UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF PREVENTION, PESTICIDES

 AND TOXIC SUBSTANCES

January 21, 2009

MEMORANDUM

Subject: Crop Grouping – Part VII: Analysis of the USDA IR-4 Petition to Amend 

the Crop Group Regulation 40 CFR § 180.41 (c) (11) and Commodity

Definitions [40 CFR 180.1 (g)] Related to the Crop Group 11 Pome Fruit.

PC Code: NA DP Barcode: NA

Decision No.: NA Registration No.: NA

Petition No.: NA Regulatory Action: Crop Grouping Regulation

Risk Assessment Type: None Case No.: NA

TXR No.: NA CAS No.: NA

MRID No.: 468579-01 40 CFR: 180.41 (c) (11) and 180.1 (g)

FROM: Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 

THROUGH: William Donovan, Ph.D. and Michael Doherty, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P) 

TO: Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch 

(RIMUERB) 

Registration Division (7505P)

cc: IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Van Starner
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REQUEST:

Dr Hong Chen, Crop Grouping Project Coordinator, USDA Interregional 

Research Project No. 4 (IR-4), State Agricultural Experiment Station, Rutgers University 

has submitted a petition (May 11, 2006) on behalf of the IR-4 Project, and the Pome 

Fruits Workgroup of the International Crop Grouping Consulting Committee (ICGCC) to 

amend the Crop Group Regulation 40 CFR § 180.41 (c) (11) Crop Group 11, Pome Fruits 

Group, and propose Commodity Definitions 40 CFR 180.1 (g) for crabapple. 

The above mentioned Pome fruit crop group petition requested the following 

three amendments:

1. Amend the existing crop group in 40 CFR 180.41 (c) (11) that consists of the following 

seven commodity entries:

1. Apple, Malus domestica Borkh.

2. Crabapple, Malus spp.

3. Loquat, Eriobotrya japonica (Thunb.) Lindl.

4. Mayhaw, Crataegus aestivalis, C. opaca, and C. rufula.

5. Pear, Pyrus communis L.

6. Pear, oriental, Pyrus pyrifolia L.

7. Quince, Cydonia oblonga Mill.

To an expanded crop group that consists of the following 10 commodity entries:

1. Apple, Malus domestica Borkh. (Rosaceae)

2. Crabapples, Malus spp. (Rosaceae) (Chinese apple, Chinese crabapple, Chinese 

flowering Apple, Crabapple, Cutleaf crabapple, Florentine crabapple, Hall crabapple, 

Iowa crabapple, Japanese crabapple, Kai do crabapple, Manchurian crabapple, Paradise 

apple, Sargent's crabapple, Siberian crabapple, Soulard crabapple, Southern crabapple, 

Sweet crabapple, Tea crabapple, Toringa crabapple, Western Crabapple, Yunnan 

crabapple, and varieties and/or hybrids of these)

3. Loquat, Eriobotrya japonica (Thunb.) Lindl. (Rosaceae)

4. Mayhaw, Crataegus aestivalis, C. opaca, and C. rufula (Rosaceae)

5. Medlar, Mespilus germanica L. (Rosaceae)

6. Pear, Pyrus communis L. (Rosaceae)

7. Pear, Oriental, Pyrus communis L. (Rosaceae)

8. Quince, Cydonia oblonga Mill. (Rosaceae)

9. Quince, Chinese, Chaenomeles speciosa (Sweet) Nakai (Rosaceae)

10. Tejocote, Crataegus pubescens (Rosaceae)

And all varieties and/or hybrids of these

2. Retain the current commodities, Apple, and Pear, as representative commodities also 

for the expanded group.

3. Expand the commodity term for crabapples to include: Chinese apple, Chinese 

crabapple, Chinese flowering Apple, Crabapple, Cutleaf crabapple, Florentine crabapple, 

Hall crabapple, Iowa crabapple, Japanese crabapple, Kai do crabapple, Manchurian 
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crabapple, Paradise apple, Sargent's crabapple, Siberian crabapple, Soulard crabapple, 

Southern crabapple, Sweet crabapple, Tea crabapple, Toringa crabapple, Western 

Crabapple, Yunnan crabapple, and varieties and/or hybrids of these).

BACKGROUND:

All seven commodities in the current Crop Group 11, Pome fruits Group in 40 

CFR 180.41 are members of the Rosaceae or Rose botanical family. Apple and pear 

were selected as representative commodities for this group. The crop group regulation 

for Pome Fruits Group has facilitated establishment of 47 group tolerances on pome 

fruits. 

It is interesting to view the production data for some pome fruits from FAO 

agriculture statistics. The world total acreage for apples, pears, and quinces decreased 

from 7,817,276 hectare in 1995 to 6,681,092 hectare in 2005, however the total 

production of these fruits has increased from 63,428,802 metric tons in 1995 to 

834,719,870 metric tons in 2005 (FAO 2005; Table 6). Some “minor” pome fruits 

commodities have become more popular in some countries and areas today than they

were 10 years ago, such as crabapples, mayhaw, and the “orphan” crops medlar and 

tejocote. Some of these fruits don’t have large commercial production, and thus have 

little chance to be added to pest control products labels unless they are placed in the pome 

fruit group. Some of these “minor” pome fruits have great potential to be grown on a

larger scale in some areas in the future due to their unique nutritional and medicinal 

values, such as mayhaw. Mayhaw contains the highest red pigment and pectin among 

fruits, which give it a natural food color and texture for jelly and its vitamin and mineral 

components are also among the highest of the fruits, and the vitamin C content is next to 

dates and kiwifruit and is 18 times higher than apple. In a news release in 2005, it was 

reported that mayhaws were growing in popularity in Louisiana, where production was 

almost doubled in 2004. USDA CSREES Newsroom reported last year that the farm gate

value of Louisiana mayhaw production increased from less than $200 in 1992 to 

$123,678 in 2004, and the market value for orchard mayhaw products last year was more 

than $500,000. Currently mayhaw has not been included in either Codex or EU pome 

fruits group, but there is relatively larger commercial mayhaw production in some 

countries such as China. It will benefit growers and consumers if this commodity is also 

added to both the Codex and the EU groups. The “orphan” crops medlar and tejocote

were not included in the existing U.S. EPA pome fruits group, but they are listed in both 

Codex and EU pome fruits groups. Adding these two commodities in the EPA pome 

fruits group will help our effort in harmonizing with the Codex and EU crop 

classification systems. Being excluded from the crop groups, tolerances requested for 

these commodities would have to be established based on separate residue studies. 

Without a doubt the inclusion of these commodities in crop groups will benefit growers, 

consumers, save time and tax payer’s money on residue studies, save government 

agencies time in review residue data, as well as facilitating the establishment of import 

tolerances.
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This petition proposes “Pome fruits Group 11” with 10 commodity entries in the 

genera Malus, Eriobotrya, Chaenomeles, Crataegus, Mespilus, Pseudocydonia, Pyrus

and Cydonia, which are all in the Rosaceae botanical family. Compared to the many

other crop groups, commodities in this group are all closely related since they are all in 

the same family and especially share similar morphological and cultural characteristics. 

The 10 commodities in the proposed crop group are temperate season perennial trees 

grown for edible fruits. The fact that these fruits are in the same botanical family with 

similar biological and cultural aspects suggests they should also encounter similar pest 

problems and hence have similar needs for pest control products in similar use patterns.

Commodities and their varieties and/or hybrids proposed in this group will include all the 

commodities in the Codex Classification of Pome Fruits Group and EU Crop List of 

Pome Fruits Group.

The Crop Group 11 proposal was generated at the USDA/IR-4 Crop Grouping 

Symposium in Washington, DC, October 2002 by the Temperate Tree and Small Fruit 

Workgroup Chaired by Van Starner of USDA, IR-4 and Co-Chaired by Craig Hunter, 

Canadian Horticultural Center, Rick Melnicoe, University of California Department of 

Environmental Toxicology, Dr. Richard Loranger and Chris Olinger, EPA, HED and 

John Wise, Michigan State University. It was further discussed and developed within the 

pome fruits Workgroup of the ICGCC. This workgroup consists of over 200 crop or 

regulatory experts from the US, and NAFTA, EU, Asia, Middle East, and Latin America 

Regions representing over 40 countries. The Workgroup discussed and validated each of 

the proposed commodities and representative commodities. Representative commodities 

in the existing EPA Pome Fruits Group, apple and pear, have been recommended by the 

Workgroup to be representative commodities for the proposed amended group. Another 

important aspect is the harmonization with the Codex crop classification. The Codex 

Classification of foods and animal feeds for Pome Fruit Group is also undergoing 

revision. The IR-4/EPA Crop Grouping Working Group and the International Crop 

Grouping Consulting Committee (ICGCC) are making every effort to collaborate with 

the revision of the Codex crop classification. The expanded Pome Fruit Group and the 

representative commodities proposed in this petition would facilitate the harmonization 

of the U.S. and the Codex crop classification systems. 

HED RECOMMENDATIONS:

Each of the proposals and recommendations will be discussed below, followed by a 

series of other recommendations on terminology, database development, and 

harmonization with Codex. The EPA would like to commend the valuable and high 

quality input of the ICGCC, all its members, and the Committee Chairperson Dr Hong 

Chen and Bill Barney, USDA IR-4, as well as Dr. Yuen-Shaung Ng, Biologist, HED,

Jessie Cordova, HED Information Technical Specialist, Susan Stanton, Roger Chesser 

and Laura Nollen, Biologists, RD, EPA for their input and development of various 

databases in this report and Dr. Paul Schwartz, USDA, Office of Minor Use Pesticides 

for his advice and peer review.
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IR-4 Proposal 1:

1. “Amend the existing crop group in 40 CFR 180.41 (c) (11) that consists of the 

following seven commodity entries:

1. Apple, Malus domestica Borkh.

2. Crabapple, Malus spp.

3. Loquat, Eriobotrya japonica (Thunb.) Lindl.

4. Mayhaw, Crataegus spp.

5. Pear, Pyrus communis L.

6. Pear, oriental, Pyrus communis L.

7. Quince, Cydonia oblonga Mill.

To an expanded crop group that consists of the following 10 commodity entries:

1. Apple, Malus domestica Borkh. (Rosaceae)

2. Crabapple, Malus spp. (Rosaceae) (Chinese apple, Chinese crabapple, Chinese 

flowering Apple, Crabapple, Cutleaf crabapple, Florentine crabapple, Hall crabapple, 

Iowa crabapple, Japanese crabapple, Kai do crabapple, Manchurian crabapple, 

Paradise apple, Sargent's crabapple, Siberian crabapple, Soulard crabapple, Southern 

crabapple, Sweet crabapple, Tea crabapple, Toringa crabapple, Western Crabapple, 

Yunnan crabapple, and varieties and/or hybrids of these)

3. Loquat, Eriobotrya japonica (Thunb.) Lindl. (Rosaceae)

4. Mayhaw, Crataegus spp. (Rosaceae)

5. Medlar, Mespilus germanica L. (Rosaceae)

6. Pear, Pyrus communis L. (Rosaceae)

7. Pear, Oriental, Pyrus communis L. (Rosaceae)

8. Quince, Cydonia oblonga Mill. (Rosaceae)

9. Quince, Chinese, Chaenomeles speciosa (Sweet) Nakai (Rosaceae)

10. Tejocote, Crataegus pubescens (Rosaceae)

And all varieties and/or hybrids of these.”

HED Recommendation for Proposal 1:

Based on similarities and characteristics of the Roseaceae or Rose family which 

includes all the proposed members to the Pome Fruit Crop Group 11, as well as a 

comparison of pome fruits, cultural practices, edible food and animal feed portions, 

residue levels, geographical location, pest problems, established tolerances, and for 

international harmonization purposes, I recommend that ChemSAC concur to amend the 

Pome Fruit Crop Group 11 from seven commodities to twelve commodities.

While USDA IR-4 submitted a amended crop group with three new commodities 

(Medlar, Chinese quince, and Tejocote), further research and International comments 

provided supporting data to add an additional two commodities (Azarole and Japanese 

quince) to the group. In addition to Chinese quince, we recommend to add Japanese 

quince to the list of commodities, since they are distinct crops in that growing regions and 

fruit size are different. There were no crop subgroups proposed by IR-4 or recommended 

for this crop group.
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The scientific names of the twelve commodities were also updated and are listed 

below. 

“HED Corrected Proposed Pome Fruit Crop Group 11 - 09”.

Commodities

Apple, Malus domestica Borkh.

Azarole, Crataegus azarolus L.

Crabapple, Malus sylvestris (L.) Mill., Malus prunifolia (Willd.) Borkh.

Loquat, Eriobotrya japonica (Thunb.) Lindl.

Mayhaw, Crataegus aestivalis (Walter) Torr. & Gray, C. opaca Hook. & Arn., and 

C. rufula Sarg.

Medlar, Mespilus germanica L.

Pear, Pyrus communis L

Pear, Asian, Pyrus pyrifolia (Burm. f.) Nakai var. culta (Makino) Nakai

Quince, Cydonia oblonga Mill.

Quince, Chinese, Chaenomeles speciosa (Sweet) Naka, Pseudocydonia sinensis

(Thouin) C.K. Schneid.

Quince, Japanese, Chaenomeles japonica (Thunb.) Lindl. Ex Spach

Tejocote, Crataegus mexicana DC.

Cultivars, varieties and/or hybrids of those above commodities 

Additional notes: 

 HED also recommends that crabapple not include all the others common names 

associated with the crop as was proposed. These terms will be included in the 

Food and Feed Commodity Vocabulary as lookup terms and crabapple will be the 

preferred commodity name. 

 HED also recommends changing the preferred commodity name for Oriental pear to 

Asian pear, since Asian pear has become the prefer commodity name in the 

marketplace trade and in grocery stores.

 HED also recommends that in the crop group table the term “varieties and/or 

hybrids of these” should be changed to, “varieties, cultivars and hybrids, of these 

commodities” to avoid all confusion with terminology regarding whether they are 

varieties, cultivars, or hybrids of the any pome fruit commodities.
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IR-4 Proposal 2:

2. “Retain the current commodities, Apple, and Pear, as representative commodities also 

for the proposed expanded group.”

HED Recommendation for Proposal 2:

I recommend ChemSAC concur to retain apple and pear as the representative 

commodities for the amended Pome Fruit Crop Group 11. These two representative 

commodities account for > 99 % of the harvested acres for the members of the amended 

Pome Fruit Group. The representative commodities are based on similarities in fruit and 

cultural practices and geographical locations, as well as their high production (both acres 

and yield) and consumption. A comparison of established tolerances on pome fruit 

commodities also supports that residue levels will be similar between members of the 

crop group.

IR-4 Proposal 3:

“A commodity definition for Crabapples will need to be established in 40 CFR 

180.1 (g) to list all the types of crabapples such as Crabapples, Malus spp. (Rosaceae)

(Chinese apple, Chinese crabapple, Chinese flowering Apple, Crabapple, Cutleaf 

crabapple, Florentine crab apple, Hall crabapple, Iowa crabapple, Japanese crabapple, 

Kai do crabapple, Manchurian crabapple, Paradise apple, Sargent's crabapple, Siberian 

crabapple, Soulard crabapple, Southern crabapple, Sweet crabapple, Tea crabapple, 

Toringa crabapple, Western Crabapple, Yunnan crabapple, and varieties and/or hybrids 

of these).”

HED Recommendation for Proposal 3 Commodity Definition for Crabapple:

I recommend rejecting the Crabapple commodity definition under 40 CFR Part 

180.1(h) because these crabapples will be listed in the EPA Food and Feed Commodity

Vocabulary (http://www.epa.gov/pesticides/foodfeed) as lookup terms and the preferred 

term for all of them will be crabapple.
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Additional HED Recommendations/Conclusions:

HED Recommendation 4:

Another important aspect of crop grouping is the harmonization effort with the 

Codex Classification of Foods and Animal Feeds. The current EPA crop group for Pome 

fruit group 11 is similar to the corresponding Codex Pome fruits (Crop Group 002). The 

Codex Group 002, Pome Fruits, consists of eleven commodities including six of the 

seven commodities in the current EPA crop group 8. The only exceptions are mayhaw 

which is in the U.S. crop grouping system and medlar which is in the Codex system. The 

U.S. Crop group is also proposing to add three new commodities: azarole, Chinese 

quince, and tejocote that are not yet in the Codex classification system. EPA will change 

the name of the commodity Oriental pear to Asian pear based on the international usage 

of Asian pear as a trade name for this commodity. The eleven Codex commodities really

consist of seven distinct commodities with the rest being multiple entries, or varieties of 

cultivar of other commodities listed. The scientific name for Oriental pear in the Codex 

system is incorrect Pyrus pyritolia should be Pyrus pyrifolia (Burm. f.) Nakai var. culta

(Makino) Nakai and the scientific name for pear should be Pyrus communis L. not Pyrus 

pyrifolia. Note that the current Codex crop group does not have representative 

commodities. A revision of the Codex Classification is underway with consideration to 

include adding new commodities, creating subgroups, and selecting representative 

commodities. 

HED Recommendation 5:

Guidance for HED SOP 99.6 - “Classification of Food Forms with Respect to 

Level of Blending” issued August 20, 1999, and HED SOP 2000.1 – “Guidance for 

Translation of Field Trial Data from Representative Commodities in the Crop Group 

Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 

2000 can be updated to reflect the amendment to the Pome fruit group 11.

HED Recommendation 6:

Guidance on expressing tolerance terminology for the Pome fruit crop group 11 is 

discussed under the “Tolerance expression guidance section of this analysis.

HED Recommendation 7:

The Health Effects Division Dry Matter and Seeding Rate Database prepared by

Dr’s. Yuen-Shaung NG and B. A. Schneider, was updated on September, 2008 in Table 

44 for the Pome Fruit Group.
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HED Recommendation 8:

New lookup and preferred EPA terms for the members of the Pome Fruit Crop 

Group are listed in the EPA Food and Feed Commodity Vocabulary section of this report 

and these terms should be added to the updated EPA Food and Feed Commodity

Vocabulary website (http://www.epa.gov/pesticides/foodfeed). 

ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH AN AMENDED 

POME FUIT GROUP 10

BOTANICAL CHARACTERISTICS OF PROPOSED COMMODITIES:

Pome fruits are all members of the family Rosaceae. The family Rosaceae or Rose 

family has four subfamilies of which the pome fruits are contained in the Maloideae

subfamily. This petition proposes “Pome fruits Group 11” with 10 commodity entries in 

the genera Malus, Chaenomeles, Crataegus, Cydonia, Eriobotrya, Mespilus, and Pyrus, all 

in the same Rosaceae botanical family. Compared to the many other crop groups, 

commodities in this group are all closely related since they are all in the same 

family/subfamily and share similar morphological, cultural characteristics, and pest 

problems. There are over 100 genera and over three thousand species in the Rosaceae

family. The greatest diversity of members of the Rosaceae is in Europe, Asia, or North 

America. The family includes some of the most well-known garden trees and shrubs, 

including the rose, cotoneaster, pyracantha, geums, kerria, and British native species such 

as hawthorn and rowan. The family also includes many fruits of temperate regions, 

including apple, pear, cherry, plum, peach, raspberry and strawberry.

While there are many different types of fruits in the rose family, ranging from 

single-seeded, soft, fleshy, fruits known as drupes to harder, fleshy pseudocarps such as a 

pome or hip. In the genera Malus (apples and crabapples), Chaenomeles, and Rosa, the 

true fruit is engulfed in a fleshy structure called the hypanthium, which is composed of 

the swollen stem or base of petals and sepals. In the mature pseudocarp (pome), the true 

fruit is centrally located and contains five distinct carpels which may contain one or more 

seeds each. The fleshy tissue which surrounds the fruit is the hypanthium. A pome is an 

accessory fruit composed of five or more carpels in which the exocarp forms an 

inconspicuous layer. The mesocarp is usually fleshy, and the endocarp forms a leathery

case around the seed. Outside of the endocarp is the most edible part of this fruit, derived 

from the floral tube (torus) and other parts, which corresponds to what is commonly

called the core. The shriveled remains of the sepals, style and stamens can be seen at the 

end of a pome opposite the stem, demonstrating that the ovary is inferior in these flowers. 

This type of fruit is called a pome (See Figure 1). In botany, a pome (after the French

name for an apple: pomme) is a type of fruit produced by flowering plants in the 

Subfamily Maloideae of the Family Rosaceae. A special fruit type is given to apple and 

related fruits - the pome. The subfamily Maloideae includes apple, pear, Chinese quince, 
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quince, loquat, medlar, mayhaw, and tejocote. The bulk of the fleshy edible portion 

derives from the hypanthium or floral cup, not the ovary as most fruits and is called an 

accessory fruit since it derives from other floral parts. Seeds are relatively small and 

black, and mildly poisonous. 

The best know example of a pome fruit is the apple. Other examples of plants that 

produce fruit classified as a pome are pear, loquat, azarole, mayhaw, quince, cotoneaster, 

hawthorn, Pyracantha, rowan, and whitebeam.

Figure 1. Cross Section of a Pome Fruit (Apple is a Classic Example of a Pome 

Fruit).

The current Crop Group 10, Pome fruit group, has been successful in establishing 

tolerances for the seven members of this group. There are three pome fruit “orphan 

crops” grown commercially or in small scales, and sold and consumed in the U.S. or 

other regions or countries. Many of these crops are of economic importance or have a 

great potential to be grown in larger scale in the future due to their nutritional value, or 

the increased market demand driven by both the growing ethnic populations and greater 

awareness of these crops by the non-ethnic population as a whole. Being excluded from 

the crop groups, tolerances requested for these commodities would have to be established 

based on separate residue studies. Without a doubt the inclusion of these commodities in 

crop groups will benefit growers, consumers, save time and tax payer’s money on residue 

studies, save government agencies time in review residue data. 
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ORIGIN, HISTORY OF CULTIVATION

The center of diversity of the genus Malus is the eastern Turkey, southwestern 

Russia region of Asia Minor (Republic of Kazakhstan). Apples were probably improved 

through selection over a period of thousands of years by early farmers. Alexander the 

Great is credited with finding dwarfed apples in Asia Minor in 300 BC; and he brought 

back to Greece may well have been the progenitors of dwarfing rootstocks. Apples were 

brought to North America with colonists in the 1600's, and the first apple orchard on this 

continent was said to be near Boston in 1625. From New England origins, apples moved 

west with pioneers, John Chapman (alias Johnny Appleseed) and various missionaries 

during the 1700's and 1800's. In the 1900s, irrigation projects in Washington State began 

and allowed the development of the pome fruit industry of which the apple is the leading 

species. Apples are grown between latitudes 30° and 50° north and south. Limiting 

factor in apple production at latitudes lower than 30° is a lack of adequate chilling in the 

winter. There are over 10,000 apple cultivars worldwide but only a few dozen have 

international importance (Table 17). The development of more heat tolerant apple 

cultivars and long growing season varieties like ‘Granny Smith’ and ‘Fuji” and the use of 

irrigation has extended apple production to areas with a warmer climate. Apples can 

grow on a wide range of soil types. The optimum soil pH ranges from 6.5 – 7.0. The ten 

commodities in the proposed crop group are all cool season temperate perennial trees 

gown for their fruits. 

Pears are placed in the Rose family (Rosaceae), subfamily Pomoideae along with 

apple and quince. The genus Pyrus is composed of about 22 species, found in Asia, 

Europe, and northern Africa. Two major species are commercially cultivated: European 

pear: Pyrus communis L. This species does not occur in nature, and possibly derives 

from P. caucasia and P. nivalis (snow pear). This is the major pear of commerce. The 

other pear is the Asian pear P. pyrifolia (Burm. f.) Nak. [syn. P. serotina L.] and it is also 

called "Japanese" or "Oriental" pear, or "Nashi". Grown mostly in the Orient, this fruit 

has been increasing in popularity in the USA over the last 20 years.

Like its relative the apple, the European pear is not found in the wild. Its probable 

ancestors are native to Eastern Europe and Asia Minor near the Mediterranean, but it is 

not known when they may have hybridized to yield P. communis. The European pear has 

been selected and improved since prehistoric times, and has been cultivated in Europe 

since 1000 BC. Pears probably came to the U.S. with the first settlers on the east coast in 

the 1700’s, and spread westward with pioneers. When moved to the Pacific Northwest in 

the 1800s, European pears were able to escape fire blight, a serious bacterial disease that 

limited pear cultivation in the east. Today, over 90 % of the pear crop is grown in the 

Pacific Northwest, such as the Hood River Valley of Oregon and California. There are 

relatively few cultivars of European or Asian pear grown worldwide. Only about 20 - 25 

European and 10 - 20 Asian cultivars represent virtually all the pears of commerce. 

Almost all European cultivars were chance seedlings or selections originating in Western 
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Europe, mostly France. 'Bartlett' is the most common pear cultivar in the world, and 

represents about 75% of US pear production.

Asian pears were domesticated in China about the same time European pears were 

in Europe, 3000 years ago. Pyrus pyrifolia is native to central and southern China, and 

probably the first to be domesticated since fruit of wild trees is edible. Fruit of the wild 

P. ussuriensis is astringent, small, and course-textured, so that it was probably hybridized 

with P. pyrifolia prior to domestication. Chinese writings dating from 200 - 1000 BC 

describe pear propagation and culture. All of the Asian cultivars originated in Japan and 

China. Asian pears moved from China to Japan, Korea, and Taiwan, where they are still 

cultivated commercially today. Asian pears appear more like apple than European pear, 

and have hard, crisp flesh like apples when ripe, unlike the soft flesh of the European 

pears. Also, Asian pears will ripen on trees like apples, but European pears are subject to 

core breakdown if allowed to ripen fully on-tree. 

The common European pears have a pyriform shape while Asian pears have a round 

fruit shape. As in apple, the fleshy edible portion is derived from hypanthium tissue. 

There are five central seed cavities, usually bearing two seeds each as in apple. The flesh 

contains grit cells (termed brachysclereids), which are thick-walled, lignified cells that 

give the characteristic European pear flesh texture. Pears are thinned to 1 - 2 fruit per 

spur branch and spaced 6 inches apart. 

The members of this crop group have similar uses, and all are consumed fresh or 

consumed cooked or raw in various recipes including salads, jellies, and juices. They can 

also be used fresh or in a dehydrated form. Some of these pome fruits also have 

medicinal properties. The fact that these pome fruits are in the same family with similar 

biological and cultural aspects suggests they should also encounter similar pest problems 

and hence have similar needs for pest control products in similar use patterns.

Among the 10 commodities proposed only three are new to this crop group 

(Chinese quince, Japanese quince, medlar, and tejocote. Azarole and Japanese quince 

were also found to have similar characteristics to become a member of the Pome fruit 

group. Apples and pears are the widely grown pome fruits in the world with largest 

acreages and are the representative commodities for the current pome fruit group.

GROWTH AND DEVELOPMENT OF THE POME FRUIT CROPS

Understanding how the pome fruit crops grow and develop is a key part of 

developing a pest control strategy for optimum fruit yield and quality and a helpful 

reference for analysis of residue field trials by EPA scientists. Proper timing of pesticide 

applications, based on crop growth stage and pest growth cycle can improve a product’s 

efficacy and prevent crop injury and yield losses. Pesticide labels often use crop growth 

stages and codes to identify when to apply a pesticide, as well as the pome fruit State 

Extension pest control recommendations and spray schedules are based on these distinct 

growth stages. For example, the growth stages in Tables 2, 3, and 4 do not show when
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spray treatments must be applied but will show when any combination of a pest control 

treatment when needed can be applied. Rarely, if ever, will a grower need to apply

treatments at all of the key growth stages shown for a given fruit. The number, 

distribution, and content of needed treatments will vary between the major fruit growing 

regions of the world and within any given region and are dependent on pest pressures 

which reduce the yield, quality, and marketability of the fruit. In our reviews we often 

have to consider the number of days from a specific apple growth stage to harvest in 

order to determine the total number of pesticide applications and to establish a preharvest 

interval (PHI). Pesticide spray application are timed according to specific growth stages, 

with early season pesticide applications are timed according to the opening of the leaf 

and flower buds in the spring (see Table 5, dormant through bloom stages), and later 

season applications are called full tree cover sprays.

Some of the internationally recognized growth stages for the pome fruits are listed 

as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry) 

and are shown in Table 1. They are based on the principal growth stage such as leaf 

development and flowering and list a standard BBCH Code for each stage as well as a 

description of each code. Pome fruit growth stages for apple (Table 2) and pear (Table 3) 

are also essential for identifying the propose timings to scout pest problems for control of 

these pests and for applications of pesticides as part of an integrated pest management 

program (IPM). A comparison of the growth stages for apple and pear such as petal fall 

stage during growth and flowering will help the reviewer understand similar growth 

stages for evaluating spray schedules and label direstions (Table 4). Fruit set is a growth 

stage reached in apple, for example, 5 to 10 days after the end of bloom or when one can 

readily see which blossoms have at least temporarily set fruit and which ones have not set 

fruit. In a "normal" year fungicides may be needed to be applied at the growth stages 

(Table 2) green tip, half inch green, tight cluster, pink, petal fall, and fruit set stages. 

After the petal fall stage in apple and pear (Tables 2 and 3), the pesticide applications are 

often called “cover sprays” and up to seven cover sprays may be needed. There are also 

separate spray schedules for apples intended for processing and for nonbearing fruit trees. 

Examples of growth stage use in apples is for controlling of apple scab infections is a 

dominant concern of New York pome fruit growers. The most effective time to use oil

spray to control the European red mite and for powdery mildew is at the tight cluster 

stage. In areas where the plum curculio is troublesome, the treatment applied at the fruit 

set stage has been called "the curculio spray" and treatments applied at the petal fall and 

fruit set stages are important in a program to control this pest. Similarly for pears 

pesticide treatments are used primarily for the control of pear psylla and fire blight. One 

or two oil sprays applied in the bud swell stage provides good initial control of the psylla 

and blister mite (Table 3). Fire blight may be contained by good control of its vectors 

which are psylla, plant bugs, and aphids in the green cluster and petal fall sprays and by 

use of a bactericide in full bloom stage.
14

14

Table 1. Selected Principal Growth Stages for Pome Fruit Group (Apple and Pear). 

BBCH Identification Codes (Adapted from Meier, 1994). 

BBCH Code Principal Growth Stage General Description

00 Sprouting/Bud development Dormancy: leaf buds and the thicker 

inflorescence buds closed and 

covered by dark brown scales.

01 Sprouting/Bud development Beginning of leaf bud swelling: buds 

visibly swollen, bud scales elongated, 

with light colored patches 

03 Sprouting/Bud development End of leaf bud swelling: bud scales 

light colored with some parts densely 

covered by hairs.

07 Sprouting/Bud development Beginning of bud break, first green 

leaf tips just visible. 

09 Sprouting/Bud development Green leaf tips about 5 mm above 

bud scales.

10 Leaf development Mouse-ear stage: Green leaf tips 10 

mm above the bud scales; first leaves 

separating. 

11 Leaf development First leaves unfolded (others still 

unfolding.

15 Leaf development More leaves unfolded, not yet at full 

size.

19 Leaf development First leaves fully expanded.

31 Shoot development Beginning of shoot growth; axes of 

developing shoots visible.

32 Shoot development Shoots about 20% of final length

33 Shoot development

Shoots about 30% of final length

39 Shoot development Shoots about 90% of final length. 

51 Inflorescence emergence Inflorescence buds swelling: bud 

scales elongated, with light colored 

patches.

52 Inflorescence emergence End of bud swelling: light colored 

bud scales visible with parts densely 

covered by hairs

3 Inflorescence emergence Bud burst: green leaf tips enclosing 

flowers visible. 

54 Inflorescence emergence Mouse-ear stage: green leaf tips 10 

mm above bud scales; first leaves 

separating.

55 Inflorescence emergence Flowers visible still closed.

56 Inflorescence emergence Green bud stage: single flowers 

separating but still closed. 

57 Inflorescence emergence Pink bud stage: flower petals 

elongating; sepals slightly open; 

petals just visible.

59 Inflorescence emergence Most flowers with petals forming a 

hollow ball.
15

15

BBCH Code Principal Growth Stage General Description

60 Flowering First flowers open.

61 Flowering Beginning of flowering: about 10% 

of flowers open

62 Flowering About 20% of flowers open

63 Flowering About 30% of flowers open

64 Flowering About 40% of flowers open

65 Flowering Full flowering: at least 50% of 

flowers open, first petals falling. 

67 Flowering Flowers fading: majority of petals 

fallen

69 Flowering End of flowering, all petals fallen.

71 Development of Fruit Fruit size up to 10 mm; fruit fall after 

flowering. 

72 Development of Fruit Fruit size up to 20 mm. 

73 Development of Fruit Second fruit fall

74 Development of Fruit Fruit diameter up to 40 mm; fruit 

erect. (T-stage: underside of fruit and 

stalk forming a T). 

75 Development of Fruit Fruit about half final size

76 Development of Fruit Fruit about 60% final size

77 Development of Fruit Fruit about 70% final size

79 Development of Fruit Fruits about 90% of final size.

81 Maturity of fruit Beginning of ripening: first 

appearance of cultivar-specific color.

83 Maturity of fruit Fruit ripe for picking, has not 

developed variety specific color.

85 Maturity of fruit Advanced ripening: increase in 

intensity of cultivar-specific color.

87 Maturity of fruit Fruit ripe for picking

89 Maturity of fruit Fruit ripe for consumption, fruit has 

typical taste and firmness, beginning 

of senescence and fruit abscission.

91 Senescence, beginning of dormancy Shoot growth completed; terminal 

bud developed; foliage still fully 

green. 

92 Senescence, beginning of dormancy Leaves begin to discolor

93 Senescence, beginning of dormancy Beginning of leaf fall, abscission of 

older leaves.

95 Senescence, beginning of dormancy 50% of leaves discolored

97 Senescence, beginning of dormancy All leaves fallen.

99 Senescence, beginning of dormancy Harvested product

Table 2. Apple Fruit Growth Development Stages. (Adapted from P. Chapman and G. 

Catlin. 'Growth Stages in Fruit Trees', From Dormant to Fruit Set. New York Food and 

Life Sciences Bulletin, No. 58, February 1976, New York State Agricultural Experiment 

Station, Geneva, NY and Michigan State University Extension Service website 

http://web1.msue.msu.edu/fruit/applgrw.htm)
16

16

APPLE

(Red Delicious)

Notes

Dormant

No swelling visible

Silver Tip

Swollen buds become noticeable 

and silvery fuzzy leaf tissue 

begins to emerge from the tip of 

the bud.

Green Tip

Green leaf tissue is visible at the 

tip of the bud.
17

17

APPLE

(Red Delicious)

Notes

Quarter Inch Green

A quarter inch of green tissue is 

visible at the tip of the bud.

Half Inch Green

A half inch of green tissue is 

visible. Leaves start to fold back 

from the bud. This stage is often 

called "Mouse Ears".

Tight Cluster

The spur leaves have folded 

back exposing the flower cluster 

inside the bud.
18

18

APPLE

(Red Delicious)

Notes

Pink 

The flower buds have grown 

enough to expose the petals of 

the flowers.

Open Cluster

The individual flower buds have 

separated.

King Bloom

The center "King Bloom" has 

opened. The King bloom has the 

potential to have the largest 

fruit.
19

19

APPLE

(Red Delicious)

Notes

Full Bloom 60 - 80% or more of the flowers 

on the tree or in the orchard are 

open.

Petal Fall Flower petals are falling from 

the tree. Sprays after petal fall 

are often referred to as “cover 

sprays.”
20

20

APPLE

(Red Delicious)

Notes

8 mm Fruit The number refers to fruit 

diameter in millimeters. Six or 

eight mm is the beginning of the 

apple thinning window.

10 mm Fruit Apple fruit are easiest to spray 

thin when they are 10 to 15 mm 

in diameter.

12 mm Fruit As the fruit cluster develops size 

difference between the king and 

side blooms become more 

pronounced.

15 mm Fruit "June drop" describes the fall of 

smaller fruit from the flower 

cluster early in development. 

Spray thinners enhance this 

natural fruit drop and control the 

crop.

18 mm Fruit By the time the fruit are this size 

they are hard to thin and 

growers use higher 

unpredictable rates, in an effort 

to reduce the crop.
21

21

APPLE

(Red Delicious)

Notes

21 mm Fruit The end of the June drop marks 

the end of the thinning window.

1.0" Fruit By the time the fruit is one inch 

in diameter the final fruit count 

as been determined. Some 

growers will thin by hand.

1.25" Fruit Fruit growth seems to slow

down as the fruit enlarges. 

Actually the amount of growth 

stays the same but since the fruit 

is larger the growth seems 

slower.

1.5" Fruit

1.75" Fruit

2.0" Fruit

2.25" Fruit
22

22

APPLE

(Red Delicious)

Notes

2.5" Fruit These fruit are nearing harvest. 

Two and a half inches is about 

the smallest commercial size in 

fresh market fruit.

2.75" Fruit

3.0" Fruit

3.25" Fruit

3.5" Fruit

3.75" Fruit

Harvest Final fruit size is a result of the 

number of fruit on the tree and 

the growing conditions that 

year.
23

23

Table 3. Pear Fruit Growth Development Stages. (Adapted from P. Chapman and G. 

Catlin. 'Growth Stages in Fruit Trees', From Dormant to Fruit Set. New York Food and 

Life Sciences Bulletin, No. 58, February 1976, New York State Agricultural Experiment 

Station, Geneva, NY) and Michigan State University Extension Service website 

http://web1.msue.msu.edu/fruit/applgrw.htm).

PEAR (Bartlett)

No swelling visible

Bud Swell 

As the buds swell, the light 

colored edges of the bud scales 

become visible.

Bud Burst

The bud pops open and the 

flowers cluster emerges.

Green Cluster

At green cluster the flower 

cluster is easily recognizable
24

24

PEAR (Bartlett)

White Bud

The flower buds have grown 

enough to expose the white 

petals of the pear flowers.

Popcorn

The flower petals form a hollow 

ball that resembles popped 

popcorn.

First Bloom

The first flowers are opening.

Full Bloom

80% or more of the flowers on 

the tree or in the orchard are 

open.

Petal Fall

Flower petals are falling from 

the tree. Sprays after petal fall 

are often referred to as “cover 

sprays.”

8 mm Fruit

The number refers to fruit 

diameter in millimeters. Late 

bloom after the bloom period is 

over is called 'rat tail bloom' and 

seldom develops fruit.
25

25

PEAR (Bartlett)

10 mm Fruit

12 mm Fruit

15 mm Fruit

18 mm Fruit

21 mm Fruit

1.0 to 3.75" Fruit

Harvest

Table 4. Comparison of the Terminology Used for the Pome Fruits Apple and Pear 

Growth Stages.

APPLE NOTES PEAR NOTES

Dormant

Overwinter stage, fruit buds 

inactive. No bud swelling 

visible. 

Dormant

Overwinter stage, fruit buds 

inactive.

Silver Tip

Applies only to apple. Fruit 

bud scales separated at tip, 

showing light gray tissue. 

Swollen buds become 

noticeable and silvery fuzzy 

leaf tissue begins to emerge 

Bud Swell or 

Swollen bud

Applies to all fruits except 

apple. Swollen Bud is 

equivalent to silvertip stage in 

apple. Fruit buds swollen, 

scales separated to expose 

areas of lighter colored tissue. 
26

26

APPLE NOTES PEAR NOTES

from the tip of the bud.

Green Tip 

0.25" Green

0.5" Green

Applies only to apples. Fruit 

buds broken at tip, which 

shows about 1 /16 inch (1 - 2 

mm) green. At the 0.5 inch 

green stage a half inch of 

green tissue is visible at the 

midtip. Leaves start to fold 

back from the bud. This 

stage is often called "Mouse 

Ears".

Bud Burst

Applies to pear, and is 

equivalent to green tip stage in 

apple. Fruit buds broken at tip, 

showing tips of blossom buds. 

Tight Cluster

Applies only to apple. 

Blossom buds mostly 

exposed, tightly grouped, 

stems short.

Green Cluster

Applies only to pear. Blossom 

buds green, mostly separated in 

the cluster, stems lengthened.

Open Cluster

The individual flower buds 

have separated. White Bud

Applies to pear. Blossom buds 

white, separated in the exposed 

cluster and stems lengthened.

Pink 

The flower buds have grown 

enough to expose the petals 

of the flowers.

Popcorn

The flower petals form a 

hollow ball that resembles 

popped popcorn

King Bloom

The center "King Bloom" 

has opened. The King bloom 

has the potential to have the 

largest fruit

First Bloom

The first flowers are opening

Full Bloom Blossom buds fully open, 60 

- 80% or more of the flowers 

on the tree or in the orchard 

are open.

Full Bloom

Blossom buds fully open 80% 

or more of the flowers on the 

tree or in the orchard are open.

Petal Fall Flower petals begin falling

from the tree. Stage after 

about 75 per cent of the 

petals have fallen applies to 

all fruits. Sprays after petal 

fall are often referred to as 

“cover sprays.”

Petal Fall

Flower petals are falling from 

the tree. Stage after about 75 

per cent of the petals have 

fallen applies to all fruits.

Sprays after petal fall are often 

referred to as “cover sprays.”

8 mm Fruit The number refers to fruit 

diameter in millimeters. Six 

or eight mm is the beginning 

of the apple thinning window

8 mm Fruit

The number refers to fruit 

diameter in millimeters. Late 

bloom after the bloom period is 

over is called 'rat tail bloom' 
27

27

APPLE NOTES PEAR NOTES

and seldom develops fruit.

10 mm Fruit Apple fruit are easiest to 

spray thin when they are 10 

to 15 mm in diameter.

10 mm Fruit

Pear fruit expanding in 

diameter.

12 mm Fruit As the fruit cluster develops 

size difference between the 

king and side blooms 

become more pronounced.

12 mm Fruit

15 mm Fruit "June drop" describes the fall 

of smaller fruit from the 

flower cluster early in 

development. Spray thinners 

enhance this natural fruit 

drop and control the crop.

15 mm Fruit

18 mm Fruit By the time the fruit are this 

size they are hard to thin and 

growers use higher 

unpredictable rates, in an 

effort to reduce the crop.

18 mm Fruit

21 mm Fruit The end of the June drop 

marks the end of the thinning 

window.

21 mm Fruit

1.0" Fruit By the time the fruit is one 

inch in diameter the final 

fruit count as been 

determined. Some growers 

will thin by hand.

1.0" Fruit

1.25" Fruit Fruit growth seems to slow

down as the fruit enlarges. 

Actually the amount of 

growth stays the same but 

since the fruit is larger the 

growth seems slower.

1.25" Fruit

1.5" Fruit 1.5" Fruit

1.75" Fruit 1.75" Fruit

2.0" Fruit 2.0" Fruit
28

28

APPLE NOTES PEAR NOTES

2.25" Fruit 2.25" Fruit

2.5" Fruit These fruit are nearing 

harvest. Two and a half 

inches is about the smallest 

commercial size for fresh 

market apples.

2.5" Fruit

2.75" Fruit 2.75" Fruit

3.0" Fruit 3.0" Fruit

3.25" Fruit 3.25" Fruit

3.5" Fruit 3.5" Fruit

3.75" Fruit Maximum fruit size. 3.75" Fruit Maximum fruit size.

Harvest Final apple fruit size is a 

result of the number of fruit 

on the tree and the growing 

conditions that year.

Harvest

Reach final size ready for pear 

harvest.

Apples may have pesticide applications or various cultural practices conducted at 

several growth stages depending upon pest or physiological problem (s) to be controlled. 

Using integrated pest management practices, pest populations are carefully monitored 

before a pesticide application is recommended. Again not all of the growth stages of 

apples will receive a pesticide treatment, but are listed for guidance when the pesticide 

label lists them as a spray application for the specific growth stage or timing (Table 5). 

Table 5. Days Between Growth Stages of Apples.

GROWTH 

STAGE

DESCRIPTION DAYS 

BETWEEN 

GROWTH 

STAGE

CUMULATIVE 

MATURITY 

DAYS

NOTES

Dormant Before buds

Swell or break

 0 0 Early April

Silver Tip After buds swell 

or start to open, 

before bud break

 7 7
29

29

GROWTH 

STAGE

DESCRIPTION DAYS 

BETWEEN 

GROWTH 

STAGE

CUMULATIVE 

MATURITY 

DAYS

NOTES

Green Tip Reported as 

green, 1⁄4 or 

green, 1⁄2 inch. 

First visual green 

leaf tip tissue.

 7 – 14 14 - 21

Tight Cluster Flowers still 

arranged in a 

cluster and are 

unopened.

 7 21 – 28

Prepink When the center 

flowers or 

blooms first 

show pink

 4 – 7 25 – 35 Also 

considered the 

open cluster 

stage.

Pink Just before full 

bloom, flower 

buds are pink

 7 32 - 42

Bloom or Full 

Bloom

All flowers 

opened

 2 – 4 34 – 46 Covers a 

period of 10 

days. 

Insecticides 

are not 

recommended 

at the bloom 

stage to 

prevent killing 

pollinator 

insects.

Petal Fall Most of the 

flower petals 

have fallen 

 7 41 – 53

First Cover Leaves are fully

developed

10 – 14 51 – 67 Cover sprays 

can be applied 

at biweekly 

periods until 

harvest

Second Cover Same cover 

spray

10 - 14 61 - 81

Third Cover 10 - 14 71 – 95

Fourth Cover 10 – 14 81 – 109 The fourth 

cover spray

until 10 to 14 

days before 
30

30

GROWTH 

STAGE

DESCRIPTION DAYS 

BETWEEN 

GROWTH 

STAGE

CUMULATIVE 

MATURITY 

DAYS

NOTES

harvest are 

also called 

“summer 

cover sprays.”

Fifth Cover 10 – 14 91 – 123

Sixth Cover 10 – 14 101 – 137

Seventh Cover 10 – 14 110 – 151

Eight Cover 10 – 14 120 – 165

Ninth Cover 10 – 14 131 – 179

Harvest 7 – 14 137 – 193

CLIMATE AND SOILS AFFECT POME FRUIT ADAPTATION TO CERTAIN 

REGIONS:

Apples are adaptable to various climates, but can be considered best adapted to 

the cool temperate zone from about 25 - 52° latitude. They have a more northern range 

than many other tree fruits due to relatively late blooming and extreme cold hardiness. 

Apples reach maturity about 120 - 150 days after bloom, with some cultivars maturing in 

as short as 70 days, and others as long as 180 days. Apples are grown on a wide variety 

of soils worldwide, but they prefer well-drained, loamy soils with pH 6 - 7. A minimum 

rooting depth of 4 - 5 feet is desirable. Trees on shallow soils will be more affected by 

drought and by root injury during extended severe cold spells. Apple trees will not 

tolerate waterlogged soils for extended periods during the growing season. Loquat also 

prefers a deep, well-drained, loamy soil with a pH 6 – 7, and they tolerate temperatures 

down to -11°C (12°F), but flower buds will be killed at -2 to -7°C (18 - 28°F). Because 

flowering occurs in late autumn, frost kills the open flowers nearly every year when 

grown outside the tropics, so fruiting is rare outside of Florida, coastal Georgia, and 

California in the US. Pears tolerate heavy, poorly drained soils better than most tree 

fruits. Productivity is best on deep, well-drained loams with pH 6 - 7. Pears have very

similar climatic requirements to apples, but are much more susceptible to fire blight so 

they cannot tolerate humid, wet springs. Asian pears have lower chill requirements than 

pears and can be grown as far south as northern Florida. Pears have similar or slightly

lower cold hardiness than apples, tolerating 10 to -20 F. Pears bloom one to three weeks 

before apple, and are therefore prone to frost damage in most regions. Pears can mature 

in as little as 90 days, or as long as 200 days. 'Bartlett' pear is referred to as "summer 

pears" since they ripen in July - August in California (115 - 140 days). ‘Winter pears’ are 

those harvested in autumn and marketed throughout the winter months, such as 'Anjou', 

'Bosc', 'Comice', 'Hardy', 'Winter Nelis', and 'Packham's Triumph'. 
31

31

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL 

DISTRIBUTION OF THE POME FRUIT COMMODITIES: 

Proposed members of the Pome fruit crop group find widespread distribution 

throughout the world. Pome fruits are one of the largest fruit crops produced in the 

world, next to grape, banana, and citrus. Table 6 provides a list of the hectares and 

production in metric tons from various countries that are members of the International 

Crop Grouping Consulting Committee (ICGCC) as countries that grow apples, pears, and 

quince. While the world total acreage for apples, pears, and quinces have decreased from 

7,817,276 ha in 1995 to 6,681,092 ha in 2007, however the total production of these fruits 

has increased from 63,428,802 metric tons in 1995 to 84,719,870 metric tons in 2007

(FAO 2005; Table 6). Some “minor” pome fruits commodities have also become more 

popular. This is an indication of improved productivity. Worldwide, the apple is by far 

the most harvested pome fruit at 74 % of the hectares followed by pear at 25 %, and by 

quince at < 1.0 %. The average yields in Mt/ha for the major pome fruits is 12.1 for 

apple, 11.2 for pear, and 7.1 for quince. Asia is the predominant pome fruit producing 

regions accounting for 62 % of the apples hectares and 56 % of the production (Mt), 79% 

of the pear hectares and 69 % of the production, and 57 % of the quince hectares and 60 

% of the production. The United States has 6.7 % of their total world hectares for apples 

and accounts for 6.7 % of the total production (Mt), while it accounts for 1.5 % of the 

total world hectares and 3.8 % of the total world production (Mt). 

Table 6. Major Pome Fruit Production in 2007.

(FAO 2005; NAGASAWA 2006c, Norden, 2005c)

Countries/ 

Regions

Apple Pear Quince

Africa 124,980 ha

1,863,070 Mt

47,240 ha

611,828 Mt

4,560 ha

39,160 Mt

C. America 63,160 ha

635175 Mt

4,850 ha

30,500 Mt

700 ha

7,200 Mt

S. America 141,097 ha

4,032,227 Mt

33,507 ha

815,147 Mt

4,448 ha

38,016 Mt

Canada 17,705 ha

405,089 Mt

1,147 ha

13,381 Mt

No data

Mexico 60,000 ha

605,000 Mt

4,850 ha

30,500 Mt

700 ha

7,200 Mt

Asia 3,068,586 ha

38,522,314 Mt

1,364,149 ha

14392003 Mt

44,233 ha

324,768 Mt

Australia 20,000 ha

221000 Mt

7,000 ha

150,000 Mt

No data

Europe 1,319,129 ha 208,706 ha 10,475 ha
32

32

Countries/ 

Regions

Apple Pear Quince

13,950,045 Mt 3,133,284 Mt 80,523 Mt

Japan 41,000 ha1

850,000 Mt

17,000 ha

325,000 Mt

40 ha

300 Mt

New Zealand 10,000 ha

380,000 Mt

800 ha

35,000 Mt

70 ha

1,000 Mt

U.S. 156,000 ha

4,237,730 Mt

28,000 ha

799,180 Mt

No data

World Total 4,921,117 ha

64,248,520 Mt

1,695,489 ha

19,980,683 Mt

64,486 ha

490,667 Mt

Comparing World 

Total in 1995

6,318,724 ha

50,298,738 Mt

1,457,026 ha

12,835,108 Mt

41,526 ha

294,956 Mt

In the U.S pome fruits are widely consumed with the per capita consumption in 

2006 for the following pome fruits reported as apple at 51.2 lb with 35 % from fresh and 

52 % from juice, and 8 % from canned apples (Table 7). Consumption of apples since 

1970 has increased from 31.2 lb to 51.2 lb per capita due to increased apple juice 

consumption from 6.4 lb to 26.8 lb/capita. Pears in 2007 accounted for 5.4 lb/year 

consumption in the diet with fresh pears counting for 57 % and canned pears accounting 

for 43 % (Table 8). Since 1970 pear consumption has only increased by 0.4 lb/capita, but 

fresh pears has increased rapidly (1.9 to 3.1 lb/capita) with a decline in canned pear 

consumption (3.3 to 2.3 lb/capita). 

Table 7. Apple U.S. per Capita Consumption (lb/year) for 1970, and 2004 – 2006

(USDA ERS Food Availability, July 2008).

Apple Fresh Canned Juice Frozen Dried Other Total 

Apple

2006 17.8 4.2 26.8 0.84 0.93 0.59 51.2

2005 16.7 4.2 22.3 0.66 0.73 0.50 45.1

2004 18.8 4.5 25.3 0.86 0.70 0.45 50.7

1970 17.0 5.6 6.4 0.99 0.90 0.64 31.5

Table.8. Pear per Capita Consumption (lb/year) for 1970, and 2004 – 2007 (USDA 

ERS Food Availability, July 2008).

Pear Fresh Canned Dried Total Pear

2007 3.1 2.3 - 5.4

2006 3.2 2.4 - 5.6

2005 2.9 2.3 0.02 5.2

2004 3.0 2.5 0.03 5.5

1970 1.9 3.3 0.06 5.2

 

1 Apple data in Japan was from the year of 2004
33

33

Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day individual 

consumption for determined pome fruit consumption (g/day) is listed in Table 9, the 

highest consumption is for fresh apples with peel at 14.2 g/day and apple juice at 18.5 

g/day, followed by the fresh pear at 3.3 g/day. The dietary value of the pome fruits, per 

100 gram edible portion is listed in APPENDIX III: Dietary Value of the Pome Fruits. Apple 

juice accounts for approximately 67 % of the total noncitrus fruit juice consumption. 

Table 9. Consumption of the Pome Fruits Based on USDA CSFII 

1994 – 1996, 1998 survey.

COMMODITY CONSUMPTION (g/day) 

Apple, dried 0.0843

Apple, dried - babyfood 0.000445

Apple, fruit with peel 14.2

Apple, juice 18.5

Apple, juice - babyfood 0.494

Apple, peeled fruit 0.933

Apple, peeled fruit - babyfood 0.0494

Apple, sauce 3.22

Apple, sauce - babyfood 0.254

Pear 3.36

Pear, dried 0.00578

Pear, juice 0.423 

Pear, juice, babyfood 0.0818

Pear, babyfood 0.112

IMPORTS/EXPORTS OF THE POME FRUITS:

Despite the U.S. being a major producer of pome fruits (Table 5) significant 

amounts of some of the pome fruits are imported. The amount of a commodity can vary

widely from year to year based on differences in U.S. production, weather effects, and 

consumer demand. Apples are the most widely imported pome fruit shipped into the U.S. 

(Table 10). In 1980 the import share of apple and pear consumption was 4.0 and 3.4 %, 

while in 2001 it greatly increased to 7.0 % and 20.6 %, respectively. Also in 1980, apple 

juice consumption due to imports was 19.3 % while in 2001 it increased to 63.4 %. In 

2006, 7.1 % of the apple crop consumed was from imports, apple juice 80.2 %, and 23.1 

% from fresh pears. In 2007 over 206,563 MT of fresh apples were imported to the U.S. 

(USDA Foreign Agriculture Trade Statistics, FATUS). Compared to 1975 consumption 

of fresh apples (2.8 %) and pears (2.6 %) and apple juice (15.3 %) due to imports has 

greatly increased. Approximately 60 % of the apples were imported from Chile, 23 % 

from New Zealand, and 15 % from Canada. Frozen apple juice concentrate in 2007 was 

169,348 Kiloliter with 43 % Brazil, 37 % from Peoples Republic of China, and 11 % 

from Turkey, and 5 % from Argentina. Apple juice not frozen in 2007 was 2,113,643

kiloliters with 54 % from Peoples Republic of China 19 % from Argentina, and 17.0% 
34

34

from Chile. There were 7,118 MT dried apples imported from Chile (43 %), Peoples 

Republic of China (39 %), and Argentina (16 %). Imported fresh pears in 2006 totaled 

over 106,887 MT with 49 % from Argentina, 28 % from Chile, 10 % from Republic of 

Korea, and 8.7 % from Peoples Republic of China. Pear juice has been imported at over 

190, 991 KL from Argentina at 56 %, Peoples Republic of China at 38 % and Chile at 4 

%. According to the USDA, ERS in 2006 approximately 270,669,000 lb of fresh market 

apples were imported, and 171,704,000 lb of fresh market pears and quinces were 

imported. Approximately 425,085,000 single strength apple juices were imported to the 

U.S. 

Table 10. U.S. Pome Fruit Imports for 2005-2006. (USDA NASS, 2008 Fr Nt 1-3, 

USDA ERS, FTS – 2007, USDA FATUS, 2008).

Fruiting Vegetable 2005 2006

Apple, fresh 679,095 (1,000 lb) 686,791 (1,000 lb)

Pear, fresh 171,704 (1,000 lb) 197,504 (1,000 lb)

Apple, juice 503,458

(1,000 single strength 

equivalent, gallons)

425,085

(1,000 single strength equivalent, 

gallons)

The U.S. is also a major exporter of pome fruit commodities (Table 11). In 2007, 

approximately 172,979 MT of fresh apples were exported to Mexico accounting for 27

%, Canada for 20 %, and Taiwan at 7 % (USDA FATUS). Apple juice exports were over 

29,024 KL with Canada accounting for 56 %, Japan at 18 %, Mexico at 7 %, and 

Republic of Korea for 4.7 % and Dominican Republic at 2.7 %. Over 3,614 MT of dried 

apples were exported to Canada at 50 %, Mexico at 14 % and Australia at 13 % and 11 % 

to the United Kingdom. Fresh pears were exported with over 144,443 MT with Mexico 

accounting for 38 %, Canada for 31 %, Brazil for 6.0 %, and the Russian Federation for 

4.0 %. Canned pears also accounted for 6,445 MT of the exports with Canada receiving 

51 %, Thailand at 25 %, Mexico at 15 % and Costa Rica and Australia each at 2 %. 

According to the USDA, ERS in 2006 approximately 1,408,859,000 lb of fresh market 

apples were imported, and 300,506,000 lb of fresh market pears and quinces were 

exported. Approximately 7,028,000 single strength apple juices were exported. Pear had 

over 7,058 (1,000 single strength equivalent, gallons) exported to other countries. 

Table 11. U.S. Pome Fruit Exports, Metric Tons (MT) for 2005-2006

(USDA NASS, 2008 Fr Nt 1-3, USDA ERS, FTS – 2007, USDA FATUS, 2008).

Pome Fruit 2005 2006

Apple, fresh 270,669 (1,000 lb) 345,440 (1,000 lb)

Pear, fresh 318,210 (1,000 lb) 300,748 (1,000 lb)

Apple, juice 6,927

(1,000 single strength 

equivalent, gallons)

 7,058

(1,000 single strength 

equivalent, gallons)
35

35

U.S. POME FRUIT PRODUCTION AND GEOGRAPHICAL PRODUCTION:

Production in the U.S. is based on the USDA 2006 Agricultural Statistics, FAO 

Statistics, 2007, USDA ERS 2007 Noncitrus Fruits Summary, USDA NASS Crop 

Production, 2007, and the U.S. Agricultural Census, 2002: According to the 2002 

AGCensus pome fruits (apples and pears) were grown on over 544,826 A. The planted 

acreages for the pome fruits in the United States are listed in Table 12. Apples are grown 

commercially in 35 states. Over 37 % of the apple acres are in Washington followed by

New York and Michigan at 11 % each (Table 13). Washington State produces over 71 % 

of the total U.S. fresh market apple production followed by New York at 11 %, Michigan 

at 4.4 %, California at 2.5 %, and Pennsylvania at 2 %. Apple yield/acre averages 12.6 

T/A, while the average yield/A for pears is14.7 T/A (Table 12). The top pear producing 

states is Washington with 40.3 % of the total U.S. acres, while California and Oregon 

each have over 26 % of the pear acres (Table 14). Pear yields will depend on the state 

where they are grown and range from 5 to 16.8 T/A.

. A map of the harvested apple acres is found in Appendix I, Figure 1, and harvested 

pear acres in Appendix I, Figure 2.

Table 12. U.S. Pome Fruit Planted Acres in 2002 (AGCensus, 2002) and Domestic 

Production for 2007 (USDA NASS, 2007, USDA Agricultural Statistics, 2007). 

POME 

FRUIT

PLANTED 

ACRES (A)

PERCENT OF 

TOTAL POME 

FRUIT 

ACREAGE

DOMESTIC 

POME FRUIT 

PRODUCTION 

(Tons 2005)

YIELD 

PER 

ACRE 

(Tons) 

Apple 464,025 85.1 % 4,801,300 12.6

Pear 80,801 14.8 % 1,145,100 14.7

TOTAL 544,826 99.9 % 5,946,400 -

Table 13. Top U.S. States in Production of Apples.

(USDA AG Census, 2002, (USDA NASS, 2007, USDA Agricultural Statistics, 2007). 

STATE APPLE ACRES (A) STATE PERCENT OF 

TOTAL U.S. APPLE 

ACRES

Washington 172,810 37 .7 %

New York 53,233 11.5 %

Michigan 50,539 10.9 %

California 38,268 8.2 %

Pennsylvania 28,110 6.1 %

Virginia 19,331 4.2 %

North Carolina 8,538 1.8 %
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STATE APPLE ACRES (A) STATE PERCENT OF 

TOTAL U.S. APPLE 

ACRES

Ohio 8,485 1.8 %

Oregon 7,237 1.6 %

Wisconsin 6,797 1.5 %

Massachusetts 4,479 1.0 %

Illinois 3,926 0.8 %

Total 464,025

Table 14. Top U.S. States in Production of Pears and Yield/A. (USDA AG Census, 

2002, USDA Agricultural Statistics, 2007).

STATE PEAR (A)

2002

STATE % OF 

ACRES

YIELD/ACRE 

(2007)

Washington 30,979 40.3 % 14.8

California 20,349 26.5 % 16.8

Oregon 20,035 26.1 % 14.0

New York 1,986 2.6 % 9.2

Pennsylvania 1,287 1.7 % 5.0 

Michigan 1,128 1.5 % 5.3

Texas 668 0.9 % -

Virginia 356 0.4 % -

Total 76,788 -

Over 99 % of the apples produced are utilized fresh or processed. Over 94 % of the 

pear production is utilized. The apple and pear crops (Table 15) are utilized for juice (51 

%), fresh market (37 %), canned (9 %), dried and frozen at 1.0 % each, and for fresh 

slices (< 1.0 %).

Table15. Apple and Pear Processed Utilization (million pounds)

for Canned, Juice and Cider, Frozen, Dried, and Fresh Slices. 

Use and State Utilized Quantity 

2006 in million 

pounds

Utilized Quantity 

2007 in million 

pounds

Canned U.S. 1,164 1,055

MI 215 170

NY 300 320

PA 258 230

VA 150 120

Juice and 1,561 1,264
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Use and State Utilized Quantity 

2006 in million 

pounds

Utilized Quantity 

2007 in million 

pounds

Cider

WA 700 450

MI 175 140

NY 190 220

PA 67 90

Frozen 199 178

NY 50 50

Apple Dried 253 204

Pear, Fresh 

Slices

 190 215

Pear, Dried

(tons)

 400 NA

The percent of the total produce sales for the pome fruits sold in U.S. grocery stores 

for the years 2005 – 2007 is shown in Table 16 (The Packer, Fairchild, 2007, 2008). 

Apples account for 7.5% of the total produce pome fruit sales followed by pear and Asian 

pear. In appears that apples are increasing in popularity from 2005 to 2007 by 0.6 %. 

The Asian pear is also increasing in number of pounds sold by over 2.6 million during the 

same time period. The pome fruit group accounts for > 8.7 % of the total produce sold in 

the U.S.

Table 16. The Packer (Fairchild, 2007, 2008) List the Percent of the Total Grocery 

Store Produce Sales for the Fruiting Vegetables Sold for the Years 2005 – 2007. 

Commodity Percent of Total 

Produce Sales –

2005 and Pounds 

Sold in 2005

Percent of Total Produce 

Sales – 2006 and Pounds 

Sold in 2006

Percent of Total 

Produce Sales – 2007 

and Pounds Sold in 

2007

Apple 6.9 % and 

1,756,026,239 lb

7.2 % and

1,764,619,280 lb

7.5 % and 

1,774,338,686 lb

Asian pear > 0.1 % and 

6,669,974 lb

> 0.1 % and 

7,274,024 lb

> 0.1 % and

9,265,852 lb

Pear 1.2 % and 

274,576,278 lb

1.2 % and 

282,567,278 lb

1.2 % and

290,392,821 lb
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Specific Pome Fruit Crop Production:

Apple:

Apples are the most important tree fruit produced in the temperate zone. Apples are 

also grown in EPA Crop Production Regions 1, 2, 5, 9, 10, and 11. Other commercial 

production regions include significant imports from Canada, New Zealand, Chile, South 

Africa, China, and Brazil. In 2002 China had produced 20.9 million tons on 2,365,000 ha 

while the U.S. produced 4.7 million t on 185,000 ha. However, yield in t/ha varied from 

8.9 t/ha in China to 25.2 t/ha in the USA. There are over 2000 apple cultivars, with 

eleven cultivars accounting for over 90 % of the apples sold in the US and worldwide 

about 40 cultivars supply the commercial world production (Table 17). Of it’s over 2.3 

million hectares, China has over 45 % of its apple production limited to only the ‘Fuji’

cultivar. Despite the wide availability of newer apple cultivars, ‘Red Delicious’ is still 

the most widely grown cultivar in the world. 

Table 17. Worldwide Apple Cultivar Trends, Excluding China.

(O’Rourle, 2000, Freere, 2003) 

Apple Cultivar 2000 Estimates 

Tons (X 1,000) 

Produced

2010 Projected 

Tons (X 1,000)

Produced

Red Delicious 5,334 5,423

Golden Delicious 4,982 5,212

Granny Smith 1,711 1,828

Idared 1,433 1,148

Fuji 1,633 1,857

Gala 1,688 2,594

Jonagold 1,039 1,208

Jonathan 678 727

Braeburn 429 710

Rome Beauty 565 540

Total 26,313 30,429

Azarole:

Azarole ranges from Europe to western Asia, and is a deciduous tree growing to 

10 m and has been long grown in Europe. It is hardy to zone 6 and is not frost tender. It 

is in flower in June. The scented flowers are hermaphrodite (have both male and female 

organs) and are pollinated by midges. The plant prefers sandy, loamy and can grow in 

heavy clay soil. The plant prefers acid, neutral or basic soils and can grow in very

alkaline soil. It can grow in semi-shade or no shade. Azarole requires moist or wet soil 

and can tolerate drought. The plant can tolerate strong winds but not maritime exposure, 
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39

and it can also tolerate atmospheric pollution. In South Australia it is listed as a noxious 

weed. In Asia the fruits are eaten fresh and mixed with sugar to make a sweet wine, jam, 

or jelly. This plant can also be used as an ornamental for its brightly colored flowers and 

for wildlife cover. 

Crabapple:

Crabapples are native species of apple-like fruits that are grown mostly for pollinators 

in apple orchards or as an ornamental specimen. There are varieties such as ‘Hyslop’ and 

‘Red Siberian’ that produce relatively large fruit that can be used as a food crop and are 

processed for cinnamon apple rings. These are hybrids of native species with apples and 

in general, the trees are hardier than most apple varieties. These are round yellow fruits 1 

to 2 inches in diameter that have a red to maroon blush. Pollinator and ornamental 

varieties are grown everywhere apples are grown. Crabapples are grown in California, 

New York, and Washington, and other commercial production regions include British 

Columbia, Canada.

Loquat: 

The loquat is a cold-tender evergreen tree native to Southeast Asia that grows in 

subtropical areas or tropical highlands. It has been grown in Japan for >1000 yr, where 

over 17,000 tons are produced annually. Brazil also has some production near Sao Paulo.

More commonly, it is grown as an ornamental tree in the southeastern US and California, 

Mediterranean countries, and some parts of central and South America. Domestic 

cultivars include ‘Champagne’, ‘Thales’, ‘Advance’, ‘Fletcher’ and ‘Miller’. It is 

produced in the U.S. in California, Hawaii, and Florida and other commercial production 

regions include Japan, India, Spain, Pakistan, Turkey, and Israel. Japan grew 1,890 

hectares producing 6,730 tons in 2005 (NAGASAWA 2006c). In 2000, the major 

producing loquat country was China with over 40,000 ha and 200,000 Mt of produce.

Mayhaw:

Mayhaws are native to the United States and are shrubs or round-topped small tree to 

30 feet tall. Mayhaws flower early to late February to mid-March in southern Georgia 

and the fruit ripens mostly in early May but some ripen through June. The fruit is a small 

pome, yellow to red, acid and juicy, resembling cranberries in appearance. In the U.S. it 

is grown in North Carolina south to northern Florida and west to east Texas and 

throughout California. Mayhaws are native to the swamps and lowlands of the Gulf 

Coast states in the U.S. They have been collected from wild trees in the Deep South

since antebellum times, and are rarely cultivated in orchards today. Over 75 varieties 

have been developed since 1986. In China there were 240 million trees and 4,500 million 

pounds of fruit annually in 1996. Mayhaws are native to north temperate zone.11 and to 

temperate zones of China. EPA production Regions are 2, 3, 4, and 6.
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Medlar:

The Medlar is native to the eastern part of the Mediterranean and the eastern part of 

Turkey. This plant is small, flat topped, deciduous tree that grows to 20 feet high. It is a 

close relative of hawthorn which lacks thorns. In late spring, large white or slightly pink 

blossoms are borne singly on ends of short shoots and almost every flower sets fruit. The 

fruit is 1 to 21⁄2 inches in diameter and resembles a small russet apple, tinged dull yellow 

or brown color with the calyx end flared open. The flesh is as soft as a baked apple. 

Embedded in the pulp are five large stone like seeds. Fruit are best picked at early leaf 

drop prior to heavy frost. At harvest, the fruit are rock hard and must soften prior to 

consumption. Ripening takes two weeks to one month after harvest. . The wood of the 

medlar is used for spears and walking canes. Cultivation is still common in France and 

Germany.

Pear:

Pears are a temperate zone fruit and grown on a wide variety of soils. They are similar 

to apples in many respects. The tree is of medium size, up to 30 to 40 feet in height, but 

usually held to under 20 feet by pruning. They differ from apples in having "grit" cells in 

the flesh of the fruit. In general, pears are pyriform in shape, tapering toward the stem, 

although some varieties are nearly round. Fruit size varies in varieties from less than 2 

inches in diameter up to 3 inches. Fruit surface in some varieties is russet but in others is 

free of russet and covered with a thin layer of wax. Trees tend to be more upright than 

apples. Pears can be classified by maturity date; summer, autumn and winter. They are 

the only temperate tree fruit that cannot be left on the tree to ripen. Major production in 

U.S. is of the common or European pear. Major commercial varieties/types of this pear 

include: ‘Anjou’, ‘Bartlett’, ‘Bosc’, ‘Comice’, and ‘Seckel’. Days after full bloom to

harvest for the varieties range from 110 – 150 days. There are significant imports from 

Chile and Argentina. Other growing regions of pears include Australia, Canada, Japan, 

New Zealand, South Korea, South Africa and Europe. EPA Crop Production Regions for 

pears includes Regions 1, 10, and 11.

Pear, Oriental (Asian):

Most cultivars of the Oriental pear, now called Asian pears do resemble apples in 

that they have fruit that are round and have a crunchy texture. The Japanese cultivars 

tend to be more circular in shape, while the Chinese cultivars are more oval or pyriform 

(pear-shaped). All Asian pear cultivars should be considered self-incompatible. Mature 

trees can reach heights of more than 20 feet. Asian pears comprise a large group of pears 

that are crisp in texture and, when mature, are good to eat as soon as harvested or for 

several months after picking if held in cold storage. This ready-to-eat feature may make 

them more acceptable to some people than European pears that are usually served when 
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41

soft and juicy, which condition takes about a week to occur after removal from cold 

storage. There are three types of Asian pears based on shape and color. These are: (1) 

round or flat fruit with yellow to green fruit; (2) round or flat fruit having a bronze 

colored skin with rusetting, and (3) pear shaped fruit with either smooth or russeted skin. 

Asian pears have been grown commercially in Asia for centuries and are very popular in 

Japan, China, and Korea. Most new Asian pear plantings in California are in Fresno, 

Tulare and Kern Counties. A few plantings exist in Yakima and Wenatchee, 

Washington, and others are found in Hood River and Willamette Valley in Oregon. In the 

last few years plantings of Asian pears were made in New Zealand, Australia, Chile, 

France, and the eastern and southeastern United States. It is roughly estimated that 4,000

- 5,000 acres of Asian pears are planted in California, Oregon and Washington. Since 

1984 about 100,000 trees (500 acres) of Asian pears have been planted every year in 

California. Most popular Oriental pears are 20th Century ‘Nijisseiki’, ‘Kosui’, ‘Kikusui’, 

‘Hosui’, ‘Shinseiki’, ‘Shinsui’, ‘Shinko’, and ‘Niitaki’. There are a few cultivars of 

hybrid origin. Other commercial production regions: Japan grew 15,200 hectares 

producing 361,400 tons in 2005 (NAGASAWA 2006c), and some fruit is exported to the 

United States in October and November. China and Korea are also growing these pears 

for domestic consumption and export to the US and Canada.

Quince:

Quinces are fruits closely related to apples and pears, but are of lesser economic 

importance. It is thought that it is native to northern Iran and Turkestan. The plants are 

deciduous thornless shrubs or small trees. Generally they are not over 20 feet high. 

Fruits are mostly 2 inches up in diameter, covered with pubescence. Fruit color is 

generally yellow. Fruit flesh is rather hard with a bitter acid taste. The most common 

cultivars/varieties include “Champion”, “Pineapple”, “Smyrna” and Van Deman”. The 

quince has been cultivated for over two thousand years for its edible fruit and its seed. It 

is also much used as a dwarfing rootstock for pears and some other fruits. California is 

key production area with 100 - 200 acres. No available statistical information from other 

areas. Other commercial production regions: Mediterranean, Argentina, and the Middle 

East. Argentina produces over 20,000 t/ha. The largest are of quinces is in the 

Mediterranean area (35.2%) and China (22.3%). 

Quince, Chinese and Quince, Japanese:

The Chinese quince is native to China and Indo-China, and cultivated in Japan. 

Chinese quince was introduced to Europe in 1796 and Japanese quince in 1869. The crop 

is cultivated in the north and Eastern Europe including Baltic areas and Latvia. It is 

hardy to zone 5 and is not frost tender. It is in flower from February to June, and the 

seeds ripen in October. The flowers are hermaphrodite (has both male and female 

organs) and are pollinated by bees. It is noted for attracting wildlife. The fruit can be 

apple or pear-shaped and up to 6.5 cm long x 6.5 cm wide. It is a very ornamental plant

and a good bee plant, flowering early in the year and providing pollen and nectar. The 
42

42

Japanese quince is a closely related species and also occurs in central and south Japan, 

and it has been planted in Latvia in the 1970’s and in 1996 approximately 300 ha had an 

average yield of 12 – 15 T/ha. It can grow 0.6 – 1.2 m tall and 5 m wide. Commercial

production of the Japanese quince is in Belarus, Finland, Germany, and Poland. Other 

production regions include Japan grew 55 hectares producing 335 tons in 2003. Both of 

these quinces are also grown for ornamental purposes. 

Tejocote:

Tejocote is native to America and it is hardy to hardiness zone 7 and is not frost 

tender. The flowers are hermaphrodite (has both male and female organs) and are 

pollinated by insect midges. The plant prefers sandy, loamy and heavy (clay) soils and 

can grow in heavy clay soil. The plant prefers acid, neutral and basic (alkaline) soils. It

can grow in semi-shade or light woodland or no shade. It requires moist or wet soil and 

can tolerate drought. The plant can tolerate strong winds but not maritime exposure. It

can tolerate atmospheric pollution. 

COMPARISON OF POME FRUIT CULTURAL PRACTICES:

General Planting Design, Training, and Pruning (adapted from Rieger, 2006, 

Robinson, 2003, and USDA Crop Profiles, 2003):

Pome fruit orchard planting systems are designed to improve the production 

efficiency by managing variables of rootstock, tree spacing, arrangement, canopy shape, 

pruning, tree training methods and support systems. 

The more modern planting systems are based on higher tree densities than 50 

years ago when the tree density ranged from 70 - 100 tree/ha to today range from 1000 –

6000 trees/ha. The increase in density is due to development of dwarfing rootstocks. In

the nursery, apple scions and rootstock are grafted together. A scion is the detached 

shoot or twig containing buds from a desired tree, used in grafting. Rootstock is selected 

for tolerance to pressures such as pests or cold, in addition to how well it influences the 

final tree’s vigor, size, and fruit quality. Yields may be realized in the third year after 

planting compared to 5 - 6 in an older orchard planting density. However, many highly

productive commercial orchards today have 150 - 180 trees per acre and higher density 

could be anything over 180 trees per acre. For the purposes of this publication, there are 

several characteristics in addition to tree number that are included in a high density

orchard system. Besides having an increased number of trees per acre, a high density 

orchard must come into bearing within 2 - 3 years after planting. Each type of planting 

system has different pruning and planning plans. 
43

43

Consistent early fruit production is essential to offset the increased establishment 

costs. It is also very costly to hold trees on more vigorous rootstocks in an allotted space 

required for a high density orchard. To maximize the production of a high density

orchard, it is also necessary to modify the training system and training and pruning 

techniques from traditional methods. Since trees will be bearing fruit early, a permanent 

tree support system is also required. It is essential to crop trees very early in the life of 

the orchard to offset the costs of establishment and to aid in managing vegetative growth. 

Early production is directly related to number, the greater the light interception by that 

acre of land early in the life of the orchard. To the extreme, there are orchards planted in 

Europe and the Pacific Northwest with 5,000 - 9,000 trees per acre. Although, these 

orchards may be very productive early in their life, it is doubtful that they would be 

profitable, or manageable, under economic conditions in the Southeast. Research 

conducted at Cornell University’s Geneva Research Station in New York found that for 

the first seven years of an orchard, the yield increased with tree density, independent of 

the size-controlled rootstock used. The most dwarfing rootstocks produced significantly

larger yields in the third year. As tree density increased, profit ability increased up to 

approximately 1,000 trees per acre. Preliminary studies in North Carolina indicate that 

tree densities of 450 - 600 trees per acre are most profitable for the Southeast given the 

climate, soils, and markets.

Orchard planting systems are categorized from tree canopy shapes. Four basic 

canopy shapes are: spherical, conic, flat-fan, and Y - or V - canopy shapes. The spherical 

shaped canopy system was most common in early 1900’s and contained a large tree with 

a height of 6 - 8 m and a main trunk diameter of 1.8 – 2.0 m. These large globe canopies 

took 10 – 15 years to produce high yields. Primary advantage of the spherical shapes is 

that they are the natural shape of an apple tree. This system was replaced in the mid 

1900’s and in the early 1960’s the conic system developed as an improved tree form to 

allow more light penetration through the canopy. The mini-central leader system was 

developed at Cornell University to have semi-dwarf trees supported with a 2.5 m tree 

spike supporting the trees and ranging from 500 – 1000 trees/ha. The spindle bush 

system was also developing in the early 1960’s designed to improve yields and it became 

the dominant planting system in Europe. The trees are fully dwarf, narrow, cone shaped 

trees to allow for high density plantings ranging from 1500 – 4000 trees/ha. The narrow 

slender shape of the canopy helps the leaves to be well exposed to sunlight. The conic 

shaped system are currently the dominant tree form in most of the world’s apple growing 

regions and allows the tree to grow in a fairly natural shape with minimal labor allowing 

good light penetration throughout the canopy, but the upper branches of the tree as they 

mature may begin to shade out the lower limbs. The slender spindle is most common in 

Northern Europe and the vertical axis system is most common in the rest of the world. 

The flat fan canopy systems utilize trellis to improve labor efficacy. This tree system

trains a tree to a 3 m tall using a 4 – 6 wire vertical trellis which also serves to support the 

tree. Tree height is maintained at 4 – 5 m and densities of 100 - 2000 trees/ha. Common 

tree spacings are 1.5 – 2.5 m in the row and 3 – 4 m between rows. The advantage of the 

flat fan systems is the ease of tree training and to help mechanize orchard picking 
44

44

operations as well as allow good light penetration within the canopy. The disadvantages 

of flat systems are the labor costs to maintain the canopy and low tree planting densities. 

The V shaped apple canopies became popular with the development of the Tatura trellis 

in 1970’s to utilize dwarfing rootstocks. They are categorized by tree shape and branch 

training protocols using either a V- shape of Y- shape tree. The Y- shaped trees have a 

vertical trunk with the arms or limbs trained to either side of the trellis. The V- shaped 

trees have the whole tree leaned to one side of the trellis while the next tree in the row 

leans to the opposite side of the V - trellis. The Tatura trellis keep the trees headed at 50 

cm height with 6 wires per side and close in row spacings of 1 m with 5 m between rows. 

The Geneva trellis system is aY - shaped system trained in a more fan type position with 

a 2 m tall trellis and three wires per side with 1.5 – 1.8 m in row spacings and 4 m 

between rows. The V - shaped systems have become very popular over the last 25 years 

because they have high yields at maturity and allow good light penetration. With a 

vertical trunk and is conducive to use of mechanical equipment between rows. Also less 

fruit sun scald occurs in this type of trellis system. The disadvantage of the V systems is 

the initial cost of establishment and tree training, and while fruit size may be smaller than 

with other training systems, the yields may be higher with this system. 

Efficient use of labor to harvest and prune from the ground or from a short stool is 

another advantage of using a high density system. It is difficult to find workers who are 

willing to climb ladders to work in traditional orchards in today’s market, not to mention 

the liability that must be assumed for their employees. Another advantage is the potential 

to have higher quality fruit for a longer period of time by maintaining light interception in 

the smaller trees of higher density orchards. Pesticide application efficiency may be much 

higher in higher density orchards as well. Although there are many advantages to high 

density orchards, the disadvantages must also be considered. The primary disadvantage 

is the high cost of planting orchard establishment. High density orchards are also 

unforgiving in terms of lack of management systems require more training and minimal 

pruning during the first 6 years than traditional systems, especially during the summer.

Another potential disadvantage involves re-educating orchard managers and workers in 

the training and pruning techniques required for higher density orchards. 

The ideal site for a pome fruit orchard is an area of rolling land. Plant pome fruits 

on slopes that are not too steep to be safely traversed with equipment. The tops of hills 

are not necessarily good sites as orchards located there are more vulnerable to freezes 

than the sides of hills. Also, soils on the tops of hills are frequently shallow due to 

erosion. 
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45

Specific Individual Pome Fruit Cultural Practices:

Apple:

Small to medium sized tree with spreading canopy, to 30 ft in wild, generally are 

maintained to 6 - 15 ft in cultivation. Tree size and shape is heavily dependent on 

rootstock and training system. Leaves are elliptical with serrate margins, dark green with 

light pubescence on underside. Petals are white when open, but have red-pink undersides 

when opening, hence the "pink" bloom stage. The ovary is inferior, embedded in the 

floral cup or hypanthium, containing 5 locules, usually 2 ovules per locule. The 

inflorescence is a cyme of 4 - 6 flowers, with the center flower opening first; the central 

flower is often called the "King bloom", and has the potential to produce a larger fruit 

than other flowers. Flowers are produced terminally from mixed buds (containing both 

leaves and flowers) on spurs, or to a lesser extent on long shoots. Spurs form on two year 

old and older wood, and generally grow only a fraction of an inch each year. Fruiting 

begins 3 - 5 years after budding, although a few fruit may be produced in the second year. 

This varies with rootstock (dwarfing) and cultural practices (excessive pruning = delay). 

Fruit are usually thinned to 1 per spur, with spurs spaced 4 - 6 inches apart for attainment 

of marketable size. Apples are generally thinned with chemicals such as the insecticide 

carbaryl or the synthetic auxins such as naphthalene acetic acid (NAA).

The apple tree is of medium size, up to 30 to 40 feet in height, but usually 

held to under 20 feet or less by pruning. They are propagated by budding or grafting onto 

rootstocks. Leaves are entire and up to 4 inches long, pubescent when young, near 

glabrous later. The fruits are oblate to slightly conic in shape, with depressions at the

stem and calyx ends, 2 1/4 up to 3 1/2 inches in diameter. They consist of a thin outer 

peel, a thickened edible flesh and a central core of 5 carpels, in which the small seeds are 

borne. The peel is pubescent when young, later becoming smooth and waxy. Formerly 

some russeted varieties were grown. These have disappeared in commercial orchards, 

but russeted areas may occur on some varieties due to weather or other injury. Important 

commercial varieties/types include: ‘Braeburn’, ‘Crispin’, ‘Mutsu’, ‘Empire’, ‘Fuji’, 

‘Gala’, ‘Golden Delicious’, ‘Granny Smith’, ‘Ida Red’, ‘Jonagold’, ‘Jonathan’, 

‘McIntosh’, ‘Red Delicious’, and ‘Rome’. Throughout its history of cultivation, at least 

10,000 apple cultivars were developed, many of which are now lost. Apples are 

adaptable to various climates, but can be considered best adapted to the cool temperate 

zone from about 35 - 50° latitude. After planting rootstocks full production may not 

occur until 5 – 6 years later. Bloom to harvest in 70 to 170 days, depending on variety

and location. For example Red Delicious is harvested 140 – 160 days after full bloom

(Table 18). The maturity dates for each apple cultivar will vary depending upon the 

environmental conditions (temperature, rainfall, soil types) in the Region where they are 

grown. Some representative examples and ranges of apple cultivar maturity and days 

after full bloom to harvest are listed in Table 18, and to determine the number of days 

from petal fall to harvest for a specific apple cultivar and you would subtract seven days 

from the days after full bloom (DAFB). Apples are T- or chip-budded in the nursery, and 
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sold as 1-year-old whips on 1.5 to 2-year-old rootstocks. Rootstocks are also produced 

vegetatively, generally by mound layerage. The range of rootstocks available for apple 

permits a wide variety of orchard designs and tree training systems. In most cases, trees 

are grown in rectangular arrangements or hedgerows. Conventional apple orchards on 

seedling rootstocks require spacings of 20 x 20 (110 trees/acre) to 40 x 40 ft (27 

trees/acre). More intensive orchards (400 trees/acre) are generally planted to form 

hedgerows or solid rows of fruiting wood where individual trees lose their identity. 

Apples must be picked by hand to avoid bruising and reduction of fresh market quality 

grade. Fruit must be picked carefully to avoid damaging the spur, where next season's 

fruit will be borne. 

Table 18. Days from Full Bloom to Harvest for Various Apple Cultivars.

Apple Cultivar Bloom Timing Days from Bloom 

to Harvest

Harvest

Braeburn Midseason 150 - 185 Late October

Cameo Midseason 155 - 165 Mid. October

Cortland Midseason 125 - 140 Mid October

Elstar Mid- late season 110- 150 Early September

Empire Midseason 125 - 140 Early October

Freedom Mid- late season 140 - 155 Late September

Fuji Mid- late season 140 - 185 Late October – mid. 

November

Gala Midseason 110 - 140 Late August

Ginger gold Midseason 95 - 105 Early August

Golden Delicious Midseason 135 - 160 Mid. September to 

early October

Granny Smith Late season 165 - 180 Early November

Gravenstein Early season 110 - 115 Early September

Honeycrisp Early season 125 - 140 Mid. September

Idared Early season 145 - 160 Early October

Jonagold Midseason 135 – 160 Late September

Jonathan Midseason 135 - 160 Mid-late September

Liberty Early season 120 - 135 Late September

McIntosh Midseason 120 – 145 Mid September

Mutsu (Crispin) Midseason 160 - 170 Late October

Paulared Early season 95 - 105 Early September

Pink lady Mid-late season 180 - 195 Mid–late September

Red delicious Midseason 135 -160 Late September

Rome Beauty Late season 160 - 175 Late October

Stayman Early season 160 - 175 Late October

Winesap Late season 165 - 180 Late October

York Midseason 170 - 180 Late October
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Azarole:

Azarole is a very easily grown plant; it prefers a well-drained loamy soil. Once 

established, it succeeds in excessively moist soils and also tolerates drought. It grows 

well on a chalk soil and also in heavy clay soils and grows up to 10m tall. A position in 

full sun is best when plants are being grown for their fruit, they also succeed in semishade though fruit yields and quality will be lower in such a position. Most members of 

this genus succeed in exposed positions, they also tolerate atmospheric pollution. The 

azarole has long been cultivated for its edible fruit in Southern Europe, though it is now 

not as popular. Seedling trees take from 5 - 8 years before they start bearing fruit, though 

grafted trees will often flower heavily in their third year. The flowers have a smell 

somewhat like decaying fish. This attracts midges which are the main means of 

fertilization. When freshly open, the flowers have more pleasant scent with balsamic 

undertones. Hawthorns in general hybridize freely with other members of the genus. 

Seedlings should not be left in a seedbed for more than 2 years without being 

transplanted. Seed - this is best sown as soon as it is ripe in the autumn in a cold frame, 

some of the seed will germinate in the spring, though most will probably take another 

year. Stored seed can be very slow and erratic to germinate, it should be warm stratified 

for 3 months at 15° C and then cold stratified for another 3 months at 4° C. It may still 

take another 18 months to germinate. Scarifying the seed before stratifying it might 

reduce this time. Fermenting the seed for a few days in its own pulp may also speed up 

the germination process. Another possibility is to harvest the seed 'green', as soon as the 

embryo has fully developed but before the seed coat hardens and plant it immediately in a 

cold frame. If timed well, it can germinate in the spring. If you are only growing small 

quantities of plants, it is best to pot up the seedlings as soon as they are large enough to 

handle and grow them on in individual pots for their first year, planting them out in late 

spring into nursery beds or their final positions. When growing larger quantities, it might 

be best to sow them directly outdoors in a seedbed, but with protection from mice and 

other seed-eating creatures. Grow them on in the seedbed until large enough to plant out, 

but undercut the roots if they are to be left undisturbed for more than two years. The 

crop may grow from 6 – 10 m high, and the fruit will ripen in August – September. The 

small red fruit has a pleasant aromatic flavor. It ripens in early to mid-autumn. There are 

yellow, red, and white fruited varieties. Fruits are harvest mechanically or hand picked. 

Crabapple:

A crabapple is basically a small apple, and is not as important crop as apples. The 

plants are grown primarily as ornamentals and cultivars are chosen because of their 

beautiful flowers, foliage, or fruit, although a few growers produce the fruit 

commercially. The fruit is preserved or pickled or it is used in making jellies. No 

production data are available on the quantity of fruit that is used commercially. The 

general appearance is similar to a small bearing apple tree. Culture is also similar to the 

culture of apple trees. The flower is similar to that of the apple. The fruit are round 
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yellow fruits 1 to 2 inches in diameter that have a red to maroon blush. Crabapples are 

native species of apple-like fruits that are grown mostly for pollinators in apple orchards 

or as a beautiful ornamental specimen. If commercial fruit production is anticipated, and 

crabapple trees are grown along with other fruit trees in commercial orchards, there is 

likelihood that additional pollinating insects will be required. If the grower is providing 

bees for his other fruits, then he should provide enough for crabapples also. There are 

varieties such as ‘Hyslop’ and ‘Red Siberian’ that produce relatively large fruit that can 

be used as a food crop and are processed for cinnamon apple slices. Crabapples are 

considered to be apples except for being less than 2 inches in diameter, but some 

crabapples are greater than 2 inches in diameter and some dessert apples are small. 

Western crabapple is native to North America. Shrub or small tree, to 35 feet tall, armed 

with sharp spur-shoots, the older bark is deeply fissured. Leaves are alternate, deciduous,

lance- to egg-shaped, to 10 cm long, pointed at the end, toothed, with irregular lobes; the 

leaves turn red or yellow-orange in fall. Flowers are white to pink (mid-April/mid-May), 

showy, calyx of 5 lobes, petals 5, styles 3 - 4 from inferior ovary, numerous stamens. 

Fruits are pomes, initially green becoming yellow or reddish, to 15mm and egg-shaped, 

tart. Bloom to harvest in approximately 4 months. Western crabapple is harvested in late 

summer and early fall. Flower in May. Flowering crabapples may be planted almost any

time of the year. Balled and bur lapped stock and containerized trees can be planted any

time after spring frosts end through fall until about three weeks before the ground freezes.

However, bare root trees should only be planted in the spring. Bare root trees become too 

stressed if planting is delayed past early spring. Crabapples prefer light (sandy), medium 

(loamy) and heavy (clay) soils, require well-drained soil and can grow in heavy clay soil.

The plant prefers acid, neutral and alkaline soils. It can grow in semi-shade and light 

woodland or no shade and requires moist soil. 

Loquat

Loquat grows in subtropical areas or tropical highlands. Propagated by seed or 

grafting. The first crop will mature in 2 - 3 years after grafting while trees from seedlings 

which will take 8 – 10 years to mature. They are extremely long lived up to 90 years. 

Loquats can be propagated by various grafting methods, including shield-budding or 

side-veneer grafting and cleft-grafting. The use of loquat seedling rootstock usually

results in a comparatively large tree with a high canopy. Cultivars grown on quince 

rootstock produce a dwarfed tree of early bearing character. The smaller tree has no 

effect on fruit size and gives adequate fruit production with the advantage of easier 

picking. Loquat trees are evergreen, rounded in form, up to 30 feet high. Dark green 

leaves vary from eight inches to a foot long. Trees are spaced about 20 - 25 ft apart in 

orchards and at a density of 500 – 600 trees/ha. Trees will stand winter temperatures 

down to about 12 ° F. It prefers a soil ranging from pH of 5.0 – 8.0. Flowering time is 

unusual; occurs in November - January, depending on location. Flowers open and set 

fruit in autumn, and if temperatures reach 25 ° F or lower in winter, fruit crop will be lost.

Flowers and fruits are produced on large panicles. Individual fruits are pyriform or oval, 
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l 1/2 to near 3 inches long, and covered with a tough, pubescent skin which separates 

readily from the pulp when ripe. The fruit is a white or yellow pome, like apple and pear, 

generally 2 – 5 cm in diameter with 3 to 5 seeds, and with the calyx persistent and weighs 

30 – 40g with some cultivars ranging up to 200g. Flesh is firm and creamy, mild, subacid in flavor. Domestic cultivars include ‘Champagne’, ‘Thales’, ‘Advance’, ‘Fletcher’

and ‘Miller’. Loquat is propagated by seed or grafting, and the first crop will be in 2 - 3 

years after grafting. The crop timing from bloom to maturity is 120 - 200 days. Harvest 

time in California is from March to June, and in Florida it matures in March and takes 7 –

10 days to harvest the crop. Fruit must be picked by hand to avoid injury and classified 

by grade based on quality and size. It is eaten out of hand fresh or fruit salads. Also 

cooked for desserts, sauces or preserves, and are also grown as an ornamental.

Mayhaw:

Mayhaw is a long living (> 50 years) perennial shrub or round-topped small tree to 30 

feet tall and look similar to crabapple trees. The name "Mayhaw" is a conjugation of the 

month of ripening (May) and the common name for Crataegus spp. (Hawthorn). 

Mayhaws are a group of species in the genus Crataegus, family Rosaceae. Primary

species include C. aestivalis, C. opaca, and C. rufula. They are closely related to apple 

and pear, and have been used as exotic dwarfing rootstocks for both. In the U.S. over 75 

varieties of mayhaws have been developed. Mayhaws flower early (late February to midMarch in southern Georgia) and the fruit ripens mostly in early May but some ripen 

through June. The fruit is a small pome that is 1⁄2 to 1 inch in diameter, yellow to red, 

acid and juicy with a whitish pulp, resembling crabapples or cranberries in appearance. 

Two to five pieces of hard-shelled seeds are located in the center of the fruit. Since 

mayhaws contain a high red pigment and pectin they are a natural source of color and 

texture for jelly. The bloom to harvest is about 3 months and some can be harvested for 

about 30 days. Mayhaws are ripe in April and early May and can be harvested by

shaking the tree and catching the fruit by using nets under the tree or by hand. Under 

natural conditions seed do not germinate until over wintered. Mayhaw softwood stem 

cuttings can also be rooted under intermittent mist or in a humidity chamber during the 

summer. Mayhaws are easily grafted during dormancy (late winter). For rootstocks 

mayhaw appears to be initially compatible with any hawthorn species. A few selections 

have been made, like the relatively large-fruited 'Texas Superberry' or the even-ripening 

'Lodi' Bloom occurs over an extended period of time and the fruit are reported to be 

fairly frost hardy once past the bloom period. The suggested tree spacing for a permanent 

orchard is 4.6 - 6.1 m (15 - 20 ft) in the row and 5.5 - 6.1 m (18 - 20 ft) between rows 

giving 270 - 400 trees/ha or 109 - 161 trees/A. Tree height ranges from 1 – 12 m tall. 

The fruit is mainly used to make jelly. 
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Medlar:

This plant is small, flat topped, deciduous tree that grows to 20 feet high, that is native 

to the eastern part of the Mediterranean and the eastern part of Turkey. Medlar is a close 

relative of the hawthorn which lacks thorns. In late spring, large white or slightly pink 

blossoms are borne singly on ends of short shoots. Almost every flower sets fruit. The 

fruit is 1 to 21⁄2 inches in diameter and resembles a small russeted apple, tinged dull 

yellow or brown color with the calyx end flared open. The flesh is as soft as a baked 

apple. Embedded in the pulp are five large stone like seeds. Fruit are best picked at early 

leaf drop prior to heavy frost. At harvest, the fruit are rock hard and must soften prior to 

consumption. Ripening takes two weeks to one month after harvest. After harvest the 

fruits are left until they become brown inside and half rotten and this process is called 

bletting and this process takes 2 – 4 weeks after harvest. Once bletted the fruit will keep 

for several weeks and has a taste like applesauce with some cinnamon. Flowering occurs 

in late May or June and the fruit matures in October to December. The fruits are small in 

size 1 1⁄2 inch diameter (4 cm), and are left on trees until they are over ripe. The fruit 

weight can vary from 10 - 80 g and a yield of 30 – 35 kg/tree is possible. The planting 

site must be in a sunny position and protected from the wind, as the trees are very brittle 

and susceptible to wind damage. Young trees are best if thinned and pruned to desired 

shape. Medlars are slow growing but bear fruit at an early age with the tree height 

dependent on the rootstock. They will reach up to 3.5 m (12 ft) in height when grafted 

onto a quince rootstock or 4.5 m (15 ft) or taller if grafted onto a pear rootstock and may

be productive for more than 30 years. The trees are spaced in the row from 3.5 6.0 m. 

Pear:

A medium sized, upright tree growing to 30 ft tall, generally 8 - 18 ft in cultivation. 

Tree size is heavily dependent on rootstock and training system. Leaves are elliptical to 

ovate with acute tips, with finely serrate or entire margins, 2 - 4 in length. Flowers are 

about one inch diameter with white petals, and similar to apple except for having longer 

pedicels. The inflorescence is corymbose, containing 5 - 7 flowers also different from 

apple. Pears are a temperate zone fruit and grown on a wide variety of soils. They are 

similar to apples in many respects. The tree is of medium size, up to 30 to 40 feet in 

height, but usually held to under 20 feet by pruning. They differ from apples in having 

"grit" cells in the flesh of the fruit. In general, pears are pyriform in shape, tapering 

toward the stem, although some varieties are nearly round. Fruit size varies in varieties 

from less than 2 inches in diameter up to 3 inches. Fruit surface in some varieties is 

russeted but in others is free of russet and covered with a thin layer of wax. Trees tend to 

be more upright than apples. Pears can be classified by maturity date; summer, autumn 

and winter. They are the only temperate tree fruit that cannot be left on the tree to ripen. 

Major production in U.S. is of the common or European pear. Major commercial 

varieties/types of this pear include: ‘Anjou’, ‘Bartlett’, ‘Bosc’, ‘Comice’, and ‘Seckel’. 

'Bartlett' and its sports are referred to as "summer pears" since they ripen in July - August 

in California (115 - 140 days). "Winter pears" are those harvested in autumn and 
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marketed throughout the winter months, such as 'Anjou', 'Bosc', 'Comice', 'Hardy',

'Winter Nelis', and 'Packham's Triumph'. Bloom to harvest in 90 to 200 days (Table 19). 

The cultivar ‘Bartlett’ has a 110 – 133 day from bloom to harvest, ‘Bosc’ from 130 - 145, 

and ‘D’Anjou from 120 – 150 days. Pears are propagated by budding or grafting onto 

rootstocks. T-budded or chip-budded, quince rootstock are generally dwarfing, but 

sometimes require double budding. Pear orchards are designed very similar to apple 

orchards. Standard trees are spaced at 25 x 25 ft (70 trees/acre), but hedgerow forms are 

more common in high density plantings, with hundreds of trees per acre. Pollinizers are 

planted in alternate rows, or every 10th or 15th tree within hedgerows. The most 

common system is central leader for free-standing trees and some form of palmette for 

trellised orchards. Initial tree training is particularly important with pear since scaffolds 

tend to grow nearly vertically, causing poor crotch angles and delayed fruiting. Other 

than this tendency to grow upright and therefore greater need for limb spreaders, pears 

are trained and pruned in the same way as apples. European pears are harvested when 

"firm mature"; flesh firmness is the most reliable indicator of pear maturity. Firmness in 

the range of 10 - 15 lbs as measured by a pressure tester is desirable. Pears for are picked 

by hand several times over a 7 - 20 day period depending upon maturity.. 

Table 19. Days from Full Bloom to Harvest for Various Pear Cultivars.

Pear Cultivar Bloom Timing Days from Bloom to 

Harvest

Bartlett Midseason 115 - 170

Seckel Midseason 120 - 140

Anjou Midseason 140 - 165

Bosc Late 150 - 165

Packham’s Triumph Midseason 150 - 165

Comice Late 150 – 170

Forelle Early 160 - 190

Kieffer Early 170 - 190

Pear, Oriental (Asian):

Most cultivars of Asian pears do resemble apples in that they have fruit that are 

round and have a crunchy texture. The Japanese cultivars tend to be rounder in shape, 

while the Chinese cultivars are more oval or pyriform (pear-shaped). All Asian pear 

cultivars should be considered self-incompatible. Mature trees can reach heights of more 

than 20 feet and 12 feet wide. Asian pears comprise a large group of pears that are crisp 

in texture and, when mature, are good to eat as soon as harvested or for several months 

after picking if held in cold storage. This ready-to-eat feature may make them more 

acceptable to some people than European pears that are usually served when soft and 

juicy, which condition takes about a week to occur after removal from cold storage.

Asian pears have been grown commercially in Asia for centuries. In Japan about 500,000 

tons are grown and some fruit is exported to the United States in October and November. 

China and Korea also grow these pears for domestic consumption and export to the US 
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and Canada. Most new Asian pear plantings in California are in Fresno, Tulare and Kern 

Counties. A few plantings exist in Yakima and Wenatchee, Washington, and others are 

found in Hood River and Willamette Valley in Oregon. In the last few years plantings of 

Asian pears were made in New Zealand, Australia, Chile, France, and the eastern and 

southeastern United States. It is roughly estimated that 4,000 - 5,000 acres of Asian pears 

are planted in California, Oregon and Washington. Since 1984 about 100,000 trees (500 

acres) of Asian pears have been planted every year in California. Most popular Oriental 

pears are 20th Century ‘Nijisseiki’, ‘Kosui’, ‘Kikusui’, ‘Hosui’, ‘Shinseiki’, ‘Shinko’, 

and ‘Niitaki’. There are a few cultivars of hybrid origin. Asian pear cultivars are 

partially self-fruitful but better crops are set where two or more cultivars are planted 

together. It is suggested that every 4 to 8 rows of a single cultivar have a pollinizer row 

or that growers plant a block of 4 to 8 rows of a second cultivar adjacent to the first. 

Asian pears should be planted in deep, well-drained soils in a location as frost-free as 

possible. Sites that are prone to late spring frosts or provide frost protection where late 

frosts are likely should be avoided. The chilling requirement of Asian pears is thought to 

be in the range of 900 to 1000 hours. Under California conditions the fruit must be 

picked before 180 days after full bloom to avoid browning during storage (Table 20). 

Plant trees at least 10 to 15 feet apart in either fall or early spring. Plantings for standard 

size trees range from 140 – 380 trees/A and for dwarf types 300 – 400 trees/A. In 

California the trees are pruned and trtained to be a vase shape - On young trees, a good 

portion of the fruit is borne at or near the tips of one - year-old shoots. As the tree 

matures, most of the fruit is produced on the scaffold branches. These spurs have a 

productive life of about 10 years. Pruning should be done to remove about 10 percent of 

these terminal spurs every year.

Table 20. Days from Full Bloom to Harvest for Various Asian Pear Cultivars.

Asian Pear 

Cultivar

Bloom Timing Days from Bloom to 

Harvest

Fruit Shape or 

Color 

Kosui Midseason 120 - 130 Good quality.

Shinseiki Midseason 125 - 135 Round, yellow skin 

one of top cultivars in 

California

Hosui Midseason 135 - 145 Large, sweet, low 

acid, bronze-russeted 

skin. Ripens 

in August.

Nijisseiki/20th

Century

Midseason 140 - 155 Round and yellow 

skinned. Originated in 

Japan.

Chojuro Midseason 140 - 155 Fruit orange to brown 

and flat. 

Olympic Midseason 115 - 170 Large round golden 

russet skin.

Ya Li Early 150 - 165 Green pear shaped 

and large. Popular in 
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Asian Pear 

Cultivar

Bloom Timing Days from Bloom to 

Harvest

Fruit Shape or 

Color 

China.

Tsu Li Early 150 - 165 Large football shaped 

green fruit.

Okusankichi Midseason 190 – 210 Medium size with 

brown russet finish. 

Originally from 

Korea.

Quince:

Quinces are fruits closely related to apples and pears, but are of lesser economic 

importance. The plants are deciduous thorn less shrubs or small trees. Generally they are 

not over 20 feet high. Fruits are mostly 2 inches up in diameter, covered with 

pubescence. Fruit color is generally golden yellow. Fruit flesh is creamy yellow and it is 

rather hard with a bitter acid taste. The most common cultivars/varieties include 

‘Champion’, ‘Pineapple’, ‘Smyrna’ and ‘Van Deman’. The quince has been cultivated 

for over two thousand years for its edible fruit and its seed. It is also much used as a 

dwarfing rootstock for pears and some other fruits. Bloom to harvest in about 150 days. 

The fruit is harvested only by hand because the fruit is easily bruised. Fruit weight varies 

from 197 – 461 g. and seeds vary from 15 – 42. Yields can range from 40 – 60 t/A. 

Tradionally standard tree forms are spaced 3.5 – 5.5 m between rows and 2.5 – 4.5 m 

between trees and bushes 3 m apart with tree densities ranging from 300 – 1200 trees/ha. 

Cold storage conditions similar to apple and pear are used. Quinces are pruned similarly

to pears. It begins to produce fruit three years after planting and orchards can remain 

productive for up to 45 years. Succeeds in most soils but prefers a light moist fertile soil 

and a sunny position. Succeeds in semi-shade but does not fruit well in such a position.

Plants are hardy to about -15 ° C, though the fruit seldom ripens in the north of Britain 

unless it is grown against a sunny wall. The plants require warm summers in order to 

fully ripen their fruit.

Quince, Chinese and Quince, Japanese:

Chinese quinces are native to China, Indo-China, and are also cultivated in Japan. 

Chinese quince was introduced to Europe in 1796 and Japanese quince in 1869. It is 

hardy to plant hardiness zone 5 and is not frost tender. It is in flower from February to 

June, and the seeds ripen in August through October. The flowers are hermaphrodite (has 

both male and female organs) and are pollinated by bees. It is noted for attracting 

wildlife. The bright yellow fruit can be apple or pear-shaped and up to 6.5 cm long x 6.5

cm wide and be as large as 17 cm long and 8 cm broad and weigh 180 – 600 g. It is a

very ornamental plant and is considered a good bee plant, flowering early in the year and 

providing pollen and nectar, and can range in height from 10 - 20 ft tall and 5 – 10 ft 

width. It is easily cultivated as a small tree in any reasonably good soil. It prefers a deep 
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moist well-drained loam, and grows well in heavy clay soils. Tolerates full shade but 

requires a sunny position for best fruit production. This species is hardy to about -25°C. 

It can be propagated by seed best sown as soon as it is ripe (in February) in a sheltered 

position outdoors or in a cold frame. Germination usually takes place within 6 weeks. 

Prick out the seedlings into individual pots as soon as they are large enough to handle. If 

well grown, these seedlings can be large enough to plant out in the summer. Or plant 

them out in late spring of the following year. Cuttings of half-ripe wood are made in

July/August or cuttings of mature wood of the current year's growth in November in a 

cold frame and layering in done in late spring or in autumn. The Japanese quince is a 

closely related species and had some medicinal uses in China and Japan and occurs in 

central and south Japan. It can grow 0.6 – 1.2 m tall and 5 m wide. It has been planted in 

Latvia in the 1970’s and in 1996 approximately 300 ha had an average yield of 12 – 15 

T/ha. A maximum yield of 20 - 30 t/ha is possible. Commercial production is also in 

Belarus, Finland, Germany, and Poland. The yellow (red or yellow-green) apple shaped 

fruit is < 15 cm long and 8 cm diameter and weight can be less than 50 g and contain up 

to 80 seeds. Chinese quince can have up to 120 seeds. Both of these quinces are also 

grown for ornamental purposes. 

Tejocote

Tejocote is native to the Americas and it is hardy to zone 7 and is not frost tender. The 

flowers are hermaphrodite (has both male and female organs) and are pollinated by

midges. The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and can 

grow in heavy clay soil. The plant prefers acid, neutral and basic (alkaline) soils. It can 

grow in semi-shade (light woodland) or no shade. It requires moist or wet soil and can 

tolerate drought. The plant can tolerate strong winds but not maritime exposure. It can 

tolerate atmospheric pollution. It is grown from seed. Seed will germinate in the spring, 

though most will probably take another year. The tejocote prefers well-drained moisture 

retentive loamy soil. Once established, it succeeds in excessively moist soils and also 

tolerates drought. Full sun is best when plants are being grown for their fruit. Seedling 

trees take from 5 - 8 years before they start bearing fruit, though grafted trees will often 

flower heavily in their third year. 

Worker Activities (Adapted from USDA Apple and Pear Crop Timelines, AK, ID, 

MI, New England, NJ, NC, WV).

Pruning:

Virtually all apple trees are pruned by hand during the dormant season. Most 

apples trees are thinned with chemical applications, but approximately 75% of the apple 

acres have follow-up hand thinning in March and April after chemical thinning (AK).

Nearly all of Michigan’s apple orchards require some thinning of fruit to ensure a 

marketable product at harvest time. Much of this thinning is done chemically, but there 
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is a need to do some of the thinning work by hand. Hand thinning is primarily done from 

the middle of June until the first of August in Michigan, but some growers will hand thin 

all the way up to harvest if it is deemed necessary to ensure fruit size and quality. A 

worker will typically work 8 to 10 hours doing hand-thinning work per day with the 

majority of work being done in the early summer. It would be typical for a worker to do 

10 to 14 days of hand thinning work per season. Limbs are manipulated via tying to wire 

trellis systems or posts inserted next to the trees or through the use of spreaders (wooden 

or plastic pieces inserted between the limb and the trunk of the tree). This activity is 

usually done when branches are supple (May - August). Workers tie or spread branches 

with 2 to 5 ties/spreaders per tree and work an average day. Branch manipulation is 

typically done after the spring apple scab season sprays are completed and between 

necessary internal feeder sprays. 

In the New England States, pruning is used to maintain a balance between 

vegetative growth and fruit production that allows for adequate penetration of sunlight, 

chemical treatments, and air flow. Most orchards are pruned once during each winter 

dormant season, and usually don't begin until 3 or 4 months from the previous season's 

final pesticide application. Summer pruning, undertaken in late July and early August, is 

less extensive and focuses primarily on unproductive vegetative sprouts blocking light 

from ripening fruit. Summer pruning involves extensive contact with foliage. Wearing 

protective clothing can be problematic in summer heat, and heat stroke risk poses more 

immediate and severe health concerns than pesticide exposure. While there is usually

some flexibility for timing summer pesticide sprays, prolonged REIs such as the 4 day

REI for captan create scheduling problems for summer pruning which must be done 

within a time window of a few weeks. 

A number of worker activities occur throughout the year that may affect 

application timing, as well as the specific pesticides used. In New Jersey, manual 

pruning is done during the dormant season, usually from late November through the 

middle of February. No pesticides are applied during that time. Although hand thinning 

can be done at any time after June, because of labor costs it is rarely a commercial 

practice. Therefore, fruit thinning is usually done with plant growth regulators through 

normal spraying practices in late May.

Growers use pruning to remove dead and damaged wood, develop and maintain 

tree structure and to maintain a balance between vegetative growth and fruit production. 

Most orchards are pruned once during each winter dormant season and may be also 

pruned during the growing season. Dormant pruning usually does not begin until several 

months after the previous season's final pesticide application. Summer pruning on 

producing trees, undertaken in late June and July, is less extensive and focuses primarily

on removing current seasons’ growth, which is shading the developing fruit. Summer 

pruning can involve extensive contact with foliage. Wearing protective clothing can be 

problematic in summer heat, and heat stroke risk poses more immediate and severe health 

concerns than pesticide exposure. However, using long-handled pruners may minimize 

the amount of worker contact with foliage. While there is usually some flexibility for 

timing summer pesticide sprays, prolonged reentry intervals (REIs) such as the 4-day REI 
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for captan create scheduling problems for summer pruning which must be done within a 

limited time frame. Thinning timing is critical for effective thinning and the effective 

window is often a matter of days. Chemical thinning agents applied with the air blast 

sprayer often require follow-up hand thinning and visual crop inspection requiring 

worker access to the orchard and extensive contact with foliage. Unfortunately, thinning 

is concurrent with the timing for important pesticide applications for apple scab, plum 

curculio, leafminers and other key pests. Long REIs on thinning agents, insecticides, or 

fungicides needed at this time create a major obstacle to effective and profitable crop 

management and raises the pesticide exposure risk factor. Carbaryl is one of the primary

thinners used in apple orchards in North Carolina.

In Washington State, trees are pruned throughout the winter, while they are 

dormant. The orchards may be pruned any time the weather is reasonable for the pruning 

crews’ comfort. This operation is always complete prior to the application of dormant 

sprays. This activity is one of the most labor intensive and expensive aspects of fruit 

production, as trees are not uniform, and must be pruned according to horticultural 

concepts. Proper pruning maintains fruit quality and production over the lifetime of the 

orchard, and is considered the key horticultural practice.

In Idaho, trees are pruned in the winter, while they are dormant. This operation is 

usually completed prior to the application of dormant sprays. If not thinned yearly, most 

apple cultivars will develop an alternate bearing habit, producing a heavy crop one year, 

then almost no crop the next. Biennial bearing can be reduced if a substantial number of 

blossoms and small fruit are removed from the spurs on the tree during bloom, or within 

two to three weeks after petal fall. Hand thinning is then done to remove additional fruit 

to achieve the desired crop load. Thinning the fruit by hand six to eight weeks after 

bloom is a very common practice. Because it is usually done after most flower bud 

initiation has occurred, it does little to ensure return bloom. 

European pears are harvested when "firm mature"; flesh firmness is the most 

reliable indicator of pear maturity. Firmness in the range of 10 - 15 lbs as measured by a 

pressure tester is desirable for most cultivars. Pears for are picked by hand several times 

over a 10 - 20 day period

Sucker Control:

About half the apple orchards in Michigan have workers in the orchard from late 

June through July to remove suckers (waterspouts) arising from the larger limbs of the 

tree. This activity involves close contact with the foliage and a worker will typically 

work a full day at a time (8 to 10 hours per day). For the root suckers that sometimes 

arise from the base of the tree trunk, some growers use a contact herbicide in the row and 

do this task chemically. Not all apple rootstocks produce root suckers so this activity is 

only done in about 30 % of the orchards. A few orchardists may send a work crew 

through with loppers to cut off root suckers, but this is an expensive alternative and 

typically avoided. The grower or a family member does most of the spraying. An 
57

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average 7 day interval between sprays is typical for apple pest management programs 

with the majority (75 %) of pesticide application being made in late April through mid 

June for apple scab prevention. Sprays to trees are mostly applied with ground 

equipment (air blast or tower sprayers). Herbicide applications are made with low 

volume sprayers. Typically there is an enclosed cab tractor dedicated to pesticide 

applications. Training is the selection and development of a branching pattern on young 

apple trees so as to maximize the structure and production of high quality fruit. It is done 

early in the season on new plantings and mature trees. 

In West Virginia, workers spend about two weeks in June hand thinning fruit and 

removing watersports on approximately 50 % of the apple acreage. Summer pruning is 

conducted for about two weeks in July on approximately 10 % of the acreage.

Weed Control:

Preemergent herbicide applications are applied in early spring, primarily with 

tractor mounted spray equipment. Postemergence herbicide applications are made in 

early summer and occasionally after harvest primarily with tractor mounted sprayers 

although backpack sprayers are occasionally used (30% of Arkansas apple acres). Row 

middles are mowed throughout the growing season. Herbicides are applied in mid April 

to early May in New Jersey, but may be spot applied with a hand or backpack sprayer 

during June or July, depending on the weed species being controlled. Mechanical 

cultivation may be rarely carried out 2 to 3 times a season during early May through 

June. Mechanical and hand cultivation is more common in blocks of newly planted nonbearing trees that are not yet under a complete spray program. Well managed orchards 

usually have grass or mixed vegetation aisles that are mowed at 10 day to 2 week 

intervals throughout the growing season.

Mowing is a standard orchard practice. Mowing is done four to six times per 

growing season depending on need. Mowing involves very little contact with treated 

bark and foliage as mowing equipment operators are riding on tractors, which may have 

enclosed cabs. There is potential for operators in an open cab to brush against 

overhanging foliage. Pesticide exposure is minimal. Fertilizer applications consist of 

ground applications of dry granular fertilizer for nutrients and lime. Foliar spray

applications of micronutrients may be used to provide apple trees with nutrients not 

provided adequately in soil applications. Most soil applications are typically made late in 

the dormant season and foliar applications may continue throughout the growing season 

depending on the element and results of foliar and soil assay analysis. Distribution of 

ground-applied materials involves very little contact with treated bark and foliage as 

equipment operators are riding on tractors and pesticide exposure is minimal. Foliar 

applications are typically made in combination with pesticide sprays where proper 

worker protection measures should be in place to limit pesticide exposure. Orchard 

mowing in West Virginia for weed control is conducted every 3 - 4 weeks from April 

through August.
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Pest Control:

Insecticides and fungicides are applied from early spring up to harvest primarily

with orchard blast sprayers. White plastic tree guards are typically used on every tree to 

protect from the gnawing of mice and rabbits in the winter months. These are usually 

applied soon after planting. Newly established orchards receive little to no pesticide 

applications the first year of planting. Mulches are often applied in the spring to the base 

of the trees along the length of the rows. Depending on the thickness of the mulch and 

available labor, the mulch is pulled back away from the tree trunks in the fall to prevent 

rodent damage. Both the laying down and the pulling away of mulches would require 

workers to be in orchards for an average workday. In MI, orchard floors are routinely

mowed 2 or 3 times per season to reduce pest levels such as weeds and insects and to 

make the orchard conditions more favorable for workers to walk through for required 

activities. Mowing is done with a tractor and attached mowing implement and requires 

very little contact with the orchard at all. Enclosed or non-enclosed cab tractors are 

typically used. In New England, new plantings receive few pesticide sprays, so there are 

no major pesticide Reentry intervals (REI) issues. Mature tree training is done at a time 

of year when trees typically receive little pesticide exposures for conducting summer 

pruning and harvest operations efficiently, and discouraging insect borers, voles and 

other pests. Fertilization consists of ground applications of dry fertilizer for macro 

nutrients and lime, and foliar spray applications of micronutrients such as boron and 

magnesium to provide apple trees with replacement nutrients for those lost to harvested 

crops. Applications may begin late in the dormant season and may continue throughout 

the growing season depending on the element. Distribution of ground applied materials 

involves very little contact with treated bark and foliage as equipment operators are 

riding on the machines. Pesticide exposure is minimal. Foliar applications are typically 

made in combination with pesticide sprays where proper worker protection measures 

should be in place to limit pesticide exposure. Thinning timing is critical for effective 

thinning and the available window is often a matter of days. Unfortunately, thinning is 

concurrent with timing for important pesticide applications for apple scab, European 

apple sawfly, plum curculio, leafminers and other key pests.

Apple pollination (Adapted from Gaus, 2002 and Warmund, 2007).

Almost all cultivars of apples require cross-pollinated by honey bees or wind with 

another apple or crabapple cultivar. To attain the best fruit set on apple trees, the king 

blossom (the largest and first one to open) in the flower cluster must be pollinated. The 

bloom periods of the pollinizer and the king blossom of the apple tree must overlap. Two 

dwarf apple cultivars with similar bloom periods should be spaced less than 20 feet apart 

to ensure the transfer of pollen between trees. Typical apple and crabapple bloom 

periods are shown in (Figure 2). The shaded area represents the bloom time. Apple 

cultivars that are suitable pollinators for other cultivars are shown in Figure 3.
59

59

Figure 2 Shows the Bloom Period of Apple and Crabapple Cultivars.

Figure 3 Shows the Apple Cultivars and 

Cultivars that are Suitable as 

Pollinizers. 
60

60

Although some apple varieties, such as ‘Lodi’, ‘Liberty’, ‘Empire’, ‘Winesap’, 

‘Jonathan’, ‘Jonagold’, ‘Gala’, ‘Golden Delicious’, ‘Rome’ and ‘Granny Smith’ may be 

listed as self-fruitful, they will set more fruit on an annual basis if they are crosspollinated and which cultivars can be used to pollinize others (Figures 2 and 3). Some 

apple varieties, such as ‘Winesap’, ‘Stayman’, ‘Mutsu’ and ‘Jonagold’, produce sterile 

pollen and therefore cannot be used to pollinate other apple varieties. Many nursery

catalogues include pollinization compatibility charts or recommend good apple varieties 

to use as pollinizers. Manchurian crabapple, with profuse white flowers, is commonly

used to pollinate early- to mid-blooming apple varieties, while Snowdrift crabapple is 

used for mid- to late-blooming apple varieties (Figure 2). 

In commercial apple plantings, a row of pollinizer trees is often planted between 

every four rows of the main variety of trees (Figure 4). If pollinizers are placed within 

the row, every fifth semidwarf tree is a pollinizer and each pollinizer is offset in adjacent 

rows to stagger them throughout the orchard block. In high-density plantings of dwarf 

trees (5 to 6 feet between trees within the row), apple or crabapple pollinizers may be 

planted between eight to ten trees of another variety in the row. Flowering crabapples are 

useful as pollinizers because they take up less space than a regular apple variety and may 

be pruned to grow in an upright position. 

Figure 4. Alternative Planting Plans to Ensure Cross-pollination of Apple Trees.
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Beehives are generally placed in commercial apple orchards as the king flowers 

open. If hives are brought in before this time, bees may forage flowers of other broadleaved plants instead of the apple blossoms. For this reason, dandelion flowers should be 

removed by mowing or by herbicide treatment before hives are placed in the orchard. In 

orchards where semidwarf trees are planted, one hive of a medium-strength colony

(15,000 to 20,000 bees) is generally sufficient per acre. Two hives per acre are used in 

high- density orchards where dwarf apple trees are planted. Extra strong colonies of as 

many as 50,000 bees have been effective in pollinating four acres of semidwarf trees 

under ideal climatic conditions. Pollination management is an important component of 

apple culture. Before planting, it is important to arrange for pollenizers - varieties of 

apple or crabapple that provide plentiful, viable and compatible pollen. Orchard blocks 

may alternate rows of compatible varieties, or may plant crabapple trees, or graft on 

limbs of crabapple. Growers with old orchard blocks of single varieties sometimes 

provide bouquets of crabapple blossoms in drums or pails in the orchard for pollenizers. 

During the bloom each season, apple growers usually provide pollinators to carry the 

pollen. Honeybee hives are most commonly used, and arrangements may be made with a 

commercial beekeeper who supplies hives for a fee. Standard size apple trees need one 

beehive/A for optimum pollination, while semi-dwarf varieties need two beehives/A, and 

dwarf need three beehives/A. 

Symptom of inadequate pollination are small and misshapen apples, and slowness 

to ripen. The seeds can be counted to evaluate pollination. Well-pollinated apples are 

the best quality, and will have seven to ten seeds. Apples with fewer than three seeds 

will usually not mature and will drop from the trees in the early summer. Inadequate 

pollination can result from either a lack of pollinators or pollenizers, or from poor 

pollinating weather at bloom time.

Pear Pollination:

Most pear cultivars are commercially self-unfruitful, and need to be pollinated to 

set fruit. Nearly all cultivars that bloom at the same time will serve as pollinators, and 

honey bees are the most effective pollinator. Pears are similar to apples, with the notable 

exception that pear blossoms are much less attractive to bees, due to lower sugar content 

than apple or contemporaneous wildflower nectar. Pear flowers produce only a small 

amount of nectar, which is low in sugar, so more pollinators and bees will be needed for 

pears than for any other pome tree fruit. Bees may abandon the pear blossoms to visit 

dandelions or a nearby apple orchard. 
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Harvesting:

The entire apple crop is hand-harvested. Hand labor activities in Michigan apples 

include pruning. In traditional free-standing orchards, tree pruning begins as soon as 

some varieties are harvested in the fall, but about 3⁄4 of the pruning effort typically takes 

place after the first of December. Depending on the variety of apple, some trees are 

pruned in the summer months to improve light penetration to the fruit for increased fruit 

color. About 25% of Michigan’s apple acres are summer pruned. However, the 

increased use of plant growth regulators is reducing the need for summer pruning. 

Depending on the overall size of the tree, it can take anywhere from less than a minute to 

nearly 30 minutes to prune an apple tree. There is sometimes a need to prune out infected 

plant tissue (strikes) due to infection by bacterial fire blight. Infection usually occurs in 

May and June and removal of strikes is done typically in June and perhaps into July

depending on when the infection occurred. This activity would require an average 

workday of time, but the total time needed would depend on the severity of the infection 

and the quantity of susceptible varieties in the orchard. In MI, harvesting is done from 

mid-August through the first of November, with the majority of harvest taking place from 

mid-September to late October. Harvesting in New Jersey is done by hand, usually

starting in mid August for early cultivars, and continuing through early October for late 

cultivars. The latest insecticide applications stop by mid September, with some fungicide 

use continuing until 2 to 3 weeks prior to picking. In most cases the greatest worker 

exposure to the foliage and fruit occurs during harvest. In North Carolina, newer 

cultivars there may be up to three harvests of the tree over a period of several weeks 

allowing the fruit on the tree to mature, size and color before harvest. Timing is critical 

for effective harvesting and the optimal harvest window is often a matter of days, 

especially for fruit destined for long-term storage. Harvest occurs after the preharvest 

intervals (PHIs) have been reached or exceeded. In many cases no pesticides are applied 

within at least 4 weeks of harvest. By following the required PHIs growers reduce the 

risk of pesticide exposure to their workers. In some cases growers provide gloves to 

workers to minimize the potential for fruit contamination by the harvesting crew. Pears 

for are picked by hand several times over a 10-20 day period.

COMPARISON OF HARVESTING, JUICE PROCESSING, POSTHARVEST 

HANDLING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE 

PORTIONS, AND PROCESSED FOOD ITEMS FOR THE POME FRUITS:

Harvesting and Processing Apples and Pears:

Due to the diverse and maturity dates variety of apples, harvesting occurs at 

different times throughout the year. Most apples in the U.S., however, are harvested in 

the fall (between August and October).
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Before harvesting occurs, apples and pears must be tested for "maturity" to 

determine if they're ready to be picked. This process allows consumers to receive fresh 

apples of the highest quality and for processors to select only the ripest apples for apple 

juice and applesauce. European pears are harvested when "firm mature"; flesh firmness 

is the most reliable indicator of pear maturity. Firmness in the range of 10 - 15 lbs as 

measured by a pressure tester is desirable for most cultivars. Apples and pears that are 

harvested too early may taste sour or starchy, and apples harvested too late may be soft. 

Considerations of amount of sugar, firmness and seed are looked at prior to harvest. Skin 

color determine maturity, many characteristics of the apples is checked prior to picking.

Once the apples are confirmed to be "mature," they are picked (mostly by hand, 

although some mechanical methods have been developed). The apples are then placed in 

canvas bags or lined buckets inside of large bins. These apple-filled bins are picked up 

by a forklift, loaded onto a truck and transported to a central loading area - where apples 

that are bruised, cut or have insect or disease problems are immediately removed. The 

remaining apples are stored immediately to ensure maximum storage life. Apples that are 

an "off" shape or appear to have "skin blemishes" may not be ideal for the produce 

department - but they are perfectly suitable for processing. Similar harvesting occurs for 

other members of the Pome fruit group.

Processing of Apples and Pears (US Apple Association, 2008, Apple Products 

Research and Education Council, 2008, Ferree and Warrington, 2003):

Over 40 % of the U.S apple production is processed and 54 % is juiced. The first 

step in any processing procedure is handling of the raw fruit. During this most critical 

step, the Processed Apple Institute (PAI) recommends visual inspection of all apples by a 

trained inspector for "integrity and sanitary condition" and random testing for spray

residues or mold. Apples not meeting processing standards should be rejected and 

appropriate personnel informed.

Before raw apples are processed into apple juice, cider or sauce, they are put 

through a handling process designed to remove external surface dirt and topical chemical 

residues. These apples are then water-washed before processing. This water wash is 

sometimes accomplished as the fruit is water flumed from receiving stations to 

processing lines. Alternately, fruit is transported by dry conveyers through water sprays 

or scrubbers before processing. Most processing lines employ both techniques.

Water used in the flumes or receiving pits is often recirculated and periodically

changed or refreshed. Processors sometimes add chlorine dioxide, hypochlorite or other 

chlorine compound to control microbial buildup in recirculated water. Apples stay in 

water flumes or baths for as little as one to two minutes, or as long as 30 - 45 minutes. 

Most flumes accomplish apple conveyance to processing lines in less than 10 minutes.
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Many processors employ high pressure fresh water sprays, sometimes at several 

points before the fruit enters the processing line. These sprays provide a more vigorous 

cleaning, and are sometimes used along with mechanical scrubbers, brushes or bristles

rollers to remove surface dirt. Apples are exposed to fresh water sprays for an average of 

5 - 10 seconds. Cleaning compounds are not used in water sprays.

The cleaned apples are now ready to be processed into juice. Using various 

methods, the juice is extracted from the apples and heat-treated (pasteurized) to kill any

microorganisms that might be present. This heat treatment also helps improve the overall 

clarity of the apple juice. Before being placed in the appropriate container (such as 

bottles), the juice may be further filtered and given an additional heat treatment to assure 

safety.

Once processed, PAI recommends that samples representing the beginning, middle 

and end of each production lot be collected and stored for the product's expected 

distribution or shelf line. Samples should then be inspected and tested by an independent 

contract laboratory, and any product not meeting quality standards should be identified 

and handled accordingly. The standard packing line procedures are used for pear -

hydrocooling, washing, culling, waxing, sorting, and packing. Quality grade is based on 

size and appearance of skin; greater prices are obtained for larger fruit and those with 

minimal surface blemishes. 

Processing Studies for Apples and for Their Juice, Cider, and Sauce. (Adapted from 

US Apple Association, 2008, and Neil Ewing, National Food Processors Association, 

1992

The required processing studies for apple are in a series of processing study

protocols from the National Food Processors Association submitted to Dr. Debra 

Edwards US EPA, OPP, CBTS (Ewing, 1992). The procedure simulates commercial 

practices and discusses the processing of apple samples starting with raw unwashed

apples which are also processed further into wet pomace and juice. The procedure 

involves using unwashed whole apples are sampled for residues. For apple juice, wash 

the apples through a flume/spray to remove surface dirt. Apples are peeled, cored, and 

sliced and ground or pressed through a screen. The juice is separated from the pomace. 

The juice is clarified and heated to 100 – 120° F. The filtered juice is heated to 190 °F 

for canning and the juice sampled for residues. If applesauce samples are needed the 

sliced apples are cooked with water at 212 °F for 10 minutes and the cooked apples are 

then pressed through a screen and reheated for canning and sampling. If data is needed on 

apple slices they are blanched with water at 180 – 185 °F for 1 – 2 minutes and the slices 

are canned with water at 170 – 180 °F and sampled after canning for residues. 

Fresh apple cider or sweet apple cider is made locally by farmers with their apples 

that do not meet fresh standards. Cider is made by pressing apples to produce juice 

which is then fermented. It must be refrigerated and has a storage life of 2 – 3 weeks. 
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Fermented or hard cider is a shelf stable product that is fermented to increase its alcohol 

content. Cider apples are distinct cultivars and are chosen for their fruit qualities. The 

cultivars are classified into four groups based on sweetness, tannin content and acidity. 

Tannin content is desired in cider apples which gives apples their bitter and astringent 

taste. Some of the apple cider cultivars are: bitter sweet – ‘Ashton bitter’, ‘Osier’, and 

‘White Norman; sharp’ – ‘Crimson king,’ ‘Federick’, and ‘Tom putt; sweet,’ – ‘Court 

royal’, ‘Labret’, and ‘Sweet coppin’; and ‘Bitter sharp – Foxwelp’, ‘Genet Moyle’, and 

‘Stoke red’.

Apple sauce is produced by peeling and coring apples and then slicing them into 

pieces and precooked usually by pressing through a pressurized steam tunnel for 4 – 5 

minutes until the temperature reaches 96°C. After cooking it is passed through a 

finishing machine to remove any coarse materials. U.S. applesauce standards are based 

on color, consistency, absence of defects, flavor, and finish. Apple butter and slices are 

considered specialty items and are less than 1% of total apple products. Yields of apple 

slices vary from 45 (2 1/2 in) 64 mm apples to produce 10 lb of slices, while only 26 (3 

inch) 76 mm apples make 10 lb of slices. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed 

Commodities for the Pome Fruits (see Table 21).

The raw agricultural commodities (RAC) for the Pome fruit group are similar 

(Table 21). Only apple requires the processed commodity for juice and the only livestock 

feed commodity for wet apple pomace. 

Table 21. Pome Fruit Portion Analyzed for the Raw Agricultural Commodity 

(RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 

50888 – 50893. Portion of Food Commodities Analyzed Pesticide Residues: 

Proposed Rule), and Table 1 Raw Agricultural and Processed Commodities Derived 

from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC), Use as a 

Feedstuff (F)

Processed Commodity 

and Use as a Feedstuff 

(F) 

Pome fruit group Analyze the whole commodity after 

removing and discarding stems.

See apple.

Apple Analyze the whole commodity after 

removing and discarding stems.

Wet pomace (F)

Juice

Pear Analyze the whole commodity after 

removing and discarding stems.

-

Crabapple Analyze the whole commodity after 

removing and discarding stems.

-
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Other uses for the specific pome fruit commodities are discussed under the section 

of this report for the preparation, cooking methods, uses, and marketing standards for 

members of the Pome fruit group 11.

LIVESTOCK FEED ITEMS:

Wet apple pomace is the only significant animal feed items associated with the 

Pome fruit crop group 11 (Table 21). It is used as a source of carbohydrate concentrate 

and fed up to 10 % of the dairy cow diet. The wet apple pomace is a byproduct of the 

apple processing industry, and is the processed item which remains after cider has been 

expressed from small whole apples, and the stems, cores, and peelings remaining after 

preparation of apple juice and sauce for human consumption. It is produced only in apple 

growing/processing areas, usually fall until mid-spring. Some is fed to growing beef, 

beef cows, and lactating and non-lactating dairy cows as available, but the supply is 

limited and it is not hauled any long distance because of shipping costs.

CROP ROTATIONS FOR THE POME FRUITS:

The members of the Pome fruit group are not rotated because of their long 

productive life spans at the same location most pome fruit orchards are kept at the same 

location for at least 25 years. Dwarf apple orchards are productive for 10 years, while 

semi-dwarf cultivars for < 25 years and standard size cultivars for > 25 years, and 

orchards are replanted in the same area. The growth and development of pome fruit trees 

including size, years to a maturity, and yield/tree are shown in Table 22. For apples the 

yield/tree for a semi- dwarf ranges form 5 – 10 bu/tree, while the standard size is 10 - 25 

bu/tree. The standard European pear bears one – two bushels more than dwarf 

varieties/tree.

Table 22. Growth and Development of Pome Fruit Trees Including Years to Bear 

First Fruit after Planting and Yield/Tree. (Adapted from Magness, 1941, Ferree, 

2003). 

Fruit and 

Rootstock Type

Mature 

Height 

(ft)

Mature 

Spread 

(ft)

Years to 

Bear 

After 

Planting

Yield/Tree 

(Bu/Growing 

Season)

Bearing 

Season in 

U.S.

Apple –

Dwarf

Semi-dwarf

Standard

6 – 10

10 – 14

15 - 30

8 – 10

14 – 18

20 - 25

2 – 3

4 – 5

5 - 7

3 – 5

5 – 10

10 - 25

June – Nov.

June – Nov

June – Nov
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Fruit and 

Rootstock Type

Mature 

Height 

(ft)

Mature 

Spread 

(ft)

Years to 

Bear 

After 

Planting

Yield/Tree 

(Bu/Growing 

Season)

Bearing 

Season in 

U.S.

Pear (European) 

– Dwarf

Standard

10 – 15

25 - 40

10 – 12

20 – 25

3 – 4

5 - 7

1 – 3

3 - 4

Aug – Oct

Aug - Oct

Pear, Asian

Standard 8 - 16 12 - 16 3 - 4 5 - 6 Aug - Oct

PEST PROBLEMS FOR THE POME FRUIT CROPS: (Developed from USDA 

Crop Profiles from CA, CT, ME, MA, NH, NY, OR, RI, VT, and New England (NE)

Extension Bulletins, Fajardo 2006a, and Research Literature). 

There are several common pest problems that occur among the pome fruits. The 

most important pest problems associated with this group of commodities are plant 

diseases including postharvest diseases, as well as some insects and mites. The following 

are the list of important insects, mite, diseases, weeds and vertebrate pest problems of the 

pome fruits (USDA Crop profiles 2007).

Proposed pome fruit commodities that are being added to the crop group share 

many of the same pest problems because of their similar cultural practices and their 

highly desirable fruits to many pests. 

The members of the Pome Fruit Crop Group share many of the same pest problems 

since they are all members of the same botanical family the Rosaceae. Because of the 

similarity in the botany, cultivars and cultural practices among these crops, they have 

similar pest problem. Availability of a similar set of pest control options for the Pome

fruit group would be useful in promoting integrated pest management (IPM) strategies to 

reduce the need for multiple applications and to avoid pesticide resistance problems. 

Some of the pests affect the external appearance of the fruit some from damage by

feeding on the leaves or buds, and some by reducing postharvest keeping qualities.

Weeds can reduce tree growth by up to 50 % in young trees. The weeds also harbor 

insect, disease hosts and provide protection for vertebrate pests as well as compete for 

nutrients and moisture.

Pome fruit orchards have many weed control problems that must be controlled to 

ensure adequate yields and harvesting efficiencies. This pome fruit group shares a 

multitude of insect, disease, and nematodes. Weeds include grassy and broadleaf such as 

annual, biennial, and perennial weeds such as Johnsongrass, Bermudagrass, 

morningglory, nutsedge, quackgrass, crabgrass, Canada thistle, pigweed, poison ivy, and 

lambsquarter. Animal pest problems include meadow voles, deer, squirrels, ground hogs, 

and rabbits that often knaw at the bark and girdle the tree. 
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For apples insect pests include plum curculio as a serious pest; as well as apple 

maggot, rosy apple aphid, and codling moth (Table 23). Plant diseases include fireblight, 

Gymnosporangium rust, apple scab, bitter rot, Phytophthora crown collar rot, and black 

spot, powdery mildew, fly speck, sooty blotch, post harvest diseases such as Botrytis

(Table 24). Insects and plant diseases cause leak loss, twig loss, tree vigor loss, flower 

and fruit loss, tree death, and yield losses. Apples also have several nematode pests such 

as the dagger, root knot, and root lesion nematode. Vertebrate problems include mice, 

pocket gophers, rabbits, raccoons, ground hogs, and deer that knaw at the roots, foliage or 

twigs, and girdle trunks. 

Table 23. Apple Insect Pests:

Insect

Pests

A

R

C

A

D

E

ID KY MI M

O

NC NJ NY OH OR T

N

VA W

A

W

V

NE*

Apple maggot X X X X X X X

Fruit Worms 

such as

Green 

Fruitworm

X X X X X X X X X

Japanese 

beetle

X X X X X

European 

apple sawfly

X X X

Borers X X X

Apple bark 

borer

X

European corn 

borer

X X

Pacific 

flathead borer

X X X

Dogwood 

borer

X X X X X X

Pironus borer X

Moths such as 

Codling moth X X X X X X X X X X X X X X X X X

Oriental fruit 

fly

X X X X X X X X

Gypsy moth X

European red 

mite

X X X X X X X X X

Two spotted 

spider mite

X X X X X X X X X X X

Rust mite X X X X

Aphids such 

as 

Rosy apple 

aphid

X X X X X X X X X X X X X X X X

Apple aphid X X X X X X

Woolly apple 

aphid

X X X X X X

Green apple X X X X X
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Insect

Pests

A

R

C

A

D

E

ID KY MI M

O

NC NJ NY OH OR T

N

VA W

A

W

V

NE*

aphid

Plant 

Stinkbugs

X X

Stinkbugs X X X

Lygus bug X X X X

Tarnished 

plant bug

X X X X X X X X

Leafminers

such as

Spot tentiform 

leafminer

X X X X X X X X X X X X X X X

Leafhoppers

such as 

White apple 

leafhopper

X X X X X X X X X X X X X X

Potato 

leafhopper

X X X X

Plum curculio X X X X X X X X X X X X X

Scales such as 

San Jose Scale X X X X X X X X X X X X X

Oblique 

banded

leafroller

X X X X X X X X X X X

Redbanded 

leafroller

X X X X X X X X X X

Tufted apple 

budworm

X X X X X X X

Variegated 

leafroller

X X X X X X

Worms such 

as 

Fall webworm X X

Lesser 

appleworm

X X X X

Table 24. Apple Plant Disease, Nematode, and Vertebrate Pests.

Disease/

Nematode/

Vertebrate/

Pests

A

R

CA DE ID KY MI M

O

NC NY O

H

OR TN VA W

A

W

V

NE*

Scab X X X X X X X X X X X X X X X X

Powdery 

mildew

X X X X X X X X X X X X X X X X

Fire blight X X X X X X X X X X X X X X X X

Black rot X X X X X X X X X X

White rot X X X X X X X X X X X

Bitter rot X X X X X X X X X X X

Phytophthora 

crown collar 

X X X X X X X X X X X X X
70

70

Disease/

Nematode/

Vertebrate/

Pests

A

R

CA DE ID KY MI M

O

NC NY O

H

OR TN VA W

A

W

V

NE*

and root rot

Sooty blotch X X X X X X X X X X X X

Alternaria 

blotch

X X X X X

Cedar apple 

rust

X X X X X X X X X X X X

Crown gall X

Nematodes

such as

Dagger 

nematode

X X X X

Root knot 

nematode

X X X

Root lesion 

nematode

X X X

Vertebrates

such as 

Voles, mice X X X X X X

Pocket gopher X X

Rabbits X X X X

Deer X X X X X X

Raccoons X

Ground hogs X X

Pear insect problems include codling moth, pear psylla, European red mite, twospotted spider mite, Pacific spider mite, McDaniel spider mite, and leafrollers (Table 25). 

In California, the coddling moth is a very important pest due to a lack of effective 

biological control systems. Plant diseases include pear scab, Venturia pirina, fire blight, 

Armillaria root rot (oak root fungus), post-harvest diseases caused by fungi (gray mold 

caused by Botrytis cinerea. The more important post-harvest diseases of pears are

powdery mildew, blue mold, Alternaria rot, and mucor rot. Nematodes include the 

Dagger and root lesion nematode. Vertebrate problems are similar to apples in that 

meadow voles will knaw at the bark and roots and can girdle the trees.
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Table 25. Pear Pest Problems.

Insect/

Disease/

Nematode/

Vertebrate/

Pests

CA CT MA ME MI NH NE NY OR VT

Insects

Coddling 

moth

X X X X

Pear psylla X X X X

Pear sawfly X

Plum 

curculio

X X

Tarnish plant 

bug

X

Two spotted 

spider mite

X X

Rust mite X X X

Pear leaf 

blister mite

X X X

Grape 

mealybug

X

Mealybug X

Green 

fruitworm

X X

Pear midge X X

Oblique 

banded 

leafroller

X X

Diseases

Fireblight X X X X

Leafspots X

Pear scab X X X X

Armillaria 

root rot

X

Nematodes

Dagger 

nematode

X

Root lesion 

nematode

X

Vertebrates

Voles, mice X X
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The flowering crabapples are relatively undamaged by most insects but mmajor

insect pests include various types of caterpillars, leafhoppers, leaf-rollers, leafminers, and 

Japanese beetles, but these pests often do not cause significant damage to the trees. Plant 

diseases include apple scab, frog-eye leaf spot, and fire blight.

For loquats, infestations of black scale may appear, and fruit flies are serious pests 

in areas where they are problem. Plant diseases include fire blight caused by Erwinia 

amylovora is a major disease of loquat in California; crown rot caused by Phytophthora

and cankers caused by Pseudomonas eriobotrya are also occasional problems.

For mayhaws, insect pests are similar to apples and include plum curculio, 

hawthorn lace bug, flower thrips, roundheaded appletree borer, whitefringed beetle, 

leafminers, scales and mealybugs. Plant diseases include quince rust, 

(Gymnosporangium clavipes), fireblight (Erwinia amlovora), and brown fruit rot

(Monilia johnsonii). 

Many diseases also infect quinces and include fireblight, rust, wilt, coddling moths, 

woolly aphid, and pear leaf blight. Medlars also have similar pest problems such as 

fireblight, rust, powdery mildew and brown rot. 

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE POME FRUITS:

Magness, Markle, and Compton in 1971 classified food and feed crops based on 

predicting the potential for pesticide residues based on exposure of the edible parts to 

applied pesticides, which led to the development of the crop groups. The majority of the 

pome fruits (apple, pear, and quince) were classified in the Fruit Crops Category III. 

Category III include the pome fruit crops with fruits mostly medium to large, peel 

generally discarded in processing, but may be eaten with the fresh fruit. Category III

fruit crops will have moderate exposure of edible parts to applied pesticides. The 

crabapple is placed in Fruit Crops Category IV since it has somewhat greater exposure of 

edible parts to pesticides than in Category III, because peel is commonly consumed or in 

contact with the mouth or when pressed for juice. Fruits are medium to small and the 

peel is commonly consumed. 

We expect that all proposed members of the pome fruit crop group will have similar 

residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural 

practices, and pest problems. A comparison of established tolerances on pome fruit 

commodities also supports that residue levels will be similar between members of the 

crop group and subgroups (See Tables 26, 27, and 28). The proposed representative 

commodities cover over 99 % of the total pome fruit production in the U.S., and they also 

tend to be an equal or more conservative estimate of tolerances and potential residues. 

Based on existing tolerances in 40 CFR and the USDA FAS MRLdatabase, a comparison 

of these tolerances for the representative commodities is listed in Table 27 for the U.S., 

Codex MRL’s, and the European Union (EU). In several cases the U.S. tolerances are 

the same or higher than those established in the EU and/or in Codex. Tables 28 contain 
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tolerances established in the U.S. on the representative commodities apple and pear and 

shows the tolerance levels are remarkably similar. 

Table 26. Tolerances (ppm) Established on Pome Fruit Group 11.

Compound U.S. Tolerance (ppm) CFR Citation

2,4-D 0.1 180.142

Acequinocyl 0.40 180.599

Acetamiprid 1 180.578

Bifenazate 0.75 180.572

Boscalid 3 180.589

Buprofezin 4 180.511

Carbaryl 12 180.319

Carfentrazone-Ethyl 0.1 180.515

Chlorantranilprole 0.30 180.628

Clothianidin 1 180.586

Cyfluthrin 0.5 180.436

Cypermethrin 2 180.418

Cyprodinil 0.1 180.532

Deltamethrin 0.2 180.435

Dicofol 10.0 180.163

Difenoconazole 1.0 180.475

Diquat 0.02 180.226

Dithianon 5 180.621

Emamectin 0.025 180.506

Etoxazole 0.2 180.593

Fenpropathrin 5.0 180.466

Fenpyroximate 0.4 180.566

Flonicamid 0.2 180.613

Fludioxonil 5.0 180.516

Flumioxazin 0.02 180.568

Fluroxypr 1-methylheptyl 

ester

0.02 180.535

Glyphosate 0.2 180.364

Hexythiazox 1.7 180.448

Imidacloprid 0.6 180.472

Lambda Cyhalothrin 0.3 180.438

Methidathion 0.05 180.298

Methoxyfenozide 1.5 180.544

Napropamide 0.1 180.328

Novaluron 2 180.598

Oryzalin 0.05 180.304

Oxyfluorfen 0.05 180.381

Paraquat 0.05 180.205

Pendimethalin 0.10 180.361

Permethrin 0.10 180.378

Prohexadione calcium 3.0 180.547

Pyraclostrobin 1.5 180.582

Pyrimethanil 3.0 180.518

Pyriproxyfen 0.2 180.510

Rimsulfuron 0.01 180.478

Sethoxydim 0.2 180.412

Spinetoram 0.20 180.635
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Compound U.S. Tolerance (ppm) CFR Citation

Spinosad 0.20 180.495

Spirodiclofen 0.8 180.608

Streptomycin 0.25 180.245

Tebufenozide 1.5 180.482

Thiabendazole 5.0 180.242

Thiacloprid 0.3 180.594

Thiamethoxam 0.2 180.565

Table 27. Tolerances (ppm) Established Internationally on Pome Fruits.

(FASONLINE; FAJARDO 2006a; O’TOOLE 2006a; DUGGAN 2006c)

Compound US Codex EU

2,4-D 0.1 0.01 0.05

Abamectin – – 0.01

Acephate – – 0.02

Acequinocyl 0.40 – –

Acetamiprid 1 – –

Aldicarb – – 0.05

Amitraz – 0.5 0.05

Atrazine – – 0.1

Azinphos-methyl – 1 0.5

Azoxystrobin – – 0.05

Benomyl – – 0.2

Bentazon – – 0.1

Bifenazate 0.75 – –

Bifenthrin – – 0.3

Boscalid 3 – –

Bromoxynil – – 0.05

Buprofezin 4 – –

Captafol – – 0.02

Captan – – 0.1

Carbaryl 12 – 0.05

Carbofuran – – 0.02

Carfentrazone-Ethyl 0.1 – 0.01

Chlorfenapyr – – 0.05

Chlorantranilprole 0.30 - 0.30

Chlorothalonil – – 1

Chlorpropham – – 0.05

Chlorpyrifos – 1.0 0.5

Clofentezine – 0.5 0.5

Clothianidin 1 – –

Cyfluthrin 0.5 – 0.2

Cypermethrin 2 2 1

Cyprodinil 0.1 – –

Cyromazine – – 0.05

Deltamethrin 0.2 – –

Diazinon – 0.3 0.02

Dichlorvos – – 0.01

Dicofol 10.0 – 0.022

Difenoconazole 1.0 0.5 0.5

Diflubenzuron – 5 –

Dimethoate – – 0.02

Diphenylamine – – 0.05

Diquat 0.02 – 0.05
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Compound US Codex EU

Disulfoton–– 0.02

Dithianon5--

Dodine––1

Emamectin 0.025––

Endosulfan–1 0.3

Esfenvalerate–– 0.05

Ethephon––3

Ethofumesate–– 0.05

Ethylene Oxide–– 0.1

Etoxazole 0.2––

Fenamidone–– 0.02

Fenamiphos–– 0.02

Fenarimol– 0.3 0.3

Fenbutatin-Oxide–52

Fenpropathrin55 0.01

Fenpyroximate 0.4––

Fentin Hydroxide–– 0.05

Fenvalerate–2 0.02

Ferbam–5–

Flonicamid 0.2––

Fludioxonil5––

Flumioxazin 0.02––

Fluroxypyr1-methylheptyl 

ester

0.02- 0.05

Folpet–– 0.01

Fosetyl-Al 10––

Fosthiazate–– 0.02

Gamma Cyhalothrin 0.3 0.2–

Glufosinate-Ammonium– 0.05–

Glyphosate 0.2– 0.1

Hexythiazox 1.7 0.5 1.0

Imazalil–55

Imidacloprid 0.6––

Inorganic bromide resulting 

from fumigation

– 30 0.05

Inorganic bromide resulting 

from soil treatment

–– 0.05

Iprodione–55

Kresoxim-Methyl 0.5 0.2 0.2

Lambda Cyhalothrin 0.3 0.2 0.1

Malathion–– 0.5

Maleic Hydrazide–– 0.2

Mancozeb–53

Maneb–53

Mesotrione–– 0.05

Metalaxyl–11

Methamidophos–– 0.05

Methidathion 0.05 0.5 0.2

Methomyl–2 0.2

Methoxyfenozide 1.5––

Methyl bromide

2

5.0––

Metiram––3

Metsulfuron-Methyl–– 0.05

Mevinphos–– 0.2

Myclobutanil– 0.5 0.5

Napropamide 0.1––

 2

For post-harvest fumigation treatment.
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Compound US Codex EU

Novaluron 2 – –

O-phenylphenol 10 10 –

Oryzalin 0.05 – –

Oxydemeton-Methyl – – 0.02

Oxyfluorfen 0.05 – –

Paraquat 0.05 – 0.05

Pendimethalin 0.10 - 0.05

Permethrin 0.10 2 0.05

Phorate – – 0.05

Phosalone – 2.0 2

Procymidone – – 0.02

Prohexadione calcium 3.0 – 0.05

Propiconazole – – 0.05

Propyzamide – – 0.02

Pymetrozine – – 0.02

Pyraclostrobin 1.5 – 0.02

Pyrethrins – – 1

Pyridate – – 0.05

Pyrimethanil 3 7 5

Pyriproxyfen 0.2 – –

Quinoxyfen – – 0.021

Rimsulfuron 0.01 - 0.05

Sethoxydim 0.2 – 0.1

Spinetoram 0.20 - 0.2

Spinosad 0.2 – 1.0

Spirodiclofen 0.8 – 0.8

Streptomycin 0.25 – –

Sulfosate 0.05 – –

Tebuconazole – 0.5 –

Tebufenozide 1.5 1 –

Thiabendazole 5.0 3.0 0.05

Thiacloprid 0.3 – –

Thiamethoxam 0.2 – –

Thiodicarb – – 0.2

Thiophanate-methyl – – 0.5

Thiram – 5 3

Triadimefon – 0.5 0.1

Triadimenol – 0.5 –

Triallate – – 0.1

Tridemorph – – 0.05

Trifloxystrobin 0.5 – 0.5

Triflumizole 2.0

Zeta-Cypermethrin – 2 –

Ziram – 5 –

Zoxamide – – 0.02

Table 28. Tolerances Established in U.S. on Representative Pome Fruit Crops.

Compound CFR Citation Apple Pear

Aminoethoxyvinylglycine 

hydrochloride

180.502 0.08 0.08

Avermectrin 180.449 0.02 0.02

Benomyl 180.294 7.0* 7.0*

Captan 180.103 25 25
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Compound CFR Citation Apple Pear

Chlorpyrifos 180.342 1.5 0.05

Clofentezine 180.446 0.5 0.5

Cyano (3-

phenoxyphenyl)methyl-4-

chloro-and b.alpha;-(1-

methylethyl) benzeneacetate

180.379 2.0 2.0

Diazinon 180.153 0.50.5

Dichlobenil 180.231 0.5 0.5

Dimethoate 180.2042 .2

Diphenylamine 180.190 10* 5.0*

Dodine 180.172 5.0 5.0

Diuron 180.106 1 1

Endosulfan 180.182 1.0 2.0

Fenarimol 180.421 0.1 0.1

Fenazaquin 180.632 0.2 0.50

Ferbam 180.1144 4

Formetanate hydrochloride 180.276 3.0 3.0

Hexakis 180.362 15.0 15.0

Inorganic bromide 180.123 5* 5*

Malathion 180.111 8 8

Mancozeb 180.1767 10

Methomyl 180.25314

Methyl parathion 180.1211 1

N -(Mercaptomethyl) 

phthalimide S -( O,O -

dimethyl phosphorodithioate) 

and its oxygen analog

180.261 10 10

Naphthaleneacetamide 180.309 0.1 0.1

Norflurazon 180.356 0.1 0.1

O,O -Dimethyl S -[(4-oxo-

1,2,3-benzotriazin-3(4 H )-

yl)methyl]phosphorodithioate

180.154 1.5 1.5

O-phenylphenol 180.129 25 25

Oxamyl 180.30322

Oxytetracyline 180.337 0.35 0.35

Phosalone 180.263 10.0 10.0

Piperonyl Butoxide 180.127 8* 8*

Propyzamide 180.317 0.1 0.1

Pyrethrins 180.128 1.0 1.0

Pyridaben 180.494 0.5 0.75

Simazine 180.213 0.20 0.25

Thiophanate-Methyl 180.371 2.0 3.0

Triadimefon 180.410 1.0 1.0

Trifumizole 180.476 0.5 0.5
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REQUIRED NUMBER OF CROP FIELD TRIALS FOR CROP GROUP 10 AND 

COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA 

CROP PRODUCTION REGIONS:

A reevaluation of crop production data from the 2002 USDA Agricultural Census 

shows that the amended Pome fruit crop group 11 will not require additional field trials 

because the acreage for apple and pear have not significantly changed from the 1991 data 

used in the current field trial guidelines (EPA OPPTS 860.1500). The suggestive current 

number of crop field trials for the Pome fruit group 11 is listed in Tables 29, 30, 31, and 

32, respectively. The only difference in the 2002 AG Census shows a shift in apple 

production from 2 trials in Region 2 to one and an increase of one trial in Region 11

(Table 31 and 32). Pear field trials have not changed over this time. It should be noted 

the number of field trials in Table 32 is based on new AGCensus data only and will have 

to be assessed by an internal NAFTA workgroup for any changes in field trial regions. 

Table 32 is not approved by EPA or PMRA. Locations of the field trial regions where 

pome fruits are grown are in Table 30).

Table 29. Required Number of Field Trials for Pome Fruit Commodities to 

Establish a Pome Fruit Crop Group 11. (40 CFR 180.4(11), [OPPTS 860.1500, 

Table 2). 

Representative 

Commodity

Number of Field Trials for 

Commodities if Not Part of 

the Crop Group

Number of Field Trials for 

Commodities as Part of the 

Crop Group

Apple 16 in current guidelines 12

Pear 8 in current guidelines 6

Total 24* 18

* Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of 

the EPA OPPTS 860.1500 Crop Field Trials. 

Table 30. EPA Crop Production Regions for the Pome Fruit Crops. [Representative Commodities 

(*) for the Crop Group].

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

Apple* X X X X X X

Azarole X

Crabapple X X X X X

Loquat X X X

Mayhaw X X X X

Medlar X

Pear* X X X X X

Pear, Oriental X X

Quince X X X

Quince, Chinese X X X

Quince, 

Japanese

X X X

Tejocote X X

** Commodities that are not representative commodities have field trial regions generally based on the 

USDA Plants Database, 2006. 
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Table 31. Current EPA Crop Production Regions Suggested Distribution of the 

Pome Fruit Crop Field Trials > 3 for the Representative Commodities for the 

Crop Group based on Current Guidelines [OPPTS 860.1500, Table 5].

Commodity # Field 

Trials

1 2 5 9 10 11 12

Apple* 16 4 2 3 1 1 5 0

Pear* 8 1 0 0 0 2 4 1

* Representative Commodities for the Crop Group.

Table 32. EPA Crop Production Regions Suggested Distribution of the 

Pome Fruit Crop Field Trials > 3 for the Representative Commodities for the 

Crop Group based on Updated 2002 USDA AgCensus. 

Commodity # Field 

Trials

1 2 5 9 10 11 12

Apple 16 4 1 3 1 1 6 0

Pear 8 1 0 0 0 2 4 1

Currently if a crop group tolerance is not being pursued the number of field trials 

for the individual commodities apple and pear is 16 and 8 respectively for a total number 

of 24 trials (Tables 29 and 31). The number of field trials for the representative 

commodities if a Pome fruit group tolerance is proposed is 12 field trials for apple and six 

field trials for pear for a total of 18 trials (Table 29). 

Efforts to update the NAFTA regions will begin in 2009. Any future conflict in 

testing between regions can generally be resolved by having the ChemSAC review the 

test protocol regions before residue trials are initiated and any differences can also be 

resolved by input from the International Crop Grouping Consulting Committee (ICGCC)

and Canada, PMRA.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD 

AND FEED COMMODITY VOCABULARY: See Table 33. Comparison of Pome

Fruit Crop Groups: Codex (001) and EPA (10). (Data prepared by Dr’s. Yuen-Shaung 

NG, Hong Chen, and Dr. Bernard A. Schneider, US EPA and USDA IR-4, 2004, 2007).

Another important aspect of crop grouping is the harmonization effort with the 

Codex Classification of Foods and Animal Feeds. The current EPA crop group for Pome 

fruit group 11 is similar to the corresponding Codex Pome fruits (Crop Group 002). The 

Codex Group 002, Pome Fruits, consists of eleven commodities including six of the 

seven commodities in the current EPA crop group 8 (Table 33). The only exceptions are 
80

80

mayhaw which is in the U.S. crop grouping system and medlar which is in the Codex 

system. The U.S. Crop group is also proposing to add five new commodities: azarole, 

Chinese quince, Japanese quince, medlar, and tejocote that are not yet in the Codex 

classification system. EPA will change the name of the commodity Oriental pear to 

Asian pear based on the international usage of Asian pear as a trade name for this 

commodity. The eleven Codex commodities really consist of seven distinct commodities 

with the rest being multiple entries, or varieties of cultivar of other commodities listed. 

The scientific name for Oriental pear in the Codex system is incorrect Pyrus pyritolia

should be Pyrus pyrifolia (Burm. f.) Nakai var. culta (Makino) Nakai and the scientific 

name for pear should be Pyrus communis L. not Pyrus pyrifolia. 

Note that the current Codex crop group does not have representative commodities. 

A revision of the Codex Classification is underway with consideration to include adding 

new commodities, creating subgroups, and selecting representative commodities. The 

IR-4/EPA Crop Grouping Working Group and the International Crop Grouping 

Consulting Committee (ICGCC) are making every effort to cooperate with the Codex 

revision effort. The proposed revised Pome Fruit Group was discussed within the 

ICGCC workgroup which includes representatives from the Codex Revision workgroup. 

The expanded Pome Fruit Group and the representative commodities proposed in this 

petition would facilitate the harmonization of the U.S. and the Codex crop classification 

systems. In the next proposed revision to the Codex Classification of Foods and Animal 

Feeds we would expect these changes to be considered as additions to their Pome group 

in the harmonization effort that Bill Barney, USDA IR - 4 is coordinating with the Codex 

delegation. Therefore, this proposal will not only increase harmonization with the 

Canadian and NAFTA crop grouping system, but it is compatible with the international 

system of Codex. The Food Quality Protection Act of 1996 placed increased emphasis 

on using Codex MRLs in setting tolerances for pesticides in the U.S. 

Table 33. EPA/Codex Pome Fruit Group Comparison 

(Based on Ng and Schneider, 2008).

Codex Group 

#

Codex Commodity Name EPA Group # Proposed EPA Commodity 

Name

002 APPLE 11 APPLE

070 APPLE JUICE 11 APPLE, JUICE

071 APPLE POMACE, DRY 11 APPLE, DRIED POMACE

055 APPLES, DRIED 11 APPLE

----- ---------- 11 AZAROLE

002 CRAB-APPLE 11 CRABAPPLE

002 JAPANESE MEDLAR, SEE LOQUAT 11 LOQUAT

002 LOQUAT 11 LOQUAT

----- ------------ 11 MAYHAW

002 MEDLAR -- MEDLAR

002 NASHI PEAR, SEE PEAR, ORIENTAL 11 PEAR, ORIENTAL WILL BE 

CHANGED TO ASIAN PEAR 

WHICH HAS BECOME THE 
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Codex Group 

#

Codex Commodity Name EPA Group # Proposed EPA Commodity 

Name

INTERNATIONAL TRADE 

NAME FOR THIS COMMODITY

002 PEAR 11 PEAR

002 PEAR, ORIENTAL, SEE PEAR 11 PEAR, ORIENTAL WILL BE 

CHANGED TO ASIAN PEAR 

WHICH HAS BECOME THE 

INTERNATIONAL TRADE 

NAME FOR THIS COMMODITY

002 POME FRUITS 11 FRUIT, POME, GROUP 11

002 QUINCE 11 QUINCE

----- ----------- 11 QUINCE, CHINESE

----- ----------- 11 QUINCE, JAPANESE

002 SAND PEAR, SEE PEAR, ORIENTAL 11 PEAR, ORIENTAL WILL BE 

CHANGED TO ASIAN PEAR 

WHICH HAS BECOMES THE 

INTERNATIONAL TRADE 

NAME FOR THIS COMMODITY

----- TEJOCOTE 11 TEJOCOTE

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, 

SPECIFIC USES, MEDICINAL USES, FRUIT YIELDS, AND MARKETING 

STANDARDS FOR MEMBERS OF THE POME FRUIT CROP GROUP:

Preparation and Cooking Methods for the Pome Fruits:

The twelve commodities in the proposed amended Pome fruit crop group are all 

long living perennial angiosperms (flowering plants) that are deciduous small trees that 

produce an edible fruit called a pome. 

The members of this crop group have similar uses, and all are consumed fresh or

consumed cooked or raw in various recipes including salads, jellies, and juices. They can 

be used fresh or in a dehydrated form. Some of these pome fruits also have medicinal 

properties. The fact that these pome fruits are in the same family with similar biological 

and cultural aspects suggests they should also encounter similar pest problems and hence 

have similar needs for pest control products in similar use patterns. The cooking methods 

and food forms used to prepare pome fruits are shown in Table 43. Pome fruits have 

many food and nonfood uses. They also have ornamental landscape uses, plant extracts 

for medicinal uses, and uses as dyestuffs. Specific uses for some of the Pome fruits will 

be discussed below.
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Specific Uses of Pome Fruits:

Apple

Apples have many food uses and can be eaten fresh, eating, canned, sauce and 

slices, juice, dried, frozen, vinegar for culinary uses (Table 34). Parts of the plant 

consumed are mainly fruit flesh, but peel often eaten on fresh fruits. Peels and cores 

from processing plants may be used in vinegar, or as livestock feed. Pulp and peel from 

juice processing are used as livestock feed. Apples have a broad spectrum of food uses: 

pies and cakes, jams, apple sauces and juices, apple butter, dried apples, and much more.

Most apples can be eaten out of hand just as they are or they can be cored, peeled and 

sliced first. Generally, if they are going to be cooked or used in other food dishes, the 

apples must be prepared in some manner and cut in many shapes and sizes, such as rings, 

slices, wedges, and triangles. They can also be diced, julienne and shredded. The end 

use of the apple will determine how it is to be cut. Larger cut pieces are often used in 

recipes where the apple will be cooked in some manner, while smaller pieces are used in 

recipes where the apple will not be cooked, such as in a salad. When fresh apples are 

peeled or cut open, the apple's cells are exposed and react with the oxygen in the air. The 

oxidation reaction that occurs is what turns the apple brown. When an apple is bruised 

the same type of reaction will occur. If an apple is damaged by being hit or dropped, the 

apple's cells in that area are damaged and exposed to the air inside the apple, causing 

them to turn brown. When preparing apples for use, an anti-browning solution such as 

ascorbic acid should be used to prevent the apples from turning brown. Apples can be 

cooked using many methods. They can be cooked on their own and eaten as a side dish 

or added with other ingredients to create a main dish. Cooked apples are used with 

meats, such as ham, pork, and poultry. There are many recipes and different techniques 

used to bake apples. The apples may be left whole, unpeeled, and cores removed, or they

may have a portion peeled and skins left on the remainder. Some recipes will call for the 

apples to be cut in half first and then the cores removed. Generally the recipe will have 

some type of filling that is added to the cavity of the apple before baking. The filling 

may be as simple as butter and brown sugar or it may consist of a mixture of several 

ingredients, such as butter, sugar, brown sugar, syrup, honey, apple juice, water, 

cinnamon, nutmeg, dried fruit, and nuts. Apples may also be cut into rings, wedges, or 

slices for frying. They may also be peeled or unpeeled, depending on the recipe. Apples 

are generally fried in butter and either white sugar or brown sugar, which helps them 

keep their shape. Some recipes will call for other ingredients, such as cinnamon, nutmeg, 

salt, egg, and water. Applesauce is a popular food that is simple to cook and made with 

few ingredients. The basic ingredients consist of cooking apples, sugar and water. Other 

ingredients, such as cinnamon, nutmeg, cloves, lemon juice or zest, and apple cider, can 

be added to enhance the flavor. Drying apples will remove moisture from the apple, 

leaving it with a concentrated flavor. Dried apples make a sweet nutritious snack and are 

easy to store. They can also be reconstituted for use in sweet and savory dishes. There 

are several methods that can be used to dry apples. They can be sun dried, oven dried, or 

dried in a dehydrator. Apple juice has surpassed orange juice consumption by children in 
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the USA. A medium-sized apple contains about 80 calories, and is unusually high in 

fiber: generally about 5 grams per fruit (mostly from pectin). In 2001, United States 

consumers ate an average of 45.2 pounds of apples and processed apple products. About 

60% are eaten fresh (about 60 - 70 apples, or more than 1 per week). The utilization is as 

follows: fresh is 55 - 60%; canned is 12 - 15%; dried is 2 - 3%; frozen is 2 - 3%; with 

juice, cider; sauce, vinegar; another 20 - 25%. The wet apple pomace can be fed to beef 

or dairy cattle within areas close to the processing plants. The apple wood is also used in 

smoking foods. 

Table 34. Guidance for Selecting the Best Apple by Usage.

Variety of Apple Fresh Salad Bake Cook Pie Dried Other

Baldwin X X Cider

Braeburn X X X X X Sauce

Cameo X X X X

Cortland X X X X X Sauce

Crabapple Jelly & Wine 

Butter

Criterion X X X X Sauce

Elstar X X X X Sauce

Empire X X X X X X

Fuji X X X X Sauce

Gala X X X X X

Ginger Gold X X X Sauce

Golden Delicious X X X X X Sauce

Golden Russet X X X Cider

Golden Supreme X X Cider

Granny Smith X X X X X Sauce

Gravenstein X X X X Sauce

Green Pippin X X Sauce

Honeycrisp X X X X X X Sauce

Honeygold X X X X Sauce

Idared X X X X X Sauce
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Variety of Apple Fresh Salad Bake Cook Pie Dried Other

Jonagold X X X X X Sauce

Jonamac X X X

Jonathan X X X X X X Sauce

Lady X Sauce

Liberty X X X X Dessert

Macoun X X X Sauce

McIntosh X X X X* Sauce

Mutsu X X X X Sauce

Newton Pippin X X X X Sauce

Northern Spy X X Sauce

Northwest Greening X X X Sauce

Paula Red X X X X X Sauce**

Pink Lady X X X X Sauce

Red Delicious X X

Rhode Island 

Greening X X X X Sauce

Rome X X X Sauce

Spartan X X X X X Sauce

Stayman X X X X X

Winesap X X X X Sauce

York Imperial X X X Sauce

Zestar X X X Sauce

Azarole:

Azarole fruit are small fruits used as raw or cooked in pies, preserves. The fruit can be 

used fresh or dried for later use. In warm temperate areas the fruit develops more fruit 

sugars and has a fragrant sugary pulp with a slightly acid flavor. It can be eaten out of 

hand. In cooler zones, however, the fruit does not develop so well and is best cooked or 

used in preserves, jams, jellies, butters, candid fruit slices, and compotes. It is also made 

into a sweet wine, juice for fruit drinks and soft drinks. The fruit is very variable in size 

and color; it is up to 25 mm in diameter. There are up to five fairly large seeds in the 
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centre of the fruit, these often stick together and so the effect is of eating a cherry-like 

fruit with a single seed.

Crabapple:

There are varieties such as ‘Hyslop’ and ‘Red Siberian’ that produce relatively large 

fruit that can be used as a food crop and are processed for cinnamon apple rings. Fruit is 

processed and used for apple jelly, apple sauce, tarts, and apple butter. The pulp after 

making jelly can be fermented into cider or added to breads, cakes, and cookies. Fruit 

can also be used as a garnish. Crabapples trees are used for pollinators in apple orchards 

and as a showy ornamental crop. The Western crabapple is eaten fresh or stored under 

water, or under a mixture of water and oil, in cedar wood storage boxes. The fruit can be 

eaten raw or cooked. The whole fruit is processed in pickling and preserving. The fruit 

can be cooked, with core tissue and peel sieved out.

Loquat

The loquat is used fresh eating out of hand or in fruit salads, and it is also used for juice 

or wine or cooked for desserts, jams, jellies, pies, sauces, drinks, candid fruit, sauces or 

preserves. Loquat pie if made from fruit not yet ripe tastes like cherries. Only the inner 

pulp is consumed. Most often eaten fresh, but due to bruising, are rarely marketed this 

way. Loquats are also found canned in heavy syrup. 

Mayhaw

Mayhaws are sorted by removing decayed fruit and trash, and wash thoroughly before 

food preparation. To make juice and jelly, a gallon (4 quarts or about 4 1/2 pounds) of 

mayhaws cooked they are covered with 3 quarts (12 cups) of water. Bring to a boil, 

cover and cook gently for about 30 minutes. Cool and drain juice first through a 

colander, pressing fruit lightly with the back of a spoon. Then strain the juice through 

two or three thicknesses of damp cheesecloth, or through a jelly bag or a clean thin white 

cloth. The sediment which settles to the bottom is discarded. One gallon (4 quarts) or 

about 4 1/2 pounds of mayhaws will yield about 12 cups of strained, flavorful juice, 

enough for three batches of jelly. It is used mainly for jellies, preserves, and also in 

wines and syrup. In China it is available as jelly, jam, gelatin, fruit rolls, soft drink 

mixes, dried slices for tea, and wine. They can be canned or frozen and used to make 

jelly year around.

Medlar

Medlars are used for fresh eating out of hand or used for beverage, syrups, dessert, or 

preserves. They can be baked whole or roasted, or made into tarts, jams and jellies, and 
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occasionally made into cider. The plant is often used as an ornamental. The main part 

consumed is the inner pulp only and the skin and seeds are discarded.

Pear

Pears are used primarily as a fresh fruit, and they are also processed as canned, dried, 

pickled, baked, baby food and beverages. They are also made into marmalades, 

preserves, fruit nectars, puree, juice, and pies, or cider. Only the inner flesh is used in 

canned or baby food preparations. The juice is now extensively used to add to canning of 

many fruits. The peel may be consumed when eaten fresh and is retained on dried fruit. 

The core may also be used to make vinegar.

Oriental pear

The Asian or oriental pear has similar uses to pears. 

Quince

Quince is rarely eaten fresh, mostly utilized for jelly and other preserves. The 

pineapple quince must be cooked before using. It is primarily eaten stewed, preserves 

with pears, stuffed, or made into pies, marmalades, jams, jellies, liquors, wine, fruit 

leather, conserves, and candy. The flowering quince is widely grown as an ornamental, 

often sets some fruit that also may be utilized for jelly. When grown in warm temperate 

or tropical climates, the fruit can become soft and juicy and is suitable for eating raw. 

Internal flesh, but all cooked prior to pressing for jelly. The flowers are also edible. In 

cooler climates such as Britain, however, it remains hard and astringent and needs to be 

cooked before being eaten.

Quince, Chinese and Quince, Japanese:

The fruit is cooked or parboiled, mashed after seeds are removed, and then mixed with

a honey and ginger to make a beverage. It is harsh and acid raw but fragrant when 

cooked. Used for jams, jellies, conserves, and as a flavoring with cooked apples. It is 

generally used for preserve or fruit wine. 

Tejocote

The fruit is used raw or cooked, often used in preserves, jellies, and jams. When stewed 

they must have the skins removed by boiling with wood ash and boiled in hot syrup like 

candy apples. Also used as a flavoring for rum, tropical fruit punch, and carbonated 

drinks.
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MEDICINAL USES OF POME FRUITS:

There are several medicinal uses of the pome fruits are they are discussed below for 

each of the pome fruits.

Apple

Eating two apples or drinking 12 ounces of apple juice daily was shown to reduce 

build-up of arterial plaque. The bark and roots of most Malus species contain 

phloretin, and antibiotic-like compound that acts on certain bacteria

Azarole:

Although no specific mention has been seen for this species, the fruits and flowers of 

many hawthorns are well-known in herbal folk medicine as a heart tonic and modern 

research has borne out this use. The fruits and flowers have a hypotensive effect as well 

as acting as a direct and mild heart tonic. They are indicated in the treatment of weak 

heart combined with high blood pressure. It is normally used either as a tea or a tincture. 

Crabapple

The bark of Western crabapple was used, alone or with other plant products, for a variety 

of medicinal treatments for the eyes and for the stomach and digestive tract. The 

Western crabapple is used by several native North American Indian tribes to treat a 

variety of complaints. The trunk, bark and inner bark are antirheumatic, astringent, 

blood purifier, cardiac, diuretic, laxative and tonic The trunk, bark and inner bark are 

antirheumatic, astringent, blood purifier, cardiac, diuretic, laxative and tonic.

Loquat:

Leaves and fruit have been used for medicinal purposes. It has claims to reduce 

inflammation, bronchitis, and lung congestion.

Mayhaw:

Medicinal products used for back pain, dysentery, high blood pressure, high 

cholesterol, and cure diseases. The Meskawakis Indians used unripe Crataegus 

tomentosa fruit for bladder ailments; these fruit also have hypotensive (lowers blood 

pressure) and antiarrhythmic activity (counters irregular heartbeat). Seeds of 

hawthorns are sometimes boiled or roasted, and made into a coffee-like beverage 

(Sorbus fruit also used for this). Crataegus oxycantha leaves are substituted for 

tobacco and smoked, causing a mild stimulant effect.
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Medlar:

There is a single recommendation of a remedy for kidney stones that proposes that 

Medlar leaves be boiled and drunk as tea until the stone is ejected. Although the fruit 

is edible, it is not considered GRAS (Generally Recognized as Safe). 

Quince

The stem bark is astringent and it is used in the treatment of ulcers. The seed is a 

mild but reliable laxative, astringent and anti-inflammatory. When soaked in water, 

the seed swells up to form a mucilaginous mass. This has a soothing and demulcent 

action when taken internally and is used in the treatment of respiratory diseases, 

especially in children. This mucilage is also applied externally to minor burns etc. 

The fruit is antivinous, astringent, cardiac, carminative, digestive, diuretic, emollient, 

expectorant, pectoral, peptic, refrigerant, restorative, stimulant and tonic. The unripe 

fruit is very astringent; syrup made from it is used in the treatment of diarrhea and is 

particularly safe for children. The fruit, and its juice, can be used as a mouthwash or 

gargle to treat mouth ulcers, gum problems and sore throats. The leaves contain 

tannin and pectin. Tannin can be used as an astringent while pectin has a beneficial 

effect on the circulatory system and helps to reduce blood pressure.

Quince, Chinese and Quince, Japanese:

The fruit is analgesic, anti-inflammatory, antispasmodic, astringent and digestive. A 

decoction is used internally in the treatment of nausea, joint pains, cholera and associated 

cramps. The dried peel can be used for expectorant and antidiarrheic.

Tejocote

The fruits and flowers of tejocote is well-known in herbal folk medicine as a heart tonic

POME FRUIT EQUIVALENTS AND YIELDS:

Table 35 shows the pome fruit equivalents for an individual fruit, for example one 

large apple (242g) yields 3⁄4 cup of apple sauce and 1 3/8 – 1 1/2 cup of sliced apples. 

One medium apple yields 3/4 cup of apple juice or 1/2 cup of applesauce 1 1/4 apple

yields one serving of apple juice (8 oz. or 240 ml) which equals 120 calories. 
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Table 35. Pome Fruit Equivalents and Equivalents and Their Food Yields (U.S. 

Apple Association).

Apple Equivalents

Quantities are approximate amounts.

Quantities may change slightly due to varying apple sizes.

Quantity 

of 

Apples

Sliced Diced Grated Sauce

1 Small 5/8 to 3/4 C. 3/4 C. 1/2 C. 1/3 C.

1 lb. - 4 

Small 2 3/4 C. 3 C. 2 C. 1 1/3 C.

1 

Medium 7/8 to 1 C. 1 C. 3/4 C. 1/2 C.

1 lb. - 3 

Medium 2 3/4 C. 3 C. 2 1/4 C. 1 1/2 C.

1 Large 1 3/8 to 1 1/2 C. 1 1/2 C. 1 1/2 C. 3/4 C.

1 lb. - 2 

Large

2 3/4 C. 3 C. 3 C. 1 1/2 C.

Miscellaneous Apple Equivalents

1 1/2 to 

2 lbs. One 9" Pie

1 Peck 10 1/2 to 12 lbs.

1 Bushel 42 – 48 lbs. 20 - 24 quarts - Applesauce

18 - 20 quarts - Canned or Frozen Slices

24 lb apples 

(1/2 bushel) 

+ 2 quarts 

water 

Yields 6 quarts of apple juice.

1 C. Dried 

Apples Approximately 1 1/4 C. Cooked Apples

4 C. Apple 

Juice

Three lb tart apples + 3 cups water + 3 cups sugar yields 4 half pints of 

apple jelly.

Sixty-four percent of the 2005 U.S. apple crop was eaten as fresh fruit, 36 

percent was processed into apple products, and less than 1 percent was not marketed. 

The average consumer ate about 65 apples or 22 lb/person annually. Of the apples that 

were processed, 51 percent were used for juice and cider; 5 percent were dried; 7 percent 

were frozen; almost 2 percent were used to make fresh apple slices and 32 percent were 

canned. Other uses included baby food, apple butter or jelly, and vinegar.
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USDA MARKETING STANDARDS FOR POME FRUITS:

The USDA Agricultural Marketing Service (USDA AMS USDA AMS 1955a: 

USDA, AMS. 1955b, and USDA AMS 2002) has established standards for marketing 

many of the pome fruits. For apples the U.S. grades are U.S. extra fancy, U.S. fancy, and 

U.S. No. 1 based on color requirements, freedom from decay, disorders, freeze injury, 

visible water core, blemishes, and lack of insect damage as well as firmness of the fruit. 

There are minimum color standards specified for twelve apple varieties such as Red 

delicious, ‘Empire’, ‘Jonathan’, and ‘Rome Beauty’. Grade for ‘Red Delicious’ apples is 

based primarily on the percentage of red color. Extra Fancy grade must have 70 % red 

color, while fancy grade must be 40 %. ‘Golden Delicious’ colors range from dark green 

to yellow. Size standards are based on diameter or weight in grams. Red delicious size 

and weight ranges from 2 1/8 inches diameter or 65 grams to 2 3/4 inches or 139 grams. 

‘Red delicious’ size and weight ranges from 2 1/8 inches diameter or 65 grams to 2 3/4 

inches or 139 grams. Fall, winter, and pear standards are U.S. No. 1 and U.S. No. 2 

based on variety, free from decay, scald, freeze and insect injury, and mechanical injury.

Pears can vary in size from 2 1⁄2 minimum to 2 3⁄4 maximum inch traverse diameter.

Quality standards for pears also depend on color and freedom from blemishes. 

Approximate apple sizes can vary between varieties with a small size being 2 1/4 inch 

diameter and 4 oz in weight (Table 36).

Table 36. Approximate Apple Sizes (Size will vary between varieties)

Size Diameter Approximate Weight Apples per Pound

Small 2 1/4" 4 oz. 4

Medium 2 3/4" 5 oz. to 7 oz. 3

Large 3 3/4" 8 oz. or more 2

AVAILABILITY AND STORAGE LIFE OF THE POME FRUIT CROP GROUP 

MEMBERS IN THE MARKETPLACE:

Pome fruits are widely available in the marketplace both from domestic production 

and imports. The available and peak production periods for apples, pears, and Asian 

pears in the marketplace are shown in Tables 37, 39, and 41, respectively. Washington 

State and Canada have apples available during the whole year (Table37). Apple variety 

availability is shown in Table 38 with ‘Red Delicious’, ‘Golden Delicious’ and Granny

Smith’ are available during the whole year. Specific descriptions of each apple variety 

and their uses as a fruit are discussed in Appendix II. Pears are available for the whole 
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year from Washington and Oregon (Table 39). In most cases based on U.S. production 

and imports pome fruits are now available all year around. 

Table 37. Availability of Apples in the U.S. Marketplace (A = Available, P = Peak). 

Location Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Washington P P P P P P P P P P P P

New York P P P P P P P P P P

Michigan A A A P P P P P A A A A

Pennsylvania P P P P P P P P A A A P

California P P P P P P P P P P

Oregon P P P P P P P P P A P P

North 

Carolina

P A P

Canada P P P P P P P P P P P P

New 

Zealand

P P P P

Table 38. Apple Variety Availability 
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Table 39. Availability of Pears in the U.S. Marketplace (A = Available, P = Peak). 

Location Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

California P P P P P A

Idaho A A

Oregon P P P P P A A A A P P P

Washington P P P P A A A A A P P P

Argentina P P A A A

Pears rank second to the apple as the most popular U.S. fruit. They can be eaten and 

used in a lot of similar ways as the apple. One distinct feature of the pear besides the 

shape is the soft texture. This soft texture is the result of the starch converting to sugar 

after being picked from a tree to ripen. With the numerous varieties and extended 

growing seasons, pears of all sizes and colors are available year-round. There are several 

varieties of pears including ‘Anjou’, ‘Bartlett’, ‘Bosc’, ‘Comice’, ‘Forelle’, and ‘Seckel’

(Tables 39). These fruits have a sweet, rich flavor and come in a variety of colors 

including green, golden yellow and red. Among these varieties there are only subtle 

differences in flavor and texture. Pears come in a variety of shapes, sizes, and colors 

from tiny ‘Seckel’ to long-necked ‘Bosc to the colorful ‘Red Bartlett’s’. 

Table 40. Availability of Pear Varieties in the U.S.

Pear 

Variety 

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Green Anjou X X X X X X X X X

Red Anjou X X X X X X X X

Yellow 

Bartlett

X X X X X

Red Bartlett X X X X X

Bosc X X X X X X X X X

Comice X X X X X X X X

Forelle X X X X X X

Seckel X X X X X X

The ‘Green Anjou’ is available from October through June (Table 40). It is firm 

and green, even when ripe; this large, thin-skinned yellowish-green pear is best eaten 

fresh. When slightly under ripe, it can be baked or poached, but once it ripens, its sweet, 

mellow flavor and juice make it an excellent choice for salads and snacks. The ‘Red 

Anjou’ is available October through May and has much the same flavor, use and texture 

as the ‘green Anjou’. The ‘Red Anjou’ are generally dark, maroon red in color show 

little to no change in color as they ripen, which is another characteristic shared with their 
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‘Green Anjou’ counterparts. The ‘Red Anjou’ is recognizable for their near egg-shaped 

appearance. The ‘Yellow Bartlett’ is available August through December and is one of 

the most common and popular pears. This large, bell-shaped all-purpose pear has a 

yellow skin sometimes blushed with pale red. It is very sweet, juicy, aromatic and 

perfect for salads, eating fresh, and excellent for canning or cooking. It holds its shape 

and flavor in baking and cooking. The ‘Red Bartlett’ is available August through 

December and ha s a firm, bright red skin, very sweet and juicy when ripe. This variety

is a bit smaller, with the same flavor, texture, and use as ‘Yellow Bartlett’s’. They make 

a good choice as a color accent in a fresh-fruit dessert or salad. The ‘Bosc’ is available 

August through April and has a firm dense, yet tender flesh with brown skin that has a 

sweet and spicy flavor. Its dense flesh makes it good for baking and cooking. Color 

doesn't change as it ripens, excellent for baking. Its mild, not-too-sweet flavor is useful 

for microwave recipes, salads, and snacks. The ‘Comice’ is available August through 

March and is hard, green, and rounder than a Bartlett, but similar in flavor and texture. It 

is one of the largest, sweetest and juiciest varieties. Best used fresh in salads, served as a

dessert pear, or as an accompaniment with cheese. The ‘Forelle’ is available September 

through February and is slightly larger than a ‘Seckel’, with freckled skin and a red blush. 

They are an excellent snack or lunch-box pear, sweet, juicy, and crisp. The ‘Seckel’ is 

available August through February and as a small pear that has an ultra-sweet flavor, so 

sweet in fact they are often called "sugar pears." Maroon and olive green in color, with 

no color change when ripened. They are also a good choice for children's snacks, for 

pickling, or as a garnish.

Asian pears are available from California from July through February. (Table 41). 

Oregon and Washington produce Asian pears from July – October. The Imports of Asian 

pears from Chile are available during March – April, while Japan and New Zealand are 

available from July – October. 

Table 41. Availability of Asian Pears in the U.S. Marketplace (A = Available). 

Location Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

California A A A A A A A A

Washington A A A A

Oregon A A A A

Chile A A

Japan A A A A

New 

Zealand

A A A A
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Storage Life of Pome Fruits:

The pome fruits have relatively long storage lives (Table 42). Apples can be stored 

for one month to a year at temperatures ranging from 30 - 40° F, while pears can be 

stored for two to seven months .at temperatures ranging from 29 - 31° F. Quince has the 

shortest storage times at two – three months. The pome fruits are climacteric fruits that 

respond to ethylene gas and will ripen in storage. Pears are stored just below freezing up 

to several months, and then ripened for a few days at 70 - 75° F prior to consumption or 

canning. Unlike apples, pears are not subject to chilling injury. 'Bartlett' can only be 

stored for a few months, whereas 'Anjou' and 'Winter Nelis' can be stored for 5 - 7 

months. If pears are unripe, place them in a paper bag at room temperature for 2 to 3 

days or store them in a ventilated fruit bowl in a cool, dark place, and refrigerate as soon 

as they ripen. Ripe pears should be stored in the refrigerator in a plastic bag up to 3 days.

They continue to ripen after harvest. 

Table 42. Approximate Storage Life of Pome Fruits in Commercial Storage 

(Adapted Hardenburg, et al., 1986, Gast, 1991).

Commodity Approximate Storage Life With Proper Storage 

Temperatures

Apple 1 – 12 months

Asian Pear 4 - 6 months

Loquat 1 - 2 months

Pear 2 - 7 months

Quince 2 – 3 months

CHANGES TO EPA DATABASES NEEDED FROM REVISIONS TO THE POME 

FRUIT CROP GROUP:

The revisions to the amended Pome Fruit Crop Group 11 will affect the need to 

update many Risk Assessment Models, Residue Chemistry Guidelines, OPP databases, 

and/or HED Standard Operating Procedures (SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure Modules 

of our current Risk assessment Models from DEEM-FCID, Lifeline, and Cares will need 

to be updated to reflect new terminology and the new Crop Group terminology.

(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), 

Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from 

Crops and EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), 

EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 5 
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Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 

6 Regional Distribution of Crop Production. 

Any differences between the EPA and NAFTA Crop Production Regions after the 

NAFTA Regions are updated will be addressed by the ICCGR Workgroup or by the EPA 

HED ChemSAC with attendance by Canada, PMRA and Mexico. The EPA Residue 

Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials) Table 5 Suggested 

Distribution of Field Trials by Region for Crops Requiring >3 trials and Table 6 Regional 

Distribution of Crop Production will be updated to reflect more recent crop production 

information. There is currently no conflict with Canada.

(3) Health Effects Division Standard Operating Procedures: HED SOP 99.3 -–

“Translation of Monitoring Data” issued March 26, 1999. This policy provides 

guidance on translating pesticide monitoring data from one commodity to other similar 

commodities. Most of the monitoring data is from the USDA Pesticide Data Program 

(PDP) or the Food and Drug Administration (FDA). The policy is based on the crop 

groupings in the 40 CFR 180.41.

There is an entry for apple or pear which can be translated to all members of the 

Pome Fruit Crop up 11. USDA PDP peels the apple or before they analyze them for 

pesticide residues. The policy does not have to be updated at this time, since it will be 

still be applicable to the whole crop group.

(4) HED SOP 99.6 - “Classification of Food Forms with Respect to Level of 

Blending” issued August 20, 1999. This SOP provides rationale and guidance to HED 

on revised criteria for inputting residue values and pesticide usage information into acute 

dietary exposure and risk assessments based on commodities. These revisions permit the 

Agency to more fully utilize data generated by the USDA Pesticide Data Program.

Some of the Pome Fruit Crop Group members are included in the HED SOP 99.6. 

See Table 43 below. Other members not in the original SOP will need to be added to the 

HED SOP 99.6. The whole fruits are not blended and can be uncooked, cooked, baked, 

boiled, or canned. 
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TABLE 43. Classification of Food Forms with Respect to Level of Blending for the 

Pome Fruit Crop Group. (HED SOP 99.6, April 20, 1999). 

COMMODITY FOOD FORM CLASSIFICATION

Apple 11 - Uncooked NB – Not blended

Apple 12 – Cooked: NFS NB – Not blended

Apple 13-- Baked NB – Not blended

Apple 14 – Boiled NB – Not blended

Apple 15 - Fried NB – Not blended

Apple 18 - Dried B - Blended

Apple 31 – Canned: NFS PB - Partially blended

Apple 32 – Canned: Cooked PB - Partially blended

Apple 33 – Canned: Baked PB - Partially blended

Apple 34 – Canned: Boiled PB - Partially blended

Apple 42 – Frozen: Cooked PB - Partially blended

Apple – dried 13-- Baked PB - Partially blended

Apple - dried 14 – Boiled PB - Partially blended

Apple - dried 18 - Dried PB - Partially blended

Apple - dried 42 – Frozen: Cooked PB - Partially blended

Apple - juice/cider 11 - Uncooked PB - Partially blended

Apple - juice/cider 12 – Cooked: NFS PB - Partially blended

Apple - juice/cider 14 – Boiled PB - Partially blended

Apple - juice/cider 31 – Canned: NFS PB - Partially blended

Apple - juice/cider 41 – Frozen: NFS PB - Partially blended

Apple - juice-concentrate 12 – Cooked: NFS PB - Partially blended

Apple - juice-concentrate 13-- Baked PB - Partially blended

Apple - juice-concentrate 31 – Canned: NFS PB - Partially blended

Apple - juice-concentrate 41 – Frozen: NFS PB - Partially blended

Pear 11 - Uncooked NB – Not blended

Pear 2 – Cooked: NFS NB – Not blended

Pear 13-- Baked NB – Not blended

Pear 14 – Boiled NB – Not blended

Pear 31 – Canned: NFS NB – Not blended

Pear - dried 13-- Baked PB - Partially blended

Pear - dried 14 – Boiled PB - Partially blended

Pear - dried 18 - Dried PB - Partially blended

Pear - juice 11 - Uncooked PB - Partially blended

Pear - juice 12 – Cooked: NFS PB - Partially blended

Pear - juice 13-- Baked PB - Partially blended

Pear - juice 31 – Canned: NFS PB - Partially blended

Pear - juice 33 – Canned: Baked PB - Partially blended

Pear - juice 41 – Frozen: NFS PB - Partially blended

Pear - juice 42 – Frozen: Cooked PB - Partially blended
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(5) HED SOP 2000.1 – “Guidance for Translation of Field Trial Data from 

Representative Commodities in the Crop Group Regulation to Other Commodities 

in Each Crop Group/Subgroup” issued September 12, 2000.

There is guidance in the SOP for the current Pome Fruit Crop Group, but not for the 

additional proposed commodities, so the current Crop group 11 will be listed below 

followed by a listing of the proposed Pome fruit group below:

Current Crop Group 11: Pome Fruits

Representative Commodities: Apple and pear

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

 Apple Apple

 Crabapple Apple

 Loquat Pear

 Mayhaw Apple

 Pear Pear

 Pear, oriental Pear

 Quince Pear

Proposed Crop Group 11 - 09: Pome Fruits

Representative Commodities: Apple and pear

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

 Apple Apple

 Azarole Apple

 Crabapple Apple

 Loquat Pear

 Mayhaw Apple

 Medlar Apple

 Pear Pear

 Pear, Asian Pear

 Quince Pear

 Quince, Chinese Pear

 Quince, Japanese Pear

 Tejocote Pear
98

98

(6) The HED Dry Matter Database will be updated to add the Table below:

Table 44. Health Effects Division Dry Matter and Seeding Rate Database. 

Pome Fruit Crop Group. Prepared by Dr’s. NG and B. A. Schneider. June 2008.

Commodity % Dry Matter

Apple 14.4, 15.0, 15.2, 16.0, 18.0

Apple, dried 68.3

Apple, dried pomace 88.0

Apple, juice 12.0

Apple, wet pomace 23.0

Crabapple 21.1

Loquat 10.0. 13.3. 15.0

Medlar 25.0, 30.0

Pear 14.8, 16.0, 16.2, 16.3, 17.0

Pear, Asian 11.7, 11.75, 12.0

Pear, dried sulfured 73.0, 73.3

Quince 16.0, 16.2

COMMODITY DEFINITIONS [(40 CFR ' 180.1(g)]:

There are currently no commodity definitions for any commodity in the Pome fruit

group. A commodity definition for crabapple which lists all the types of crabapples is 

proposed with this petition and will be discussed below:

Proposed 40 CFR ' 180.1(g):

Tolerances and exemptions established for pesticide chemicals in or on the general category of raw agricultural 

commodities listed in column A apply to the corresponding specific raw agricultural commodities listed in 

column B. However, a tolerance or exemption for a specific commodity in column B does not apply to the 

general category in column A.

 A B --------------------------------------------------------------------

Proposed Crabapple Commodity Definition:

Crabapple------------------------------------Crabapple, Malus spp. (Rosaceae) (Chinese 

apple, Chinese crabapple, Chinese flowering apple, Crabapple, Cutleaf crabapple, 

Florentine crabapple, Hall crabapple, Iowa crabapple, Japanese crabapple, Kai do 

crabapple, Manchurian crabapple, Paradise apple, Sargent's crabapple, Siberian 

crabapple, Soulard crabapple, Southern crabapple, Sweet crabapple, Tea crabapple, 

Toringa crabapple, Western Crabapple, Yunnan crabapple, and varieties and/or hybrids 

of these.
99

99

HED Recommendation on Commodity Definition for Crabapple:

I recommend ChemSAC reject a Crabapple commodity definition under 40 

CFR Part 180.1(g) because these crabapples will be listed in the EPA Food and Feed 

Commodity Vocabulary (http://www.epa.gov/pesticides/foodfeed) as lookup terms and 

the preferred term for all of these will be crabapple. 

TOLERANCE EXPRESSION GUIDANCE:

Until the Federal Register Notice is issued revising the Crop Group Regulation to 

establish the amended Pome Fruit Crop Group 11 the commodities approved for the crop 

group will have to be listed as separate commodities at the same tolerance level. When 

ChemSAC approves the Pome fruit crop group 11, the Risk Integration, Minor Use, and 

Emergency Response Branch (RIMUERB) of the Registration Division can immediately

implement the amended Crop Group with new tolerance expressions located in the 

Section F submissions. The three tolerance expression examples will provide an 

expedited way to establish tolerances in or on Pome fruit crops, especially for new 

reduced risk pesticides, without requiring additional residue data for all the crops noted. 

This will create a practice in the United States which is already formalized in Canada and 

promote international harmonization. Several tolerance expression examples for 

guidance purposes for use by RIMUERB and HED reviewers will be listed below:

Example 1. What is the tolerance expression for the amended Pome Fruit Crop Group 

11?

Answer to Example 1:

The tolerance expression for the amended Pome Fruit Crop Group 8 will be “Fruit, pome, 

group 11 - 09.”

Example 2. How will the Crop group appear in the Federal Register for the proposed 

crop group regulation [40CFR 180.41(c)]? This example is for the Field and External 

Affairs Division (FEAD) and Registration Division (RD) use in preparing the new 

Federal Register Regulation. The example follows the same format as the current Crop 

Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95, 26626-26643).
100

100

Answer to Example 2:

“Crop Group 11 - 09: Pome Fruit Crop Group”.

Representative commodities. Apple and pear

Commodities

Apple, Malus domestica Borkh.

Azarole, Crataegus azarolus L.

Crabapple, Malus sylvestris (L.) Mill., Malus prunifolia (Willd.) 

Borkh.

Loquat, Eriobotrya japonica (Thunb.) Lindl.

Mayhaw, Crataegus aestivalis (Walter) Torr. & Gray, C. opaca

Hook. & Arn., and C. rufula Sarg.

Medlar, Mespilus germanica L.

Pear, Pyrus communis L

Pear, Oriental, Pyrus pyrifolia (Burm. f.) Nakai var. culta (Makino) 

Nakai

Quince, Cydonia oblonga Mill.

Quince, Chinese, Chaenomeles speciosa (Sweet) Naka, 

Pseudocydonia sinensis (Thouin) C.K. Schneid.

Quince, Japanese, Chaenomeles japonica (Thunb.) Lindl. Ex Spach

Tejocote, Crataegus mexicana DC.

Cultivars, varieties and/or hybrids of those above commodities 

Example 3: How will I express the tolerances on an interim basis until the 

Federal Register Notice is final for the Pome fruit group 11 - 09, for example at a 

tolerance level of 1.5 ppm? This example will be useful for the Registration Division 

(RD) and Health Effects Division (HED) to prepare tolerance tables. All the new 

proposed commodities will have to be listed separately from the crop group tolerance and 

at the same level as the crop group.

Answer to Example 3:

Commodity Parts per million (ppm)

Apple 1.5

Azarole 1.5

Crabapple 1.5

Loquat 1.5

Mayhaw 1.5

Medlar 1.5

Pear 1.5

Pear, Oriental 1.5

Quince 1.5
101

101

Commodity Parts per million (ppm)

Quince, Chinese 1.5

Quince, Japanese 1.5

Tejocote 1.5

Cultivars, varieties and/or hybrids of those above commodities 

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE POME 

FRUIT CROP GROUP:

The following terms for the pome fruit commodities will be incorporated to the 

EPA Food and Feed Commodity Database (http://www.epa.govopp/foodfeed). The 

Table 45 below is identical to the current Food and Feed Commodity Vocabulary format. 

A search of the lookup terms will link to the EPA preferred tolerance/commodity term, 

and the Base crop/animal term is the specific crop animal terms associated with the 

preferred term. Until the Federal Register Notice for the Crop Group is final, the Crop 

Group designation on each term will be listed as no crop group and given the crop group 

99 for the present. 

Table 45. EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR 

POME FRUIT COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE CROP/ANIMAL 

TERM

Apple; Manzano; Pomme; Manzana;

Pommier commun; Apfel; Apfelbaum;

Kultur-Apfel; Ringo; Macieira; Peron

Apple Apple

Azarole; Mediterranean medlar; Medlar, 

Mediterranean

Azarole Azarole

Crabapple; Applecrab; Chinese 

crabapple; Siberian crabapple; Shan jing 

zi; Pommier à baies; Pommier à petits 

fruits; Beerenapfelbaum; 

Beerenapfelstrauch; Osagedorn;

Manzano; Southern crabapple; American 

crab; Southern wild crabapple; Wild 

crab; schmalblättriger Apfel; Japanese 

flowering crabapple; Purple chokeberry; 

showy crabapple; Paradise crabapple; 

Paradise apple; Prairie crabapple; Wild 

crabapple; Siberian crabapple; Manzano; 

Sweet crabapple; Wild sweet crab; 

Sweet scented crab; Alaska-Apfel; 

Pacific crabapple; Western crabapple; 

Oregon crabapple

Crabapple Crabapple

Loquat; Japanese plum; Japanese 

medlar; Nispero; Nispero-del-Japon;

Japanese-medlar; Lukwart; Pi ba 

bibassie;, Néflier du Japon;

Japanische Mispel; Japanische 

Loquat Loquat
102

102

SEARCH OR LOOKUP TERM FOR 

POME FRUIT COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE CROP/ANIMAL 

TERM

Wollmispel; Níspero del Japón;

Nispolero

Mayhaw; Eastern mayhaw; May

hawthorn; Mayhawthorn; Lori mayhaw;

Lindsey mayhaw; Eastern mayhaw; 

Riverflat hawthorn; Texas super berry;

Big red mayhaw; Applehaw; Western 

mayhaw;Rusty hawthorn; Rufous 

mayhaw

Mayhaw Mayhaw

Medlar; Northern loquat; Néflier;

Deutsche Mispel; Mispelbaum;

Nespereira; Níspero común; Níspero 

europeo

Medlar Medlar

Pear; Common pear; European pear;

Pera; Poirier; Peral; Birnbaum; Poire; 

Birnbaum; Birne; Birnenbaum; Pero;

Seiyo-nashi; Pereira; Peral

Pear Pear

Oriental pear; Pear, Asian; Asian pear; 

Apple pear; Sand pear; Nashi;

Mizunaski; Salad pear; Apple pear;

Chinese pear; Japanese pear; Nashi pear;

poirier japonais; Nashi-Birne;

Sandbirnbaum; Yama-nashi; Pera;

Nakai; Harbin pear

Pear, Asian Pear, Asian

Quince; Golden apple; Membrillo; Wen 

po; Cognassier; Coing; Quitte;

Quittenbaum; Marmelo; Membrillero;

Membrillo

Quince Quince

Quince, Chinese; Mu gua; Tie geng hai 

tang; Boke; Sweet Nakai; Chinesequince; Ma gua; marmeleiro-da-China

Quince, Chinese Quince, Chinese

Quince, Japanese; Flowering-quince; 

Quince, flowering; Japanese quince; 

marmeleiro-do-Japan

Quince, Japanese Quince, Japanese

Tejocote; Mexican hawthorn; Manzanita 

tejocotera; Chiste; Manzanilla; 

Manzanita

Tejocote Tejocote

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APPENDIX I: Maps of the Total Acres for Apples and Pears - 2002.

Figure 1. Map of US Apple Acres - 2002
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Figure 2. Map of US Pear Acres - 2002.
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APPENDIX II - Apple Variety Characteristics.

Apples

Apples are a round or oval shaped fruit that is harvested from lower growing trees found in most of 

the temperate regions of the world. The fruit has a thin skin that may range in color from shades of 

green, yellow, and red or any combination of these. The flesh is generally off-white or cream 

colored and is very juicy. They are generally sweet flavored but may be slightly sour, tart, or even 

a bit bland depending on the variety. 

Uses:

Apples can be eaten plain, made into sauce or jelly, or they can be included in a variety of salads, 

meat dishes, pies, and other desserts. As a dried fruit, apples can be added to a variety of baked 

goods or in a fresh form, they can be used to produce juice, vinegar, cider, and alcoholic beverages, 

such as hard cider and apple brandy. 

At Their Best:

Some apple varieties are available year round and some are only available at specific times of the 

year. The peak season for apples will vary with different varieties and locations where they are 

harvested. The best apples are those that are picked fresh from the tree. Fresh picked apples will 

have the best flavor and an extra crisp texture. 

How to Buy: 

Buy apples that are brightly colored, firm, and free of bruises or damaged skin. If the flesh gives 
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under pressure, the apple will be soft. The skin on the apple should be taut and show no signs of 

shriveling. Apples are graded according to their size and quality. The higher the grade, the more 

expensive the apple. 

Storage:

For best results, place apples in a perforated plastic bag, sprinkle with water and store in the coldest 

area of the refrigerator for 2 to 3 weeks. Apples give ethylene gas that speeds up ripening, so they 

should be kept away from other fruits and vegetables to prevent them from ripening prematurely.

Apples can be stored at room temperature for a short period of time but should be checked 

regularly because they will ripen more rapidly than if stored in the refrigerator. To store fresh 

picked apples for a long period of time, wrap them in paper and place folded side down in a single 

layer on a tray. Store in a cool, dark, dry place. The ideal temperature for apple storage is between 

32F and 40F. Dried apples can be stored in a sealed plastic bag in the refrigerator for an indefinite 

period of time.

Varieties:

Ambrosia Apple A medium size apple with red 

color with some striping on a 

creamy yellow background. The 

ambrosia apple does not have a 

long storage life so it should be 

used within approximately four 

months of harvesting. The apple 

originated from British Columbia 

and is a good snacking apple with 

its crisp texture and juicy aromatic 

flesh. Its flesh does not oxidize and 

turn brown as quickly as other 

apples so it is good in salads.

Arkansas Black Apple A small to medium size deep red 

apple whose red color turns to a 

deep purplish red and at times 

almost looks black. It originated in 

Arkansas and is thought to possible 

be an offshoot of a Winesap apple. 

It has a firm, crisp, yellow flesh 

that has a tart aromatic flavor. The 

Arkansas Black apple stores well 

in cold storage. It will keep its 

freshness for 6 months when stored 

properly. 

Baldwin Apple A red-skinned apple that has 

streaks of yellow and is heavily 

speckled with russet spots. It is an 

all-purpose apple has a sweet-tart 

flavor with a slight spiciness to it. 

It has a crisp texture, which holds 

up well when cooked. Its slightly 

spicy flavor makes it a good choice 

for making cider and pies. 

Baldwin’s are not always easy to 

find.
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Braeburn Apple A variety of apple that is very firm 

with a sweet and slightly tart 

flavor. It may range in color from 

greenish-gold to red and is popular 

as a snack or served in salads and 

desserts.

Cameo Apple A fairly new variety of apple that 

is thought to be a cross between 

Red and Golden Delicious apples. 

It has a creamy yellow colored 

background with red striping over 

it. The Cameo apple has crisp, 

juicy flesh with a sweet flavor and 

a touch of tartness. It is a good 

apple for snacking and to use fresh 

in salads. It is also a good cooking 

apple and makes great desserts. 

The Cameo stores well when 

refrigerated.

Connell Red Apple A large size apple that is bright 

solid red or striped red in color.

The Connell Red is a version of 

Fireside but is redder in color. It is 

slightly crisp and has a sweet 

flavor, which makes it a good 

eating apple. Connell Red apples 

have a firm texture that holds up 

well when cooked, making it a 

good choice for pies and sauces.
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Cortland Apple A type of apple that has a sweet 

and tart flavor with creamy white 

flesh covered with a red skin. It is 

an excellent choice for use in 

cooked apple dishes.

Crabapple A variety of apple that is very 

small in size, usually no larger than 

1 to 2 inches in diameter. The 

outer skin may be yellow, green or 

red when mature and the inner 

flesh is a firm to hard texture. 

Crabapples are known for their tart 

flavor and they are often used to 

make a jelly, wine, apple butter, 

and other foods.

Crimson Gold Apple A small variety of apple that is 

slightly larger than a crabapple, but 

much smaller than a traditional 

apple. The Crimson Gold Apple 

was developed as a cross between 

a Newton and Spitzenburg 

heirloom apple. It is a variety of 

apple that grows well in climates 

with warmer daytime temperatures 

with cooler evenings, to develop 

higher sugar content. As it 

matures, this apple has a firm 

textured flesh that is crisp and 

sweet flavored. When selecting, 

choose apples with unblemished 

skins that are firm to the touch.

Criterion Apple A bright yellow skinned apple with 

some areas of red blushing. It has 

a firm, crisp texture and a mildly 

sweet flavor, which makes it a 

good eating apple. It is slow to 

brown when cut open so it makes a 

good apple in salads and it is also 
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makes a good cooking apple.

Elstar Apple A cross between a Golden 

Delicious and Cox's Orange 

Pippin, it is a medium to large 

sized apple with a firm cream 

colored flesh that has a sweet but 

slightly tart flavor. Its skin has a 

yellow background streaked with a 

blushing of red. It is a good allpurpose apple but is excellent for 

making applesauce.

Empire Apple A cross between a Delicious and a 

McIntosh apple, it is a medium 

sized apple and has a deep red 

coloring. The Empire has a crisp, 

juicy flesh that has a mildly tart but 

sweet flavor, making it a good 

snacking apple. It is also excellent 

for baking and salads.

Fireside Apple A variety of apple, also referred to 

as a Connell Red, that is bright red 

and typically large in size. The 

smooth-textured, bright red outer 

skin covers a firm white flesh that 

is dense and fine textured, which 

provides a mildly sweet flavor. 

This apple stores well for longer 

periods of time in refrigerated 

areas. It is a good apple to eat out 

of hand or to use for cooking. 

Also, it dehydrates well as a dried 

fruit.

Fuji Apple Ranging in color from a light 

yellow-green with a bit of red to all 

red, the Fuji apple has a sweet and 

spicy flavor. The natural 

sweetness of the apple makes it a 

good candidate for applesauce

because little sugar is required.
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Gala Apple A variety of apple that is small in 

size and has a skin that is 

yellowish-orange in color with red 

stripes. The flavor is sweet and 

not too tart, so it is a favorite as a 

snack.

Ginger Gold Apple A variety of apple that has pale 

green outer skin and a cream 

colored crisp textured flesh. It has 

a slightly tart flavor that is 

excellent for baking, cooking or 

for eating as a snack. It is a variety 

that turns brown slowly, so it is a 

good choice for use in fresh cut 

servings.

Golden Delicious Apple A variety of apple that has a pale 

gold and freckled skin, a firm, 

crisp texture, and a sweet, mellow

taste. The flesh resists browning 

and they are excellent eaten plain 

or used for cooking, although they 

lose some of their flavor when 

cooked.

Golden Russet Apple A medium sized apple that has a 

distinctive greenish yellow to 

golden brown skin color. The 

flesh is firm and cream colored 

providing a sweet juicy flavor. 

This apple is a good selection for 

drying, for baking, and for making 

cider. It can be kept for months in 

refrigerated storage.
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Golden Supreme Apple A medium sized apple that is 

greenish yellow to golden brown in 

color with a firm cream-colored 

flesh that provides a sweet juicy 

flavor. This apple is a good 

selection for drying, for baking, 

and for making cider. It can be 

kept for months in refrigerated 

storage.

Granny Smith Apple A tart, crisp, juicy apple with 

freckled green skin that is as 

suitable for eating as it is for 

cooking. Granny Smith apples are 

imported from New Zealand and 

Australia and they are also grown 

in the United States, mainly in 

California and Arizona.

Gravenstein Apple A type of apple that typically has a 

green skin streaked with red, 

however, it can also be mostly red 

in color. This apple has a texture 

that is crisp and juicy with a flavor 

that is very tart. It is considered to 

be an all-purpose apple because of 

its versatility as an ingredient for 

pies and applesauce as well as its 

flavor for eating out of hand.

Green Pippin A large sized apple with a round 

shape. Its green skin turns a 

greenish yellow when it is fully 

mature. Its white flesh is s tender 

and juicy. The Green Pippin 

ripens in September and stores 

well.

Haralson Apple A variety of apple that is medium 

sized, bright red in color with a 

spot of green, and pronounced 

small tan-colored spots all over the 

outer skin. This apple has a firm 

white flesh that provides a 

distinctively tart flavor. It is an 

excellent apple for cooking and 

baking, as it is commonly used to 

make pies and desserts. It stores 

well in refrigerated areas for longer 

periods of time.

Honeycrisp Apple A variety of apple that has bright 

red and pale green outer skin and a 

cream colored crisp yet juicy inner 
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flesh. This apple has a sweet yet 

slightly tart flavor and it is an 

excellent apple for salads, baking, 

cooking, or for eating as a snack.

Honeygold Apple A medium to large sized apple that 

has a round cone-like shape. It is 

golden yellow to yellowish green 

in color. It frequently has a blush 

of red color. Its yellow flesh is 

sweet, similar to Golden Delicious 

but with a crisper texture. It is an 

excellent eating apple and is good 

in salads. Also works well for 

applesauce, pies and other baking.

Idared Apple A variety of apple that has bright 

red outer skin and a cream colored 

crisp textured flesh. They have a 

slightly tart flavor and hold their 

shape well making them an 

excellent choice for baking and 

cooking. They are also good 

eating as a snack. Idared apples are 

also termed as Ida Red.

JazzTM Apple A new variety of apple created in 

New Zealand and is now making 

its way into the United States and 

other areas around the world. It is 

a cross between the Royal Gala 

and Braeburn varieties. It has an 

orange red coloring over a light 

yellow background and a round 

shape. It has an exceptionally 

crisp texture with a tangy sweet 

flavor.

Jonagold Apple A variety of apple that has a 

creamy yellow flesh with a sweet 

and slightly tart flavor. The skin 

color is a warm red with areas of 

golden yellow. Jonagold apples 

are juicy and crisp and excellent 

for most cooked apple recipes or 

for eating as a snack.

Jonamac Apple A variety of apple that has bright 
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red outer skin and a cream colored 

crisp textured aromatic flesh.

They have a somewhat tart flavor 

that is excellent for baking, 

cooking or for eating as a snack.

Jonathan Apple A very popular apple variety that is 

shiny red in color and has a juicy, 

sweet, and slightly tart flavor, and 

is used as a snack or in salads and 

desserts. The peak time of year for 

its availability is from early fall to 

late winter.

Lady Apple A small-sized apple with a green 

and red colored outer skin covering 

a white, firm textured, juicy inner 

flesh that provides a tart to sweet 

flavor. It is an apple that can be 

used for canning, as a garnish, for 

sauces, or for small snacks. 

Because of its size and nice 

appearance, this apple is 

commonly used to decorate 

wreaths and fruit baskets during 

Christmas, hence the reference to it 

as the Christmas apple. It is a 

variety that is, at times confused 

with the Pink Lady apple in name 

only, but is not related. The Pink 

Lady was developed in Australia in 

the early 1970's while the Lady 

apple is a very old apple.

Liberty Apple A medium sized apple that is one 

of the most disease resistant. It has 

a conical shape and bright red 

blushed skin with a little russet 

around the stem. Its white flesh is 

crisp, juicy, sweet and just slightly 

acidic. It is harvested in late 

September and early October.

Macoun Apple A small to medium size apple 

whose skin is colored with a rosy 

red blush over a green background. 
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It has a juicy white flesh that is 

crisp and juicy with a taste that is 

sweet but slightly tart. It makes an excellent snacking apple but also 

works well in salads, pies and 

applesauce. Macoun apples are 

generally only available in the fall 

and they do not keep well.

McIntosh Apple A light to dark red apple with tints 

of green covering a very juicy 

flesh that provides a sweet, tangy 

(almost tart) flavor. It makes a 

good eating and baking apple but 

when used in pies, a thickener may 

be necessary due to the juiciness of 

the apple. When storing, 

refrigerate the apples to keep for 

longer periods of time and handle 

them gently, since they bruise 

easily.

Melrose Apple A variety of apple whose skin is 

covered in red over a green to 

yellowish background. The red 

skin is speckled with tan spots. Its 

white flesh is crisp and its flavor is 

sweet but slightly tart. It is a good 

eating apple and works well as a 

fresh apple in salads. It also makes 

good pies and applesauce.

Mutsu Apple A greenish yellow to golden 

yellow colored large apple, which 

is a cross between a Golden 

Delicious and an Indo apple. Its 

greenish yellow skin can have a 

tint of orange to it at times. It has 

a creamy white, firm flesh that has 

a sweet spicy flavor. It is an 

excellent snacking apple and is 

also good for baking, salads and 

sauces. It is also known as a 

Crispin apple.

Newton Pippin Apple A good all-purpose apple that is 

greenish yellow in color. Its light 

yellow, juicy flesh is extra crispy 

and slightly tart. When cut or 

peeled, these apples have a 

tendency to darken quickly. They 

are also called Pippin Apples.
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Northern Spy Apple A large sized apple that is covered 

in red over a green to yellowish 

background. Its juicy flesh has a 

sweet but tart flavor and a firm 

texture. Because of their tartness, 

they are not as popular as other 

varieties for eating fresh. This 

apple is a good selection for drying 

and for making pies and baked 

goods.

Northwest Greening Apple A variety of apple that is a cross 

between a Golden Russet and an 

Alexander. It is a large apple with 

pale green to yellow outer skin, 

with a russet area around the stem, 

and a cream colored firm textured 

flesh. It has a slightly tart flavor 

and is a good apple for baking or 

cooking.

Pacific QueenTM Apple A variety of apple that is a result of 

the same Gala / Splendor cross as 

is Pacific Rose and also originated 

in New Zealand. Pacific Queen is 

darker red in color, has a higher 

sugar level and ripens earlier than 

Pacific Rose, but is similar in taste, 

providing a sweet, crisp inner 

flesh. This apple is often 

compared to the Fuji in flavor and 

is good for eating out of hand or 

for use in fruit salads.
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Pacific RoseTM Apple

A variety of apple from the Pacific 

series of apples that originated in 

New Zealand. Pacific Rose is a 

cross between a Gala and a 

Splendor, with a rosy pink to 

bright red, thin outer skin. Inside, 

the flesh white, sweet, crisp and 

juicy. This apple has excellent 

storage ability. It is often 

compared to the Fuji in flavor and 

is good for eating out of hand or 

for use in fruit salads.

Paula Red Apple A variety of apple that has bright 

red outer skin with yellow to tan 

spots. This apple has a cream-

colored crisp-textured juicy flesh 

that provides a slightly tart flavor. 

It is an excellent apple for baking, 

cooking or for eating as a snack. 

When making applesauce with this 

apple, very little sugar generally 

needs to be added.

Pink Lady® Brand Apple A medium-sized fruit that is a 

cross between the Golden 

Delicious and the Lady Williams 

apple. Its skin has a reddish pink 

coloring over a greenish yellow 

background. It is a firm, crisp 

apple with a white flesh, which has 

a tart-sweet flavor and resists 

turning brown after being sliced. 

The apple is used for salads and 

pies. To preserve the flavor of this 

apple, keep it refrigerated since 

heat decreases the texture and good 

taste.

Pink Pearl Apple A small to medium-sized apple 

that has a creamy colored skin with 

light to dark pink blushing. The 

outside appearance of the apple is 

not as attractive as other apples but 

once it is cut open its beauty can 

be appreciated. The bright pink 

flesh is sure to catch anyone’s eye. 

Its pink flesh has a sweet-tart 

flavor, which makes it a good 

eating apple. It also makes good 

pies and sauce. This apple must be 

handled with care because it 

bruises easily. They should be 

used fairly soon after purchasing 

because they do not store as well 

as other varieties of apples.
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Red Delicious Apple A large, bright red apple with an 

elongated shape that has five 

distinctive knobs on the bottom. It 

is deliciously sweet and juicy, 

making it a good apple to eat out 

of the hand. It does not work well 

for cooking.

Rhode Island Greening Apple A green to yellow colored apples 

that is medium sized with a russet 

area around the stem. The inner 

flesh is firm textured, white and 

tart flavored. It is great for pies, 

applesauce and other cooking 

needs because of its sweet-tart 

flavor that intensifies when it is 

cooked. This variety of apple is 

generally found in the central and 

eastern regions of the U.S. The 

variety found in the western region 

that compares to the Rhode Island 

Greening is the Northwest 

Greening.

Rome Apple A round, bright red apple with an 

aromatic, rich flavor when cooked. 

The Rome is a slightly tart apple 

that tastes somewhat bland when 

eaten raw, however when cooked 

its flavor is enhanced. It makes a 

good pie and cobbler apple 

because is holds its texture and 

shape when baked. This apple is 

also known as Rome Beauty.

Sonya Apple Originating in New Zealand, this 

variety of apple has been 

developed with a distinctive shape 

and flavor. The Sonya Apple is 

taller in shape than a traditional 

apple, standing more upright rather 

than round and stout. Covered 

with light red shading over a 

golden yellow and green 

background, the flesh of the Sonya 

Apple matures into a very sweet 

flavor with very little acidity. 

Sonya Apples are descendants of 

the Gala and Red Delicious 

varieties, with a flavor similar to 

the Golden or Red Delicious 

apples, but sweeter.
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Southern RoseTM Apple A variety of apple that has a fully 

dark red outer skin with firm white 

inner meat. Southern Rose was 

discovered in New Zealand as a 

chance seedling and shares many 

characteristics with Braeburn. Also 

known as "Red Braeburn," 

Southern Rose's flavor is tangy-

sweet. It is a good apple for eating 

out of hand and for use in fresh-cut 

trays, since it resists browning 

naturally.

Spartan Apple An all-purpose medium sized 

apple that is a cross between the 

McIntosh and the Newtown apple. 

It is dark red in color over a 

greenish yellow background and 

has a crisp, white flesh providing a 

uniquely sweet flavor. It is a great 

snacking apple and cooks up soft, 

making it excellent for applesauce.

Splendor Apple A fruit that comes from the Pacific 

Rose family of apples, this apple is 

a cross between a Red Dougherty 

and a Golden Delicious. It is a 

larger apple with a pinkish-red 

colored thin skin and a juicy, white 

inner flesh. The apple provides a 

distinctively sweet flavor and is 

often considered to be a dessert 

apple. It bruises easily, but does 

store very well. It can also be 

referred to as Splendor Apple.

Spy Gold Apple Large in size, this apple was 

developed as a cross between a 

Northern Spy and a Golden 

Delicious apple. Similar in size to 

a Northern Spy, which is slightly 

larger than a Golden Delicious, the 

Spy Gold matures into a 

predominately red coloring with a 

gold background. Beneath the 

outer skin is a yellowish-white 

flesh that is firm and crisp in 

texture. The Spy Gold provides 

the sweet tasting flavor of a 

Golden Delicious and the juicy 

consistency of a Northern Spy. It 

is a good apple for pies, baking 

and snacking. This apple may also 
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be referred to as a Spygold, 

Spigold, or Spi Gold.

Stayman Apple A medium to large red apple with 

skin that has areas of slight 

russeting. The Stayman has a juicy 

off-white flesh that is firm but 

tender and provides a sweet but 

slightly tart, wine-like flavor. It is 

a good apple for pies, sauces or 

eating raw. This apple keeps well 

in refrigerated storage. The 

Stayman apple is a milder 

offspring of the Winesap apple but 

is slightly larger and more 

elongated. Also referred to as a 

Stayman Winesap.

Sunrise Apple A medium to large sized apple that 

has a light yellow background that 

is striped with red, with more red 

on the exposed side. Its crisp, 

juicy white flesh and wonderful 

sweet, tart flavor makes it an 

excellent snacking apple. It is also 

a good baking apple for pies and 

desserts.

Sweet 16 Apple A medium size apple that has a red 

with yellow streaked outer skin 

and a cream colored fine textured 

flesh. This apple has a very sweet 

flavor with high sugar content and 

is considered a good apple for 

baking sauces or eating raw.

Wealthy Apple An older variety of apple that is 

able to endure and grow well in 

colder climates. The wealthy is a 

medium to large size apple with a 

greenish-yellow and red outer skin 

covering a white to cream colored 

flesh. This apple provides crisp 

textured meat with a tart flavor. It 

is a variety that is often used for 

pies, cakes, sauces, juice, and 

cider.

Winesap Apple A small deep red apple with a 

juicy, yet firm, greenish yellow 

flesh and a tart, wine-like flavor.

The Winesap apple is a good 

eating apple or served in salads. It 
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is an all-purpose apple, which 

holds its flavor when cooked in 

sauces and pies. It is also often 

used to make cider.

Wolf River Apple A very old hearty apple variety 

that is large in size, commonly 

weighing over a pound. This apple 

is golden green to bright red in 

color with a firm cream-colored 

flesh that provides a rich sweet 

flavor. The firm flesh makes it an 

excellent apple for sauce, for

drying, for baking, and eating out 

of hand.

York Imperial Apple An apple variety characterized by 

its red skin, which contains streaks 

of yellow and russet specks and its 

flattened oblong shape. It has a 

creamy white flesh that is crisp and 

coarse textured. The York 

Imperial has a flavor that is sweet 

yet slightly tart. It is an excellent 

choice for baked desserts or for 

dishes cooked on the stovetop, 

since it holds its shape and flavor 

well when cooked. It is most often 

available during the winter months.

Zestar Apple A variety of apple that grows well 

in cooler climates, Zestar apples 

are harvested late in the summer 

season. It is bright red with 

greenish yellow coloring, medium 

sized, with a crisp white grainy 

flesh that is very juicy and sweet in 

flavor. The sweet spicy flavor of 

this apple makes it an excellent 

one for snacking, as well as for 

baking and sauces. Store it in 

refrigerated areas to keep for 

approximately 6 to 8 weeks.
129

129

APPENDIX III: Dietary Value of the Pome Fruits:

Apple:

Nutritional aspects: Dietary value, per 100 gram edible portion contains: Water 85%, Calories 

56, Protein 0.2%, Fat 0.6%, Carbohydrates 14%, Crude Fiber 3-4%, Vitamin A 1.8% of US 

RDA (Percent of recommended daily allowance set by FDA, assuming a 154 lb male adult, 2700 

calories per day), Thiamin, B1 2.1% of US RDA, Riboflavin, B2 1.2% of US RDA, Niacin 0.6% 

of US RDA, Vitamin C 16% of US RDA, Calcium 0.9% of US RDA, Phosphorus 1.2% of US 

RDA, Iron 3.0% of US RDA, Potassium 2.3% of US RDA.

Apple Dietary value, per 100 gram edible portion

Water (%) 85

Calories 56

Protein (%) 0.2

Fat (%) 0.6

Carbohydrates (%) 14

Crude Fiber (%) 3-4

% of US RDA*

Vitamin A 1.8

Thiamin, B1 2.1

Riboflavin, B2 1.2

Niacin 0.6

Vitamin C 16

Calcium 0.9

Phosphorus 1.2

Iron 3.0

Sodium ---

Potassium 2.3

* Percent of recommended daily allowance set by FDA, assuming a 154 lb male adult, 2700 calories per 

day.
130

130

Apple Nutrition Facts Continued:

Apples, raw, with skin (1)

Refuse: 10% Core and stem)

NDB No: 09003 Nutrient values and weights are for edible portion. USDA National Nutrient Database for 

Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximate

Water g 85.56

Energy kcal 52

Energy kJ 218
131

131

Protein g 0.26

Total lipid (fat) g 0.17

Ash g 0.19

Carbohydrate, by difference g 13.81

Fiber, total dietary g 2.4

Sugars, total g 10.39

Sucrose g 2.07

Glucose (dextrose)g 2.43

Fructose g 5.90

Starch g 0.05

Minerals

Calcium, Ca mg6

Iron, Fe mg 0.12

Magnesium, Mg mg5

Phosphorus, P mg 11

Potassium, K mg 107

Sodium, Na mg1

Zinc, Zn mg 0.04

Copper, Cu mg 0.027

Manganese, Mn mg 0.035

Fluoride, F mcg 3.3

Vitamins

Vitamin C, total ascorbic acid mg 4.6

Thiamin mg 0.017

Riboflavin mg 0.026

Niacin mg 0.091

Pantothenic acid mg 0.061

Vitamin B-6 mg 0.041

Folate, total mcg3

Folate, food mcg3

Folate, DFE mcg_DFE3

Choline, total mg 3.4

Betaine mg 0.1

Vitamin B-12 mcg 0.00

Vitamin B-12, added mcg 0.00

Vitamin A, RAE mcg_RAE3

Carotene, beta mcg 27

Cryptoxanthin, beta mcg 11

Vitamin A, IU IU 54

Lutein + zeaxanthin mcg 29

Vitamin E (alpha-tocopherol) mg 0.18

Vitamin K (phylloquinone) mcg 2.2

Lipids

Fatty acids, total saturated g 0.028

14:0 g 0.001

16:0 g 0.024
132

132

18:0 g 0.003

Fatty acids, total monounsaturated g 0.007

18:1 undifferentiated g 0.007

Fatty acids, total polyunsaturated g 0.051

18:2 undifferentiated g 0.043

18:3 undifferentiated g 0.009

Phytosterols mg 12

Amino acids

Tryptophan g 0.001

Threonine g 0.006

Isoleucine g 0.006

Leucine g 0.013

Lysine g 0.012

Methionine g 0.001

Cystine g 0.001

Phenylalanine g 0.006

Tyrosine g 0.001

Valine g 0.012

Arginine g 0.006

Histidine g 0.005

Alanine g 0.011

Aspartic acid g 0.070

Glutamic acid g 0.025

Glycine g 0.009

Proline g 0.006

Serine g 0.010

Footnotes:

1 Based on analytical data for red delicious, golden delicious, gala, granny smith, and fuji varieties.

Apple juice, canned or bottled, unsweetened, with added ascorbic acid

Refuse: 0%

NDB No: 09400 Nutrient values and weights are for edible portion. USDA National Nutrient Database for 

Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximate

Water g 88.24

Energy kcal 46

Energy kJ 191

Protein g 0.10

Total lipid (fat) g 0.13

Ash g 0.23
133

133

Carbohydrate, by difference g 11.30

Fiber, total dietary g 0.2

Sugars, total g 9.62

Sucrose g 1.26

Glucose (dextrose) g 2.63

Fructose g 5.73

Minerals

Calcium, Ca mg8

Iron, Fe mg 0.12

Magnesium, Mg mg5

Phosphorus, P mg7

Potassium, K mg 101

Sodium, Na mg4

Zinc, Zn mg 0.02

Copper, Cu mg 0.012

Manganese, Mn mg 0.074

Fluoride, F mcg 39.1

Selenium, Se mcg 0.1

Vitamins

Vitamin C, total ascorbic acid mg 38.5

Thiamin mg 0.021

Riboflavin mg 0.017

Niacin mg 0.073

Pantothenic acid mg 0.049

Vitamin B-6 mg 0.018

Choline, total mg 1.8

Betaine mg 0.1

Vitamin B-12 mcg 0.00

Vitamin B-12, added mcg 0.00

Vitamin A, IU IU1

Lutein + zeaxanthin mcg 16

Vitamin E (alpha-tocopherol) mg 0.01

Vitamin E, added mg 0.00

Lipids

Fatty acids, total saturated g 0.022

14:0 g 0.001

16:0 g 0.018

18:0 g 0.002

Fatty acids, total monounsaturated g 0.006

18:1 undifferentiated g 0.005

Fatty acids, total polyunsaturated g 0.039

18:2 undifferentiated g 0.033

18:3 undifferentiated g 0.007
134

134

Applesauce, canned, sweetened, with salt

Refuse: 0%

NDB No: 09402 Nutrient values and weights are for edible portion. USDA National 

Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximate

Water g 79.58

Energy kcal 76

Energy kJ 318

Protein g 0.18

Total lipid (fat) g 0.18

Ash g 0.14

Carbohydrate, by difference g 19.91

Fiber, total dietary g 1.2

Minerals

Calcium, Ca mg 4

Iron, Fe mg 0.35

Magnesium, Mg mg 3

Phosphorus, P mg 7

Potassium, K mg 61

Sodium, Na mg 28

Zinc, Zn mg 0.04

Copper, Cu mg 0.043

Manganese, Mn mg 0.075

Selenium, Se mcg 0.3

Vitamins

Vitamin C, total ascorbic acid mg 1.7

Thiamin mg 0.013

Riboflavin mg 0.028

Niacin mg 0.188

Pantothenic acid mg 0.052

Vitamin B-6 mg 0.026

Folate, total mcg 1

Folate, food mcg 1

Folate, DFE mcg_DFE 1

Vitamin A, RAE mcg_RAE 1

Vitamin A, IU IU 11

Lipids

Fatty acids, total saturated g 0.030

12:0 g 0.001

14:0 g 0.001

16:0 g 0.025
135

135

18:0 g 0.004

Fatty acids, total monounsaturated g 0.007

18:1 undifferentiated g 0.007

Fatty acids, total polyunsaturated g 0.054

18:2 undifferentiated g 0.045

18:3 undifferentiated g 0.009

Amino acids

Tryptophan g 0.002

Threonine g 0.007

Isoleucine g 0.007

Leucine g 0.011

Lysine g 0.011

Methionine g 0.002

Cystine g 0.002

Phenylalanine g 0.005

Tyrosine g 0.003

Valine g 0.008

Arginine g 0.006

Histidine g 0.003

Alanine g 0.007

Aspartic acid g 0.032

Glutamic acid g 0.019

Glycine g 0.007

Proline g 0.006

Serine g 0.007

Apples, dried, sulfured, uncooked

Refuse: 0%

NDB No: 09011. Nutrient values and weights are for edible portion. USDA National 

Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximates

Water g 31.76

Energy kcal 243

Energy kJ 1017

Protein g 0.93

Total lipid (fat) g 0.32

Ash g 1.10

Carbohydrate, by difference g 65.89

Fiber, total dietary g 8.7
136

136

Sugars, total g 57.19

Minerals

Calcium, Ca mg 14

Iron, Fe mg 1.40

Magnesium, Mg mg 16

Phosphorus, P mg 38

Potassium, K mg 450

Sodium, Na mg 87

Zinc, Zn mg 0.20

Copper, Cu mg 0.191

Manganese, Mn mg 0.090

Selenium, Se mcg 1.3

Vitamins

Vitamin C, total ascorbic acid mg 3.9

Riboflavin mg 0.159

Niacin mg 0.927

Pantothenic acid mg 0.245

Vitamin B-6 mg 0.125

Choline, total mg 17.6

Lutein + zeaxanthin mcg 18

Vitamin E (alpha-tocopherol) mg 0.53

Tocopherol, beta mg 0.02

Tocopherol, gamma mg 0.07

Tocopherol, delta mg 0.00

Vitamin K (phylloquinone) mcg 3.0

Lipids

Fatty acids, total saturated g 0.052

12:0 g 0.001

14:0 g 0.001

16:0 g 0.043

18:0 g 0.007

Fatty acids, total monounsaturated g 0.013

16:1 undifferentiated g 0.001

18:1 undifferentiated g 0.012

Fatty acids, total polyunsaturated g 0.093

18:2 undifferentiated g 0.077

18:3 undifferentiated g 0.016

Amino acids

Tryptophan g 0.009

Threonine g 0.033

Isoleucine g 0.037

Leucine g 0.057

Lysine g 0.058

Methionine g 0.009

Cystine g 0.012

Phenylalanine g 0.026
137

137

Tyrosine g 0.017

Valine g 0.043

Arginine g 0.029

Histidine g 0.015

Alanine g 0.033

Aspartic acid g 0.162

Glutamic acid g 0.097

Glycine g 0.037

Proline g 0.032

Serine g 0.038

Crabapple

Refuse: 8% (Core and stems)

NDB No: 09077. Nutrient values and weights are for edible portion. USDA National 

Nutrient Database for Standard Reference, Release 21 (2008).

Nutrient Units Value per

100 grams 

Proximates

Water g 78.94

Energy kcal 76

Energy kJ 318

Protein g 0.40

Total lipid (fat) g 0.30

Ash g 0.42

Carbohydrate, by difference g 19.95

Minerals

Calcium, Ca mg 18

Iron, Fe mg 0.36

Magnesium, Mg mg 7

Phosphorus, P mg 15

Potassium, K mg 194

Sodium, Na mg 1

Copper, Cu mg 0.067

Manganese, Mn mg 0.115

Vitamins

Vitamin C, total ascorbic acid mg 8.0

Thiamin mg 0.030
138

138

Riboflavin mg 0.020

Niacin mg 0.100

Lipids

Fatty acids, total saturated g 0.048

16:0 g 0.040

Fatty acids, total monounsaturated g 0.012

18:1 undifferentiated g 0.011

Fatty acids, total polyunsaturated g 0.088

18:2 undifferentiated g 0.073

18:3 undifferentiated g 0.015

Loquat, raw

Refuse: 35% (Seeds and skin)

NDB No: 09174. Nutrient values and weights are for edible portion. USDA National 

Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximates

Water g 86.73

Energy kcal 47

Energy kJ 197

Protein g 0.43

Total lipid (fat) g 0.20

Ash g 0.50

Carbohydrate, by difference g 12.14

Fiber, total dietary g 1.7

Minerals

Calcium, Ca mg 16

Iron, Fe mg 0.28

Magnesium, Mg mg 13

Phosphorus, P mg 27

Potassium, K mg 266

Sodium, Na mg 1

Zinc, Zn mg 0.05

Copper, Cu mg 0.040

Manganese, Mn mg 0.148

Selenium, Se mcg 0.6

Vitamins

Vitamin C, total ascorbic acid mg 1.0

Thiamin mg 0.019
139

139

Riboflavin mg 0.024

Niacin mg 0.180

Vitamin B-6 mg 0.100

Folate, total mcg 14

Folic acid mcg 0

Folate, food mcg 14

Folate, DFE mcg_DFE 14

Vitamin A, RAE mcg_RAE 76

Vitamin A, IU IU 1528

Lipids

Fatty acids, total saturated g 0.040

12:0 g 0.001

14:0 g 0.001

16:0 g 0.032

18:0 g 0.004

Fatty acids, total monounsaturated g 0.008

18:1 undifferentiated g 0.008

Fatty acids, total polyunsaturated g 0.091

18:2 undifferentiated g 0.077

18:3 undifferentiated g 0.013

Phytosterols mg 2

Amino acids

Tryptophan g 0.005

Threonine g 0.015

Isoleucine g 0.015

Leucine g 0.026

Lysine g 0.023

Methionine g 0.004

Cystine g 0.006

Phenylalanine g 0.014

Tyrosine g 0.013

Valine g 0.021

Arginine g 0.014

Histidine g 0.007

Alanine g 0.024

Aspartic acid g 0.058

Glutamic acid g 0.061

Glycine g 0.020

Proline g 0.027

Serine g 0.020

Loquat

Dietary value, per 100 gram edible portion:
140

140

Water (%) ..................................... ca. 90

Calories ............................................ 168

Protein (%) ........................................... 1.4

Fat (%) ................................................. 0.7

Carbohydrates (%) ............................... 43

Crude Fiber (%) .................................... ? (high)

% of US RDA*

Vitamin A ............................................ 47

Vitamin C ............................................. 6.7

Calcium ............................................... 8.8

Phosphorus ........................................ 15.8

Iron .................................................... 14

Sodium ............................................... ---

Potassium .......................................... 26

* Percent of recommended daily allowance set by FDA, assuming a 154 lb male adult, 

2700 calories per day.

Mayhaw: 

Nutrition Facts

Serving Size: 20g 

Amount per Serving

Calories 45 Calories from Fat 0

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Sodium 0mg 0%

Total Carbohydrate 12g 4%

Dietary Fiber 0g 0%

Sugars 12g

Protein 0%

Pear:

Pears offer a natural, quick source of energy, due largely to high amounts of two 

monosaccharides: fructose and glucose, plus levulose, the sweetest of known natural 

sugars, found to a greater extent in fresh pears than in any other fruit. Carbohydrates 

make up 98% of the energy provided by a pear. Pears do not have to be peeled because 

their skin is tender and an additional source of fiber. A medium sized pear provides 4 

grams of fiber, or 16% of the recommended daily value. 
141

141

Fresh pears offer dietary fiber, much of it in the form of pectin. A pear weighing 

166 grams provides 2.32 grams of crude fiber, and 4 grams of dietary fiber, of which 

41% is pectin. Fresh pears also offer potassium; 210 mg in a medium size pear. Fresh 

pears contain Vitamin C. One medium size pear provides 7 mg or 10% of the RDA for 

Vitamin C. 

Pear, raw

Refuse: 10% (Stem, core and seeds) 

NDB No: 09252. Nutrient values and weights are for edible portion. USDA National 

Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximates

Water g 83.71

Energy kcal 58

Energy kJ 242

Protein g 0.38

Total lipid (fat) g 0.12

Ash g 0.33

Carbohydrate, by difference g 15.46

Fiber, total dietary g 3.1

Sugars, total g 9.80

Sucrose g 0.78

Glucose (dextrose) g 2.76

Fructose g 6.23

Lactose g 0.01

Maltose g 0.01

Minerals

Calcium, Ca mg 9

Iron, Fe mg 0.17

Magnesium, Mg mg 7

Phosphorus, P mg 11

Potassium, K mg 119

Sodium, Na mg 1

Zinc, Zn mg 0.10

Copper, Cu mg 0.082

Manganese, Mn mg 0.049

Fluoride, F mcg 2.2

Selenium, Se mcg 0.1
142

142

Vitamins

Vitamin C, total ascorbic acid mg 4.2

Thiamin mg 0.012

Riboflavin mg 0.025

Niacin mg 0.157

Pantothenic acid mg 0.048

Vitamin B-6 mg 0.028

Folate, total mcg7

Folate, food mcg7

Folate, DFE mcg_DFE7

Choline, total mg 5.1

Betaine mg 0.2

Vitamin A, RAE mcg_RAE1

Carotene, beta mcg13

Cryptoxanthin, beta mcg2

Vitamin A, IU IU 23

Lutein + zeaxanthin mcg 45

Vitamin E (alpha-tocopherol) mg 0.12

Tocopherol, gamma mg 0.03

Vitamin K (phylloquinone) mcg 4.5

Lipids

Fatty acids, total saturated g 0.006

16:0 g 0.005

18:0 g 0.001

Fatty acids, total monounsaturated g 0.026

16:1 undifferentiated g 0.001

18:1 undifferentiated g 0.025

Fatty acids, total polyunsaturated g 0.029

18:2 undifferentiated g 0.029

Phytosterols mg8

Amino acids

Tryptophan g 0.002

Threonine g 0.011

Isoleucine g 0.011

Leucine g 0.019

Lysine g 0.017

Methionine g 0.002

Cystine g 0.002

Phenylalanine g 0.011

Tyrosine g 0.002

Valine g 0.017

Arginine g 0.010

Histidine g 0.002

Alanine g 0.014

Aspartic acid g 0.105

Glutamic acid g 0.030
143

143

Glycine g 0.013

Proline g 0.021

Serine g 0.015

Pear, Asian, raw

Refuse: 9% (Core and stem)

NDB No: 09340. Nutrient values and weights are for edible portion. USDA National 

Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximates

Water g 88.25

Energy kcal 42

Energy kJ 176

Protein g 0.50

Total lipid (fat) g 0.23

Ash g 0.37

Carbohydrate, by difference g 10.65

Fiber, total dietary g 3.6

Sugars, total g 7.05

Minerals

Calcium, Ca mg 4

Magnesium, Mg mg 8

Phosphorus, P mg 11

Potassium, K mg 121

Selenium, Se mcg 0.1

Vitamins

Vitamin C, total ascorbic acid mg 3.8

Thiamin mg 0.009

Riboflavin mg 0.010

Niacin mg 0.219

Pantothenic acid mg 0.070

Vitamin B-6 mg 0.022

Folate, total mcg 8

Lutein + zeaxanthin mcg 50

Vitamin E (alpha-tocopherol) mg 0.12

Vitamin K (phylloquinone) mcg 4.5

Lipids

Fatty acids, total saturated g 0.012

16:0 g 0.010
144

144

18:0 g 0.002

Fatty acids, total monounsaturated g 0.049

16:1 undifferentiated g 0.001

18:1 undifferentiated g 0.047

20:1 g 0.001

Fatty acids, total polyunsaturated g 0.055

18:2 undifferentiated g 0.054

Amino acids

Tryptophan g 0.005

Threonine g 0.013

Isoleucine g 0.014

Leucine g 0.025

Lysine g 0.017

Phenylalanine g 0.013

Tyrosine g 0.004

Valine g 0.018

Arginine g 0.009

Histidine g 0.005

Alanine g 0.017

Aspartic acid g 0.098

Glutamic acid g 0.036

Glycine g 0.014

Proline g 0.016

Serine g 0.018

Quince:

Nutritional aspects: The seed contains 20% mucilage and 15% fatty oils. The fruit is rich in 

pectin, which is said to protect the body against radiation. The leaves contain 11% tannin. Per 

100g edible portion contains: water 83.8%, Vitamin A 40 IU, protein 0.4 g, Vitamin B1 

(thiamin) 0.02 mg, fat 0.1 g, Vitamin B2 (Riboflavin) 0.03 mg, carbohydrate 15.3 g, Vitamin C 

15-20 mg, calcium 11 mg, phosphorus 17 mg, iron 0.7 mg, potassium 197 mg, sodium 4 mg 

Quince, raw

Refuse: 39% (Core, seeds, and parings)

NDB No: 09296. Nutrient values and weights are per 100 g edible portion. USDA 

National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient Units Value per

100 grams 

Proximates

Water g 83.80

Energy kcal 57
145

145

Energy kJ 238

Protein g 0.40

Total lipid (fat) g 0.10

Ash g 0.40

Carbohydrate, by difference g 15.30

Fiber, total dietary g 1.9

Minerals

Calcium, Ca mg 11

Iron, Fe mg 0.70

Magnesium, Mg mg 8

Phosphorus, P mg 17

Potassium, K mg 197

Sodium, Na mg 4

Zinc, Zn mg 0.04

Copper, Cu mg 0.130

Selenium, Se mcg 0.6

Vitamins

Vitamin C, total ascorbic acid mg 15.0

Thiamin mg 0.020

Riboflavin mg 0.030

Niacin mg 0.200

Pantothenic acid mg 0.081

Vitamin B-6 mg 0.040

Folate, total mcg 3

Folate, food mcg 3

Folate, DFE mcg_DFE 3

Vitamin A, RAE mcg_RAE 2

Vitamin A, IU IU 40

Lipids

Fatty acids, total saturated g 0.010

16:0 g 0.007

18:0 g 0.002

Fatty acids, total monounsaturated g 0.036

18:1 undifferentiated g 0.036

Fatty acids, total polyunsaturated g 0.050

18:2 undifferentiated g 0.049