our plot at harvest 

 time. Following 15 weeks of regular air storage, it 

 had lost much fruit condition and flavor that was 

 present at harvest. The appearance and taste of this 

 apple are not dissimilar to NJ 55. 



Jonagold (****) was evaluated more as a marker 

 than a new cultivar. It clearly is an outstanding 

 apple that should be planted. It has good size and 

 outstanding flavor; however, it lacks long storage 

 life. 



New Jersey 100 (**) is a large, very attractive 

 yellow apple with a waxy smooth surface. It has a 

 spicy licorice taste that was very strong. It is not 

 very sweet and is low in acid. It may just be another 

 apple that gets lost in the crowd. 



Natco 3 (**) is a fairly attractive yellow apple with 

 a prominent reddish pink cheek. It appears to have 

 a very large L/D ratio, perhaps 1.05 or greater. It 

 tastes sweet and it has a distinctive, strong spicy 

 flavor that lingers after your have eaten the apple. It 

 is an extremely interesting and complex apple. 

 Some fruit had watercore when they were harvested 

 on October 19. 



Natco 24 (**) is a fairly attractive, large, dark 

 cherry red apple with striped red over yellow-green 

 ground color. Flavor is good but astringency is quite 

 high. It probably can benefit from a period of 

 storage. Flesh is somewhat dry and it did not appear 



to be ready to eat at harvest; however, it is attractive 

 enough and the taste is good enough to warrant 

 further evaluation. 



Natco 58 (*) was harvested on October 19, yet the 

 acid was so high that it was difficult to identify or 

 characterize the taste. Color and appearance are not 

 exceptional. This cultivar does not appear to be a 

 good prospect for the Northeast. 



Natco 81 (**T) is a very attractive apple that rated 

 rather high in red color, appearance, flavor, and 

 overall. It is Spartan-like in appearance and bears 

 a striking resemblance to Acey Mac in flavor, ap- 

 pearance, and time of ripening. Although they were 

 not compared directly, they appear to be identical 

 twins. 



Nehuta (.**l) is a somewhat attractive apple that 

 resembles Delicious in many respects. It ripens at 

 the end of August. It is somewhat irregular in shape, 

 shows signs of uneven ripening, and is distinctly acid 

 even when watercored. Flesh texture is somewhat 

 undesirable. Overall, this apple has not distin- 

 guished itself enough to be recommended. 



New York 429 (**) is a very attractive, large, 

 smooth, red apple. It is somewhat irregular in 

 shape. Flesh is purfumy, white with a green cast, 

 and when ripe the flesh seems somewhat on the soft 

 side. We believe that it is a good apple. Our major 

 question is whether or not it is good enough to stand 

 out among all of the other good apples. 



New York 617 (**) was an extremely large, some- 

 what irregularly shaped red apple. Even though the 

 ground color is yellow, fruit are still high in acid at 

 the optimal harvest date. It is not a good fresh 

 market fruit; however, it appears to have the flesh 

 characteristics required for an outstanding process- 

 ing apple. 



New York 752 (**) is a large, somewhat blotchy 

 burned-red apple with yellow flesh. It has a spicy 

 licorice-almond flavor that may be too distinctive to 

 be acceptable. 



New York 66305-139 (**) is the earliest of the 

 disease-resistant selections from New York. The 

 major strength of this apple is that it is one of the first 

 disease-resistant apples to ripen. Within a very 

 short time, apples go from green and very tart to red, 

 soft, and still tart. This apple is good enough to 

 compete with Early Mcintosh or Puritan, but that is 

 really not saying much. AA 63 or Sumac are better 

 and they all ripen at about the same time. 



New York 66305-289 (**) is a very attractive dis- 



10 



Fruit Notes, Spring, 1993 



