UNITED ST AT ES ENVIRONMENT AL PROTECTION AGENCY WASHINGTON, D.C. 20460 OFFICE OF PREVENTION, PESTICIDES

AND TOXIC SUBSTANCES

J anuary 21 , 2009
MEMORANDUM Subject: Crop Grouping

– Part VII: Analy sis 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 1 1 Pome Fruit.
PC Code : NA DP Barcode: NA Decision No.: NA Re gistration No. : NA Petition No . : NA Regulatory Action: Crop Grouping Regulation Risk A ss essment Type : None Case No.: NA T XR No.: NA CAS No.: NA MRID No . : 468 579
- 01 40 CFR: 180.41 (c) (1 1 ) 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 B arney , Jerry Baron, Dan Kunkel , Van Starner2

2 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) (1 1 ) Crop Group 1 1 , Pome Fruits Group, and propose Commodity Definitions 40 CFR 180.1 ( g) for crabapple

. The above mentioned Pom e fruit crop group petition requested the following three amendments: 1. Amend the existing crop group in 40 CFR 180.41 (c) (1 1 ) 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. Appl e , Malus domestica Borkh. (Rosaceae) 2. Crabapple s , Malus spp. (Rosaceae) ( Chinese apple , Chinese crabapple , Chinese f lowering Apple , Crabapple , Cutleaf crabapple , Florentine crabapple , Hall crabapple , Io wa crabapple , Ja

panese crabapple , Kai do crabapple , Manchurian crabapple , P aradise apple , Sargent's crabapple , Siberian crabapple , Soulard crabapple , Southern crabapple , Sweet crabapple , Tea crabapple , T oringa crabapple , W estern Crabapple , Yunnan crabapple , and varieties and/or hybrid s of these) 3. Loquat , Eriob otrya 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 hybrid s 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 f

lowering Apple , Crabapple , C utleaf crabapple , Florentine crabapple , Hall crabapple , Iowa crabapple , Japanese crabapple , Kai do crabapple , Manchurian3

3 crabapple , P aradise apple , Sargent's crabapple , Siberian crabapple , Soulard crabapple , Southern crabapple , Sweet crabapple , Tea crabapple , T oringa crabapple , W estern Crabapple , Yunnan crabapple , and varieties and/or hy brid s 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 F ruits 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 83 4,719,870 metric tons in 2005 (FAO 200 5; Table 6 )

. S ome “minor” pome fruits commodities have becom e more popular in some countries and areas today than they were 10 years ago, such as crabapples, may haw, and the “orphan” crops medlar and t ejocote . Some of these fruits don’t have large commercial production, and thus have little chance to be added to p est 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 may

h aw. M ay

haw contains the highest red pigment and pectin among fruits, which give it a natural food color and texture for jell y and its vitamin and mineral components are also among the highest of the fruits , and the v itamin C content is next to dates and kiwifruit and is 18 times higher than apple. Ina n ews release in 2005, it was reported that m ay

haws were growing in popularity in Louisiana, where production was almost doubled in 2004. USDA CSREES Newsroom reported last ye ar that the farm gate value of Louisiana may

haw production increased from less than $200 in 1992 to $123,678 in 2004 , and the market value for orchard may haw products last year was more than $500,000 . Currently may haw has not been included in either Codex or EU pome fruits group, but there is relatively larger commercial may

haw 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 t ejocote 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 s ys tems
. 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.4

4 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 famil y . Compared to the many other crop groups, commodities in this group are all closely related since they

are all in the same famil y and espe cially 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 biologic al 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 hyb rid s proposed in this group will include all the co mmodities 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 Sy mposium in Washington, DC, October 2002 by the Temperate Tree and Small Fruit Workgroup Chaired b y Van Starner of USDA, IR
- 4 and Co

- Chaired b y Craig Hunter, Canadian Horticultural Center, Rick Melnicoe, University of California Department of Environmental Toxicology , Dr. Richard Lo ranger and Chris Olinger , EPA , HED and John Wise , Michig an State University . It was further discussed and developed within the pome fruits Workgroup of the I CGCC. This workgroup consists of over 2 00 crop or regulatory

experts from the US, and NAFTA, EU, Asia, Middle E ast, and Latin America Regions representing over 4 0 countries. The Workgroup discussed and validated each of the proposed commodities and representative commodities. Representative commodities in the existing EPA Pome Fruits Group, app le and pear , have been recommended by the Workgroup to be rep resentative 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 C rop Grouping Working Group and the International Crop Grouping Consulting Committee (I CGCC) are making every effort to collaborate with the revision of the Codex crop classification

. The expanded Pome Fruit Group and the representative commodities propose d in this petition would facilitate the harmonization of the U

. S
. and the Codex crop classification sy stems.
HED RECOMMENDATIONS: Each of the proposals and recommendations will be discussed below, followed by a series of other recommendations on term inology , database development, and harmonization with C odex

. 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 Nol l en, Biologists, RD, EPA for their input and development of various databases in this report and Dr. Paul Schwartz, USDA, Office of Minor U se Pesticides for his advice and peer review.5

5 IR- 4 Proposal 1: 1. “Amend the existing crop group in 40 CFR 180.41 (c) (1 1 ) that consists of the following seven commodity entries: 1. Apple , Malus domestica Borkh. 2. Crabapple , Malus spp. 3. Loquat , Eriobotrya ja ponica (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 f lowering Apple , Crabapple , Cutleaf crabapple , Florentine crabapple , Hall crabapple , Io wa crabapple , Ja

panese crabapple , Kai do crabapple , Manchurian crabapple , P aradise apple , Sa

rgent's crabapple , Siberian crabapple , Soulard crabapple , Southern crabapple , Sweet crabapple , Tea crabapple , T oringa crabapple , W estern Crabapple , Yunnan crabapple , and varieties and/or hybrid s of these) 3. Loquat , Eriobotrya japonica (Thunb.) Lindl. (Rosace ae ) 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 (Ros aceae ) 10. Tejocote , Crataegus pubescens (Rosacea e ) And all varieties and/or hybrid s of these .” HED Recommendation for Proposal 1 : Based on similarities and characteristics of the R oseaceae or Ros e family which includes all the proposed members to the Pom e 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 1 1 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.6

6 The scientific names of the twelve commodities were also updated and are listed below.
“ HED Corrected Proposed Pome Fruit C rop Gro up 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. May haw , 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 hy brids of those above commodities Additional n ote s:

 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 recommen ds 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 hy brids of these ” should be changed to, “varieties, cultivars and hy brids, of these commodities” to avoid all confusion with terminology regarding whether they

are varieties , cultivars , or hybrids of the any pome fruit commodities

.7

7 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 Crabapple s , Malus spp. ( Rosaceae ) ( Chinese apple , Chinese crabapple , Chinese f lowering Apple , Crabapple , C utleaf crabapple , Florentine crab apple , Hall crab a pple , Iowa crabapple , Japanese crabapple , Kai do crabapple , Manchurian crabapple , P aradise apple , Sargent's crabapple , Siberian crabapple , Soulard crabapple , Southern crabapple , Sweet crabapple , Tea crabappl e , T oringa crabapple , W estern Crabapple , Yunnan crabapple , and varieties and/or hy brid s 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) b ecause these crabapple s 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.8

8 Additional HED Recommendations/Conclusions:
HED Recommendation 4: Another important aspect of crop grouping is the harmonization effort with the Codex C lassification 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 0 0 2) . The Codex Group 0 02, Pome Fruits , consists of eleven commodities including six of the seven commodities in the current EPA crop group 8. The only exceptions are may

haw which is in the U.S. crop grouping s ys tem 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 s ys tem. EPA will change the name of the commodity Oriental pear to Asian pear based on th e 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 n ame for Oriental pear in the Codex sy stem 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 c onsideration 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 1 1
. HED Recommendation 6 : Guidance on expressing tolerance terminology for the Pome fruit crop group 1 1 is discussed under the “Tolerance expression guidance section of this analy sis.
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, 200 8 in Table 4 4 for the Pome Fruit Group.9

9 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 shoul d 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 f ruits 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, Cydon ia, Eriobotrya , Mespilus , and Pyrus , all in the same Rosaceae botanical famil y. Compared to the many other crop groups, commodities in this group are all closely related since they

are all in the same family /subfamil y 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 f

amil y includes some of the most well

- known garden trees and shrubs, including the rose, cotoneaster, p yr acantha, geums, kerria, and British native species such as hawthorn and rowan. The famil y also includes many fruits of temperate regions, including app le, 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 t o 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 hy

panthium, which is composed of the swollen stem or base of petals and sep als. In the mature pseudocarp (pome), the true fruit is centrall y located and contains five distinct carpels which may contain one or more seeds each

. The fleshy tissue which surrounds the fruit is the hy panthium. 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, derive d 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 ty pe of fruit is called a pome (See Figure 1). Inbotany, a pome (after the French name for an apple : pomme ) is a ty pe of fruit produced b y flowering plants in the Subfamily Maloideae of the Famil y Rosaceae
. A special fruit type is given to apple and related fruits

- the pome. The subfamily Maloideae in cludes apple , pear , Chinese quince,10

10 quince, loquat, medlar , may haw, and tejocote

. The bulk of th e fleshy edible portion derives from the hyp anthium or floral cup, not the ovary as most fruits and is called an accessory fruit since it derives from other floral parts. Seeds are relativel y s mall 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, may haw, quince, cotoneaster, hawthorn, Py

racantha, rowan, and whitebeam. Figure 1. Cross Section of a Po me Fruit (Apple is a C lass ic E xample of a Pome F ruit) .

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 sm all 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 b y 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 resi due 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

.11

11 ORIGIN, HISTORY OF CULTIVATION The center of diversity

of the genus Malus is the eastern Turkey , southwestern Russia region of Asia Mino r (Republic of Kazakh s tan)

. Apples were probably improved through selection over a period of thousands of ye ars b y 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 S tate began and allowed the development of the pome fruit industry of which the apple is the leading species

. Apples are grown between latitudes 3 0 ° and 50 ° north and south. Limiting factor in apple production at latitudes lower than 3 0 ° is a lack of adeq uate chilling in the winter. There are over 10,000 apple cultivars worldwide but only a few dozen have international importance (Table 1 7 ). The development of more heat tolerant apple cultivars and long growing season varieties like ‘Granny Smith’ and ‘F uji” and the use of irrigation has extended apple production to areas with a warmer climate. Apples can grow on a wide range of soil ty pes. The optimum soil pH ranges from 6.5

– 7.0. The ten commodities in the proposed crop group are all cool s eason temperate perennial trees g own 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 spec ies 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. [sy n. 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. It s probable ancestors are native to Eastern Europe and Asia Minor near the Mediterranean, but it is not known when they

may have hy bridized to yield P. communis
. The European pear has been selected and improved since prehi storic times, and has been cultivated in Europe since 1000 BC
. Pears probably came to the U.S. w ith 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 relativel y few cultivars of European or Asian pear grown worldwide. Onl y 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 Western12

12 Europe, mos tly

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 hy bridized 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 p ears have a py riform shape while Asian pears have a round f ruit shape . As in apple, the fleshy edible portion is derived from hy panthium tissue. There are five central seed cavities, usually bearin g two seeds each as in apple. The flesh contains grit cells (termed brachys clereids), 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 a part. The members of this crop group have similar uses, and all are consumed fresh or consumed cooked or raw in vario u s recipes including salads , jellies, and juices. They can also be used fresh or in a dehydrated form. Some of these pome fruit s 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 onl y three are new to this crop group (Chinese quince, Japanese quince, m edlar , and t ejocote. Azarole and Japanese quince w ere 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 anal ys is 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 yi eld losses. Pesticide labels often use crop growth stages and codes to identify when to appl y a pesticide , as well as the pome fruit State Extension pest control recommendati ons and spray schedules are based on these distinct growth stages. For example , the growth stages in Tables 2, 3, and 4 do not show when13

13 spray treatments must be applied but will show when any combination of a pest control treatment when needed can be applied. Rarel y, 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 yi eld, 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 earl y 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 B undesanstalt, B undessortenamt and C h emical 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 C ode 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 pe s t 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 appl e, for example, 5 to 10 days after the end of bloom or when one can readil y see which blossoms have at least temporarily set fruit and which ones have not set fruit. Ina "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 spray s 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 ps yl la 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 b y good control of its vectors which are ps yl la, plant bugs, and aphids in the green cluster and petal fall sprays and b y use of a bactericide in f

ull bloom stage.14

14 Table 1. Selected Principal Growth Stages for Po me 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 o f 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 develo pment 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 Sho ots 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 Dev elopment 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 si ze 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 rip e for consumption, fruit has ty pical 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 L eaves 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 A PPLE ( Red Delicious ) Notes

Dormant No swelling visible

Silver Tip Swollen buds become noticeable and silvery fuzzy leaf tissue begins to emerge from th e tip of the bud.

Green Tip Green leaf tissue is visible at the tip of the bud.17

17 A PPLE ( 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 "Mo use Ears".

Tight Cluster The spur leaves have folded back exposing the flower cluster inside the bud.18

18 A PPLE ( 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 A PPLE ( 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 A PPLE ( 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 d evelops size difference between the king and side blooms become more pronounced.

15 mm Fruit "Jun e 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 A PPLE ( 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 grow th seems to slow dow n 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" Fruit22

22 A PPLE ( 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 Experi ment Station, Geneva, NY ) and Michigan State University Extension Service website http://web1.msue.msu.edu/fruit/applgrw.htm).

P EAR (Bart lett) 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 recognizable24

24 P EAR (Bart lett)

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 po pped 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 de velops fruit.25

25 P EAR (Bart lett)

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 Po me Fruit s 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 e quivalent 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 e quivalent 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 C luster 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 a fter 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 a fter 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 di fference 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 grow th seems to slow dow n as the fruit enlarges. Actually the amount of grow th stays the same but since the fruit is larger the grow th seems slower. 1.25" Fruit

1.5" Fruit 1.5" Fruit 1.75" Fruit 1.75" Fruit 2.0" Fruit 2.0" Fruit28

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 n ot 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 ).

T able 5 . Days Between Growth Stages of Apples . GROWTH STAGE DESCRIPTION DAYS BETWEEN GROWT H STAGE CUMULATIVE

MATURITY DAYS NOTES

Dormant Before buds

Swell or break 0 0 Earl y April Silver Tip After buds swell

or start to open, before bud break 7 729

29 GROWTH STAGE DESCRIPTION DAYS BETWEEN GROWT H STAGE CUMULATIVE

MATURITY DAYS NOTES
Green Tip Reported as

green, 1⁄4 or green, 1⁄2 inch. First visual green leaf tip tissu e. 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 biweekl y 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 before30

30 GROWTH STAGE DESCRIPTION DAYS BETWEEN GROWT H STAGE CUMULATIVE

MATURITY DAYS NOTES

harvest are also called “summer cover spray s.” 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

C LIMATE 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 2 5
- 5 2 ° latitude. They have a more northern range than many

other tree fruits due to relativel y 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 m inimum rooting depth of 4

- 5 feet is desirable. Trees on shallow soils will be more affected b y drought and b y root injury during extended severe cold spells. Apple trees will not tolerate waterlogged soils for extended periods during the growing season. Lo quat also prefers a deep, well

- drained, loamy soil with a pH 6

– 7 , and they tolerate temperatures down to

- 11°C (12°F), but f lower buds will be killed at

- 2 to
- 7°C (18

- 28°F). Because flowering occurs in late autumn, frost kills the open flowers nearl y every ye ar 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 canno t 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 w eek s 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 day s. '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 crop s 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 200 7 , however the total production of these fruits has increased from 63,428,802 metric tons in 1995 to 8 4,719,870 metric tons in 200 7 (FAO 200 5; Table 6 )

. S ome “minor” pome fruits commodities have al so become more popular

. This is an indication of improved productivity

. Worldwide, the apple is by far the most harvested pome fruit at 7 4 % of the hectares followed b y pear at 25 %, and b y quince at < 1.0 %. The average yi elds in Mt/ha for the major po me 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

3 8, 5 2 2 ,314 Mt 1,364,149 ha

14392003 Mt 44,233 ha

324,768 Mt Australia 20,000 ha

221000 Mt 7,000 ha

1 5 0 , 000 Mt No data Europe 1,319,129 ha 208,706 ha 10,475 ha32

32 Countries/ Regions Apple Pear Quince

13,950,045 Mt 3,133,284 Mt 80,523 Mt Japan 41 ,0 00 ha 1

850,000 Mt 17,000 ha

325,000 Mt 40 ha

300 Mt New Zealand 1 0, 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 widel y consumed with the per capita consumption in 200 6 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 200 7 account ed for 5. 4 lb/year consumption in the diet w ith fresh pears counting for 57 % and canned pears accounting for 43 % (Table 8 ). Since 1970 pear con s umption has only in creased 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

– 200 6 (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

– 200 7 (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 200433

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 II I: Dietary Valu e 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 0.0 843 Apple, dried

- babyfood 0.0 004 45 Apple, fruit with peel 14.2 Apple, juice 18.5 Apple, juice

- bab yf

ood 0.494 Apple, peeled fruit 0.933 Apple, peeled fruit

- babyfood 0 .0494 Apple, sauce 3.22 Apple, sauce

- bab yf

ood 0.254 Pear 3.3 6 Pear, dried 0.00578 Pear, juice 0.423 Pear, juice, bab yf

ood 0. 0818 Pear, bab yfood 0.112
IMPORTS/EXPORTS OF THE POME FRUITS : Despite the U.S. being a major producer of pome fruits (Table 5 ) s ignificant 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 200 7 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 greatl y increased. Approximately 6 0 % of the apples were imported from Chile, 2 3 % 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 Arg entina (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 1 90, 9 91 KLfrom 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 o f fresh market pears and quinces were imported. Approximately 425, 085 ,000 single strength apple juices were imported to the U.S.
Table 1 0 . U.S. Po me Fruit Imports for 2005 - 200 6 . (USDA NASS, 2008 Fr Nt 1 - 3, USDA ERS, FTS

– 2007, USDA FATUS, 2008 ). Fru iting 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 1 1 )

. In 200 7, approximately 172,979 MT of fresh apples were exported to Mexico accounting for 2 7 %, 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 3,61 4 MT of dried apples were exported to Canada at 5 0 %, 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 6,44 5 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 7,028,00 0 single strength apple juices were exported. Pear had over 7,058 (1,000 single strength equivalent, gallons) exported to other countries. Table 1 1 . U.S. Po me Fruit Exports, Metric Tons (MT ) for 2005 - 200 6 (USDA NASS, 2008 Fr Nt 1 - 3, USDA ERS, FTS

– 2 007, USDA FATUS, 2008 ). Po me 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 s trength equivalent, gallons)35

35 U.S. POME FRUIT PRODUCTION AND GEOGRAPHICAL PRODUCTION: Production in the U.S. is based on the USDA 200 6 Agricultural Statistics, FAO Statistics, 200 7, US DA ERS 200 7 Noncitrus Fruits Summary , USDA NASS Crop Production, 20 07, 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 commerciall y in 35 states. Over 37 % of the apple acres are in Washington followed by New York and Michigan at 11 % each (Table 1 3 ) . Washington State produces over 71 % of the total U.S. fresh market apple production followed b y New York at 11 %, Michigan at 4.4 %, California at 2.5 %, and Pennsylvania at 2 %. Apple yield/acre averages 12.6 T/A, whi l e the average yi eld/A for pears is14.7 T/A (Table 1 2 ). The top pear producing states is Washington with 40. 3 % of the total U.S

. acres, while Californi a and Oregon each h ave over 2 6 % of the pear acres (Table 1 4 ). 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 1 2. U.S. Po me Fruit Planted Acres in 2002 (AGCensus , 2002) and Domestic Production for 200 7 (USDA NASS, 200 7, 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 1 3 . Top U.S. States in Production of Apples. (USDA AG Census, 2002 , (USDA NASS, 200 7, USDA Agricultural S tatistics, 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 C arolina 8,538 1.8 %36

36 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 1 4 . 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 1 5 ) are utilized for juice (51 %), fresh market (37 %), canned (9 %), dried and frozen at 1.0 % each, and for fresh slices (< 1.0 %).
Table 1 5 . Apple and Pear Processed Utilization (million pounds) for Canned, Juice and Cider, Frozen, Dried, and Fresh Slice s . U se and S tate 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 1,26437

37 U se and S tate Utilized Quantity

2006 in million pounds Utilized Quantity

2007 in million pounds Cider WA 700 4 50 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 f or the pome fruits sold in U.S. grocery stores for the ye ars 200 5

– 200 7 is shown in Table 1 6 (The Packer, Fairchild, 200 7, 2008 ). Apples account for 7.5% of the total produce pome fruit sales followed b y 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 1 6 . T he Packer (Fairchild, 200 7, 2008 ) L ist the P ercent of the T otal G rocery S tore P roduce S ales for the F ruiting V egetables S old for the Y ears 200 5

– 200 7 . 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 lb38

38 Specific Po me 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 s ignificant imports from Canada, New Zealand, Chile, South Africa , China , and Brazil. In2002 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, yi eld 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 cultiv ars supply the commercial world production (Table 1 7 ). 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 th e most widely

grown cultivar in the world. Table 1 7 . Worldwide Apple Cultivar Trends, Excluding China. ( O’Rourle, 2000, Freere, 2003) Apple Cultivar 2000 Estimates T ons (X 1,000 ) Produced 2010 Projected

T ons (X 1,000) Produced Red Delicious 5,334 5,423 Golden Delicious 4,982 5,212 Granny Smith 1,711 1,828 Id ared 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 gro wn 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 m ale and female organs) and are pollinated by m idges. The plant prefers sandy, loamy and c an grow in heavy clay soil. The plant prefers acid, neutral or b asic soils and can grow in very alkaline soil. It can grow in semi

- shade o r no shade. Azarole requires moist or wet soil and can tolerate drought. The plant can tolerate strong winds but not maritime exposure ,39

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 mixe d with sugar to make a sweet wine, jam, or jelly

. This plant can also be used as an ornamental for its brightl y colored flowers and for wildlife cover. Crabapple : Crabapples are native species of apple

- like fruits that are grown mostly for pollinato rs in apple orchards or as an ornamental specimen. There are varieties such as ‘ Hy slop ’ 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 hy brids 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. Crabapple s are grown in California, New York, and Washington , and o ther commercial production regions in clude British Columbia , Canada

. Loquat : The loquat is a cold

- tender evergreen tree native to Southeast Asia that grows in subtropical areas or tropical highland s . It has been grown in Japan for >1000 y r, 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, M editerranean countries, and some parts of central and South America . D omestic cultivars include ‘ Champagne ’ , ‘ Thales ’ , ‘ Advance ’ , ‘ Fletcher ’ and ‘ Miller ’
. Itis produced in the U.S. in California, Hawaii, and Florida and other commercial production regions include Japan, India, S pain, 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: May haws are native to the United States and are shrub s or round

- topped small tree to 30 feet tall. May

haws flower earl y to late February to mid

- March in southern Georgia and the fruit ripens mostly in earl y 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

. May haws are native to the swamps and lowlands of the Gulf Coast states in the U

. S. Th ey have been collected from wild trees in the Deep S outh since antebellum times, and are rarel y 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 annual ly

in 1996. May

haws are n ative to north temperate zone.11 and to temperate zones of China. EPA production Regions are 2, 3, 4 , and 6.40

40 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 c lose 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 caly x 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 earl y 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 c ommon 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 p yri form in shape, tapering toward the stem, although some varieties are nearl y 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 th e 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 s ignificant imports from Chile and Argentina. Other growing regions of pears include Australia, Canada, Japan, New Zealand, South Korea, South Africa and Europe. EPA Crop Productio n 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 py riform (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 when41

41 soft and juicy , which condition takes about a week to occur after removal from cold storage. There are three ty pes 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 commerciall y 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 ye ars plantings of Asian pears were made in New Zealand, Au stralia, Chile, France, and the eastern and southeastern United States. Itis roughl y 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 hy brid origin. Other commercial production regions: J apan 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 grow ing these pears for domestic consumption and export to the US and Canada. Qu ince: Quinces are fruits closel y 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 generall y 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 st atistical 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%). Quinc e, 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. Itis 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 b ees. 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

. Itis a very ornamental plant and a good bee plant , f

lowering earl y in the year and providing pollen and nectar. The42

42 Japanese quince is a closely related sp ecies and also occurs in central and south Japan , and it has been planted in L atvia in the 1970’s and in 1996 approximately 300 ha had an average yi eld of 12

– 15 T/ha. Itcan grow 0.6

– 1.2 m tall and 5 m wide. Commerc ial production of the Japanese quin ce 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 n ative 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 m idges. The plant prefers sandy , loamy and heavy (clay) soils and can grow in heavy clay s oil. 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 s ys tems are designed to improve the production ef fic iency by managing variables of rootstock, tree spacing, arrangement, canopy shape, pruning, tree training methods and support sy stems.
The more modern planting s ys tems are based on higher tree densities than 50 ye ars 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 dwarf ing 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 ye ar after p lanting compared to 5

- 6 in an older orchard planting density

. However, many highl y p roductive 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 s ys tem. Besides having an increased number of trees per acre, a high density orchard must come into bearing within 2

- 3 ye ars after planting

. Each type of planting sy stem has different pruning and planning plans.43

43 Consistent early

fruit production is essential to offset the increased establishment costs. Itis 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 sy stem and training and pruning techniques from traditional methods. Since trees will be bearing fruit earl y, a permanent tree support syst em is also required. It is essential to crop trees very earl y i n the life of the orchard to offset the costs of establishment and to aid in managing vegetative growth. Earl y production is directly related to number, the greater the light interception by t hat acre of land earl y 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 earl y 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 Re s earch Station in New York found that for the first seven ye ars of an orchard , the yield increased with tree density , independent of the size

- controlled rootstock used. The most dwarfing rootstocks produced significantly larger yi elds in the third ye ar. As tree density increased, profit ability

increased up to approximately

1,000 trees per acre. Preliminary studies in N orth 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 s ys tems are categorized from tree canopy shapes. Four basic canop y shapes are: spherical , conic, flat

- fan, and Y

- or V
- canop y shapes. The spherical shaped canop y s ys tem 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 year s to produce high yields. Primary advantage of the spherical shapes is that they are the natural shape of an a pple tree. This sy stem was replaced in the mid 1900’s and in the early

1960’s the conic s ys tem developed as an improved tree form to allow more light penetration through the canopy . The mini

- central leader sy stem 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 sy stem was als o developing in the earl y 1960’s designed to improve yi elds and it became the dominant planting s ystem in Europe. Th e trees are full y 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 sy stem are currently the dominant tree form in most of the world’s apple growing regions and allows the tree to grow in a fairl y natural shape with minimal labor allo wing good light penetration throughout the canop y, 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 sy stem is most common in the rest of the world. The flat fan canop y s ys tems utilize trellis to improve labor efficacy

. This tree s ys tem 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 o f 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 s ys tems is the ease of tree training and to help mechanize orchard picking44

44 operations as well as allow good light penetration w ithin the canop y. The disadvantages of flat sy stems are the labor co s ts to maintain the canop y 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 Gen eva trell is system is aY

- shaped s ys tem trained in a more fan typ e 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 s ys tems have become very popular over the last 25 years bec ause 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 ty pe 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 s ys tems, the yields may be higher with this sy stem
. Efficient use of labor to harvest and prune from the ground or from a short stool is another advantage of using a high density sy stem. Itis 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 th eir 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

. Altho ugh 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 s ys t ems require more training and minimal pruning during the first 6 years than traditional systems, especiall y during the summer. Another potential disadvantage involves re

- educating orchard managers and workers in the training and pruning techniques require d 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 lo cated there are more vulnerable to freezes than the sides of hills. Also, soils on the tops of hills are frequently shallow due to erosion.45

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 heavil y dependent on rootstock and training s ystem
. Le aves 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 hyp anthium, containing 5 locules, usually 2 ovules per locule. The inflorescence is a cy

me of 4

- 6 flowers, w ith 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 generall y 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 ye ar. 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 c ar baryl or the s ynthetic auxins such as naphthalene acetic acid (NAA)

.

The apple tree is of medium size, up to 30 to 40 feet in height, but usuall y held to under 20 feet or less by pruning. They

are propagated b y budding or grafting onto rootstocks. Leave s 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 cal yxends, 2 1/4 up to 3 1/2 inches in diameter. They consist of a thin outer peel, a thi ckened 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. Formerl y some russeted varieties were grown. These have disappeared in commercial orchards, but ru sseted areas may

occur on some varieties due to weather or other injury . Important commercial varieties/ty

pes include: ‘ Braeburn ’ , ‘ Crispin ’ , ‘ Mutsu ’ , ‘ Empire ’ , ‘ Fuji ’ , ‘ Gala ’ , ‘G olden Delicious ’ , ‘ Granny Smith ’ , ‘ Id a Red ’ , ‘ Jonagold ’ , ‘ Jonathan ’ , ‘ McInto sh ’ , ‘ 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 f rom about 35

- 50° latitude. After planting rootstocks full production may not occur until 5

– 6 years later. Bloom to harvest in 70 to 170 day s, depending on variety and location

. For example Red Delicious is harvested 140

– 160 days after full bloom ( Table 1 8 )

. The maturity dates for each apple cultivar will vary depending upon the environmental conditions (temperature, rainfall, soil ty pes) 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 1 8 , and to determine the number of day s from petal fall to harvest for a specific apple cultivar and you would subtract seven day s from the days after full bloom (DAFB). Apples are T

- or chip

- budded in the nursery , and46

46 sold as 1

- ye ar - old whips on 1.5 to 2

- ye ar - old rootstocks. Rootstocks are also produced vegetativel y, generall y by mound layerage. The range of rootstocks available for apple permits a wide variety

of orchard designs and tree training s ys tem s. 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 carefull y to avoid damaging the spur, where next season's fruit will be borne.
Table 1 8 . Days from Full Bloom to Harvest for Various Apple Cultivars. Apple Cultivar Bloom Timing Days from Bloom to Harvest Harvest Braeburn Midseason 150
- 1 85 Late October Cameo Midseason 155
- 165 Mi d. October Cortland Midseason 125
- 140 Mid October Elstar Mid

- late season 110
- 150 Earl y September Empire Midseason 125
- 140 Earl y October Freedom Mid

- late season 140
- 15 5 Late September Fuji Mid

- late season 140
- 185 Late October

– mid. November Gala Midseason 110
- 140 Late August Ginger gold Midseason 95
- 105 Earl y August Golden Delicious Midseason 135
- 1 6 0 Mid. September to earl y October Granny Smith Late season 165
- 180 Earl y November Gravenstein Earl y season 110
- 115 Earl y September Honeycrisp Earl y season 125
- 140 Mid

. September Id ared Earl y season 145
- 160 Earl y October Jonagold Midseason 135

– 160 Late September Jonathan Midseason 135
- 160 Mid

- late September Liberty Earl y season 120
- 135 Late September McIntosh Midse ason 120

– 145 Mid September Mutsu (Crispin) Midseason 160
- 170 Late October Paulared Earl y season 95
- 105 Earl y September Pink lady Mid

- late season 180
- 195 Mid

–late September Red delicious Midseason 135
- 160 Late September Rome Beauty Late seas on 160
- 175 Late October Stay man Earl y season 16 0
- 175 Late October Winesap Late season 165
- 1 80 Late October York Midseason 170
- 180 Late October47

47 Azarole: Azarole is a very

easil y grown plant; it prefers a well

- drained loamy soil. Once establ ished, 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 semi

shade though fruit yi elds 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 S outhern Europ e, 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 whic h are the main means of fertilization. When freshly open, the flowers have more pleasant scent with balsamic undertones. Hawthorns in general hyb ridize 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 probabl y take another ye ar. 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 full y 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 onl y 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 earl y to mid

- autumn. There are ye llo w , red, and white fruited varieties. Fruits are harvest mechanicall y or hand picked. Crabapple : A crabapple is basicall y a small apple , and is not a s 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 commerciall y. The fruit is preserved or pickled or it is used in making jellies. No production data are available on the quantity of fruit th at is used commercially. The general appearance is similar to a small bearing apple tree. Culture is also similar to the culture of apple trees. T he flower is similar to that of the apple. The fruit are round48

48 ye llow 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 suc h as ‘ Hy slop ’ and ‘ Red Siberian ’ that produce relativel y 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 n ative to North America. Shrub or small tree, to 35 feet tall, armed with sharp spur

- shoots, the older bark is deepl y 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 , cal yxof 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 approx imately 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 earl y spring. Crabapple s 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 re quires moist soil.
Loquat Loquat grows in subtropical areas or tropical highlands. Propagated b y s eed or grafting. The f

irst 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 earl y 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 temperature s reach 25 ° F or lower in winter, fruit crop will be lost. Flowers and fruits are produced on large panicles. In dividual fruits are py riform or oval,49

49 l 1/2 to near 3 inches long, and covered with a tough, pubescent skin which separates readil y from the pulp when ripe. The fruit is a white or yellow pome, like apple and pear, generall y 2

– 5 cm in diameter with 3 to 5 seeds, and with the cal yxpersistent and weighs 30

– 40g with some cultivars ranging up to 200g. Flesh is firm and creamy, mild, sub

acid in flavor. Domestic cultivars include ‘ Champagne ’ , ‘ Thales ’ , ‘ Advance ’ , ‘ Fletcher ’ and ‘ Miller ’
. Loquat is p ropagated b y s eed or grafting , and the first crop will be in 2

- 3 ye ars after grafting. The crop timing from bloom to maturity i s 120
- 200 days. H arvest 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 fr esh or fruit salads. Also cooked for desserts, sauces or preserves , and are al so grown as an ornamental.
Mayhaw: May haw 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 "May haw" is a conjugation of the month of ripening (May) and the common name for Crataegus spp. (Hawthorn). May haws are a group of species in the genus Crataegus , family Rosaceae
. Primary species include C. aestivalis , C. opaca , and C. rufula

. They are closel y related to apple and pear, and have been used as exotic dwarfing rootstocks for both. In the U.S. over 75 varieties of may

haws have been developed. May haws flower early

(late February

to mid

March in southern Georgia) and the fruit ripens mo stly in earl y 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 may haws contain a high red pigment and pectin they are a natural source of color and texture for jelly

. The bloom to harvest is a bout 3 months and some can be harvested for about 30 day s. May

haws 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

. May haw softwood stem cuttings can also be rooted under intermittent mist or in a humidity chamber during the summer. May

haws are easily

grafted during dormancy (late winter). For rootstocks may haw appears to be initially compatible with any

hawthorn species. A few selections have been made, like the relativel y large

- fruited 'Texas Superberry' or the even

- ripening 'Lodi' Bloom occurs over an extended period of time and the fruit are reported to be fairl y frost hardy once past the bloom period. The suggested tree spacing for a permanent orchard is 4.6

- 6.1 m (15

- 2 0 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

.50

50 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 en ds 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 ye llow or brown color with the cal yxend 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 earl y 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 yi eld of 30

– 35 kg/tree is po ssible. 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 e arl y age with the tree height dependent on the rootstock. They will re ach 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 tre e s 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 heavil y dependent on rootstock and training system. L eaves are elliptic al to ovate with acute tips, w ith finely s errate or entire margins, 2
- 4 in length. F lowers are about one in ch diameter with white petals, and similar to apple except for having longer pedicels. The inflorescence is cory mbose, 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

h eld to under 20 feet by p runing. They

differ from apples in having " grit" cells in the flesh of the fruit. Ing eneral, pears are py riform in shape, taperin g 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 m aturity date; summer, autumn and winter. They

are the only

t emperate tree fruit that canno t be left on the tree to ripen. Major production in U.S. is of the common or European pear. Major commercial varieties/ty

pes of this pear include: ‘ Anjou ’, ‘B artlett ’ , ‘ 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 and51

51 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 1 9 )

. 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 p ropagated by b udding or grafting onto rootstocks. T
- budded or chip

- budded, quin ce rootstock are generally dwarfing, but sometimes require double budding

. Pear orchards are designed very s imilar to apple orchards. Standard trees are spaced at 25 x 25 ft (70 trees/acre), but hedgerow forms are more common in high density p lantings, w ith hundreds of trees per acre. Pollinizers are planted in alternate rows, or every 1 0th 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

v ertically , 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 i n the same way a s 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 s everal times over a 7
- 20 day period depending upon maturity. . Table 1 9 . Days from Full Bloom to Harvest for Various Pear Cultivars. Pear Cultivar Bloom Timing Days from Bloom to Harvest B artlett Midseason 1 1 5
- 170 Seckel Midseason 1 20
- 140 Anjo u Midseason 1 40
- 1 6 5 Bosc Late 150
- 1 65 Packham’s Triumph Midseason 1 50
- 165 Comice L ate 1 50

– 170 Forelle Earl y 1 60
- 1 9 0 Kieffer Earl y 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 round er in shape, while the Chinese cultivars are more oval or p yri form (pear

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

- incompatible

. Mature trees can reach h eights 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 commerciall y 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 US52

52 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 roughl y 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 hy brid origin. Asian pear cultivars are partially self

- fruitful but better crop s 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 p lanted in deep, well

- drained soils in a location as frost

- free as possible. S ites that are prone to late spring frosts or provide frost protection where late frosts are likel y should be avoided

. The chilling requirement of Asian pears is thought to be in the range of 900 to 1000 hours

. Under Californi a 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 earl y spring. Plantings for st andard 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 H arvest for Various Asian Pear Cultivars. Asian Pear Cultivar Bloom Timing Days from Bloom to Harvest Fruit Shape or Color Kosui Midseason 1 20
- 1 3 0 Good quality

. Shinseiki Midseason 1 25
- 135 Round, yellow skin one of top cultivars in California Hosui Midseason 1 35
- 1 45 Large, sweet, low acid, bronze

- russeted skin. Ripens in August. Nijisseiki/20 th Century Midseason 140
- 1 55 Round and yellow skinned. Originated in Japan. Chojuro Midseason 1 40
- 155 Fruit orange to brown and flat. Oly mpic Midseason 115
- 170 Large round golden russet skin. Ya Li Earl y 150
- 165 Green pear shaped and large. P opular in53

53 Asian Pear Cultivar Bloom Timing Days from Bloom to Harvest Fruit Shape or Color China. Tsu Li Earl y 150
- 165 Large football shaped green fruit. Okusankichi Midseason 19 0

– 210 Medium size with brown russet finish. Originall y from Korea. Quince : Quinces are fruits closel y related to apples and pears, but are of lesser economic importance. The plants are deciduous thorn less shrubs or small trees. Generall y the y are not over 20 feet high. Fruits are mostly 2 inches up in diameter, covered with pubescence. Fruit color is generall y golden yellow. Fruit flesh is creamy ye llow and it is rather hard with a bitter acid taste. The most common cultivars/varieties include ‘ Champion ’ , ‘ Pineapple ’ , ‘ Smy rna ’ and ‘ Van Deman ’ . The quince has been cultivated for over two thousand ye ars for its edible fruit and its seed. Itis also much used as a dwarfing rootstock for pears and some other fruits. Bloom to harvest in about 15 0 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. Tradionall y 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 ye ars 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 p lants require warm summers in order to fully ripen their fruit. Quince, Chinese and Quince, Japanese : Chinese quinces are n ative to China , In do

- 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 b ees. 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 c m broad and weigh 180

– 600 g. It is a very ornamental plant and is considered a good bee plant , f lowering earl y i n the year and providing pollen and nectar , and can range in height from 10

- 20 ft tall and 5

– 10 ft width. Itis e asil y cultivated as a s mall tree in any reasonabl y good soil. It p refers a deep54

54 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 propagat ed b y s eed 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 wel l grown, these seedling s can be large enough to plant out in the summer. O r plant them out in late spring of the following ye ar. 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 c old frame and l ayering 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) app le 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 n ative to the America s 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 m idges. The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and can grow in heavy clay

s oil. The plant prefers acid, neutral and basic (alkaline) soils. Itcan grow in semi

- shade (light woodland) or no shade. Itrequires moist or wet soil and can tolerate drought. The plant can tolerate strong winds but not maritime exposure. It can tolerate atmospheric pollution. Itis grown f rom seed. Seed will germinate in the spring, though most will probably take another ye ar. The tejocote p refers well

- drained moisture retentive loamy soil. Once established, it succeeds in excessively moist soils and also tolerates drought. F ull 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 (Ada pted 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 (A K)

. Nearl y 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 there55

55 is a need to do some of the thinning work b y 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 si ze and quality

. A worker will typicall y work 8 to 10 hours doing hand

- thinning work per day with the majority of work being done in the earl y summer. Itwould be ty pical 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

- Augus t). Workers tie or spread branches with 2 to 5 ties/spreaders per tree and work an average day

. Branch manipulation is ty picall y done after the spring apple scab season sprays are completed and between necessary internal feeder sprays. In the New Eng land States, p runing 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 usu ally 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 REI s such as the 4 day REIfor 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 , m anual 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 rarel y a commercial practice. Therefore, fruit thinning is usually done with plant growth regulators through normal spraying practices in late May

. Growers use pruning to remov e 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 usuall y 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 REI56

56 for captan create schedul ing 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 requi re 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, leaf

miners and other key

pests. Long REI s 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 spray s. 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 fr uit 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 yearl y, 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 th e 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 b y a pressure tester is desirable for most cultivars. P ears for are picked b y 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 thro ugh 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 typicall y 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 wor

k crew through with loppers to cut off root suckers, but this is an expensive alternative and ty picall y avoided. The grower or a family member does most of the spraying. An57

57 average 7 day

interval between spray s is typical for apple pest management program s with the majority

(75 %) of pesticide application being made in late April through mid June for apple scab prevention. Spray s to trees are mostly applied with ground equipment (air blast or tower sprayers). Herbicide applications are made with low volume sprayers. Ty

pically 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. Iti s done earl y in the season on new plantings and mature trees

. In West Virginia, w orkers spend about two weeks in June hand thinning fruit and removing watersp orts on approximately 50 % of the apple acreage. Summer pruning is conducted for about two we eks in July on approximately

10 % of the acreage

. Weed Control : Preemergent herbicide applications are applied in earl y spring, primaril y with tractor mounted spray

equipment. Postemergence herbicide applications are made in earl y summer and occasionally after harvest primarily

with tractor mounted sprayers although backpack sprayers are occasionall y used (30% of Arkansas apple acres). Row middles are mowed throughout the growing season. Herbicides are applied in mid April to earl y 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 earl y May through June. Mechanical and hand cultiv ation is more common in blocks of newly planted non

bearing 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 seas on. 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 encl osed 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 appli cations of micronutrients may be used to provide apple trees with nutrients not provided adequatel y in soil applications. Most soil applications are typically made late in the dormant season and foliar applications may continue throughout the growing seas on depending on the element and results of foliar and soil assay anal ys is. 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 Apri l through August.58

58 Pest Control : Insecticides and fungicides are applied from earl y 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 usuall y applied soon after planting. Newl y 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 fo r an average workday

. InM I, o rchard 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 ty picall y 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 efficientl y, 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. D istribution 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 typicall y made in combination with pesticide spray s 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 sawfl y, plum curculio, leafminers and other key pests. Apple pollinatio n (Adapted from Gaus, 2002 and Warmund, 2007).

Almost all cultivars of apple s 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 on e 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 tran sfer 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 S hows the B loo m P eriod of Apple and C rabapple C ultivar s .

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 S mith’ may be listed as self

- fruitful, they

will set more fruit on an annual basis if they are cross pollinated and which cultivars can be used to pollinize others (Figure s 2 and 3 ). Some apple varieties, s uch as ‘Winesap’, ‘Stay man’, ‘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 pol linizers. Manchurian crabapple, with profuse white flowers, is commonly used to pollinate earl y- 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 po llinizers because they take up less space than a regular apple variety and may be pruned to grow in an upright position.
Figure 4. Alternative P lanting P lans to E nsure C ross - pollination of Apple T rees.61

61 Beehives are generall y placed in commerc ial apple orchards as the king flowers open. If hives are brought in before this time, bees may forage flowers of other broad

leaved plants instead of the apple blossoms. For this reason, dandelion flowers should be removed b y 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 generall y sufficient per acre. Two hives per acre are used in high

- density orchards where dwarf a pple 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 blo cks 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. Honey

bee 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.
Sy mptom 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 f rom the trees in the earl y 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 pollin ators, and h oney 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 nearb y apple orchard.62

62 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 nearl y 30 minutes to prune an apple tree. Th ere 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 ty pically 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 m id

- August through the firs t of November, with the majority of harvest taking place from mid

- September to late October. Harvesting in New Jersey is done b y hand, usually starting in mid August for earl y cultivars, and continuing through earl y 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. Inmost cases the greatest worker exposure to the foliage and fruit occurs during harvest. InNorth Carolina, n ewer cultivars there m ay

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, especiall y 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 b y hand several times over a 10

- 20 day period.

COMPARISON OF HAR VESTING, JUICE PROCESSING, POSTHARVEST HANDLING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS FOR THE PO ME FRUITS: Harvesting and Processing Apples and Pears:
Due to the diverse and maturity dates variety of apples, harv esting occurs at different times throughout the year. Most apples in the U.S., however, are harvested in the fall (between August and October).63

63 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 b y a pressure tester is desirable for most cultivars

. Apples and pears that are harvested too earl y may t aste 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 immediatel y 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 P rocessed Apple Institute (PAI) recommend s 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 accomplish ed as the fruit is water flumed from receiving stations to processing lines. Alternately , fruit is transported by dry conveyers through water spray s 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, hy pochlorite or other chlorine compound to control microbial buildup in recirculated water. Apples stay in water flumes or baths for a s 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.64

64 Many processors employ high pressure fresh water spray s, sometimes at several points before the fruit enter s the processing line. These sprays provide a more vigorous cleaning, and are sometimes used along with mechanical scrubbers, brushes or bristle s rollers to remove surface dirt. Apples are exposed to fresh water spray s 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, P AIrecommends 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 b y an independent contract laboratory , and any product not meeting quality standards should be identified and handled accordingl y. The standard packing line procedures are used for pear

- hydrocooling, washing, culling, waxing, sorting, and packing. Quality grade is based on size and appearan ce 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 A ssociation, 1992 The required processing studies for apple are in a series of processing study protocol s 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 appl es 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 a fter canning for residues. Fresh apple cider or sweet apple cider is made locally by farmers with their apples that do not meet f

resh standards. Cider is made b y pressing apples to produce juice which is then fermented. It must be refrigerated and has a storage life of 2

– 3 weeks.65

65 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 g ives 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 ’ ; an d ‘ 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 it ems 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 Po me Fruits (see Table 2 1 ). The raw agricultural commodities (RAC) for the Pome fruit group are similar (Table 2 1 ). Only

apple r e quires the processed commodity for juice and the only livestock feed commodity for wet apple pomace.
Table 2 1 . 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 Tab le 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 wh ole 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 whol e commodity after removing and discarding stems. -66

66 Other uses for the specific pome fruit commodities are discussed under the section of this report for the p reparation , cooking methods, uses, and marketing standards for members of the Pome fruit gro up 11
. LIVESTOCK FEED ITEMS: Wet apple pomace is the only significant animal feed items associated with the Pome fruit crop group 1 1 (Table 2 1 )

. Itis used as a source of carbohydrate concentrate and fed up to 10 % of the dairy cow diet. The wet apple pomace is a b yproduct 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 co nsumption. 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 dist ance 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 leas t 2 5 ye ars. 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 yi eld/tree are shown in Table 2 2 . For apples the yi eld/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 bu shels more than dwarf varieties /tree.
Table 2 2 . 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 Aft er Planting Yield/Tree

(B u/ G rowing S eason) 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

– Nov67

67 Fruit and Rootstock Type Mature

Height (ft) Mature

Spread (ft) Years to

Bear Aft er Planting Yield/Tree

(B u/ G rowing S eason) Bearing

Season in U.S. Pear (European)

– Dwarf S tandard 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 FO R 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, F ajardo 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 200 7 )

. 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 highl y 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 option s 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 yo ung trees. The weeds also harbor insect, disease hosts and provide protection for vertebrate pests as well a s compete for nutrients and moisture

. Pome fruit orchards have many weed control problems that must be controlled to ensure adequate yi elds and harvesting efficiencies. This pome fruit group shares a multi tude of insect, disease, and nematodes. Weeds include grass y and broadleaf such as annual, biennial, and per ennial weeds such as Johnsongrass, Bermudagrass, morningglory , nutsedge, quackgrass, crabgrass, Canada thistle, pigweed, poison ivy , and lambsquarter. Animal pest problems include meadow voles, deer, squirrels, groun d hogs, and rabbits that often knaw at the bark and girdle the tree.68

68 For apples insect pests include plum curculio as a serious pest ; as well as apple maggot , ros y apple aphid, and codling moth (Table 2 3 )

. Plant diseases include f ireblight, 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 2 4 )

. 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, groun d hogs, and deer that knaw at the roots, foliage or twigs , and girdle trunks

. Table 2 3 . Apple Insect Pests : I nsect P ests 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 F ruitworm 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 Gy psy 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 Ap hids 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 X69

69 I nsect P ests 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 L eafminers 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 O blique banded l ea f roller 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 2 4 . Apple Plant Disease, Nematode, and Vertebrate Pests. D isease/ Nematod e/ 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 X70

70 D isease/ Nematod e/ 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 c odling m oth, p ear p sylla, European r ed m ite, two spotted spider m ite, Pacif ic spider m ite, McDaniel spider m ite , and lea frollers (Table 2 5 )

. In California, the coddling moth is a very important pest due to a lack of effective biological control systems. Plant diseases include p ear s cab, Venturia pirina , f ire blight, Armillaria root rot ( o ak root f ungus), p ost
- harvest diseases caused by fungi ( gray

mold caused b y Botrytis cinerea . The mo re important post

- harvest disease s 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

.71

71 Table 2 5 . Pear Pest Problems . Insect/ Disease/ Nematode/ Vertebrate/ Pests CA C T MA ME MI NH NE NY OR VT

Insects Coddling moth X X X X Pear ps yl la 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 mealy bug X Mealy bug 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 Vertebrate s Voles, mice X X72

72 The flowering crabapples are relatively undamaged by

most insects but mmajor insect pests include v arious ty pes of caterpillars, leafhoppers, leaf

- rollers, leafminers, and Japanese beetles, but these pests often do not cause significant damage to the tree s. Plant diseases include a

pple s cab, f

rog - eye l eaf spot, and fire blight. For loquats, infestations of black scale may appear, and fruit flies are s erious 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 b y Phytophthora and cankers caused b y Pseudomonas eriobotrya are also occasional problems. For may haws, insect pests are similar to apples and include plum curculio, hawthorn lace bug, flower thrips, roundheaded appletree borer, whitefringed beetle, leafminers, scales and meal ybugs . Plant diseases inc lude quince rust, ( Gymnosporangium clavipes ) , fireblight ( Erwinia amlovora ), and b rown fruit rot ( Monilia johnsonii)

. Many diseases also infect quinces and include fireblight, rust, wilt, coddling moths, woolly aphid, and pear leaf blight. Medlars als o 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 I II
. Category II I include the pome fruit crops with fruits mostly medium to large, peel generall y discarded in processing, but may be eaten with the fresh fruit . Category I II fruit crops will have m oderate 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 II I, because peel is commonl y 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 tol erances on pome fruit commodities also supports that residue levels will be similar between members of the crop group and subgroups (See Tables 2 6 , 2 7 , and 2 8 ). 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 M RLdatabase , a comparison of these tolerances for the representative commodities is lis ted in Table 2 7 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 2 8 contain73

73 tolerances established in the U.S. on the representati ve commodities apple and pear and shows the tolerance levels are remarkably similar.
Table 2 6 . Tolerances (ppm) E stablished 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 18 0.578 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 Cy permethrin 2 180.418 Cy prodinil 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

- me thylheptyl 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 Py raclostrobin 1.5 180.582 Py rimethanil 3.0 180.518 Py rip roxyfen 0.2 180.510 Rimsulfuron 0.01 180.478 Sethoxydim 0.2 180.412 Spinetoram 0.20 180.63574

74 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 2 7 . Tolerances (ppm) E stablished Internationally on Pome Fruit s . ( FASONLINE ; FAJARDO 2006a; O ’ TOOLE 2006a; DUGGAN 2006 c ) 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 1 2

– 0.05 Carbofuran

– – 0.02 Carfentrazone

- Ethyl 0.1

– 0.01 Chlorfenapyr

– – 0.05 Chlorantranilprole 0.30
- 0.30 Chlorothalonil

– – 1 Chlo rpropham

– – 0.05 Chlorpyrifos

– 1.0 0.5 Clofentezine

– 0.5 0.5 Cl othianidin 1

– – Cyfluthrin 0.5

– 0.2 Cy permethrin 2 2 1 Cy prodinil 0.1

– – Cy romazine

– – 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

– 0.0575

75 Compound US Codex EU Disulfoton

– – 0.02 Dithianon 5
- - 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

– 5 2 Fenpropathrin 5 5 0.01 Fenpyroximate 0.4

– – Fentin Hydroxide

– – 0.05 Fenvalerate

– 2 0.02 Ferbam

– 5

– Flonicamid 0.2

– – Fludioxonil 5

– – Flumioxazin 0.02

– – Fluroxypyr 1
- methylheptyl ester 0.02
- 0.05 F olpet

– – 0.01 Fosetyl

- Al 10

– – Fosthiazate

– – 0.02 Gamma Cyhalothrin 0.3 0.2

– Glufosinate

- Ammonium

– 0.05

– Gl yphosate 0.2

– 0.1 Hexythiazox 1.7 0.5 1.0 Imazalil

– 5 5 Imidacloprid 0.6

– – Inorganic bromide resulting from fumigation – 30 0.05 Inorganic bromide resulting from soil treatment – – 0.05 Iprodione

– 5 5 Kresoxim

- Methyl 0.5 0.2 0.2 Lambda Cyhalothrin 0.3 0.2 0.1 Malathion

– – 0.5 Maleic Hydrazide

– – 0.2 Mancozeb

– 5 3 Maneb

– 5 3 Mesotrion e
– – 0.05 Metalaxyl

– 1 1 Methamidophos

– – 0.05 Methidathion 0.05 0.5 0.2 Methomyl

– 2 0.2 Methoxyfenozide 1.5

– – M ethyl 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.76

76 Compound US Codex EU No v aluron 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 c alcium 3 .0

– 0.05 Propiconazole

– – 0.05 Propyzamide

– – 0.02 Pymetrozine

– – 0.02 Py raclostrobin 1.5

– 0.02 Py rethrins

– – 1 Py ridate

– – 0.05 Py rimethanil 3 7 5 Py riproxyfen 0.2

– – Qu inoxyfen

– – 0.02 1 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 S treptomycin 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

– – Th i o di carb

– – 0.2 Thio phanate

- methyl

– – 0.5 Thiram

– 5 3 Triadimefon

– 0.5 0.1 Triadimenol

– 0.5

– Tri allate

– – 0.1 Tridemorph

– – 0.05 Trifloxystrobin 0.5

– 0.5 Triflumizole 2.0 Zeta
- Cy permethrin

– 2

– Ziram

– 5

– Zoxamide

– – 0.02
Table 2 8 . Tolerances E stabl ished 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 2577

77 Compound CFR Citation Apple Pear
Chlorpyrifos 180.342 1.5 0.05 Clo fentezine 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 0.5 0 .5 Dichlobenil 180.231 0.5 0.5 Dimethoate 180.204 2 .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 180.114 4 4 Formetanate hydrochloride 180.276 3.0 3.0 Hexakis 180.362 15.0 15.0 Inorganic bromide 180.123 5* 5* Malathi on 180.111 8 8 Mancozeb 180.176 7 10 Methomyl 180.253 1 4 Methyl parathion 180.121 1 1 N
- (Mercaptomethyl) phthalimide S
- ( O,O
- dimethyl phosphorodithioate) and its oxygen analog 180.261 10 10
Naphthaleneacetamide 180.309 0.1 0.1 Norfluraz on 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 180.303 2 2 Oxytetracyline 180.337 0.35 0.35 Phosalone 180.263 10.0 10.0 Piperonyl Butoxide 18 0.127 8* 8* Propyzamide 180.317 0.1 0.1 Py rethrins 180.128 1.0 1.0 Py ridaben 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 0.578

78 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 fro m the 2002 USDA Agricultural Census shows that the amended Pome fruit crop group 1 1 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 2 9 , 30 , 3 1 , and 3 2 , respectivel y . The only difference in the 2002 AG Census shows a shift in apple production from 2 tri als in Region 2 to one and an increase of one trial in Region 11 (Table 3 1 and 3 2 ) . Pear field trials hav e not changed over this time . It should be noted the number of field trials in Table 3 2 is based on new AGC ensus data only and will h ave to be assessed b y an internal NAFTA workgrou p for any changes in field trial regions. Table 3 2 is not approved by EPA or PMRA. Locations of the field trial regions where pome fruits are grown are in Table 30 ). Table 2 9 . Required Number of Field Trials for Po me Fruit Commodities to Establish a Pome Fruit Crop Group 1 1 . (40 CFR 180.4 ( 1 1) , [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 1 2 Pear 8 in current guidelines 6 Total 2 4 * 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 Pom e Fruit Crops. [Representative Comm odities (*) 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 May haw 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 Te jocote X X ** Commodities that are not representative commodities have field trial regions generally based on the USDA Plants Database, 2006.79

79 Table 3 1 . Current EPA Cr op Production Regions Suggested Distribution of the Po me 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 3 2 . EPA Crop Production Regions Suggested Distribution of the Po me Fruit Crop Field Trials > 3 for the Representative Commodities for the Crop Group based on Upda ted 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 respectivel y for a total number of 24 trials (Table s 2 9 and 3 1 ). 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 fo r pear for a total of 18 trials (Table 2 9 )

. Efforts to update the NAFTA regions will begin in 200 9 . 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 b y 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 3 3
. Comparison of Pome Fruit Crop Groups: Codex (001) and EPA (10). (Data prepared b y 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 C lassification 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 0 0 2) . The Codex Group 0 02, Pome Fruits , consists of eleven commodities including six of the seven commodities in the current EPA crop group 8 (Table 3 3 )

. The onl y exception s are80

80 may haw which is in the U.S

. crop grouping sy stem and medlar which is in the Codex sy stem. The U.S. Crop group is also proposing to add f ive new commodities: azarole, Chinese quince, Japanes e quince , medlar, and tejocote that are not yet in the Codex classification s ys tem. EPA will change the name of the commodity Oriental pear to Asian pear b ased 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 c onsideration 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 effo rt 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 sy stems. In the next proposed revision to the C odex 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 s ys tem, but it is compatible with the international sy stem of C odex . The Food Quality Protection Act of 1996 placed increased emphasis on using C odex MRL s in setting tolerances for pesticides in the U.S.
Table 3 3 . EPA/Codex Pome Fruit Group C omparison (B ased on Ng and Sch neider, 2008). C odex Group # C odex Commodity Name EPA Group # Proposed EP A 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 WI LL BE CHANG ED TO ASIAN PEAR WH ICH HAS BECOME THE81

81 C odex Group # C odex Commodity Name EPA Group # Proposed EP A Commodity Name INTERNATIONAL TRADE NAME FOR THIS COMMODITY 002 PEAR 11 PEAR 002 PEAR, ORIENTAL, SEE PEAR 11 PEAR, ORIENTAL WI LL BE CHANG ED TO ASIAN PEAR WH ICH 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 WI LL BE CHANG ED TO ASIAN PEAR WH ICH H AS 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 c ommodities 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 f

ruit 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 fruit s also have medicinal properties. The fact that these pome fruits are in the same family with simil ar 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 4 3 . 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.82

82 Specific Uses of Pome Fruits : Apple Apples have many food uses and can be eaten f resh , eating, canned , sauce and slices, juice, dried, frozen, vinegar for culinary uses (Table 3 4 )

. Parts of the plant consumed are m ainly

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 apple s, and much more. Most apples can be eaten out of hand just as they are or they

can be cored, peeled and sliced first. Generall y, 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 shap es and sizes, such as rings, slices, wedges, and triangles. They can also be diced, julienne and shredded. Th e end use of the apple will determine how it is to be cut. L arger 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 ty

pe of reaction will occur . If an apple is damaged b y 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 ingre dients 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 pe eled 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 ty pe of filling that is added to the cavity of the apple before baking. The filling may b e as simple as butter and brown sugar or it may consist of a mixture of several ingredients, such as butter, sugar, brown sugar, s yrup, honey , apple juice, water, cinnamon, nutmeg, dried fruit, and nuts. Apples may also be cut into rings, wedges, or slice s 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 eas y to store. They

can also be reconstituted for use in swee t 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 in83

83 the USA. A medium

- sized apple contains about 8 0 calories, and is unusually high in fiber: generall y 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: f resh is 55
- 60%; c anned is 12
- 15%; dried is 2
- 3%; f rozen is 2
- 3%; with j uice, cider; sauce, vinegar; an other 20
- 25%
. The wet apple pomace can be fed to beef or dairy cattle within areas cl ose to the processing plants. The apple w ood is also used in smoking foods.

Table 3 4 . Guidance for Selecting the Best Ap ple 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 Sauce84

84 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 N orthern 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 Stayma n 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 v ariable in size and color; it is up to 25 mm in diameter. There are up to five fairly l arge seeds in the85

85 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 ‘ Hy slop ’ 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 jell y 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 f ruit 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, s auces or preserves. Loquat pie if made from fruit not yetripe tastes like cherries. O nly the inner pulp is consumed

. Most often eaten fresh, but due to bruising, are rarel y marketed this way . Lo quats are also found canned in heavy s yrup . Mayhaw May haws are s ort ed b y removing decayed fruit and trash , and w ash thoroughl y before food preparation. To make juice and jell y, a gallon (4 quarts or about 4 1/2 pounds) of may haws cooked they

are covered with 3 quarts (12 cups) o f water. Bring to a boil, cover and cook gentl y for about 30 minutes. Cool and drain juice first through a colander, pressing fruit lightl y 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 s yrup. In China it is available as jell y, jam, gelatin, fruit rolls, soft drink mixes, drie d slices for tea, and wine. They can be canned or frozen and used to make jelly ye ar around.
Medlar Medlars are used for f

resh eating out of hand or used for beverage, sy rups, dessert, or preserves. They

can be baked whole or roasted , or made into tarts , jams and jellies, and86

86 occasionall y made into cider. The plant is often used a s 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. Onl y the inner flesh is used in canned or bab y food preparations. The juice is now extensively used to add to canning of many fruits. The p eel may

be consumed when eaten f resh 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 rarel y eaten fresh, mostly utilized for jelly

and other preserves. The p ineappl e 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 widel y grown as an ornamental, of ten 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 w ith a honey and ginger to make a beverage. It is h arsh and acid raw but fragrant when cooked. Used for jams, jellies , conserves, and as a flavoring with cooked apples

. It is generall y 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 b oiling with wood ash and boiled in hot sy rup like candy apples. A lso used as a flavoring for rum, tropical fruit punch, and carbonated drinks.87

87 MED ICINAL 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 dail y 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 h erbal 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 blo od 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 u sed 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 f or back pain, dys entery , 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 (co unters 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.88

88 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 (Generall y Recognized as Safe). Qu ince 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 demul cent action when taken internally and is used in the treatment of respiratory diseases, especiall y in children. This mucilage is also applied externally to minor burns etc. The fruit is antivinous, astringent, cardiac, carminative, digestive, diuretic, em ollient, expectorant, pectoral, peptic, refrigerant, restorative, stimulant and tonic. The unripe fruit is very astringent; sy rup made from it is used in the treatment of diarrh e a and is particularl y safe for children. The fruit, and its juice, can be us ed 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 whil e pectin has a beneficial effect on the circulatory

sy stem 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 use d for expectorant and antidiarrheic

. Tejocote The fruits and flowers of tejocote is well

- known in herbal folk medicine as a heart tonic

P OME FRUIT EQUIVALENTS AND YIELDS: Table 3 5 shows the pome fruit equivalents for an individual fruit , for exampl e one large apple (242g) yi elds 3⁄4 cup of apple sauce and 1 3/8

– 1 1/2 cup of sliced apples. One medium apple yi elds 3/4 cup of apple juice or 1/2 cup of applesauce 1 1/4 apple yi elds one serving of apple juice (8 oz. or 240 ml) which equals 120 calories

.89

89 Table 3 5 . Po me 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 Gr ated 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 La rge 2 3/4 C. 3 C. 3 C. 1 1/2 C. Miscellaneous Apple Equivalents 1 1/2 to 2 l bs. 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 a s 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 annuall y. 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 jell y, and vinegar.90

90 USDA MARKETING STANDARDS FOR POME FRUITS: The USDA Agricultural Marketing Service (USDA AMS USDA AMS 1955a: USDA, AMS. 1955b , and U SDA 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, free dom 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 B eauty ’. Grade for ‘Red Delicious’ apples is based primaril y 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 b ased 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 p ears 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 3 6 ).

Table 3 6 . Approximate Apple Sizes (Size will vary between varieties) S ize 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 widel y availabl e 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 3 7 , 3 9 , and 4 1 , respectivel y. Washington State and Canada have apples avai lable during the whole year (Table 3 7 ). Apple variety availability

is shown in Table 3 8 wi th ‘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. P ears are available for the whole91

91 ye ar from Washington and Oregon (Table 3 9 ). In most cases based on U.S. production and imports pome fruits are now available all year around. Table 3 7 . 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 3 8 . Apple Variety Availability92

92 Table 3 9 . 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 Id aho 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 c an be eaten and used in a lot of similar ways as the apple. O ne 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. W ith 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 o f colors including green, golden ye llow and red. Among these varieties there are onl y subtle differences in flavor and texture. P ears 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

- gre en pear is best eaten fresh. When slightl y 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 av ailable 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 their93

93 ‘ Green Anjou ’ counterparts. The ‘Red Anjou’ is recognizable for their near egg

- shaped appearance. The ‘ Y ellow 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 ye llow 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 s weet and juicy when ripe. This variety is a bit smaller, with the same flavor, texture, and use as ‘ Y ellow 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 recip es, 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 4 1 ). 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 4 1 . 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 A94

94 Storage Life of Po me Fruits: The pome fruits have relatively long storage lives (Table 4 2 ) . Apples can be stored for one month to a year at temperatures ranging from 3 0
- 40° F , while pears can be stored for two to seven months

. at temperatures ranging from 29

- 31 ° F
. Quince has the sho rtest storage times at two

– three months. The pome fruits are climacteric fruits that respond to ethyl ene gas and will ripen in storage. Pears are stored just below freezing up to several months, and then ripened for a few day s 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 4 2 . Approximate Storage Life of Po me Fruits in Commercial Storage (Adapted Hardenburg, e t 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 REVISI ONS TO THE POME FRUIT CROP GROUP :
The revisions to the amended Pome Fruit Crop Group 1 1 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 595

95 Suggested Distribution of Field Trials b y Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production. Any differences between the EPA and NAF TA Crop Production Regions after the NAFTA Regions are updated will be addressed b y the I CCGR Workgroup or by the EPA HED ChemSAC with attendance b y Canada, PMRA and Mexico . The EPA Residue Chemistry

Test Guidelines (OPPTS 860.1500, Crop Field Trials) Tab le 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 currentl y 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 simi lar 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 trans lated to all members of the Pome Fruit Crop up 11. USDA PDP peels the apple or before they anal yz e them for pesticide residues. The policy does n o t 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 4 3 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

.96

96 TABLE 4 3 . Classification of Food Forms with Resp ect to Level of Blending for the Po me 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

– Boil ed 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: Boile d 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: Cooke d 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 ble nded 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 ble nded 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 blended97

97 (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 b y a listing of the proposed Pome fruit group below: Current Crop Group 11: Pome Fruit s Representative Commodities: Apple and pear
CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Apple Apple Crabapple Apple Lo quat Pear May haw Apple Pear Pear Pear, oriental Pear Quince Pear Proposed Crop Group 1 1 - 0 9 : Po me Fruits Representative Commodities: Apple and pear
CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Apple Apple Azarole Apple Crabapple Apple Lo quat Pear May haw Apple Me dlar Apple Pear Pear Pear, Asian Pear Quince Pear Quince, Chinese Pear Quince, Japanese Pear Tejocote Pear98

98 (6) The HED Dry Matter Database will be updated to add the Table below :
Table 4 4 . Health Effects Division Dry Matter and Seeding Rate Database. Po me Fruit Crop Group. Prepared by Dr’s. NG and B. A. Schneider. June 200 8 . Commodity % Dry Matter Apple 14.4, 15.0, 15.2, 16.0, 18.0 Apple, dried 6 8 .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, 11.7 5 , 12.0 Pear, dried sulfured 73.0, 73.3 Quince 16.0, 16.2

C OMMODITY DEFINITIONS [(40 CFR ' 180.1( g )]: There are currently no c ommodity definitions for any

commodity

in the Pome fruit group. A commodity

definition for crabapple which lists all the ty pes 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
-------------------------------------------------------------------- Propose d Crabapple Commodity Definition: Crabapple

------------------------------------ Crabapple, Malus spp. ( Rosaceae ) ( Chinese apple , Chinese crabapple , Chinese f lowering a

pple , Crabapple , C utleaf crabapple , Florentine crabapple , Hall crabapple , Iowa crabapple , Japanese crabapple , Kai do crabapple , Manchurian crabapple , P aradise apple , Sargent's crabapple , Siberian crabapple , Soulard crabapple , Southern crabapple , Sweet crabapple , Tea crabapple , T oringa crabapple , W estern Crabapple , Yunnan crabapple , and varieties and/or hy brid s 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 ) b ecause these crabapples will be listed in the EPA Food and Feed Commodity

Vo cabulary

(http://www.epa.gov/pesticides/foodfeed) as lookup terms and the preferred term for all of the se 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 1 1 , 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, especiall y 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 intern ational 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 1 1 ? 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 F ield 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, 2662 6
- 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 pru nifolia (Willd.) Borkh. Loquat , Eriobotrya japonica (Thunb.) Lindl. May haw , Crataegus aestivalis (Walter) Torr. & Gray , C. opaca Hook. & Arn

. , and C. rufula Sarg. Medlar , Mespilus germanica L. Pear , Pyrus communis L Pear , O riental , 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 hy brids 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
- 0 9 , 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 May haw 1.5 Medlar 1.5 Pear 1.5 Pear , O riental 1.5 Quince 1.5101

101 Commodity Parts per million (ppm) Quince , Chinese 1.5 Quince , Japanese 1.5 Tejocote 1.5 Cultivars , varieties and/or hy brids 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 4 5 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 t erm, 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 c rop group 99 for the present.
Table 4 5 . 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 ; Ap fel ; Ap felbaum ; Kultur

- A pf el ; Ringo ; Macieira ; Peron Apple Apple
Azarole ; Mediterranean medlar; Medlar, Mediterranean Azarole Azarole Crabapple; Applecrab; Chinese crabapple; Siberian crabapple; S han jing zi; P ommier à baies; P ommier à petits fruits; Beerenapfelbaum; Beerenapfe lstrauch; Osagedorn; M anzano; Southern crabapple; American crab; Southern wild crabapple; Wild crab; schmalblättriger Apfel; Japanese flowering crabapple; Purple chokeberry; showy crabapple; Paradise crabapple; P aradise apple; Prairie crabapple; Wild crab apple ; 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 Loquat102

102 SEARCH OR LOOKUP TERM FOR POME FRUIT COMMODITIES PREFERRED TOLERANCE TERM BASE CROP/ANIMAL TERM Wollmispel ; Níspero del Japón ; Nispolero May haw ; Eastern mayhaw ; May hawthorn ; Mayhawthorn ; Lori mayhaw ; Lindsey mayhaw ; Eastern mayhaw ; Riverflat hawthorn ; T exas super berry ; Big red mayhaw ; Applehaw ; Western mayhaw ; Rusty hawthorn ; Rufous mayhaw May haw May haw

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 ; Y ama - nashi ; Pera ; Nakai ; Harbin pear Pear, Asian Pear, Asian

Quince ; Golden apple ; Mem brillo ; W en po ; Cognassier ; Coing ; Quitte ; Quittenbaum ; Marmelo ; Membrillero ; Mem brillo Quince Quince
Quince, Chines e; M u gua ; T ie geng hai tang ; Boke ; Sweet Nakai ; Chinese

quince ; Ma gua; marmeleiro

- da

- China Quince, Chinese Quince, Chinese Quince, Japanese ; F lowering

- quince; Quince, flowering; Japanese quince; marmeleiro

- do

- Japan Quince, Japanese Quince, Japanese
Te j ocote; Mexican hawthorn; Manzanita tejocotera; Chiste; Manzanilla; Manzanita Te jocote Te jocote

REFERENCES FOR POME FRUIT GROUP : AGROFORESTRY: Agroforestry Research Trust webpage. http://www.a groforestry.co.uk/index.html AHMED: Ahmed, A. and K. Johnson. 2000. Horticultural Development of Australian Native Edible Plants. Australian J. Botany 48: 417

- 426. AGUSTI: Agusti, M., S. Zaragoza, H. Bleiholder, L. Buhr, H. Hack, R. Klose, and R. Strauss. 1995. Escale BBCH pap la description de los estadios fenologicos del desarrollo de los agrios (Gen Pome ). Levante Agricola 3: 189

- 199.103

103 AMBROSE: Ambrose, J.T. 1990. Apple Pollination. North Carolina A&T State University Cooperative Extension Service. Publication AG

- 415. 6pp. ANONYMOUS: Anonymous. 1963. United States Standards for Grades of Apples. USDA, AMS, Washington, D. C. 20402. AUSTRALIA PLANTS: Our Wild Foods to the World

. http://farrer.riv.csu.edu.au/ASGAP/APOL25/mar02

- 5.html AUSTRALIAN: Australian Native Foods. CSIRO Land and Water o nline information.

http://www.clw.csiro.au/nativefoods/crops/index.html BAILEY 1976: Bailey, L.H. and E.Z. Bailey. 1976. Hortus Third, A Concise Dictionary of Plants Cultivated in the United States and Canada. MacMillian Publishing Company, New York, NY. 1290 pp. BAUGHER: Baugher, T. and S. Singha. 2003. Concise Encyclop edia of Temperate Tree Fruit. The Hawthorn Press, Inc. Binghamton, NY. BAYER CODES: Bayer Codes for Pests, http://cipm.ncsu.edu/names/index.cfm BEAUDY: Beaudy, R. and D. Dilley. 2004. Pome and Stone Fruit Storage and Disorder Control. Michigan State Uni versity Department of Horticulture. Pp 186

- 190. BEUTEL: Beutel, J. 1991. Asian Pears. Washington State University Island Country (http://www.island.wsu.edu) BIGNAMI: Bignami, C., M. Paolocci, A. Scossa, and G. Bertazza. 2003. Preliminary Evaluation of Nutritional and Medicinal Com ponents of Crataegus Azarolus Fruits. Acta Hort. (ISHS) 597: 95

- 100. CAMPBELL , C : Campbell, C.W. and S.E. Malo. 1990. The Loquat. University of Florida. Florida Cooperative Extension Service. Florida Institute of Food and Agricultural Science. Fruit Crops Fact Sheet FC

- 5, 2 pp. CAMPBELL , J : Campbell, J. 2002. European Pear Varieties. NSW Agriculture. AgFact H4.1.13. October

. CHAPMAN: Chapman, P. J . and G.A. Catlin. 1976. Grow th Stages in Fruit Trees

- From Dormant to Fruit Set. NY State Agricultural Experiment Station. Geneva, NY Food and Life Sciences Bulletin No. 58. CHEN: Chen, H., and B. Schneider. 2003. Mayhaw, Crataegus spp . IR
- 4 Newsletter, Vol. 34 No. 2
. CHILDERS: Childers, N.F. 1961. Modern Fruit Science. Orchard and Small Fruit Culture. Second Edition. Horticultural Publications. New Brunswick, NJ. 893 pp. CLEMSON: Clemson Extension Webpage on Landscape, Garden, & Indoor Plants. http://hgic.clemson.edu/ CODEX: Codex Alimentarius. 1993. Pesticide Re sidues in Food. Section 2. Codex Classification of Foods and Animal Feeds. FAO/WHO, Rome, Italy. Volume 2: 218 pp. CRFG: California Rare Fruit Growers webpage. http://www.crfg.org/index.html104

104 CROCKER 19 79: Crocker, T.E. and C.P. Andrews. 1979. Pears for Florida. University of Florida. Florida Cooperative Extension Service. Institute of Food and Agricultural Science. Fruit Crops Fact Sheet FC

- 29. 3 pp. CROCKER 1984 : Crocker, T.E. and W.B. Sherman. 1984. The Apple. University of Florida. Florida Cooperative Extension Service. Institute of Food and Agricultural Science. Fruit Crops Fact Sheet FC
- 14. 3 pp. CROP PROFILES: USDA Crop Profiles. http://cipm.ncsu.edu/CropProfiles/cropprofiles.cfm C SIRO: Australian Native Foods

. http://www.cse.csiro.au/research/nativefoods/index.htm DALEYS: Daleys Fruit Tree Nursery Webpage. http://www.daleysfruit.com.au/?PHPSESSID=ccce8095ca4a2396bf7c85346e9c7fa0 DAVE’S GARDEN: Dave’s Garden, Online Information, http://davesgarden.com/pf/go/11 89/index.html DUGGAN 2006 c : Duggan, P. 2006. Personal Communication with Pome fruits MRLs. May 06. EATIT: Online information on mayhaw. http://www.eat

- it.com/CareGuides/mayhaw. html EGGLEST ON: Eggleston, W. 1908. The Crategi of the Northern USA and adjacent Canada. Rhodora 10(113): 73

- 84. ELVING: Elving, P. 1987. Sunset Fresh Produce. A to Z. Lane Publishing Co., Menlo Park, CA. 128 pp. ENVIRONMENTAL: Ethnobotany and Cultural Resources of the Washington State Department of Transportation. Washington State Department of Transportation Webpage. http://www. wsdot.wa.gov/environment/culres/ethbot/Ethnobotany.htm EWING: Ewing, N.L. 1992. Processing Procedures for Various Raw Agricultural Commodities. Letter

from National Food Processors Association, Dublin, CA to MS Debra Edwards, US EPA OPP Chemist Branch. Apple Processing Protocol. May 21. FACCIOLA: Faccio la, S. 1990. Cornucopia: A Source Book of Edible Plants. Kampong Publ. Vista, CA. 677 pp. FACCIOLA: Facciola, S. 1998. Cornucopia II: A Source Book of Edible Plants. Second Ed., Kampong Publ. Vista, CA. 677 pp. FAIRCHILD: Fairchild, L. 2006. The Packer. The Produce Availability and Merchandising Guide

– 2006. Vol. 93
- no. 53. Vance Publishing Corp. Lenexa, KS. 330pp. FAJARDO 2006a : F ajardo, J. 2006
. Personal Communications on P ests of P ome F ruits and MRLs. Chemtura Corporation, Middlebury, CT. 3 May , 06. FAO 200 5: FAO Statistics 2005. http://faostat.fao.org/faostat/form?collection=Production.Crops.Primary&Domain=Production&se rvlet=1&hasbulk=&version=ext&language=EN FAO STATISTICS: FAO Statistics 200 6
. http://faostat.fao.org/faostat/form?collection=Production.Crops

. FASON LINE. FASonline MRL Database. Horticultural & Tropical Products Division , USDA Foreign Agri cultural Service , http://www.mrldatabase.com/result.cfm FAUCON: Faucon, P. Desert Tropicals Homepage. http://www.desert

- tropicals.com/Plants/sci_names.html105

105 F ELLAND : Felland, C. 1999. Pennsylvania Tree Fruit Production Guide. 1998

- 1999. Penn State College of Agricultural Sciences . 275 pp. FERREE: Ferree, D. and I. Warrintgton. 2003. Apples: Botany, Production, and Uses. CABI Publishing. Cambridge, MA. 660 pp. FOUGHT 2006a : Fought , L. 2006. Personal Communications on pests of pome fruits. Bayer CropScience. Madison, CA . 8 May, 06. GAST: Gast, K. 1991. Postharvest Management of Commercial Horticultural Crops. Storage Conditions Fruits and Vegetables. Kansas State University Cooperative Extension Service. MF

- 978. GAUS: Gaus, A. 2007. Pollination of Fruit Trees. Colorado State University Extension Service. Horticulture Bull. No. 7.002. GOURMET: The Gourmet Food and Cooking Resource online information.

http://www.gourmetsleuth.com/index.asp GRIN: World Economic Plants in GRIN, Online information, http://www.ars

- grin.gov/cgi

bin/npgs/html/taxecon.pl GROSS, K: Gross, K.C., C. Yi Wang, and M. Saltveitt. 2004. The Commercial Storage of Fruits,

Vegetables, and Florist and Nursery Stokes. USDA Agricultural Handbook Number 66. HARDENBURG: Hardenburg, R. E., A. E. Watada, and C. Y. Wang. 1986. The Commercial Storage of

Fruits, Vegetables, and Florist and Nursery Stock. USDA, ARS, Agricultural Handbook 66. 136 pp
. Washington, D. C. 20402. HAWKES: Hawkes, J. 1983. The Diversity of Crop Plants. Harvard University Press. London, England.

184 pp. HADJIMITSI: Hamjimitsi, E. and I. Zabetakis. 2005. The Aroma of Jam Prepared from Fruits of Mosphilla

( Crataegus azarole L.). Flav our and Fragrance Journal 20: (5): 507

- 511. HERRERA: Herrera, E. 1998. Apple Maturity Indices. New Mexico Cooperative Extension Service.

Colledge of Agriculture and Home Economics. Guide H

- 314. HOLISTICONLINE: Holisticonline.com, http://www.holistic

- online.com/Herbal

- Med/_Herbs/h73.htm HOLMES: Holmes, R. and F. Tenenbaum. 1996. Taylor’s Guide to Fruits and Berries. Houghton Mifflin Co. NY. 451 pp. HUANG: Huang, S. and K. Huang. 2 007. Increased U.S. Im ports of Fresh Fruit and Vegetables. USDA Economic Research Service. FTS

- 328
- 01. HUI: Hui, Y.H. 2006. Handbook of Fruits and Fruit Processing. First Ed. Blackwell Publishing. Ames, IA,

697 pp. IFAS: University of Florida, Institute of Food and Agricultural Sciences (UF/IFAS). Online Publications. http://edis.ifas.ufl.edu/index.html IVES: I ves, F
. 1997a
. Unpublished Data on Crop Vernaculars for Mexico. O PP, US EPA, Washington, D .C. 3 pp. JACKSON: Jackson, D. and N. Looney. 1999. Tem perate and Subtropical Fruit Production. Second E d

. CABI Publishing. NY. 332 pp.106

106 JANICK: Janick, J. and R. Paull. 2008. The Encyclopedia of Fruits and Nuts. CABI. Cambridge, MA. 954 pp. JERADO: Jerado, A. 2003. Import Share of U.S. Food Consumption Stable AT 11%. USDA FAU

- 79
- 01. JOHNSON: Johnson, K. 1989. Harvesting and Storing Commercial Fruits and Vegetables. University of Tennessee Agricultural Extension Service. PB 1243. JOLLY: Jolly, D. e t al. 1998. Specialty and Minor Crops Handbook. Second Ed. Small Farm center.

University of California Division of Agriculture and Natural Resources. 184 pp. JONES: J ones, A. and H. Aldwinckle

. 1990. Com pendium of Apple and Pear Diseases

. American Phy top athologi cal Society Press. St. Paul, MN. KADAR: Kader, A.A. 1992. Postharvest Technology of Horticultural Crops. Univ California Pub. 3311.

296 pp. KADAM: Kadam, P.Y., S.A. Dhumal, and N.N. Shinde. 1995. Pear. In Handbook of Fruit Science and Techno logy, D.K. Salunkhe and S.S. Kadam, editors. Marcel Dekker, Inc., New York, NY. KAW AT E 1995: Kawate, M. 1995. Personal Communications on Minor Crops in Hawaii. University of Hawaii at Manoa, Honolulu, HI. 6 December, 1995. KIRKBRIDE: Kirkbride, J. H., Jr., C.R. Gunn, and M.J. Dallwitz. 2006. Family Guide for Fruits and Seeds, vers. 1.0. URL: (http://nt.ars

- grin.gov/sbmlweb/OnlineResources/frsdfam/Index.cfm. KNIGHT: Knight, Jr., R.J. 1980. Origin and World Importance of Tropical and Subtropical Fruit Crops. In Tropical and Subtropical Fruits, S. Nagy and P. Shaw, editors. AVI Publishing Company, Inc. Westport, CT. KOYUNCU: Koyuncu, T., Y. Pinar, and F. Lule. 2007. Convective Drying Characteristics of Azarole Red (Crataegus monogyna Jacq.) and Yellow (Crataegus aronia Bosc.) Fruits. J. Food Engineering 78: 1471

– 1475. KUHNLEIN: Kuhnlein, H.V and N. Turner.. 1992. Traditional Plant Foods of Canadian Indigenous

Peoples. Gordon and Breach Publishers. Philadelphia. 602 pp

. LOGAN: Logan, M . 199 6 . The Packer 1996 Produce Availability and Merchandising Guide. Vance Publishing Corporation. Lincolnshire, IL. LSU: LSU AgCenter webpage. New s release on mayhaw production. Louisiana State University. http://www.lsuagcenter.com/en/communications/news/headline_news/Mayhaw+Producers+Learni ng+To+Market+State+Jelly.htm MAGNESS 1941 : Magness, J.R. 1941. Apple Varieties and Im portant Sections in the United States. USDA Farmers’ Bulletin 1883 MAGNESS 1971 : Magness, J.R., G.M. Markle, and C.C. Compton. 1971. Food and Feed Crops of the United States. N ew

Jersey Agricultural Experiment Station Bulletin 828, Rutgers Univer sity , New Brunswick, NJ. 255 pp. MARK: Mark’s Fruit Crop, Online information, http://www.uga.edu/fruit/rubus.htm MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and Feed Crops of the United States. 517 pp. Second Edition. MeisterPro Reference Guides. Willoughby, Ohio107

107 MARTIN 1987: Martin, F.W., C.W. Campbell, and R.M. Ruberte. 1987. Perennial Edible Fruits of the Tropics: An Inventory. U.S. Department of Agriculture. Agricultural Handbook No. 642. 252 pp (Illus.) MCGREGOR: McGregor, S. 1976. Pollination of Economic Crops. Apple. USDA Handbook 496. MCMAHON: McMahon, M., A. Kofranek, V. Rubatzky. 2007. Hartman’s Plant Science: Growth, Development, and Utilization of Cultivated P lants. 4th Ed. Pearson Prentice Hall Pub . NJ. 594 pp. MEIR 1994: Meier, U.; H. Graf, M. Hess, W. Kennel, R. Klose, D. Mappes, D. Seipp, R. Stauss, J. Streif, T. van den Boom. 1994. "Phänologische Entwick

- lungsstadien des Kernobstes (Malus domestica Borkh . und Pyrus communis L.), des Steinobstes (Prunus

- Arten), der Johannisbeere (Ribes

- Arten) und der Erdbeere (Fragaria x ananassa Duch.). ” Nachrichtenbl. Deut. Pflanzenschutzd. 46 : 141
- 153. MEIER 2001: Meier, U. 2001. Grow th Stages of Mono

- and Dicotyledono us Plants. BBCH Monograph Federal Biological Research Centre for Agriculture and Forestry Second Ed. MULTILINGAL: Multilingual Multiscript Plant Name Database, the University of Melbourne

. http://www.plantnames.unimelb.edu.au/Sorting/Capsicum.html NAGASAWA 2006c: Nagasawa, N. & J. Ikeda

. 2006. Personal Communication. Pome fruits and production data in Japan

. 23 Feb . 06. NAGY 1993: Nagy, S., C.S. C hen, and P.E. Shaw. 1993. Fruit Juice Processing Technology. Agscience, Inc. Auburndale, FL. 713 pp. NEWSROOM: USDA CSREES Newsroom. 2005 Science and Education Impact. http://www.csrees.usda .gov/newsroom/impacts/05index/value

- added

- what'sworth.html NG 200 6 : NG. Y. 200 6
. Personal communications. Codex and U.S. Crop Grouping Database

. 31 Aug. 08. O ’ ROURKE: Rourke, D. 20000. World Apples to 2010. World Apple Report. 8(1): 5

- 9. O ’ T OOLE 20 06a : O ’ Toole , S. 2006
. Personal Communication. Pome fruits tolerances

. USDA Animal and Plant Health Inspection Service , Riverdale, MD

. 2 May 06 PAYNE: Payne, J.A. and G.W. Krewer. 1990. Mayhaw: A New Fruit Crop for the South. In Advances in New Crops , edited by J. Janick and J.E. Simon. Timber Press. Portland, OR. pp 317

- 321. PLANTS FOR A FUTURE: Plants for a Future webpage

. http://www.pfaf.org/leaflets/edible_uses.php PLANT NATIONAL DATABASE: Plant National Database. 2004. http://plants.usda.gov/ POLLACK 2006: Pollack, S. and A. Perez. Fruit and Tree Nuts Situation and Outlook Yearbook 2006. USDA Economic Research Service. October. FTS

- 200 6. POLLACK 2007: Pollack, S. and A. Perez. Fruit and Tree Nuts Situation and Outlook Yearbook 2007. USDA Economic Research Service. October. FTS

- 2007.
POLLACK 200 8 : Pollack, S. and A. Perez. Fruit and Tree Nuts Situation and Outlook Yearbook 200 8
. U SDA Economic Research Service. October. FTS

- 200 8
.108

108 PURDUE: Purdue Homepage, http://www.hort.purdue.edu/newcrop/default.html REHM: Rehm, S. 1994. Multilingual Dictionary of Agronomic Plants. Kluwer Academic Publishers, 101 Philip Drive, Norwell, MA. 2 86 pp. REICH: Reich, L . 1991 . Uncommon Fruits worthy of Attention: A gardener's guide. Addison

- Wesley Publishing. REIGER: Reiger, M. 2006. Introduction to Fruit Crops. Pages 13

– 171. Food Products Press. NY

. RICHE: Riche, M. 1994. 1 992 Census of Agriculture. V olume I, Geographic Area Series, Part 51. United States Summary and State Data. U .S. Department of Commerce. B ureau of the Census. 463 pp. RICHTER: Richter, H. 2003. Dr. Richter’s Fresh Produce Guide. Try

- Foods International. Apopka, FL . 84 pp. RIGGS: Riggs, K. and C. Brennand. 2005. Preservation Handbook. Utah State University Cooperative Extension Service. FN/2005/harvest. ROBINSON: Robinson, T.L. 2003. Chapter 15 Orchard

- Orchard Planting Systems. Pp. 345
- 407 In D. F erree and I. Warrintgton, editors. .Apples: Botany, Production, and Uses. CABI Publishing. Cambridge, MA. 660 pp. ROY: Roy, S.K., D.P. Waskar, and D.S. Khurdiya. 1995. Other Tropical Fruits. In Handbook of Fruit Science and Technology, D.K. Salunkhe and S.S. Kad am , editors. Marcel Dekker, Inc., New York, NY. RUMPUNEN: Rumpunen, K. 2002. Chaenomeles : Potential New Fruit Crop for Northern Europe . Pp 385
- 392

. In: Janick, J. and A. Whiopkey, editors. Trends in New Crops and New Uses. ASHS Press. Alexandria , VA. SAUER: Sauer, J.D. 1993. Historical Geography of Crop Plants

- A Select Roster. Le wis Publishers. CRC Press, Inc. Boca Raton, FL. 309 pp. SCHNEIDER 1998: Schneider, B.A. 1998. Response to Comments from DuPont Agricultural Products on Crops that are Not N ormally Rotated for the Draft Residue Chemistry Guidelines (860 Series). DP Barcode : D226438. CBTS# 17215. US Environmental Protection Agency. May 15. SCHREIBER: Schreiber, A. and L. Ritchie. 1995. Washington Minor Crops. Food and Environmental Quality Lab, Washington State University. 325 pp. SCHWALLIR: Schwallir, P. and A. Irish

- Brown. 2007. 2007 Predicted Apple Harvest Dates in Michigan. MSU CAT Alert 22(14). July 24, 2007. STEFFY: S teffy, J. 2002. H igh Density Apple Orchard Management. North C arolina Cooperative Extension Service. Bulletin. 16 pp. TAMU: 2002 web issue of Horticulture Update . Texas Cooperative Extension, the Texas A&M University Sy stem , College Station, Texas. http://aggie

horticulture.tamu.edu/plantanswers/publications/vegetabletravelers/okra.html TRADE : Trade Winds Fruit Homepage , http://www.tradewindsfruit.com/index.htm TRAPPY: Trappey, A.H. 2005. Anthocyanin Profile of Mayhaw (Crataegis opaca). Food Chemistry 91(4): 665
- 671. .109

109 TREEHELP: TreeHelp. http://www.treehelp.com/trees/crabapple/index.asp TRIPOD: Ancient Aztec Herbal Remedies. http://electrocomm.tripod.com/tejocote.html US EPA 2008: US EPA. 2008. Title 40

- Protection of Environment. Parts 150 to 189. Code of Federal Regulations. Office of the Federal Register. U.S. Government Printing Office, Washington D.C. 620 pp. USDA 1996: USDA. 1996f . Noncitrus Fruits and Nuts: 1995 Summary. National Agricultural Statistics Service. USDA. Washington, D.C. USDA 2005: U SDA 2005. Agricultural Statistics. N ational Agricultural Stati stics Service. U S Government Printing Office. Washington, D.C. 486 pp. USDA 2006: CROP PROFILES: USDA 2006. http://cipm.ncsu.edu/cropprofiles/cropprofiles.cfm USDA 2007: U SDA 2007. Agricultural Statistics. N ational Agricultural Statistics Service. US Government Printing Office. Washington, D.C. 486 pp. USDA AMS 1955a: USDA, AMS. 1955. United States Standards for Grades of Winter Pears. USDA Agricultural Marketing Service Fruit and Vegetable Programs. Fresh Products Branch. USDA AMS 1955b USDA , AMS. 1955 . United States Standards for Grades of Summer and Fall Pears. USDA Agricultural Marketing Service Fruit and Vegetable Programs. Fresh Products Branch. USDA AMS 2002: USDA, AMS. 2002. United States Standards for Grades of Apples . USDA Agricultural Marketing Service Fruit and Vegetable Programs. Fresh Products Branch. USDA NASS 2002 National Agricultural Statistical Service. (2002). Agricultural Chemical Usage 2001 Fruit Summary. USDA NASS, Washington, DC USDA NASS 2006a: USDA NASS. 2006. California Fruit and Nut Review. USDA National Agricultural Statistics Service. California Field Office. Vol. 26 (1): 1

- 13. USDA NASS 2006b: USDA NASS. 2006. Crop Production. National Agricultural Statistics Service. Agricultural Statistics Board. Cr Pr 2

- 2 . Dec. 2006. USDA NRCS: USDA , NRCS . 1995. The Plants Database. Natural Resources Conservation Service (formerly Soil Conservation Service). National Plant Data Center, USDA. Baton Rouge, LA. 1008 pp. VAN WYK: Van
- Wyk. 2006. Food Plants of the Worl d. First Ed. Timber Press

. VAUGHAN: Vaughan, J. and C. Geissler. 1997. The New O xford Book of Food Plants. Oxford University Press, Oxford, NY. 239 pp. VAUGHAN: Vaughan, J. and C. Geissler. 1997. The New O xford Book of Food Plants. Oxford University Pre ss, Oxford, NY. 239 pp. WARMUND: Warmund, M.R. 2007. Pollinating Fruit Crops. University Missouri Cooperative Extension Service AgGuides. (https://muextension.missouri.edu/explore/agguides/hort/g06001.htm). WATADA: Watada, A., R. Herner, A. Kader, R. Romani, and G. Staby. 1984. Terminology for the Description of Developmental Stages of Horticultural Crops. HortScience 19:20

- 21.110

110 WATSSON: Watson, L. and M.J. Dallwitz. 1992. The Families of Flowering Plants: Descriptions, Illustrations, Identification, and Information Retrieval. Solanaceae. Juss. (http://www.biodiversity.uno.edu/delta). WEI: Wei, J. and H. Gao. 2002. The Production of Asian Pears in China. Acta Horticulturae 587: 71

- 80. WEISS: Weiss, R. 1992. A Curious Fruit Medlar. J. Royal Horti cultural Society 117 (11): 538

- 539. WESTWOOD 1978: Westwood, M.N. 1978. Temperate

- Zone Pomology. First Ed. W.H. Freeman Co., NY. 428 pp. WESTWOOD 1993: Westwood, M.N. 1993. Temperate

- Zone Pomology: Physiology and Culture. Third Ed. Timber Press. Portland, OR. 523 pp. WHEALY: Whealy, K. and S. Demuth. 1993. Fruit, Berry and Nut Inventory. Second Edition. Seed Savers Publications. Decorah, IA. 518 pp. WIKIPEDIA: Wikipedia, The Free Encyclopedia Online information. http://en.wikipedia.org/wiki/Main_Page

APPENDIX I: Maps of the Total Acres for Apples and Pears - 2002
. Figure 1. Map of US Apple Acres - 2002111

111112

112 Figure 2. Map of US Pear Acres - 2002 .113

113 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, p ies, 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 gives114

114 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, w rap them in paper and place folded side down in a single layer on a tray. S tore in a cool, dark, dry place. The ideal temperature for apple s torage 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 r ed color with some striping on a creamy yellow background. The am brosia apple does not have a long storage life so it should be used within approximately four mo nths 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 almo st 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.115

115 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 re d 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 . I t 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 co oked, making it a good choice for pies and sauces.116

116 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.

Crab apple 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 wa s developed as a cross between a N ew ton 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 also117

117 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 all

purpose apple but is excellent for making applesauce.
Em pire 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 ty pically 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.118

118 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 appl e 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 makin g cider. It can be kept for months in refrigerated storage.119

119 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 im ported 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 refri gerated 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 inner120

120 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 Deliciou s 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 ne w 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 orang e 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 bright121

1 21 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 wi nter.

Lady Apple A small

- sized apple with a green and red colored outer skin covering a white, firm textured, j uicy 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 harv ested 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.122

122 It has a juicy white flesh that is crisp and juicy with a taste that is sweet but slightly tart. It makes an e xcellent 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 sw eet, 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 wo rks 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 yel low 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.123

123 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.124

124 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 aft er 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.125

125 Red Delicious Apple A large, bright red apple with an elongated shape that has five distinctive knobs on the bottom. It is delici ously 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 rath er 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 varietie s, with a flavor similar to the Golden or Red Delicious apples, but sweeter.126

126 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 f

lavor 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 col or 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 ap ple 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 br

uises 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 De licious and the juicy consistency of a Northern Spy. It is a good apple for pies, baking and snacking. This apple may also127

127 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 app le 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 gree nish

- 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 f

irm , greenish yellow flesh and a tart, wine

- like flavor. The Winesap apple is a good eating apple or served in salads. It128

128 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 Ap ple 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. T he York Im perial 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 sp icy

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 II I: Dietary Value of the Pome Fruits: Apple : Nutritional a spects: Dietary value, per 100 gram edible portion contains: Water 85%, Calories 56, P rotein 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, 27 00 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 10 0 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) Re fuse: 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 10 0 grams Proximate Water g 85.56 Energy kcal 52 Energy kJ 218131

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 mg 6 Iron, Fe mg 0.12 Magnesium, Mg mg 5 Phosphorus, P mg 11 Potassium, K mg 107 Sodium, Na mg 1 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 mcg 3 Folate, food mcg 3 Folate, DFE mcg_DFE 3 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_RAE 3 Carotene, beta mcg 27 Cryptoxanthin, beta mcg 11 Vitamin A, I

U IU 54 Lutein + zeaxanthin mcg 29 Vitamin E (alpha

- tocopherol) mg 0.18 Vitami n K (phylloquinone) mcg 2.2 Lipids Fatty acids, total saturated g 0.028 14:0 g 0.001 16:0 g 0.024132

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 undi fferentiated 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 Tyro sine 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 0.23133

133 Carbohydrate, by difference g 11.30 Fiber, total dietary g 0.2 Sugars, to tal g 9.62 Sucrose g 1.26 Glucose (dextrose) g 2.63 Fructose g 5.73 Minerals Calcium, Ca mg 8 Iron, Fe mg 0.12 Magnesium, Mg mg 5 Phosphorus, P mg 7 Potassium, K mg 101 Sodium, Na mg 4 Zinc, Zn mg 0.02 Copper, Cu mg 0.012 Mangan ese, 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 Bet aine mg 0.1 Vitamin B

- 12 mcg 0.00 Vitamin B

- 12, added mcg 0.00 Vitamin A, I

U IU 1 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 0.007134

134 Applesauce, canned, sweetened, with salt Refu se: 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 Pro tein 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 Zi nc, 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, I

U IU 11 Lipids Fatty acids, total saturated g 0.030 12:0 g 0.001 14:0 g 0.001 16:0 g 0.025135

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 8.7136

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) m cg 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 0.026137

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

. Nutr ient 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 0.030138

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 acid s, 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 R eference, 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 a scorbic acid mg 1.0 Thiamin mg 0.019139

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, I

U 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 Wa ter (%) .......................... ........... ca. 90 Calories ............................................ 168 Protein (%) ........................................... 1.4 Fat (%) ................................................. 0.7 Carbohydrates (%) ............................... 43 Crude Fiber (%) .................................... ? (high) % of US RDA* Vitamin A ............................................ 47 Vitami n C ............................................. 6.7 Calcium ............................................... 8.8 Phosphorus ........................................ 15.8 Iron .................................................... 14 Sodium ...............................................
--- Potassium .......................................... 26
* Percent of re commended 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 largel y to high amounts of two monosaccharide s : 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 dail y 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 value s 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 La ctose g 0.01 Maltose g 0.01 Minerals Calcium, Ca mg 9 Iron, Fe mg 0.17 M agnesium, 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 0.1142

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 mcg 7 Folate, food mcg 7 Folate, DFE mcg_DFE 7 Choline, total mg 5.1 Betaine mg 0.2 Vitamin A, RAE mcg_RAE 1 Carotene, beta mcg 1 3 Cryptoxanthin, beta mcg 2 Vitamin A, I

U 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 mg 8 Amino acids Tryptophan g 0.002 Thre onine 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 Glut amic acid g 0.030143

143 Glycine g 0.013 Proline g 0.021 Serine g 0.015

Pear, A sian, 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 0.010144

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, an d 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 57145

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 mc g 3 Folate, food mcg 3 Folate, DFE mcg_DFE 3 Vitamin A, RAE mcg_RAE 2 Vitamin A, I

U 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