generally tend to be smaller than is desired in the domestic markets; 
it is important, therefore, that the season of growth be extended as 
long as possible. 
Winesap has a long growing season, usually requiring about 155 to 
160 days from full bloom to reach early maturity, and picking (14)” 
should be completed not later than 175 days after blooming. It is 
one of the very best varieties for long holding, since it softens rela- 
tively slowly in storage. If placed in cold storage at once after pick- 
ing and held at a temperature of 31° to 32° F., Winesap will remain 
in a crisp, firm condition until early summer. In general, the pressure 
test will be 20 pounds or above when the fruit is in best picking 
condition. 
Prior to reaching a good maturity for picking, the fruit tends to 
adhere tightly to the spurs, but under some conditions fruit of this 
variety has a tenglency suddenly to loosen and drop badly just when 
it has reached the most desirable harvesting maturity. Commercial 
expediency, therefore, demands the use of a harvest spray; and con- 
sequently ease of separation cannot be used as an index of the time to 
pick the fruit. Although it is desirable to leave Winesap fruit on the 
tree as long as possible so that it will improve in size, color, and re- 
sistance to storage scald, it is well to keep in mind that the Winesap 
is rather subject to water core as it advances in maturity, especially in 
seasons of warm days. There is relatively little lkelihood of the 
fruit becoming too ripe on the tree for good quality, provided it is 
picked before severe water core develops. 
For long holding, the fruit should be placed in cold storage at an 
early date after picking. Winesap, in common with other late-keep- 
ing varieties, ripens less while on the tree than in common storage at 
prevailing fall temperatures. If common storage is to be used, there- 
fore, the later picking is delayed, within limits of weather and water 
core development, the better the storage response of the fruit. 
The variety is subject to soft scald; this disease frequently has been 
associated with the practice of transferring the fruit to cold storage 
at 81° to 32° F. after several weeks in common storage at higher tem- 
peratures. When cold storage has been delayed Winesap should be 
held in a storage temperature of 36°. 
YELLOw NEwTOwn 
The Yellow Newtown (Albemarle Pippin, Newtown Pippin) variety 
is grown principally in the Pacific Coast States and in Virginia. It 
is a firm, slow-ripening variety suitable for long storage, similar in 
these respects to Winesap. In the Pacific coast section it has a long 
growing season of 160 to 175 days although picking frequently 
starts 155 days from bloom. In Virginia it has become the custom 
to start commercial picking relatively early, frequently less than 145 
days from bloom. This variety does not scald badly when packed 
with oil paper unless picked extremely early, and as it is not necessary 
to leave the fruit on the tree for color development there is less 
reason for late picking than with some other varieties. However, 
late picking is very desirable from the standpoint of increased size 
of fruit and better flavor. As grown on the Pacific coast, Yellow 
12 See footnote 2, p. 2. 
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