Spartan Mcintosh X Yellow Newtown. The cross was made at Sum- 

 merland, British Columbia, by the Dominion Experiment- 

 al Station, and the variety was introduced commercial- 

 ly in 1936. 



Spencer Mcintosh X Golden Delicious. Originated in Summer- 

 land, British Columbia, Canada, by the Dominion Exper- 

 imental Station. It was introduced commercially in 

 1959. 



Weal thy This variety orginated in Excelsior, Minnesota, from 

 seed of the Cherry Crab about 1860 planted by Peter 

 M. Gideon. 



Wei 1 inqton Cortland X Crimson Beauty. Originated in Geneva, New 

 York, by the New York State Agricultural Experiment 

 Station. It was introduced commercially in 1955. 



Winter Originating on a farm near Adamsboro, Cass County, 

 Banana Indiana, about 1876, it was introduced in 1890. 



Yellow This variety was imported from Russia by the United 

 Transparent States Department of Agriculture in 1870. 



*************** 



FRUIT COLOR - ITS NATURE AND CHANGES 



Wi 1 1 iam J . Braml age 

 Department of Plant and Soil Sciences 



Color is a critically important component of fruit quality, a 

 major force in attracting or repelling prospective consumers. It 

 is also a component of quality that is constantly changing as fruits 

 ripen, and which consequently finds use as an index of ripeness. 

 Because of its great importance, color warrants our understanding 

 and careful consideration in the handling of fruit. 



Color of plant tissues generally results from the interaction 

 of 3 classes of pigments: the chlorophylls, the anthocyanins , and 

 the carotenoids. Let's first consider the nature of these pigments, 

 and then examine the prime factors that influence their development. 



The chlorophylls produce the green color in plant tissues. It 

 has been said that these are the most important compounds in nature, 

 for they are the substances that trap energy from the sun, convert 

 it to chemical energy, and allow it to be stored as food. All of 

 man's food, and consequently his very existence, derives from this 

 process. Although green fruits obviously contain chlorophyll and 

 are capable of making food, most of the food in a fruit has been 

 transported in from the leaves, which are rtuch more efficient "food 

 factories" than are fruit. 



