Document ID: EPA-HQ-OPP-2006-0766-0028
Agency: epa
Document Type: Supporting & Related Material
Title: 
Posted Date: 2010-01-06T05:00Z

UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460      

	OFFICE OF PREVENTION, PESTICIDES

                                                                        
                   AND TOXIC SUBSTANCES

	

January 21, 2009

  SEQ CHAPTER \h \r 1 MEMORANDUM

Subject:	Crop Grouping – Part VII:  Analysis of the USDA IR-4 Petition
to Amend the Crop Group Regulation 40 CFR § 180.41 (c) (11) and
Commodity Definitions [40 CFR 180.1 (g)] Related to the Crop Group 11
Pome Fruit.

PC Code:  NA	DP Barcode:   NA

Decision No.: NA	Registration No.:  NA

Petition No.: NA	Regulatory Action:  Crop Grouping Regulation

Risk Assessment Type: None 	Case No.: NA

TXR No.: NA	CAS No.:  NA

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

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

Chemistry and Exposure Branch  

Health Effects Division (7509P)  

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

HED Chemistry Science Advisory Council (ChemSAC)

		Health Effects Division (7509P)  

TO:	Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

		Registration Division (7505P)

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

REQUEST:

	Dr Hong Chen, Crop Grouping Project Coordinator, USDA Interregional
Research Project No. 4 (IR-4), State Agricultural Experiment Station,
Rutgers University has submitted a petition (May 11, 2006) on behalf of
the IR-4 Project, and the Pome Fruits Workgroup of the International
Crop Grouping Consulting Committee (ICGCC) to amend the Crop Group
Regulation 40 CFR § 180.41 (c) (11) Crop Group 11, Pome Fruits Group,
and propose Commodity Definitions 40 CFR 180.1 (g) for crabapple.  

	The above mentioned Pome fruit crop group petition requested the
following three amendments:

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

Apple, Malus domestica Borkh.

Crabapple, Malus spp.

Loquat, Eriobotrya japonica (Thunb.) Lindl.

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

Pear, Pyrus communis L. 

Pear, oriental, Pyrus pyrifolia L.

Quince, Cydonia oblonga Mill.

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

Apple, Malus domestica Borkh. (Rosaceae)

Crabapples, Malus  spp. (Rosaceae) (Chinese apple, Chinese crabapple,
Chinese flowering Apple, Crabapple, Cutleaf crabapple, Florentine
crabapple, Hall crabapple, Iowa crabapple, Japanese crabapple, Kai do
crabapple, Manchurian crabapple, Paradise apple, Sargent's crabapple,
Siberian crabapple, Soulard crabapple, Southern crabapple, Sweet
crabapple, Tea crabapple, Toringa crabapple, Western Crabapple, Yunnan
crabapple, and varieties and/or hybrids of these)

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

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

Medlar, Mespilus germanica L. (Rosaceae)

Pear, Pyrus communis L. (Rosaceae)

Pear, Oriental, Pyrus communis L. (Rosaceae)

Quince, Cydonia oblonga Mill. (Rosaceae)

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

Tejocote, Crataegus pubescens (Rosaceae)

And all varieties and/or hybrids of these

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

3. Expand the commodity term for crabapples to include: Chinese apple,
Chinese crabapple, Chinese flowering Apple, Crabapple, Cutleaf
crabapple, Florentine crabapple, Hall crabapple, Iowa crabapple,
Japanese crabapple, Kai do crabapple, Manchurian crabapple, Paradise
apple, Sargent's crabapple, Siberian crabapple, Soulard crabapple,
Southern crabapple, Sweet crabapple, Tea crabapple, Toringa crabapple,
Western Crabapple, Yunnan crabapple, and varieties and/or hybrids of
these).

BACKGROUND:

	All seven commodities in the current Crop Group 11, Pome fruits Group
in 40 CFR 180.41 are members of the Rosaceae or Rose botanical family. 
Apple and pear were selected as representative commodities for this
group.  The crop group regulation for Pome Fruits Group has facilitated
establishment of 47 group tolerances on pome fruits.  

It is interesting to view the production data for some pome fruits from
FAO agriculture statistics.  The world total acreage for apples, pears,
and quinces decreased from 7,817,276 hectare in 1995 to 6,681,092
hectare in 2005, however the total production of these fruits has
increased from 63,428,802 metric tons in 1995 to 834,719,870 metric tons
in 2005 (FAO 2005; Table 6).  Some “minor” pome fruits commodities
have become more popular in some countries and areas today than they
were 10 years ago, such as crabapples, mayhaw, and the “orphan”
crops medlar and tejocote.  Some of these fruits don’t have large
commercial production, and thus have little chance to be added to pest
control products labels unless they are placed in the pome fruit group. 
Some of these “minor” pome fruits have great potential to be grown
on a larger scale in some areas in the future due to their unique
nutritional and medicinal values, such as mayhaw.  Mayhaw contains the
highest red pigment and pectin among fruits, which give it a natural
food color and texture for jelly and its vitamin and mineral components
are also among the highest of the fruits, and the vitamin C content is
next to dates and kiwifruit and is 18 times higher than apple.  In a
news release in 2005, it was reported that mayhaws were growing in
popularity in Louisiana, where production was almost doubled in 2004. 
USDA CSREES Newsroom reported last year that the farm gate value of
Louisiana mayhaw production increased from less than $200 in 1992 to
$123,678 in 2004, and the market value for orchard mayhaw products last
year was more than $500,000.  Currently mayhaw has not been included in
either Codex or EU pome fruits group, but there is relatively larger
commercial mayhaw production in some countries such as China.  It will
benefit growers and consumers if this commodity is also added to both
the Codex and the EU groups.  The “orphan” crops medlar and tejocote
were not included in the existing U.S. EPA pome fruits group, but they
are listed in both Codex and EU pome fruits groups.  Adding these two
commodities in the EPA pome fruits group will help our effort in
harmonizing with the Codex and EU crop classification systems.  Being
excluded from the crop groups, tolerances requested for these
commodities would have to be established based on separate residue
studies.  Without a doubt the inclusion of these commodities in crop
groups will benefit growers, consumers, save time and tax payer’s
money on residue studies, save government agencies time in review
residue data, as well as facilitating the establishment of import
tolerances. 

This petition proposes “Pome fruits Group 11” with 10 commodity
entries in the genera Malus, Eriobotrya, Chaenomeles, Crataegus,
Mespilus, Pseudocydonia, Pyrus and Cydonia, which are all in the
Rosaceae botanical family.  Compared to the many other crop groups,
commodities in this group are all closely related since they are all in
the same family and especially share similar morphological and cultural
characteristics.  The 10 commodities in the proposed crop group are
temperate season perennial trees grown for edible fruits.  The fact that
these fruits are in the same botanical family with similar biological
and cultural aspects suggests they should also encounter similar pest
problems and hence have similar needs for pest control products in
similar use patterns.  Commodities and their varieties and/or hybrids
proposed in this group will include all the commodities in the Codex
Classification of Pome Fruits Group and EU Crop List of Pome Fruits
Group. 

The Crop Group 11 proposal was generated at the USDA/IR-4 Crop Grouping
Symposium in Washington, DC, October 2002 by the Temperate Tree and
Small Fruit Workgroup Chaired by Van Starner of USDA, IR-4 and
Co-Chaired by Craig Hunter, Canadian Horticultural Center, Rick
Melnicoe, University of California Department of Environmental
Toxicology, Dr. Richard Loranger and Chris Olinger, EPA, HED and John
Wise, Michigan State University.  It was further discussed and developed
within the pome fruits Workgroup of the ICGCC.  This workgroup consists
of over 200 crop or regulatory experts from the US, and NAFTA, EU, Asia,
Middle East, and Latin America Regions representing over 40 countries. 
The Workgroup discussed and validated each of the proposed commodities
and representative commodities.  Representative commodities in the
existing EPA Pome Fruits Group, apple and pear, have been recommended by
the Workgroup to be representative commodities for the proposed amended
group.  Another important aspect is the harmonization with the Codex
crop classification.  The Codex Classification of foods and animal feeds
for Pome Fruit Group is also undergoing revision.  The IR-4/EPA Crop
Grouping Working Group and the International Crop Grouping Consulting
Committee (ICGCC) are making every effort to collaborate with the
revision of the Codex crop classification.  The expanded Pome Fruit
Group and the representative commodities proposed in this petition would
facilitate the harmonization of the U.S. and the Codex crop
classification systems.  

HED RECOMMENDATIONS:

	Each of the proposals and recommendations will be discussed below,
followed by a series of other recommendations on terminology, database
development, and harmonization with Codex.  The EPA would like to
commend the valuable and high quality input of the ICGCC, all its
members, and the Committee Chairperson Dr Hong Chen and Bill Barney,
USDA IR-4, as well as Dr. Yuen-Shaung Ng, Biologist, HED, Jessie
Cordova, HED Information Technical Specialist, Susan Stanton, Roger
Chesser and Laura Nollen, Biologists, RD, EPA for their input and
development of various databases in this report and Dr. Paul Schwartz,
USDA, Office of Minor Use Pesticides for his advice and peer review.

IR-4 Proposal 1:

1. “Amend the existing crop group in 40 CFR 180.41 (c) (11) that
consists of the following seven commodity entries:

Apple, Malus domestica Borkh.

Crabapple, Malus spp.

Loquat, Eriobotrya japonica (Thunb.) Lindl.

Mayhaw, Crataegus spp.

Pear, Pyrus communis L. 

Pear, oriental, Pyrus communis L.

Quince, Cydonia oblonga Mill.

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

Apple, Malus domestica Borkh. (Rosaceae)

Crabapple, Malus  spp. (Rosaceae) (Chinese apple, Chinese crabapple,
Chinese flowering Apple, Crabapple, Cutleaf crabapple, Florentine
crabapple, Hall crabapple, Iowa crabapple, Japanese crabapple, Kai do
crabapple, Manchurian crabapple, Paradise apple, Sargent's crabapple,
Siberian crabapple, Soulard crabapple, Southern crabapple, Sweet
crabapple, Tea crabapple, Toringa crabapple, Western Crabapple, Yunnan
crabapple, and varieties and/or hybrids of these)

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

Mayhaw, Crataegus spp. (Rosaceae)

Medlar, Mespilus germanica L. (Rosaceae)

Pear, Pyrus communis L. (Rosaceae)

Pear, Oriental, Pyrus communis L. (Rosaceae)

Quince, Cydonia oblonga Mill. (Rosaceae)

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

Tejocote, Crataegus pubescens (Rosaceae)

And all varieties and/or hybrids of these.” 

HED Recommendation for Proposal 1:

	Based on similarities and characteristics of the Roseaceae or Rose
family which includes all the proposed members to the Pome Fruit Crop
Group 11, as well as a comparison of pome fruits, cultural practices,
edible food and animal feed portions, residue levels, geographical
location, pest problems, established tolerances, and for international
harmonization purposes, I recommend that ChemSAC concur to amend the
Pome Fruit Crop Group 11 from seven commodities to twelve commodities.

	While USDA IR-4 submitted a amended crop group with three new
commodities (Medlar, Chinese quince, and Tejocote), further research and
International comments provided supporting data to add an additional two
commodities (Azarole and Japanese quince) to the group.  In addition to
Chinese quince, we recommend to add Japanese quince to the list of
commodities, since they are distinct crops in that growing regions and
fruit size are different.  There were no crop subgroups proposed by IR-4
or recommended for this crop group.

	The scientific names of the twelve commodities were also updated and
are listed below.  

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

Commodities

Apple, Malus domestica Borkh.

Azarole, Crataegus azarolus L.

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

Loquat, Eriobotrya japonica (Thunb.) Lindl.

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

Medlar, Mespilus germanica L.

Pear, Pyrus communis L

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

Quince, Cydonia oblonga Mill.

Quince, Chinese, Chaenomeles speciosa (Sweet) Naka, Pseudocydonia
sinensis (Thouin) C.K. Schneid.

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

Tejocote, Crataegus mexicana DC.

Cultivars, varieties and/or hybrids of those above commodities 

	Additional notes: 

HED also recommends that crabapple not include all the others common
names associated with the crop as was proposed.  These terms will be
included in the Food and Feed Commodity Vocabulary as lookup terms and
crabapple will be the preferred commodity name.  

HED also recommends changing the preferred commodity name for Oriental
pear to Asian pear, since Asian pear has become the prefer commodity
name in the marketplace trade and in grocery stores.

HED also recommends that in the crop group table the term “varieties
and/or hybrids of these” should be changed to, “varieties, cultivars
and hybrids, of these commodities” to avoid all confusion with
terminology regarding whether they are varieties, cultivars, or hybrids
of the any pome fruit commodities.

IR-4 Proposal 2:

2. “Retain the current commodities, Apple, and Pear, as representative
commodities also for the proposed expanded group.”

HED Recommendation for Proposal 2:

	I recommend ChemSAC concur to retain apple and pear as the
representative commodities for the amended Pome Fruit Crop Group 11. 
These two representative commodities account for > 99 % of the harvested
acres for the members of the amended Pome Fruit Group.  The
representative commodities are based on similarities in fruit and
cultural practices and geographical locations, as well as their high
production (both acres and yield) and consumption.  A comparison of
established tolerances on pome fruit commodities also supports that
residue levels will be similar between members of the crop group.

IR-4 Proposal 3:

“A commodity definition for Crabapples will need to be established in
40 CFR 180.1 (g) to list all the types of crabapples such as Crabapples,
Malus  spp. (Rosaceae) (Chinese apple, Chinese crabapple, Chinese
flowering Apple, Crabapple, Cutleaf crabapple, Florentine crab apple,
Hall crabapple, Iowa crabapple, Japanese crabapple, Kai do crabapple,
Manchurian crabapple, Paradise apple, Sargent's crabapple, Siberian
crabapple, Soulard crabapple, Southern crabapple, Sweet crabapple, Tea
crabapple, Toringa crabapple, Western Crabapple, Yunnan crabapple, and
varieties and/or hybrids of these).”

HED Recommendation for Proposal 3 Commodity Definition for Crabapple:

	I recommend rejecting the Crabapple commodity definition under 40 CFR
Part 180.1(h) because these crabapples will be listed in the EPA Food
and Feed Commodity Vocabulary (http://www.epa.gov/pesticides/foodfeed)
as lookup terms and the preferred term for all of them will be
crabapple.

Additional HED Recommendations/Conclusions:

HED Recommendation 4:

	Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The current
EPA crop group for Pome fruit group 11 is similar to the corresponding
Codex Pome fruits (Crop Group 002).  The Codex Group 002, Pome Fruits,
consists of eleven commodities including six of the seven commodities in
the current EPA crop group 8.  The only exceptions are mayhaw which is
in the U.S. crop grouping system and medlar which is in the Codex
system.  The U.S. Crop group is also proposing to add three new
commodities: azarole, Chinese quince, and tejocote that are not yet in
the Codex classification system.  EPA will change the name of the
commodity Oriental pear to Asian pear based on the international usage
of Asian pear as a trade name for this commodity.  The eleven Codex
commodities really consist of seven distinct commodities with the rest
being multiple entries, or varieties of cultivar of other commodities
listed.  The scientific name for Oriental pear in the Codex system is
incorrect Pyrus pyritolia should be Pyrus pyrifolia (Burm. f.) Nakai
var. culta (Makino) Nakai and the scientific name for pear should be
Pyrus communis L. not Pyrus pyrifolia.  Note that the current Codex crop
group does not have representative commodities.  A revision of the Codex
Classification is underway with consideration to include adding new
commodities, creating subgroups, and selecting representative
commodities.  

HED Recommendation 5:

Guidance for HED SOP 99.6 -  SEQ CHAPTER \h \r 1  “Classification of
Food Forms with Respect to Level of Blending” issued August 20, 1999,
and HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000 can be updated to reflect the amendment to the Pome
fruit group 11.

HED Recommendation 6:

Guidance on expressing tolerance terminology for the Pome fruit crop
group 11 is discussed under the “Tolerance expression guidance section
of this analysis.

HED Recommendation 7:

	The Health Effects Division Dry Matter and Seeding Rate Database
prepared by Dr’s. Yuen-Shaung NG and B. A. Schneider, was updated on
September, 2008 in Table 44 for the Pome Fruit Group.

HED Recommendation 8: 

New lookup and preferred EPA terms for the members of the Pome Fruit
Crop Group are listed in the EPA Food and Feed Commodity Vocabulary
section of this report and these terms should be added to the updated
EPA Food and Feed Commodity Vocabulary website
(http://www.epa.gov/pesticides/foodfeed). 

ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH AN AMENDED POME FUIT
GROUP 10

BOTANICAL CHARACTERISTICS OF PROPOSED COMMODITIES:

	Pome fruits are all members of the family Rosaceae.  The family
Rosaceae or Rose family has four subfamilies of which the pome fruits
are contained in the Maloideae subfamily.  This petition proposes
“Pome fruits Group 11” with 10 commodity entries in the genera
Malus, Chaenomeles, Crataegus, Cydonia, Eriobotrya, Mespilus, and Pyrus,
all in the same Rosaceae botanical family.  Compared to the many other
crop groups, commodities in this group are all closely related since
they are all in the same family/subfamily and share similar
morphological, cultural characteristics, and pest problems.  There are
over 100 genera and over three thousand species in the Rosaceae family. 
The greatest diversity of members of the Rosaceae is in Europe, Asia, or
North America.  The family includes some of the most well-known garden
trees and shrubs, including the rose, cotoneaster, pyracantha, geums,
kerria, and British native species such as hawthorn and rowan.  The
family also includes many fruits of temperate regions, including apple,
pear, cherry, plum, peach, raspberry and strawberry.

	While there are many different types of   HYPERLINK
"http://science.jrank.org/pages/2878/Fruits.html"  fruits  in the rose
family, ranging from single-seeded, soft, fleshy, fruits known as drupes
to harder, fleshy pseudocarps such as a pome or hip.  In the genera
Malus (apples and crabapples), Chaenomeles, and Rosa, the true fruit is
engulfed in a fleshy structure called the hypanthium, which is composed
of the swollen stem or base of petals and sepals.  In the mature
pseudocarp (pome), the true fruit is centrally located and contains five
distinct carpels which may contain one or more   HYPERLINK
"http://science.jrank.org/pages/6061/Seeds.html"  seeds  each.  The
fleshy   HYPERLINK "http://science.jrank.org/pages/6847/Tissue.html" 
tissue  which surrounds the fruit is the hypanthium.  A pome is an  
HYPERLINK "http://en.wikipedia.org/wiki/Accessory_fruit" \o "Accessory
fruit"  accessory fruit  composed of five or more   HYPERLINK
"http://en.wikipedia.org/wiki/Carpel" \o "Carpel"  carpels  in which the
  HYPERLINK "http://en.wikipedia.org/wiki/Exocarp" \o "Exocarp"  exocarp
 forms an inconspicuous layer.  The   HYPERLINK
"http://en.wikipedia.org/wiki/Mesocarp" \o "Mesocarp"  mesocarp  is
usually fleshy, and the   HYPERLINK
"http://en.wikipedia.org/wiki/Endocarp" \o "Endocarp"  endocarp  forms a
leathery case around the   HYPERLINK "http://en.wikipedia.org/wiki/Seed"
\o "Seed"  seed .  Outside of the endocarp is the most edible part of
this fruit, derived from the floral tube (torus) and other parts, which
corresponds to what is commonly called the core.  The shriveled remains
of the sepals, style and stamens can be seen at the end of a pome
opposite the stem, demonstrating that the ovary is   HYPERLINK
"http://en.wikipedia.org/wiki/Ovary_%28plants%29" \l "Inferior_ovary" \o
"Ovary (plants)"  inferior  in these flowers.  This type of fruit is
called a pome (See Figure 1).  In botany, a pome (after the   HYPERLINK
"http://en.wikipedia.org/wiki/French_language" \o "French language" 
French  name for an   HYPERLINK "http://en.wikipedia.org/wiki/Apple" \o
"Apple"  apple : pomme) is a type of   HYPERLINK
"http://en.wikipedia.org/wiki/Fruit" \o "Fruit"  fruit  produced by  
HYPERLINK "http://en.wikipedia.org/wiki/Flowering_plant" \o "Flowering
plant"  flowering plants  in the Subfamily   HYPERLINK
"http://en.wikipedia.org/wiki/Maloideae" \o "Maloideae"  Maloideae  of
the Family   HYPERLINK "http://en.wikipedia.org/wiki/Rosaceae" \o
"Rosaceae"  Rosaceae .  A special fruit type is given to apple and
related fruits - the pome.  The subfamily   HYPERLINK
"http://en.wikipedia.org/wiki/Maloideae" \o "Maloideae"  Maloideae 
includes apple, pear, Chinese quince, quince, loquat, medlar, mayhaw,
and tejocote.  The bulk of the fleshy edible portion derives from the
hypanthium or floral cup, not the ovary as most fruits and is called an
accessory fruit since it derives from other floral parts.  Seeds are
relatively small and black, and mildly poisonous. 

	The best know example of a pome fruit is the apple.  Other examples of
plants that produce fruit classified as a pome are pear, loquat,
azarole, mayhaw, quince, cotoneaster, hawthorn, Pyracantha, rowan, and
whitebeam.

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

  

The current Crop Group 10, Pome fruit group, has been successful in
establishing tolerances for the seven members of this group.  There are
three pome fruit “orphan crops” grown commercially or in small
scales, and sold and consumed in the U.S. or other regions or countries.
 Many of these crops are of economic importance or have a great
potential to be grown in larger scale in the future due to their
nutritional value, or the increased market demand driven by both the
growing ethnic populations and greater awareness of these crops by the
non-ethnic population as a whole.  Being excluded from the crop groups,
tolerances requested for these commodities would have to be established
based on separate residue studies.  Without a doubt the inclusion of
these commodities in crop groups will benefit growers, consumers, save
time and tax payer’s money on residue studies, save government
agencies time in review residue data.  

ORIGIN, HISTORY OF CULTIVATION

	The center of diversity of the genus Malus is the eastern Turkey,
southwestern Russia region of Asia Minor (Republic of Kazakhstan). 
Apples were probably improved through selection over a period of
thousands of years by early farmers.  Alexander the Great is credited
with finding dwarfed apples in Asia Minor in 300 BC; and he brought back
to Greece may well have been the progenitors of dwarfing rootstocks. 
Apples were brought to North America with colonists in the 1600's, and
the first apple orchard on this continent was said to be near Boston in
1625.  From New England origins, apples moved west with pioneers, John
Chapman (alias Johnny Appleseed) and various missionaries during the
1700's and 1800's.  In the 1900s, irrigation projects in Washington
State began and allowed the development of the pome fruit industry of
which the apple is the leading species.  Apples are grown between
latitudes 30° and 50° north and south.  Limiting factor in apple
production at latitudes lower than 30° is a lack of adequate chilling
in the winter.  There are over 10,000 apple cultivars worldwide but only
a few dozen have international importance (Table 17).  The development
of more heat tolerant apple cultivars and long growing season varieties
like ‘Granny Smith’ and ‘Fuji” and the use of irrigation has
extended apple production to areas with a warmer climate.  Apples can
grow on a wide range of soil types.  The optimum soil pH ranges from 6.5
– 7.0.  The ten commodities in the proposed crop group are all cool
season temperate perennial trees gown for their fruits.  

	Pears are placed in the Rose family (Rosaceae), subfamily Pomoideae
along with apple and quince.  The genus Pyrus is composed of about 22
species, found in Asia, Europe, and northern Africa.  Two major species
are commercially cultivated:  European pear: Pyrus communis L.  This
species does not occur in nature, and possibly derives from P. caucasia
and P. nivalis (snow pear).  This is the major pear of commerce.  The
other pear is the Asian pear P. pyrifolia (Burm. f.) Nak. [syn. P.
serotina L.] and it is also called "Japanese" or "Oriental" pear, or
"Nashi".  Grown mostly in the Orient, this fruit has been increasing in
popularity in the USA over the last 20 years.

Like its relative the apple, the European pear is not found in the wild.
 Its probable ancestors are native to Eastern Europe and Asia Minor near
the Mediterranean, but it is not known when they may have hybridized to
yield P. communis.  The European pear has been selected and improved
since prehistoric times, and has been cultivated in Europe since 1000
BC.  Pears probably came to the U.S. with the first settlers on the east
coast in the 1700’s, and spread westward with pioneers.  When moved to
the Pacific Northwest in the 1800s, European pears were able to escape
fire blight, a serious bacterial disease that limited pear cultivation
in the east.  Today, over 90 % of the pear crop is grown in the Pacific
Northwest, such as the Hood River Valley of Oregon and California. 
There are relatively few cultivars of European or Asian pear grown
worldwide.  Only about 20 - 25 European and 10 - 20 Asian cultivars
represent virtually all the pears of commerce.  Almost all European
cultivars were chance seedlings or selections originating in Western
Europe, mostly France.  'Bartlett' is the most common pear cultivar in
the world, and represents about 75% of US pear production.

Asian pears were domesticated in China about the same time European
pears were in Europe, 3000 years ago.  Pyrus pyrifolia is native to
central and southern China, and probably the first to be domesticated
since fruit of wild trees is edible.  Fruit of the wild P. ussuriensis
is astringent, small, and course-textured, so that it was probably
hybridized with P. pyrifolia prior to domestication.  Chinese writings
dating from 200 - 1000 BC describe pear propagation and culture.  All of
the Asian cultivars originated in Japan and China.  Asian pears moved
from China to Japan, Korea, and Taiwan, where they are still cultivated
commercially today.  Asian pears appear more like apple than European
pear, and have hard, crisp flesh like apples when ripe, unlike the soft
flesh of the European pears.  Also, Asian pears will ripen on trees like
apples, but European pears are subject to core breakdown if allowed to
ripen fully on-tree. 

	The common European pears have a pyriform shape while Asian pears have
a round fruit shape.  As in apple, the fleshy edible portion is derived
from hypanthium tissue.  There are five central seed cavities, usually
bearing two seeds each as in apple.  The flesh contains grit cells
(termed brachysclereids), which are thick-walled, lignified cells that
give the characteristic European pear flesh texture.  Pears are thinned
to 1 - 2 fruit per spur branch and spaced 6 inches apart.  

The members of this crop group have similar uses, and all are consumed
fresh or consumed cooked or raw in various recipes including salads,
jellies, and juices.  They can also be used fresh or in a dehydrated
form.  Some of these pome fruits also have medicinal properties.  The
fact that these pome fruits are in the same family with similar
biological and cultural aspects suggests they should also encounter
similar pest problems and hence have similar needs for pest control
products in similar use patterns. 

Among the 10 commodities proposed only three are new to this crop group
(Chinese quince, Japanese quince, medlar, and tejocote.  Azarole and
Japanese quince were also found to have similar characteristics to
become a member of the Pome fruit group.  Apples and pears are the
widely grown pome fruits in the world with largest acreages and are the
representative commodities for the current pome fruit group.

GROWTH AND DEVELOPMENT OF THE POME FRUIT CROPS

	Understanding how the pome fruit crops grow and develop is a key part
of developing a pest control strategy for optimum fruit yield and
quality and a helpful reference for analysis of residue field trials by
EPA scientists.  Proper timing of pesticide applications, based on crop
growth stage and pest growth cycle can improve a product’s efficacy
and prevent crop injury and yield losses.  Pesticide labels often use
crop growth stages and codes to identify when to apply a pesticide, as
well as the pome fruit State Extension pest control recommendations and
spray schedules are based on these distinct growth stages.  For example,
the growth stages in Tables 2, 3, and 4 do not show when 

spray treatments must be applied but will show when any combination of a
pest control treatment when needed can be applied.  Rarely, if ever,
will a grower need to apply treatments at all of the key growth stages
shown for a given fruit.  The number, distribution, and content of
needed treatments will vary between the major fruit growing regions of
the world and within any given region and are dependent on pest
pressures which reduce the yield, quality, and marketability of the
fruit.  In our reviews we often have to consider the number of days from
a specific apple growth stage to harvest in order to determine the total
number of pesticide applications and to establish a preharvest interval
(PHI).  Pesticide spray application are timed according to specific
growth stages, with early season pesticide applications  are timed
according to the opening of the leaf and flower buds in the spring (see
Table 5, dormant through bloom stages), and later season applications
are called full tree cover sprays.

	Some of the internationally recognized growth stages for the pome
fruits are listed as BBCH Codes (Biologische Bundesanstalt,
Bundessortenamt and Chemical industry) and are shown in Table 1.  They
are based on the principal growth stage such as leaf development and
flowering and list a standard BBCH Code for each stage as well as a
description of each code.  Pome fruit growth stages for apple (Table 2)
and pear (Table 3) are also essential for identifying the propose
timings to scout pest problems for control of these pests and for
applications of pesticides as part of an integrated pest management
program (IPM).  A comparison of the growth stages for apple and pear
such as petal fall stage during growth and flowering will help the
reviewer understand similar growth stages for evaluating spray schedules
and label direstions (Table 4).  Fruit set is a growth stage reached in
apple, for example, 5 to 10 days after the end of bloom or when one can
readily see which blossoms have at least temporarily set fruit and which
ones have not set fruit.  In a "normal" year fungicides may be needed to
be applied at the growth stages (Table 2) green tip, half inch green,
tight cluster, pink, petal fall, and fruit set stages.  After the petal
fall stage in apple and pear (Tables 2 and 3), the pesticide
applications are often called “cover sprays” and up to seven cover
sprays may be needed.  There are also separate spray schedules for
apples intended for processing and for nonbearing fruit trees.  Examples
of growth stage use in apples is for controlling of apple scab
infections is a dominant concern of New York pome fruit growers.  The
most effective time to use oil spray to control the European red mite
and for powdery mildew is at the tight cluster stage.  In areas where
the plum curculio is troublesome, the treatment applied at the fruit set
stage has been called "the curculio spray" and treatments applied at the
petal fall and fruit set stages are important in a program to control
this pest.  Similarly for pears pesticide treatments are used primarily
for the control of pear psylla and fire blight.  One or two oil sprays
applied in the bud swell stage provides good initial control of the
psylla and blister mite (Table 3).  Fire blight may be contained by good
control of its vectors which are psylla, plant bugs, and aphids in the
green cluster and petal fall sprays and by use of a bactericide in full
bloom stage.

Table 1.  Selected Principal Growth Stages for Pome Fruit Group (Apple
and Pear).  BBCH Identification Codes (Adapted from Meier, 1994). 

BBCH Code 	Principal Growth Stage	General Description

00	Sprouting/Bud development	Dormancy: leaf buds and the thicker
inflorescence buds closed and covered by dark brown scales.

01	Sprouting/Bud development 	Beginning of leaf bud swelling: buds
visibly swollen, bud scales elongated, with light colored patches 

03	Sprouting/Bud development	End of leaf bud swelling: bud scales light
colored with some parts densely covered by hairs.

07	Sprouting/Bud development	Beginning of bud break, first green leaf
tips just visible. 

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

10	Leaf development	Mouse-ear stage: Green leaf tips 10 mm above the bud
scales; first leaves separating. 

11	Leaf development 	First leaves unfolded (others still unfolding.

15	Leaf development	More leaves unfolded, not yet at full size.

19	Leaf development 	First leaves fully expanded.

31	Shoot development	Beginning of shoot growth; axes of developing
shoots visible.

32	Shoot development	Shoots about 20% of final length

33	Shoot development	Shoots about 30% of final length

39	Shoot development 	Shoots about 90% of final length. 

51	Inflorescence emergence	Inflorescence buds swelling: bud scales
elongated, with light colored patches.

52	Inflorescence emergence	End of bud swelling: light colored bud scales
visible with parts densely covered by hairs

3	Inflorescence emergence	Bud burst: green leaf tips enclosing flowers
visible. 

54	Inflorescence emergence	Mouse-ear stage: green leaf tips 10 mm above
bud scales; first leaves separating.

55	Inflorescence emergence	Flowers visible still closed.

56	Inflorescence emergence	Green bud stage: single flowers separating
but still closed.  

57	Inflorescence emergence	Pink bud stage: flower petals elongating;
sepals slightly open; petals just visible.

59	Inflorescence emergence	Most flowers with petals forming a hollow
ball.

60	Flowering	First flowers open.

61	Flowering	Beginning of flowering: about 10% of flowers open

62	Flowering	About 20% of flowers open

63	Flowering	About 30% of flowers open

64	Flowering	About 40% of flowers open

65	Flowering	Full flowering: at least 50% of flowers open, first petals
falling. 

67	Flowering	Flowers fading: majority of petals fallen

69	Flowering	End of flowering, all petals fallen.

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

72	Development of Fruit	Fruit size up to 20 mm. 

73	Development of Fruit	Second fruit fall

74	Development of Fruit	Fruit diameter up to 40 mm; fruit erect.
(T-stage: underside of fruit and stalk forming a T). 

75	Development of Fruit	Fruit about half final size

76	Development of Fruit	Fruit about 60% final size

77	Development of Fruit	Fruit about 70% final size

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

81	Maturity of fruit	Beginning of ripening: first appearance of
cultivar-specific color.

83	Maturity of fruit 	Fruit ripe for picking, has not developed variety
specific color.

85	Maturity of fruit	Advanced ripening: increase in intensity of
cultivar-specific color.

87	Maturity of fruit	Fruit ripe for picking

89	Maturity of fruit 	Fruit ripe for consumption, fruit has typical
taste and firmness, beginning of senescence and fruit abscission.

91	Senescence, beginning of dormancy	Shoot growth completed; terminal
bud developed; foliage still fully green. 

92	Senescence, beginning of dormancy	Leaves begin to discolor

93	Senescence, beginning of dormancy	Beginning of leaf fall, abscission
of older leaves.

95	Senescence, beginning of dormancy	50% of leaves discolored

97	Senescence, beginning of dormancy 	All leaves fallen.

99	Senescence, beginning of dormancy	Harvested product

Table 2. Apple Fruit Growth Development Stages.  (Adapted from P.
Chapman and G. Catlin.  'Growth Stages in Fruit Trees', From Dormant to
Fruit Set.  New York Food and Life Sciences Bulletin, No. 58, February
1976, New York State Agricultural Experiment Station, Geneva, NY and
Michigan State University Extension Service website
http://web1.msue.msu.edu/fruit/applgrw.htm)

APPLE 

  	Final fruit size is a result of the number of fruit on the tree and
the growing conditions that year.

Table 3.  Pear Fruit Growth Development Stages.  (Adapted from P.
Chapman and G. Catlin.  'Growth Stages in Fruit Trees', From Dormant to
Fruit Set.  New York Food and Life Sciences Bulletin, No. 58, February
1976, New York State Agricultural Experiment Station, Geneva, NY) and
Michigan State University Extension Service website
http://web1.msue.msu.edu/fruit/applgrw.htm).

  	 

Harvest	 	 

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

  HYPERLINK "http://web1.msue.msu.edu/fruit/applgrw.htm"  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 from the tip of the bud.	Bud Swell or
Swollen bud	Applies to all fruits except apple.  Swollen Bud is
equivalent to silvertip stage in apple. Fruit buds swollen, scales
separated to expose areas of lighter colored tissue.  

Green Tip 

0.25" Green

0.5" Green	Applies only to apples.  Fruit buds broken at tip, which
shows about 1 /16 inch (1 - 2 mm) green.  At the 0.5 inch green stage a
half inch of green tissue is visible at the midtip.  Leaves start to
fold back from the bud.  This stage is often called "Mouse Ears".	Bud
Burst	Applies to pear, and is equivalent to green tip stage in apple. 
Fruit buds broken at tip, showing tips of blossom buds. 

Tight Cluster	Applies only to apple. Blossom buds mostly exposed,
tightly grouped, stems short.	Green Cluster	Applies only to pear. 
Blossom buds green, mostly separated in the cluster, stems lengthened.

Open Cluster	The individual flower buds have separated.	White Bud
Applies to pear.  Blossom buds white, separated in the exposed cluster
and stems lengthened.

Pink 	The flower buds have grown enough to expose the petals of the
flowers.	Popcorn	The flower petals form a hollow ball that resembles
popped popcorn

King Bloom	The center "King Bloom" has opened. The King bloom has the
potential to have the largest fruit	First Bloom	The first flowers are
opening

Full Bloom	Blossom buds fully open, 60 - 80% or more of the flowers on
the tree or in the orchard are open.	Full Bloom	Blossom buds fully open
80% or more of the flowers on the tree or in the orchard are open.

Petal Fall	Flower petals begin falling from the tree.  Stage after about
75 per cent of the petals have fallen applies to all fruits.  Sprays
after petal fall are often referred to as “cover sprays.” 	Petal
Fall	Flower petals are falling from the tree.  Stage after about 75 per
cent of the petals have fallen applies to all fruits. Sprays after petal
fall are often referred to as “cover sprays.”

8 mm Fruit	The number refers to fruit diameter in millimeters. Six or
eight mm is the beginning of the apple thinning window	8 mm Fruit	The
number refers to fruit diameter in millimeters. Late bloom after the
bloom period is over is called 'rat tail bloom' and seldom develops
fruit.

10 mm Fruit	Apple fruit are easiest to spray thin when they are 10 to 15
mm in diameter.	10 mm Fruit	Pear fruit expanding in diameter.

12 mm Fruit	As the fruit cluster develops size difference between the
king and side blooms become more pronounced. 	12 mm Fruit

	15 mm Fruit	"June drop" describes the fall of smaller fruit from the
flower cluster early in development. Spray thinners enhance this natural
fruit drop and control the crop.	15 mm Fruit

	18 mm Fruit	By the time the fruit are this size they are hard to thin
and growers use higher unpredictable rates, in an effort to reduce the
crop.	18 mm Fruit

	21 mm Fruit	The end of the June drop marks the end of the thinning
window.	21 mm Fruit

	1.0" Fruit	By the time the fruit is one inch in diameter the final
fruit count as been determined. Some growers will thin by hand.	1.0"
Fruit

	1.25" Fruit	Fruit growth seems to slow down as the fruit enlarges.
Actually the amount of growth stays the same but since the fruit is
larger the growth seems slower.	1.25" Fruit

	1.5" Fruit

1.5" Fruit

	1.75" Fruit

1.75" Fruit

	2.0" Fruit

2.0" Fruit

	2.25" Fruit

2.25" Fruit

	2.5" Fruit	These fruit are nearing harvest. Two and a half inches is
about the smallest commercial size for fresh market apples.	2.5" Fruit

	2.75" Fruit

2.75" Fruit

	3.0" Fruit

3.0" Fruit

	3.25" Fruit

3.25" Fruit

	3.5" Fruit

3.5" Fruit

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

Harvest	Final apple fruit size is a result of the number of fruit on the
tree and the growing conditions that year.	Harvest	Reach final size
ready for pear harvest.

Apples may have pesticide applications or various cultural practices
conducted at several growth stages depending upon pest or physiological
problem (s) to be controlled.  Using integrated pest management
practices, pest populations are carefully monitored before a pesticide
application is recommended.  Again not all of the growth stages of
apples will receive a pesticide treatment, but are listed for guidance
when the pesticide label lists them as a spray application for the
specific growth stage or timing (Table 5).  

Table 5.  Days Between Growth Stages of Apples. 

GROWTH STAGE	DESCRIPTION	DAYS BETWEEN GROWTH STAGE	CUMULATIVE MATURITY
DAYS	NOTES

Dormant	Before buds

Swell or break	   0	   0	Early April

Silver Tip	After buds swell or start to open, before bud break	   7	   7

	Green Tip	Reported as green, ¼ or green, ½ inch.  First visual green
leaf tip tissue.	   7 – 14	  14 - 21

	Tight Cluster	Flowers still arranged in a cluster and are unopened.	  
7	  21 – 28

	Prepink	When the center flowers or blooms first show pink	   4 – 7	 
25 – 35	Also considered the open cluster stage.

Pink	Just before full bloom, flower buds are pink	   7	  32 - 42

	Bloom or Full Bloom	All flowers opened	   2 – 4 	  34 – 46	Covers a
period of 10 days.  Insecticides are not recommended at the bloom stage
to prevent killing pollinator insects.

Petal Fall	Most of the flower petals have fallen 	   7	  41 – 53

	First Cover	Leaves are fully developed	10 – 14	  51 – 67	Cover
sprays can be applied at biweekly periods until harvest

Second Cover	Same cover spray	10 - 14 	  61 - 81

	Third Cover

10 - 14	  71 – 95

	Fourth Cover

10 – 14	  81 – 109	The fourth cover spray until 10 to 14 days before
harvest are also called “summer cover sprays.”

Fifth Cover

10 – 14	  91 – 123

	Sixth Cover

10 – 14	101 – 137

	Seventh Cover

10 – 14	110 – 151

	Eight Cover

10 – 14	120 – 165

	Ninth Cover

10 – 14	131 – 179

	Harvest

  7 – 14	137 – 193

	

CLIMATE AND SOILS AFFECT POME FRUIT ADAPTATION TO CERTAIN REGIONS:

Apples are adaptable to various climates, but can be considered best
adapted to the cool temperate zone from about 25 - 52° latitude.  They
have a more northern range than many other tree fruits due to relatively
late blooming and extreme cold hardiness.  Apples reach maturity about
120 - 150 days after bloom, with some cultivars maturing in as short as
70 days, and others as long as 180 days.  Apples are grown on a wide
variety of soils worldwide, but they prefer well-drained, loamy soils
with pH 6 - 7.  A minimum rooting depth of 4 - 5 feet is desirable. 
Trees on shallow soils will be more affected by drought and by root
injury during extended severe cold spells.  Apple trees will not
tolerate waterlogged soils for extended periods during the growing
season.  Loquat also prefers a  deep, well-drained, loamy soil with a pH
6 – 7, and they tolerate temperatures down to -11°C (12°F), but
flower buds will be killed at -2 to -7°C (18 - 28°F).  Because
flowering occurs in late autumn, frost kills the open flowers nearly
every year when grown outside the tropics, so fruiting is rare outside
of Florida, coastal Georgia, and California in the US.  Pears tolerate
heavy, poorly drained soils better than most tree fruits.  Productivity
is best on deep, well-drained loams with pH 6 - 7.  Pears have very
similar climatic requirements to apples, but are much more susceptible
to fire blight so they cannot tolerate humid, wet springs.  Asian pears
have lower chill requirements than pears and can be grown as far south
as northern Florida.  Pears have similar or slightly lower cold
hardiness than apples, tolerating 10 to -20 F.  Pears bloom one to three
weeks before apple, and are therefore prone to frost damage in most
regions.  Pears can mature in as little as 90 days, or as long as 200
days.  'Bartlett' pear is referred to as "summer pears" since they ripen
in July - August in California (115 - 140 days).  ‘Winter pears’ are
those harvested in autumn and marketed throughout the winter months,
such as 'Anjou', 'Bosc', 'Comice', 'Hardy', 'Winter Nelis', and
'Packham's Triumph'. 

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE
POME FRUIT COMMODITIES: 

	Proposed members of the Pome fruit crop group find widespread
distribution throughout the world.  Pome fruits are one of the largest
fruit crops produced in the world, next to grape, banana, and citrus. 
Table 6 provides a list of the hectares and production in metric tons
from various countries that are members of the International Crop
Grouping Consulting Committee (ICGCC) as countries that grow apples,
pears, and quince.  While the world total acreage for apples, pears, and
quinces have decreased from  7,817,276 ha in 1995 to 6,681,092 ha in
2007, however the total production of these fruits has increased from
63,428,802 metric tons in 1995 to 84,719,870 metric tons in 2007 (FAO
2005; Table 6).  Some “minor” pome fruits commodities have also
become more popular.  This is an indication of improved productivity. 
Worldwide, the apple is by far the most harvested pome fruit at 74 % of
the hectares followed by pear at 25 %, and by quince at < 1.0 %.  The
average yields in Mt/ha for the major pome fruits is 12.1 for apple,
11.2 for pear, and 7.1 for quince.  Asia is the predominant pome fruit
producing regions accounting for 62 % of the apples hectares and 56 % of
the production (Mt), 79% of the pear hectares and 69 % of the
production, and 57 % of the quince hectares and 60 % of the production. 
The United States has 6.7 % of their total world hectares for apples and
accounts for 6.7 % of the total production (Mt), while it accounts for
1.5 % of the total world hectares and 3.8 % of the total world
production (Mt).  

Table 6. Major Pome Fruit Production in 2007.

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

Countries/ Regions	Apple

	Pear	Quince

Africa	124,980 ha

1,863,070 Mt	47,240 ha

611,828 Mt	4,560 ha

39,160 Mt

C. America	63,160 ha

635175 Mt	4,850 ha

30,500 Mt	700 ha

7,200 Mt

S. America	141,097 ha

4,032,227 Mt	33,507 ha

815,147 Mt	4,448 ha

38,016 Mt

Canada

	17,705 ha

405,089 Mt	1,147 ha

13,381 Mt	No data

Mexico

	60,000 ha

605,000 Mt	4,850 ha

30,500 Mt	700 ha

7,200 Mt

Asia	3,068,586 ha

38,522,314 Mt	1,364,149 ha

14392003 Mt	44,233 ha

324,768 Mt

Australia	20,000 ha

221000 Mt	7,000 ha

150,000 Mt	No data

Europe	1,319,129 ha

13,950,045 Mt	208,706 ha

3,133,284 Mt	10,475 ha

 80,523 Mt

Japan	41,000 ha

850,000 Mt	17,000 ha

325,000 Mt	40 ha

300 Mt

New Zealand	10,000 ha

380,000 Mt	800 ha

35,000 Mt	70 ha

1,000 Mt 

U.S.	156,000 ha

4,237,730 Mt	28,000 ha

799,180 Mt	No data

World Total	4,921,117 ha

64,248,520 Mt	1,695,489 ha

19,980,683 Mt	64,486 ha

490,667 Mt

Comparing World Total in 1995	6,318,724 ha 50,298,738 Mt	1,457,026 ha
12,835,108 Mt	41,526 ha

294,956 Mt

	In the U.S pome fruits are widely consumed with the per capita
consumption in 2006 for the following pome fruits reported as apple at
51.2 lb with 35 % from fresh and 52 % from juice, and 8 % from canned
apples (Table 7).  Consumption of apples since 1970 has increased from
31.2 lb to 51.2 lb per capita due to increased apple juice consumption
from 6.4 lb to 26.8 lb/capita.  Pears in 2007 accounted for 5.4 lb/year
consumption in the diet with fresh pears counting for 57 % and canned
pears accounting for 43 % (Table 8).  Since 1970 pear consumption has
only increased by 0.4 lb/capita, but fresh pears has increased rapidly
(1.9 to 3.1 lb/capita) with a decline in canned pear consumption (3.3 to
2.3 lb/capita).  

Table 7. Apple U.S. per Capita Consumption (lb/year) for 1970, and 2004
– 2006 (USDA ERS Food Availability, July 2008).

Apple	Fresh	Canned	Juice	Frozen	Dried 	Other	Total Apple

2006	17.8	4.2	26.8	0.84	0.93	0.59	51.2

2005	16.7	4.2	22.3	0.66	0.73	0.50	45.1

2004	18.8	4.5	25.3	0.86	0.70	0.45	50.7

1970	17.0	5.6	  6.4	0.99	0.90	0.64	31.5

Table.8. Pear per Capita Consumption (lb/year) for 1970, and 2004 –
2007 (USDA ERS Food Availability, July 2008).

Pear	Fresh	Canned	Dried	Total Pear

2007	3.1	2.3	-	5.4

2006	3.2	2.4	-	5.6

2005	2.9	2.3	0.02	5.2

2004	3.0	2.5	0.03	5.5

1970	1.9	3.3	0.06	5.2

	Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day
individual consumption for determined pome fruit consumption (g/day) is
listed in Table 9, the highest consumption is for fresh apples with peel
at 14.2 g/day and apple juice at 18.5 g/day, followed by the fresh pear
at 3.3 g/day.  The dietary value of the pome fruits, per 100 gram edible
portion is listed in APPENDIX III: Dietary Value of the Pome Fruits. 
Apple juice accounts for approximately 67 % of the total noncitrus fruit
juice consumption.  

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

1994 – 1996, 1998 survey.

COMMODITY	CONSUMPTION (g/day) 

Apple, dried	  0.0843

Apple, dried - babyfood	  0.000445

Apple, fruit with peel	14.2

Apple, juice	18.5

Apple, juice - babyfood	  0.494

Apple, peeled fruit	  0.933

Apple, peeled fruit - babyfood	  0.0494

Apple, sauce	  3.22

Apple, sauce - babyfood	  0.254

Pear	  3.36

Pear, dried	  0.00578

Pear, juice	  0.423 

Pear, juice, babyfood	  0.0818

Pear, babyfood	  0.112

IMPORTS/EXPORTS OF THE POME FRUITS:

	Despite the U.S. being a major producer of pome fruits (Table 5)
significant amounts of some of the pome fruits are imported.  The amount
of a commodity can vary widely from year to year based on differences in
U.S. production, weather effects, and consumer demand.  Apples are the
most widely imported pome fruit shipped into the U.S. (Table 10).  In
1980 the import share of apple and pear consumption was 4.0 and 3.4 %,
while in 2001 it greatly increased to 7.0 % and 20.6 %, respectively. 
Also in 1980, apple juice consumption due to imports was 19.3 % while in
2001 it increased to 63.4 %.  In 2006, 7.1 % of the apple crop consumed
was from imports, apple juice 80.2 %, and 23.1 % from fresh pears.  In
2007 over 206,563 MT of fresh apples were imported to the U.S. (USDA
Foreign Agriculture Trade Statistics, FATUS).  Compared to 1975
consumption of fresh apples (2.8 %) and pears (2.6 %) and apple juice
(15.3 %) due to imports has greatly increased.  Approximately 60 % of
the apples were imported from Chile, 23 % from New Zealand, and 15 %
from Canada.  Frozen apple juice concentrate in 2007 was 169,348
Kiloliter with 43 % Brazil, 37 % from Peoples Republic of China, and 11
% from Turkey, and 5 % from Argentina.  Apple juice not frozen in 2007
was 2,113,643 kiloliters with 54 % from Peoples Republic of China 19 %
from Argentina, and 17.0% from Chile.  There were 7,118 MT dried apples
imported from Chile (43 %), Peoples Republic of China (39 %), and
Argentina (16 %).  Imported fresh pears in 2006 totaled over 106,887 MT
with 49 % from Argentina, 28 % from Chile, 10 % from Republic of Korea,
and 8.7 % from Peoples Republic of China.  Pear juice has been imported
at over 190, 991 KL from Argentina at 56 %, Peoples Republic of China at
38 % and Chile at 4 %.  According to the USDA, ERS in 2006 approximately
270,669,000 lb of fresh market apples were imported, and 171,704,000 lb
of fresh market pears and quinces were imported.  Approximately
425,085,000 single strength apple juices were imported to the U.S.  

Table 10.  U.S. Pome Fruit Imports for 2005-2006. (USDA NASS, 2008 Fr Nt
1-3, USDA ERS, FTS – 2007, USDA FATUS, 2008).

Fruiting Vegetable	2005	2006

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

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

Apple, juice	503,458

(1,000 single strength equivalent, gallons)	425,085

(1,000 single strength equivalent, gallons)

	The U.S. is also a major exporter of pome fruit commodities (Table 11).
 In 2007, approximately 172,979 MT of fresh apples were exported to
Mexico accounting for 27 %, Canada for 20 %, and Taiwan at 7 % (USDA
FATUS).  Apple juice exports were over 29,024 KL with Canada accounting
for 56 %, Japan at 18 %, Mexico at 7 %, and Republic of Korea for 4.7 %
and Dominican Republic at 2.7 %.  Over 3,614 MT of dried apples were
exported to Canada at 50 %, Mexico at 14 % and Australia at 13 % and 11
% to the United Kingdom.  Fresh pears were exported with over 144,443 MT
with Mexico accounting for 38 %, Canada for 31 %, Brazil for 6.0 %, and
the Russian Federation for 4.0 %.  Canned pears also accounted for 6,445
MT of the exports with Canada receiving 51 %, Thailand at 25 %, Mexico
at 15 % and Costa Rica and Australia each at 2 %.  According to the
USDA, ERS in 2006 approximately 1,408,859,000 lb of fresh market apples
were imported, and 300,506,000 lb of fresh market pears and quinces were
exported.  Approximately 7,028,000 single strength apple juices were
exported.  Pear had over 7,058 (1,000 single strength equivalent,
gallons) exported to other countries.  

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

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

Pome Fruit	2005	2006

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

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

Apple, juice	      6,927

(1,000 single strength equivalent, gallons)	      7,058

(1,000 single strength equivalent, gallons)

U.S. POME FRUIT PRODUCTION AND GEOGRAPHICAL PRODUCTION:

	Production in the U.S. is based on the USDA 2006 Agricultural
Statistics, FAO Statistics, 2007, USDA ERS 2007 Noncitrus Fruits
Summary, USDA NASS Crop Production, 2007, and the U.S. Agricultural
Census, 2002:  According to the 2002 AGCensus pome fruits (apples and
pears) were grown on over 544,826 A.  The planted acreages for the pome
fruits in the United States are listed in Table 12.  Apples are grown
commercially in 35 states.  Over 37 % of the apple acres are in
Washington followed by New York and Michigan at 11 % each (Table 13). 
Washington State produces over 71 % of the total U.S. fresh market apple
production followed by New York at 11 %, Michigan at 4.4 %, California
at 2.5 %, and Pennsylvania at 2 %.  Apple yield/acre averages 12.6 T/A,
while the average yield/A for pears is14.7 T/A (Table 12).  The top pear
producing states is Washington with 40.3 % of the total U.S. acres,
while California and Oregon each have over 26 % of the pear acres (Table
14).  Pear yields will depend on the state where they are grown and
range from 5 to 16.8 T/A.

.	A map of the harvested apple acres is found in Appendix I, Figure 1,
and harvested pear acres in Appendix I, Figure 2. 

Table 12. U.S. Pome Fruit Planted Acres in 2002 (AGCensus, 2002) and
Domestic Production for 2007 (USDA NASS, 2007, USDA Agricultural
Statistics, 2007). 

POME FRUIT	PLANTED ACRES (A)	PERCENT OF TOTAL POME FRUIT ACREAGE
DOMESTIC POME FRUIT PRODUCTION  (Tons 2005)	YIELD PER ACRE (Tons) 

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

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

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

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

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

STATE	APPLE ACRES (A)	STATE PERCENT OF TOTAL U.S. APPLE ACRES

Washington	172,810	37 .7 %

New York	  53,233	11.5 %

Michigan	  50,539	10.9 %

California	  38,268	  8.2 %

Pennsylvania	  28,110	  6.1 %

Virginia	  19,331	  4.2 %

North Carolina	    8,538	  1.8 %

Ohio	    8,485	  1.8 %

Oregon	    7,237	  1.6 %

Wisconsin	    6,797	  1.5 %

Massachusetts	    4,479	  1.0 %

Illinois	    3,926	  0.8 %

Total	464,025

	

Table 14. Top U.S. States in Production of Pears and Yield/A.  (USDA AG
Census, 2002, USDA Agricultural Statistics, 2007).

STATE	PEAR (A)

2002	STATE % OF ACRES	YIELD/ACRE (2007)

Washington	30,979	40.3 %	14.8

California	20,349	26.5 %	16.8

Oregon	20,035	26.1 %	14.0

New York	  1,986	  2.6 %	  9.2

Pennsylvania	  1,287	  1.7 % 	  5.0 

Michigan	  1,128	  1.5 %	  5.3

Texas	    668	  0.9 %	-

Virginia	    356	  0.4 %	-

Total	76,788

-

	Over 99 % of the apples produced are utilized fresh or processed.  Over
94 % of the pear production is utilized.  The apple and pear crops
(Table 15) are utilized for juice (51 %), fresh market (37 %), canned (9
%), dried and frozen at 1.0 % each, and for fresh slices (< 1.0 %).

Table15.  Apple and Pear Processed Utilization (million pounds)

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

Use and State	Utilized Quantity 2006 in million pounds	Utilized Quantity
2007 in million pounds

Canned U.S.	1,164	1,055

MI	   215	   170

NY	   300	   320

PA	   258	   230

VA	   150	   120

Juice and Cider	1,561	1,264

WA	   700	   450

MI	   175	   140

NY	   190	   220

PA	     67	     90

Frozen	   199	   178

NY	     50	     50

Apple Dried	   253	   204

Pear, Fresh Slices	   190	   215

Pear, Dried (tons)	   400	NA

	The percent of the total produce sales for the pome fruits sold in U.S.
grocery stores for the years 2005 – 2007 is shown in Table 16 (The
Packer, Fairchild, 2007, 2008).  Apples account for 7.5% of the total
produce pome fruit sales followed by pear and Asian pear.  In appears
that apples are increasing in popularity from 2005 to 2007 by 0.6 %. 
The Asian pear is also increasing in number of pounds sold by over 2.6
million during the same time period.  The pome fruit group accounts for
> 8.7 % of the total produce sold in the U.S.

Table 16.  The Packer (Fairchild, 2007, 2008) List the Percent of the
Total Grocery Store Produce Sales for the Fruiting Vegetables Sold for
the Years 2005 – 2007. 

Commodity	Percent of Total Produce Sales – 2005 and Pounds Sold in
2005	Percent of Total Produce Sales – 2006 and Pounds Sold in 2006
Percent of Total Produce Sales – 2007 and Pounds Sold in 2007

Apple	6.9 % and 1,756,026,239 lb	7.2 % and

1,764,619,280 lb	7.5 % and 1,774,338,686 lb

Asian pear	> 0.1 % and 6,669,974 lb	> 0.1 % and 

7,274,024 lb	> 0.1 % and 

9,265,852 lb

Pear	1.2 % and 274,576,278 lb	1.2 % and 

282,567,278 lb	1.2 % and

290,392,821 lb

Specific Pome Fruit Crop Production:

Apple:

	Apples are the most important tree fruit produced in the temperate
zone.  Apples are also grown in EPA Crop Production Regions 1, 2, 5, 9,
10, and 11.  Other commercial production regions include significant
imports from Canada, New Zealand, Chile, South Africa, China, and
Brazil.  In 2002 China had produced 20.9 million tons on 2,365,000 ha
while the U.S. produced 4.7 million t on 185,000 ha.  However, yield in
t/ha varied from 8.9 t/ha in China to 25.2 t/ha in the USA.   There are
over 2000 apple cultivars, with eleven cultivars accounting for over 90
% of the apples sold in the US and worldwide about 40 cultivars supply
the commercial world production (Table 17).  Of it’s over 2.3 million
hectares, China has over 45 % of its apple production limited to only
the ‘Fuji’ cultivar.  Despite the wide availability of newer apple
cultivars, ‘Red Delicious’ is still the most widely grown cultivar
in the world.  

Table 17.  Worldwide Apple Cultivar Trends, Excluding China.

(O’Rourle, 2000, Freere, 2003) 

Apple Cultivar	2000 Estimates Tons (X 1,000) Produced	2010 Projected
Tons (X 1,000) Produced

Red Delicious	 5,334	 5,423

Golden Delicious	 4,982	 5,212

Granny Smith	 1,711	 1,828

Idared	 1,433	 1,148

Fuji	 1,633	 1,857

Gala	 1,688	 2,594

Jonagold	 1,039	 1,208

Jonathan	    678	    727

Braeburn	    429	    710

Rome Beauty	    565	    540

Total	26,313	30,429

Azarole:

	Azarole ranges from Europe to western Asia, and is a deciduous tree
growing to 10 m and has been long grown in Europe.  It is hardy to zone
6 and is not frost tender.  It is in flower in June.  The scented
flowers are hermaphrodite (have both male and female organs) and are
pollinated by midges.  The plant prefers sandy, loamy and can grow in
heavy clay soil.  The plant prefers acid, neutral or basic soils and can
grow in very alkaline soil.  It can grow in semi-shade or no shade. 
Azarole requires moist or wet soil and can tolerate drought.  The plant
can tolerate strong winds but not maritime exposure, and it can also
tolerate atmospheric pollution.  In South Australia it is listed as a
noxious weed.  In Asia the fruits are eaten fresh and mixed with sugar
to make a sweet wine, jam, or jelly.  This plant can also be used as an
ornamental for its brightly colored flowers and for wildlife cover.  

Crabapple:

	Crabapples are native species of apple-like fruits that are grown
mostly for pollinators in apple orchards or as an ornamental specimen. 
There are varieties such as ‘Hyslop’ and ‘Red Siberian’ that
produce relatively large fruit that can be used as a food crop and are
processed for cinnamon apple rings.  These are hybrids of native species
with apples and in general, the trees are hardier than most apple
varieties. These are round yellow fruits 1 to 2 inches in diameter that
have a red to maroon blush.  Pollinator and ornamental varieties are
grown everywhere apples are grown.  Crabapples are grown in California,
New York, and Washington, and other commercial production regions
include British Columbia, Canada.

Loquat: 

The loquat is a cold-tender evergreen tree native to Southeast Asia that
grows in subtropical areas or tropical highlands.  It has been grown in
Japan for >1000 yr, where over 17,000 tons are produced annually. 
Brazil also has some production near Sao Paulo.  More commonly, it is
grown as an ornamental tree in the southeastern US and California,
Mediterranean countries, and some parts of central and South America. 
Domestic cultivars include ‘Champagne’, ‘Thales’, ‘Advance’,
‘Fletcher’ and ‘Miller’.  It is produced in the U.S. in
California, Hawaii, and Florida and other commercial production regions
include Japan, India, Spain, Pakistan, Turkey, and Israel.  Japan grew
1,890 hectares producing 6,730 tons in 2005 (NAGASAWA 2006c).  In 2000,
the major producing loquat country was China with over 40,000 ha and
200,000 Mt of produce.

Mayhaw:

	Mayhaws are native to the United States and are shrubs or round-topped
small tree to 30 feet tall.  Mayhaws flower early to late February to
mid-March in southern Georgia and the fruit ripens mostly in early May
but some ripen through June.  The fruit is a small pome, yellow to red,
acid and juicy, resembling cranberries in appearance.  In the U.S. it is
grown in North Carolina south to northern Florida and west to east Texas
and throughout California.  Mayhaws are native to the swamps and
lowlands of the Gulf Coast states in the U.S.  They have been collected
from wild trees in the Deep South since antebellum times, and are rarely
cultivated in orchards today.  Over 75 varieties have been developed
since 1986.  In China there were 240 million trees and 4,500 million
pounds of fruit annually in 1996.  Mayhaws are native to north temperate
zone.11 and to temperate zones of China.  EPA production Regions are 2,
3, 4, and 6.

Medlar:

	The Medlar is native to the eastern part of the Mediterranean and the
eastern part of Turkey.  This plant is small, flat topped, deciduous
tree that grows to 20 feet high.  It is a close relative of hawthorn
which lacks thorns. In late spring, large white or slightly pink
blossoms are borne singly on ends of short shoots and almost every
flower sets fruit.  The fruit is 1 to 2½ inches in diameter and
resembles a small russet apple, tinged dull yellow or brown color with
the calyx end flared open.  The flesh is as soft as a baked apple. 
Embedded in the pulp are five large stone like seeds.  Fruit are best
picked at early leaf drop prior to heavy frost.  At harvest, the fruit
are rock hard and must soften prior to consumption.  Ripening takes two
weeks to one month after harvest. . The wood of the medlar is used for
spears and walking canes.  Cultivation is still common in France and
Germany.

Pear:

	Pears are a temperate zone fruit and grown on a wide variety of soils. 
They are similar to apples in many respects.  The tree is of medium
size, up to 30 to 40 feet in height, but usually held to under 20 feet
by pruning.  They differ from apples in having "grit" cells in the flesh
of the fruit. In general, pears are pyriform in shape, tapering toward
the stem, although some varieties are nearly round.  Fruit size varies
in varieties from less than 2 inches in diameter up to 3 inches.  Fruit
surface in some varieties is russet but in others is free of russet and
covered with a thin layer of wax.  Trees tend to be more upright than
apples. Pears can be classified by maturity date; summer, autumn and
winter.  They are the only temperate tree fruit that cannot be left on
the tree to ripen.  Major production in U.S. is of the common or
European pear.  Major commercial varieties/types of this pear include:
‘Anjou’, ‘Bartlett’, ‘Bosc’, ‘Comice’, and ‘Seckel’.
 Days after full bloom to harvest for the varieties range from 110 –
150 days.  There are significant imports from Chile and Argentina. 
Other growing regions of pears include Australia, Canada, Japan, New
Zealand, South Korea, South Africa and Europe.  EPA Crop Production
Regions for pears includes Regions 1, 10, and 11.

Pear, Oriental (Asian):

Most cultivars of the Oriental pear, now called Asian pears do resemble
apples in that they have fruit that are round and have a crunchy
texture.  The Japanese cultivars tend to be more circular in shape,
while the Chinese cultivars are more oval or pyriform (pear-shaped). 
All Asian pear cultivars should be considered self-incompatible.  Mature
trees can reach heights of more than 20 feet.  Asian pears comprise a
large group of pears that are crisp in texture and, when mature, are
good to eat as soon as harvested or for several months after picking if
held in cold storage.  This ready-to-eat feature may make them more
acceptable to some people than European pears that are usually served
when soft and juicy, which condition takes about a week to occur after
removal from cold storage.  There are three types of Asian pears based
on shape and color.  These are: (1) round or flat fruit with yellow to
green fruit; (2) round or flat fruit having a bronze colored skin with
rusetting, and (3) pear shaped fruit with either smooth or russeted
skin.  Asian pears have been grown commercially in Asia for centuries
and are very popular in Japan, China, and Korea.  Most new Asian pear
plantings in California are in Fresno, Tulare and Kern Counties.  A few
plantings exist in Yakima and Wenatchee, Washington, and others are
found in Hood River and Willamette Valley in Oregon. In the last few
years plantings of Asian pears were made in New Zealand, Australia,
Chile, France, and the eastern and southeastern United States.  It is
roughly estimated that 4,000 - 5,000 acres of Asian pears are planted in
California, Oregon and Washington.  Since 1984 about 100,000 trees (500
acres) of Asian pears have been planted every year in California.  Most
popular Oriental pears are 20th Century ‘Nijisseiki’, ‘Kosui’,
‘Kikusui’, ‘Hosui’, ‘Shinseiki’, ‘Shinsui’,
‘Shinko’, and ‘Niitaki’.  There are a few cultivars of hybrid
origin.  Other commercial production regions: Japan grew 15,200 hectares
producing 361,400 tons in 2005 (NAGASAWA 2006c), and some fruit is
exported to the United States in October and November.  China and Korea
are also growing these pears for domestic consumption and export to the
US and Canada.

Quince:

	Quinces are fruits closely related to apples and pears, but are of
lesser economic importance.  It is thought that it is native to northern
Iran and Turkestan.  The plants are deciduous thornless shrubs or small
trees.  Generally they are not over 20 feet high.  Fruits are mostly 2
inches up in diameter, covered with pubescence.  Fruit color is
generally yellow.  Fruit flesh is rather hard with a bitter acid taste. 
The most common cultivars/varieties include “Champion”,
“Pineapple”, “Smyrna” and Van Deman”.  The quince has been
cultivated for over two thousand years for its edible fruit and its
seed. It is also much used as a dwarfing rootstock for pears and some
other fruits.  California is key production area with 100 - 200 acres. 
No available statistical information from other areas.  Other commercial
production regions: Mediterranean, Argentina, and the Middle East. 
Argentina produces over 20,000 t/ha.  The largest are of quinces is in
the Mediterranean area (35.2%) and China (22.3%).  

Quince, Chinese and Quince, Japanese:

The Chinese quince is native to China and Indo-China, and cultivated in
Japan.  Chinese quince was introduced to Europe in 1796 and Japanese
quince in 1869.  The crop is cultivated in the north and Eastern Europe
including Baltic areas and Latvia.   It is hardy to zone 5 and is not
frost tender.  It is in flower from February to June, and the seeds
ripen in October.  The flowers are hermaphrodite (has both male and
female organs) and are pollinated by bees.  It is noted for attracting
wildlife.  The fruit can be apple or pear-shaped and up to 6.5 cm long x
6.5 cm wide.  It is a very ornamental plant and a good bee plant,
flowering early in the year and providing pollen and nectar.  The
Japanese quince is a closely related species and also occurs in central
and south Japan, and it has been planted in Latvia in the 1970’s and
in 1996 approximately 300 ha had an average yield of 12 – 15 T/ha.  It
can grow 0.6 – 1.2 m tall and 5 m wide.  Commercial production of the
Japanese quince is in Belarus, Finland, Germany, and Poland.  Other
production regions include Japan grew 55 hectares producing 335 tons in
2003.  Both of these quinces are also grown for ornamental purposes.  

Tejocote:

	Tejocote is native to America and it is hardy to hardiness zone 7 and
is not frost tender.  The flowers are hermaphrodite (has both male and
female organs) and are pollinated by insect midges.  The plant prefers
sandy, loamy and heavy (clay) soils and can grow in heavy clay soil. 
The plant prefers acid, neutral and basic (alkaline) soils.  It can grow
in semi-shade or light woodland or no shade.  It requires moist or wet
soil and can tolerate drought.  The plant can tolerate strong winds but
not maritime exposure.  It can tolerate atmospheric pollution. 

COMPARISON OF POME FRUIT CULTURAL PRACTICES:

General Planting Design, Training, and Pruning (adapted from Rieger,
2006, Robinson, 2003, and USDA Crop Profiles, 2003): 

	Pome fruit orchard planting systems are designed to improve the
production efficiency by managing variables of rootstock, tree spacing,
arrangement, canopy shape, pruning, tree training methods and support
systems.  

	The more modern planting systems are based on higher tree densities
than 50 years ago when the tree density ranged from 70 - 100 tree/ha to
today range from 1000 – 6000 trees/ha.  The increase in density is due
to development of dwarfing rootstocks.  In the nursery, apple scions and
rootstock are grafted together.  A scion is the detached shoot or twig
containing buds from a desired tree, used in grafting.  Rootstock is
selected for tolerance to pressures such as pests or cold, in addition
to how well it influences the final tree’s vigor, size, and fruit
quality.  Yields may be realized in the third year after planting
compared to 5 - 6 in an older orchard planting density.  However, many
highly productive commercial orchards today have 150 - 180 trees per
acre and higher density could be anything over 180 trees per acre. For
the purposes of this publication, there are several characteristics in
addition to tree number that are included in a high density orchard
system. Besides having an increased number of trees per acre, a high
density orchard must come into bearing within 2 - 3 years after
planting.  Each type of planting system has different pruning and
planning plans.  

Consistent early fruit production is essential to offset the increased
establishment costs.  It is also very costly to hold trees on more
vigorous rootstocks in an allotted space required for a high density
orchard.  To maximize the production of a high density orchard, it is
also necessary to modify the training system and training and pruning
techniques from traditional methods.  Since trees will be bearing fruit
early, a permanent tree support system is also required.  It is
essential to crop trees very early in the life of the orchard to offset
the costs of establishment and to aid in managing vegetative growth.
Early production is directly related to number, the greater the light
interception by that acre of land early in the life of the orchard.  To
the extreme, there are orchards planted in Europe and the Pacific
Northwest with 5,000 - 9,000 trees per acre. Although, these orchards
may be very productive early in their life, it is doubtful that they
would be profitable, or manageable, under economic conditions in the
Southeast.  Research conducted at Cornell University’s Geneva Research
Station in New York found that for the first seven years of an orchard,
the yield increased with tree density, independent of the
size-controlled rootstock used.  The most dwarfing rootstocks produced
significantly larger yields in the third year.  As tree density
increased, profit ability increased up to approximately 1,000 trees per
acre.  Preliminary studies in North Carolina indicate that tree
densities of 450 - 600 trees per acre are most profitable for the
Southeast given the climate, soils, and markets.

	Orchard planting systems are categorized from tree canopy shapes.  Four
basic canopy shapes are: spherical, conic, flat-fan, and Y - or V -
canopy shapes.  The spherical shaped canopy system was most common in
early 1900’s and contained a large tree with a height of 6 - 8 m and a
main trunk diameter of 1.8 – 2.0 m.  These large globe canopies took
10 – 15 years to produce high yields.  Primary advantage of the
spherical shapes is that they are the natural shape of an apple tree. 
This system was replaced in the mid 1900’s and in the early 1960’s
the conic system developed as an improved tree form to allow more light
penetration through the canopy.  The mini-central leader system was
developed at Cornell University to have semi-dwarf trees supported with
a 2.5 m tree spike supporting the trees and ranging from 500 – 1000
trees/ha.  The spindle bush system was also developing in the early
1960’s designed to improve yields and it became the dominant planting
system in Europe.  The trees are fully dwarf, narrow, cone shaped trees
to allow for high density plantings ranging from 1500 – 4000 trees/ha.
 The narrow slender shape of the canopy helps the leaves to be well
exposed to sunlight.  The conic shaped system are currently the dominant
tree form in most of the world’s apple growing regions and allows the
tree to grow in a fairly natural shape with minimal labor allowing good
light penetration throughout the canopy, but the upper branches of the
tree as they mature may begin to shade out the lower limbs.  The slender
spindle is most common in Northern Europe and the vertical axis system
is most common in the rest of the world.  The flat fan canopy systems
utilize trellis to improve labor efficacy.  This tree system trains a
tree to a 3 m tall using a 4 – 6 wire vertical trellis which also
serves to support the tree.  Tree height is maintained at 4 – 5 m and
densities of 100 - 2000 trees/ha.  Common tree spacings are 1.5 – 2.5
m in the row and 3 – 4 m between rows.  The advantage of the flat fan
systems is the ease of tree training and to help mechanize orchard
picking operations as well as allow good light penetration within the
canopy.  The disadvantages of flat systems are the labor costs to
maintain the canopy and low tree planting densities.  The V shaped apple
canopies became popular with the development of the Tatura trellis in
1970’s to utilize dwarfing rootstocks.  They are categorized by tree
shape and branch training protocols using either a V- shape of Y- shape
tree.  The Y- shaped trees have a vertical trunk with the arms or limbs
trained to either side of the trellis.  The V- shaped trees have the
whole tree leaned to one side of the trellis while the next tree in the
row leans to the opposite side of the V - trellis.  The Tatura trellis
keep the trees headed at 50 cm height with 6 wires per side and close in
row spacings of 1 m with 5 m between rows.  The Geneva trellis system is
aY - shaped system trained in a more fan type position with a 2 m tall
trellis and three wires per side with 1.5 – 1.8 m in row spacings and
4 m between rows.  The V - shaped systems have become very popular over
the last 25 years because they have high yields at maturity and allow
good light penetration.  With a vertical trunk and is conducive to use
of mechanical equipment between rows.  Also less fruit sun scald occurs
in this type of trellis system.  The disadvantage of the V systems is
the initial cost of establishment and tree training, and while fruit
size may be smaller than with other training systems, the yields may be
higher with this system.  

Efficient use of labor to harvest and prune from the ground or from a
short stool is another advantage of using a high density system.  It is
difficult to find workers who are willing to climb ladders to work in
traditional orchards in today’s market, not to mention the liability
that must be assumed for their employees.  Another advantage is the
potential to have higher quality fruit for a longer period of time by
maintaining light interception in the smaller trees of higher density
orchards. Pesticide application efficiency may be much higher in higher
density orchards as well.  Although there are many advantages to high
density orchards, the disadvantages must also be considered.  The
primary disadvantage is the high cost of planting orchard establishment.
 High density orchards are also unforgiving in terms of lack of
management systems require more training and minimal pruning during the
first 6 years than traditional systems, especially during the summer. 
Another potential disadvantage involves re-educating orchard managers
and workers in the training and pruning techniques required for higher
density orchards. 

The ideal site for a pome fruit orchard is an area of rolling land. 
Plant pome fruits on slopes that are not too steep to be safely
traversed with equipment.  The tops of hills are not necessarily good
sites as orchards located there are more vulnerable to freezes than the
sides of hills.  Also, soils on the tops of hills are frequently shallow
due to erosion. 

Specific Individual Pome Fruit Cultural Practices:

Apple:

Small to medium sized tree with spreading canopy, to 30 ft in wild,
generally are maintained to 6 - 15 ft in cultivation.  Tree size and
shape is heavily dependent on rootstock and training system.  Leaves are
elliptical with serrate margins, dark green with light pubescence on
underside.  Petals are white when open, but have red-pink undersides
when opening, hence the "pink" bloom stage. The ovary is inferior,
embedded in the floral cup or hypanthium, containing 5 locules, usually
2 ovules per locule.  The inflorescence is a cyme of 4 - 6 flowers, with
the center flower opening first; the central flower is often called the
"King bloom", and has the potential to produce a larger fruit than other
flowers.  Flowers are produced terminally from mixed buds (containing
both leaves and flowers) on spurs, or to a lesser extent on long shoots.
 Spurs form on two year old and older wood, and generally grow only a
fraction of an inch each year.  Fruiting begins 3 - 5 years after
budding, although a few fruit may be produced in the second year. This
varies with rootstock (dwarfing) and cultural practices (excessive
pruning = delay). Fruit are usually thinned to 1 per spur, with spurs
spaced 4 - 6 inches apart for attainment of marketable size. Apples are
generally thinned with chemicals such as the insecticide carbaryl or the
synthetic auxins such as naphthalene acetic acid (NAA).

	The apple tree is of medium size, up to 30 to 40 feet in height, but
usually held to under 20 feet or less by pruning.  They are propagated
by budding or grafting onto rootstocks.  Leaves are entire and up to 4
inches long, pubescent when young, near glabrous later.  The fruits are
oblate to slightly conic in shape, with depressions at the stem and
calyx ends, 2 1/4 up to 3 1/2 inches in diameter.  They consist of a
thin outer peel, a thickened edible flesh and a central core of 5
carpels, in which the small seeds are borne.  The peel is pubescent when
young, later becoming smooth and waxy.  Formerly some russeted varieties
were grown.  These have disappeared in commercial orchards, but russeted
areas may occur on some varieties due to weather or other injury. 
Important commercial varieties/types include: ‘Braeburn’,
‘Crispin’, ‘Mutsu’, ‘Empire’, ‘Fuji’, ‘Gala’,
‘Golden Delicious’, ‘Granny Smith’, ‘Ida Red’,
‘Jonagold’, ‘Jonathan’, ‘McIntosh’, ‘Red Delicious’, and
‘Rome’.  Throughout its history of cultivation, at least 10,000
apple cultivars were developed, many of which are now lost.  Apples are
adaptable to various climates, but can be considered best adapted to the
cool temperate zone from about 35 - 50° latitude.  After planting
rootstocks full production may not occur until 5 – 6 years later. 
Bloom to harvest in 70 to 170 days, depending on variety and location. 
For example Red Delicious is harvested 140 – 160 days after full bloom
(Table 18).  The maturity dates for each apple cultivar will vary
depending upon the environmental conditions (temperature, rainfall, soil
types) in the Region where they are grown.  Some representative examples
and ranges of apple cultivar maturity and days after full bloom to
harvest are listed in Table 18, and to determine the number of days from
petal fall to harvest for a specific apple cultivar and you would
subtract seven days from the days after full bloom (DAFB).  Apples are
T- or chip-budded in the nursery, and sold as 1-year-old whips on 1.5 to
2-year-old rootstocks.  Rootstocks are also produced vegetatively,
generally by mound layerage.  The range of rootstocks available for
apple permits a wide variety of orchard designs and tree training
systems.  In most cases, trees are grown in rectangular arrangements or
hedgerows.  Conventional apple orchards on seedling rootstocks require
spacings of 20 x 20 (110 trees/acre) to 40 x 40 ft (27 trees/acre). 
More intensive orchards (400 trees/acre) are generally planted to form
hedgerows or solid rows of fruiting wood where individual trees lose
their identity.  Apples must be picked by hand to avoid bruising and
reduction of fresh market quality grade.  Fruit must be picked carefully
to avoid damaging the spur, where next season's fruit will be borne. 

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

Apple Cultivar	Bloom Timing	Days from Bloom to Harvest	Harvest

Braeburn	Midseason	150 - 185	Late October

Cameo	Midseason	155 - 165	Mid. October

Cortland	Midseason	125 - 140	Mid October

Elstar	Mid- late season	110- 150	Early September

Empire	Midseason	125 - 140	Early October

Freedom	Mid- late season	140 - 155	Late September

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

Gala	Midseason	110 - 140	Late August

Ginger gold	Midseason	  95 - 105	Early August

Golden Delicious	Midseason	135 - 160	Mid. September to early October

Granny Smith	Late season	165 - 180	Early November

Gravenstein	Early season	110 - 115	Early September

Honeycrisp	Early season	125 - 140	Mid. September

Idared	Early season	145 - 160	Early October

Jonagold	Midseason	135 – 160	Late September

Jonathan	Midseason	135 - 160 	Mid-late September

Liberty	Early season	120 - 135	Late September

McIntosh	Midseason	120 – 145	Mid September

Mutsu (Crispin)	Midseason	160 - 170	Late October

Paulared	Early season	  95 - 105	Early September

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

Red delicious	Midseason	135 -160	Late September

Rome Beauty	Late season	160 - 175	Late October

Stayman	Early season	160 - 175	Late October

Winesap	Late season	165 - 180	Late October

York	Midseason	170 - 180	Late October

Azarole:

	Azarole is a very easily grown plant; it prefers a well-drained loamy
soil.  Once established, it succeeds in excessively moist soils and also
tolerates drought.  It grows well on a chalk soil and also in heavy clay
soils and grows up to 10m tall.  A position in full sun is best when
plants are being grown for their fruit, they also succeed in semi-shade
though fruit yields and quality will be lower in such a position.   Most
members of this genus succeed in exposed positions, they also tolerate
atmospheric pollution.  The azarole has long been cultivated for its
edible fruit in Southern Europe, though it is now not as popular. 
Seedling trees take from 5 - 8 years before they start bearing fruit,
though grafted trees will often flower heavily in their third year.  The
flowers have a smell somewhat like decaying fish.  This attracts midges
which are the main means of fertilization.  When freshly open, the
flowers have more pleasant scent with balsamic undertones.  Hawthorns in
general hybridize freely with other members of the genus.  Seedlings
should not be left in a seedbed for more than 2 years without being
transplanted.  Seed - this is best sown as soon as it is ripe in the
autumn in a cold frame, some of the seed will germinate in the spring,
though most will probably take another year.  Stored seed can be very
slow and erratic to germinate, it should be warm stratified for 3 months
at 15° C and then cold stratified for another 3 months at 4° C.  It
may still take another 18 months to germinate.  Scarifying the seed
before stratifying it might reduce this time.  Fermenting the seed for a
few days in its own pulp may also speed up the germination process. 
Another possibility is to harvest the seed 'green', as soon as the
embryo has fully developed but before the seed coat hardens and plant it
immediately in a cold frame.  If timed well, it can germinate in the
spring.  If you are only growing small quantities of plants, it is best
to pot up the seedlings as soon as they are large enough to handle and
grow them on in individual pots for their first year, planting them out
in late spring into nursery beds or their final positions.  When growing
larger quantities, it might be best to sow them directly outdoors in a
seedbed, but with protection from mice and other seed-eating creatures. 
Grow them on in the seedbed until large enough to plant out, but
undercut the roots if they are to be left undisturbed for more than two
years.  The   crop may grow from 6 – 10 m high, and the fruit will
ripen in August – September.  The small red fruit has a pleasant
aromatic flavor.  It ripens in early to mid-autumn.  There are yellow,
red, and white fruited varieties.  Fruits are harvest mechanically or
hand picked. 

Crabapple:

A crabapple is basically a small apple, and is not as important crop as
apples.  The plants are grown primarily as ornamentals and cultivars are
chosen because of their beautiful flowers, foliage, or fruit, although a
few growers produce the fruit commercially.  The fruit is preserved or
pickled or it is used in making jellies.  No production data are
available on the quantity of fruit that is used commercially.  The
general appearance is similar to a small bearing apple tree.  Culture is
also similar to the culture of apple trees.  The flower is similar to
that of the apple.  The fruit are round yellow fruits 1 to 2 inches in
diameter that have a red to maroon blush.  Crabapples are native species
of apple-like fruits that are grown mostly for pollinators in apple
orchards or as a beautiful ornamental specimen.  If commercial fruit
production is anticipated, and crabapple trees are grown along with
other fruit trees in commercial orchards, there is likelihood that
additional pollinating insects will be required.  If the grower is
providing bees for his other fruits, then he should provide enough for
crabapples also.  There are varieties such as ‘Hyslop’ and ‘Red
Siberian’ that produce relatively large fruit that can be used as a
food crop and are processed for cinnamon apple slices.  Crabapples are
considered to be apples except for being less than 2 inches in diameter,
but some crabapples are greater than 2 inches in diameter and some
dessert apples are small.  Western crabapple is native to North America.
 Shrub or small tree, to 35 feet tall, armed with sharp spur-shoots, the
older bark is deeply fissured.  Leaves are alternate, deciduous, lance-
to egg-shaped, to 10 cm long, pointed at the end, toothed, with
irregular lobes; the leaves turn red or yellow-orange in fall.  Flowers
are white to pink (mid-April/mid-May), showy, calyx of 5 lobes, petals
5, styles 3 - 4 from inferior ovary, numerous stamens.  Fruits are
pomes, initially green becoming yellow or reddish, to 15mm and
egg-shaped, tart.  Bloom to harvest in approximately 4 months.  Western
crabapple is harvested in late summer and early fall. Flower in May. 
Flowering crabapples may be planted almost any time of the year.  Balled
and bur lapped stock and containerized trees can be planted any time
after spring frosts end through fall until about three weeks before the
ground freezes.  However, bare root trees should only be planted in the
spring.  Bare root trees become too stressed if planting is delayed past
early spring.  Crabapples prefer light (sandy), medium (loamy) and heavy
(clay) soils, require well-drained soil and can grow in heavy clay soil.
 The plant prefers acid, neutral and alkaline soils.  It can grow in
semi-shade and light woodland or no shade and requires moist soil. 

Loquat

	Loquat grows in subtropical areas or tropical highlands.  Propagated by
seed or grafting.  The first crop will mature in 2 - 3 years after
grafting while trees from seedlings which will take 8 – 10 years to
mature.  They are extremely long lived up to 90 years.  Loquats can be
propagated by various grafting methods, including shield-budding or
side-veneer grafting and cleft-grafting.  The use of loquat seedling
rootstock usually results in a comparatively large tree with a high
canopy.  Cultivars grown on quince rootstock produce a dwarfed tree of
early bearing character.  The smaller tree has no effect on fruit size
and gives adequate fruit production with the advantage of easier
picking.   Loquat trees are evergreen, rounded in form, up to 30 feet
high.  Dark green leaves vary from eight inches to a foot long.  Trees
are spaced about 20 - 25 ft apart in orchards and at a density of 500
– 600 trees/ha.  Trees will stand winter temperatures down to about 12
° F.  It prefers a soil ranging from pH of 5.0 – 8.0.  Flowering time
is unusual; occurs in November - January, depending on location. 
Flowers open and set fruit in autumn, and if temperatures reach 25 ° F
or lower in winter, fruit crop will be lost.  Flowers and fruits are
produced on large panicles.  Individual fruits are pyriform or oval, l
1/2 to near 3 inches long, and covered with a tough, pubescent skin
which separates readily from the pulp when ripe.  The fruit is a white
or yellow pome, like apple and pear, generally 2 – 5 cm in diameter
with 3 to 5 seeds, and with the calyx persistent and weighs 30 – 40g
with some cultivars ranging up to 200g.  Flesh is firm and creamy, mild,
sub-acid in flavor.  Domestic cultivars include ‘Champagne’,
‘Thales’, ‘Advance’, ‘Fletcher’ and ‘Miller’.  Loquat is
propagated by seed or grafting, and the first crop will be in 2 - 3
years after grafting.  The crop timing from bloom to maturity is 120 -
200 days.  Harvest time in California is from March to June, and in
Florida it matures in March and takes 7 – 10 days to harvest the crop.
 Fruit must be picked by hand to avoid injury and classified by grade
based on quality and size.  It is eaten out of hand fresh or fruit
salads.  Also cooked for desserts, sauces or preserves, and are also
grown as an ornamental.

Mayhaw:

	Mayhaw is a long living (> 50 years) perennial shrub or round-topped
small tree to 30 feet tall and look similar to crabapple trees.  The
name "Mayhaw" is a conjugation of the month of ripening (May) and the
common name for Crataegus spp. (Hawthorn).  Mayhaws are a group of
species in the genus Crataegus, family Rosaceae.  Primary species
include C. aestivalis, C. opaca, and C. rufula.  They are closely
related to apple and pear, and have been used as exotic dwarfing
rootstocks for both.  In the U.S. over 75 varieties of mayhaws have been
developed.  Mayhaws flower early (late February to mid-March in southern
Georgia) and the fruit ripens mostly in early May but some ripen through
June.  The fruit is a small pome that is ½ to 1 inch in diameter,
yellow to red, acid and juicy with a whitish pulp, resembling crabapples
or cranberries in appearance.  Two to five pieces of hard-shelled seeds
are located in the center of the fruit.  Since mayhaws contain a high
red pigment and pectin they are a natural source of color and texture
for jelly.  The bloom to harvest is about 3 months and some can be
harvested for about 30 days.  Mayhaws are ripe in April and early May
and can be harvested by shaking the tree and catching the fruit by using
nets under the tree or by hand.  Under natural conditions seed do not
germinate until over wintered.  Mayhaw softwood stem cuttings can also
be rooted under intermittent mist or in a humidity chamber during the
summer.  Mayhaws are easily grafted during dormancy (late winter).  For
rootstocks mayhaw appears to be initially compatible with any hawthorn
species.  A few selections have been made, like the relatively
large-fruited 'Texas Superberry' or the even-ripening 'Lodi'  Bloom
occurs over an extended period of time and the fruit are reported to be
fairly frost hardy once past the bloom period.  The suggested tree
spacing for a permanent orchard is 4.6 - 6.1 m (15 - 20 ft) in the row
and 5.5 - 6.1 m (18 - 20 ft) between rows giving 270 - 400 trees/ha or
109 - 161 trees/A.  Tree height ranges from 1 – 12 m tall.  The fruit
is mainly used to make jelly.  

Medlar:

	This plant is small, flat topped, deciduous tree that grows to 20 feet
high, that is native to the eastern part of the Mediterranean and the
eastern part of Turkey.  Medlar is a close relative of the hawthorn
which lacks thorns.  In late spring, large white or slightly pink
blossoms are borne singly on ends of short shoots.  Almost every flower
sets fruit.  The fruit is 1 to 2½ inches in diameter and resembles a
small russeted apple, tinged dull yellow or brown color with the calyx
end flared open.  The flesh is as soft as a baked apple.  Embedded in
the pulp are five large stone like seeds.  Fruit are best picked at
early leaf drop prior to heavy frost.  At harvest, the fruit are rock
hard and must soften prior to consumption.  Ripening takes two weeks to
one month after harvest.  After harvest the fruits are left until they
become brown inside and half rotten and this process is called bletting
and this process takes 2 – 4 weeks after harvest.  Once bletted the
fruit will keep for several weeks and has a taste like applesauce with
some cinnamon.  Flowering occurs in late May or June and the fruit
matures in October to December.  The fruits are small in size 1 ½ inch
diameter (4 cm), and are left on trees until they are over ripe.  The
fruit weight can vary from 10 - 80 g and a yield of 30 – 35 kg/tree is
possible.  The planting site must be in a sunny position and protected
from the wind, as the trees are very brittle and susceptible to wind
damage.  Young trees are best if thinned and pruned to desired shape. 
Medlars are slow growing but bear fruit at an early age with the tree
height dependent on the rootstock.  They will reach up to 3.5 m (12 ft)
in height when grafted onto a quince rootstock or 4.5 m (15 ft) or
taller if grafted onto a pear rootstock and may be productive for more
than 30 years.  The trees are spaced in the row from 3.5 6.0 m. 

Pear:

	A medium sized, upright tree growing to 30 ft tall, generally 8 - 18 ft
in cultivation.  Tree size is heavily dependent on rootstock and
training system.  Leaves are elliptical to ovate with acute tips, with
finely serrate or entire margins, 2 - 4 in length.  Flowers are about
one inch diameter with white petals, and similar to apple except for
having longer pedicels.  The inflorescence is corymbose, containing 5 -
7 flowers also different from apple.  Pears are a temperate zone fruit
and grown on a wide variety of soils.  They are similar to apples in
many respects.  The tree is of medium size, up to 30 to 40 feet in
height, but usually held to under 20 feet by pruning.  They differ from
apples in having "grit" cells in the flesh of the fruit.  In general,
pears are pyriform in shape, tapering toward the stem, although some
varieties are nearly round.  Fruit size varies in varieties from less
than 2 inches in diameter up to 3 inches.  Fruit surface in some
varieties is russeted but in others is free of russet and covered with a
thin layer of wax.  Trees tend to be more upright than apples.  Pears
can be classified by maturity date; summer, autumn and winter.  They are
the only temperate tree fruit that cannot be left on the tree to ripen. 
Major production in U.S. is of the common or European pear.  Major
commercial varieties/types of this pear include: ‘Anjou’,
‘Bartlett’, ‘Bosc’, ‘Comice’, and ‘Seckel’.  'Bartlett'
and its sports are referred to as "summer pears" since they ripen in
July - August in California (115 - 140 days).  "Winter pears" are those
harvested in autumn and marketed throughout the winter months, such as
'Anjou', 'Bosc', 'Comice', 'Hardy', 'Winter Nelis', and 'Packham's
Triumph'.  Bloom to harvest in 90 to 200 days (Table 19).  The cultivar
‘Bartlett’ has a 110 – 133 day from bloom to harvest, ‘Bosc’
from 130 - 145, and ‘D’Anjou from 120 – 150 days.  Pears are
propagated by budding or grafting onto rootstocks.  T-budded or
chip-budded, quince rootstock are generally dwarfing, but sometimes
require double budding.  Pear orchards are designed very similar to
apple orchards.  Standard trees are spaced at 25 x 25 ft (70
trees/acre), but hedgerow forms are more common in high density
plantings, with hundreds of trees per acre.  Pollinizers are planted in
alternate rows, or every 10th or 15th tree within hedgerows.  The most
common system is central leader for free-standing trees and some form of
palmette for trellised orchards.  Initial tree training is particularly
important with pear since scaffolds tend to grow nearly vertically,
causing poor crotch angles and delayed fruiting.  Other than this
tendency to grow upright and therefore greater need for limb spreaders,
pears are trained and pruned in the same way as apples.  European pears
are harvested when "firm mature"; flesh firmness is the most reliable
indicator of pear maturity.  Firmness in the range of 10 - 15 lbs as
measured by a pressure tester is desirable.  Pears for are picked by
hand several times over a 7 - 20 day period depending upon maturity..  

Table 19.  Days from Full Bloom to Harvest for Various Pear Cultivars.

Pear Cultivar	Bloom Timing	Days from Bloom to Harvest

Bartlett	Midseason	115 - 170

Seckel	Midseason	120 - 140

Anjou	Midseason	140 - 165

Bosc	Late	150 - 165

Packham’s Triumph	Midseason	150 - 165

Comice	Late	150 – 170

Forelle	Early	160 - 190

Kieffer	Early	170 - 190

Pear, Oriental (Asian):

Most cultivars of Asian pears do resemble apples in that they have fruit
that are round and have a crunchy texture.  The Japanese cultivars tend
to be rounder in shape, while the Chinese cultivars are more oval or
pyriform (pear-shaped).  All Asian pear cultivars should be considered
self-incompatible.  Mature trees can reach heights of more than 20 feet
and 12 feet wide.  Asian pears comprise a large group of pears that are
crisp in texture and, when mature, are good to eat as soon as harvested
or for several months after picking if held in cold storage.  This
ready-to-eat feature may make them more acceptable to some people than
European pears that are usually served when soft and juicy, which
condition takes about a week to occur after removal from cold storage. 
Asian pears have been grown commercially in Asia for centuries.  In
Japan about 500,000 tons are grown and some fruit is exported to the
United States in October and November. China and Korea also grow these
pears for domestic consumption and export to the US and Canada. Most new
Asian pear plantings in California are in Fresno, Tulare and Kern
Counties.  A few plantings exist in Yakima and Wenatchee, Washington,
and others are found in Hood River and Willamette Valley in Oregon.  In
the last few years plantings of Asian pears were made in New Zealand,
Australia, Chile, France, and the eastern and southeastern United
States.  It is roughly estimated that 4,000 - 5,000 acres of Asian pears
are planted in California, Oregon and Washington.  Since 1984 about
100,000 trees (500 acres) of Asian pears have been planted every year in
California.  Most popular Oriental pears are 20th Century
‘Nijisseiki’, ‘Kosui’, ‘Kikusui’, ‘Hosui’,
‘Shinseiki’, ‘Shinko’, and ‘Niitaki’.  There are a few
cultivars of hybrid origin.  Asian pear cultivars are partially
self-fruitful but better crops are set where two or more cultivars are
planted together.  It is suggested that every 4 to 8 rows of a single
cultivar have a pollinizer row or that growers plant a block of 4 to 8
rows of a second cultivar adjacent to the first.  Asian pears should be
planted in deep, well-drained soils in a location as frost-free as
possible.  Sites that are prone to late spring frosts or provide frost
protection where late frosts are likely should be avoided.  The chilling
requirement of Asian pears is thought to be in the range of 900 to 1000
hours.  Under California conditions the fruit must be picked before 180
days after full bloom to avoid browning during storage (Table 20). 
Plant trees at least 10 to 15 feet apart in either fall or early spring.
 Plantings for standard size trees range from 140 – 380 trees/A and
for dwarf types 300 – 400 trees/A.  In California the trees are pruned
and trtained to be a vase shape - On young trees, a good portion of the
fruit is borne at or near the tips of one - year-old shoots.  As the
tree matures, most of the fruit is produced on the scaffold branches. 
These spurs have a productive life of about 10 years.  Pruning should be
done to remove about 10 percent of these terminal spurs every year.

Table 20.  Days from Full Bloom to Harvest for Various Asian Pear
Cultivars.

Asian Pear Cultivar	Bloom Timing	Days from Bloom to Harvest	Fruit Shape
or Color 

Kosui	Midseason	120 - 130	Good quality.

Shinseiki	Midseason	125 - 135	Round, yellow skin one of top cultivars in
California

Hosui	Midseason	135 - 145	Large, sweet, low acid, bronze-russeted skin.
Ripens                                                          in
August.

Nijisseiki/20th Century	Midseason	140 - 155	Round and yellow skinned.
Originated in Japan.

Chojuro	Midseason	140 - 155	Fruit orange to brown and flat. 

Olympic	Midseason	115 - 170	Large round golden russet skin.

Ya Li	Early	150 - 165	Green pear shaped and large.  Popular in China.

Tsu Li	Early	150 - 165	Large football shaped green fruit.

Okusankichi	Midseason	190 – 210	Medium size with brown russet finish.
Originally from Korea.

Quince:

		Quinces are fruits closely related to apples and pears, but are of
lesser economic importance.  The plants are deciduous thorn less shrubs
or small trees.  Generally they are not over 20 feet high.  Fruits are
mostly 2 inches up in diameter, covered with pubescence.  Fruit color is
generally golden yellow.  Fruit flesh is creamy yellow and it is rather
hard with a bitter acid taste.  The most common cultivars/varieties
include ‘Champion’, ‘Pineapple’, ‘Smyrna’ and ‘Van
Deman’.  The quince has been cultivated for over two thousand years
for its edible fruit and its seed.  It is also much used as a dwarfing
rootstock for pears and some other fruits.  Bloom to harvest in about
150 days.  The fruit is harvested only by hand because the fruit is
easily bruised.  Fruit weight varies from 197 – 461 g. and seeds vary
from 15 – 42.  Yields can range from 40 – 60 t/A.  Tradionally
standard tree forms are spaced 3.5 – 5.5 m between rows and 2.5 –
4.5 m between trees and bushes 3 m apart with tree densities ranging
from 300 – 1200 trees/ha.  Cold storage conditions similar to apple
and pear are used.  Quinces are pruned similarly to pears.  It begins to
produce fruit three years after planting and orchards can remain
productive for up to 45 years.  Succeeds in most soils but prefers a
light moist fertile soil and a sunny position.  Succeeds in semi-shade
but does not fruit well in such a position.  Plants are hardy to about
-15 ° C, though the fruit seldom ripens in the north of Britain unless
it is grown against a sunny wall.  The plants require warm summers in
order to fully ripen their fruit.

Quince, Chinese and Quince, Japanese:

Chinese quinces are native to China, Indo-China, and are also cultivated
in Japan.  Chinese quince was introduced to Europe in 1796 and Japanese
quince in 1869.  It is hardy to plant hardiness zone 5 and is not frost
tender.  It is in flower from February to June, and the seeds ripen in
August through October.  The flowers are hermaphrodite (has both male
and female organs) and are pollinated by bees.  It is noted for
attracting wildlife.  The bright yellow fruit can be apple or
pear-shaped and up to 6.5 cm long x 6.5 cm wide and be as large as 17 cm
long and 8 cm broad and weigh 180 – 600 g.  It is a very ornamental
plant and is considered a good bee plant, flowering early in the year
and providing pollen and nectar, and can range in height from 10 - 20 ft
tall and 5 – 10 ft width.  It is easily cultivated as a small tree in
any reasonably good soil.  It prefers a deep moist well-drained loam,
and grows well in heavy clay soils.  Tolerates full shade but requires a
sunny position for best fruit production.  This species is hardy to
about -25°C.  It can be propagated by seed best sown as soon as it is
ripe (in February) in a sheltered position outdoors or in a cold frame. 
Germination usually takes place within 6 weeks.  Prick out the seedlings
into individual pots as soon as they are large enough to handle.  If
well grown, these seedlings can be large enough to plant out in the
summer.  Or plant them out in late spring of the following year. 
Cuttings of half-ripe wood are made in July/August or cuttings of mature
wood of the current year's growth in November in a cold frame and
layering in done in late spring or in autumn.  The Japanese quince is a
closely related species and had some medicinal uses in China and Japan
and occurs in central and south Japan.  It can grow 0.6 – 1.2 m tall
and 5 m wide.  It has been planted in Latvia in the 1970’s and in 1996
approximately 300 ha had an average yield of 12 – 15 T/ha.  A maximum
yield of 20 - 30 t/ha is possible.  Commercial production is also in
Belarus, Finland, Germany, and Poland.  The yellow (red or yellow-green)
apple shaped fruit is < 15 cm long and 8 cm diameter and weight can be
less than 50 g and contain up to 80 seeds.  Chinese quince can have up
to 120 seeds.  Both of these quinces are also grown for ornamental
purposes.  

Tejocote

	Tejocote is native to the Americas and it is hardy to zone 7 and is not
frost tender.  The flowers are hermaphrodite (has both male and female
organs) and are pollinated by midges.  The plant prefers light (sandy),
medium (loamy) and heavy (clay) soils and can grow in heavy clay soil. 
The plant prefers acid, neutral and basic (alkaline) soils.  It can grow
in semi-shade (light woodland) or no shade.  It requires moist or wet
soil and can tolerate drought.  The plant can tolerate strong winds but
not maritime exposure.  It can tolerate atmospheric pollution.  It is
grown from seed.  Seed will germinate in the spring, though most will
probably take another year.  The tejocote prefers well-drained moisture
retentive loamy soil.  Once established, it succeeds in excessively
moist soils and also tolerates drought.  Full sun is best when plants
are being grown for their fruit.  Seedling trees take from 5 - 8 years
before they start bearing fruit, though grafted trees will often flower
heavily in their third year. 

Worker Activities (Adapted from USDA Apple and Pear Crop Timelines, AK,
ID, MI, New England, NJ, NC, WV).

Pruning:

Virtually all apple trees are pruned by hand during the dormant season. 
Most apples trees are thinned with chemical applications, but
approximately 75% of the apple acres have follow-up hand thinning in
March and April after chemical thinning (AK).  Nearly all of
Michigan’s apple orchards require some thinning of fruit to ensure a
marketable product at harvest time.  Much of this thinning is done
chemically, but there is a need to do some of the thinning work by hand.
 Hand thinning is primarily done from the middle of June until the first
of August in Michigan, but some growers will hand thin all the way up to
harvest if it is deemed necessary to ensure fruit size and quality.  A
worker will typically work 8 to 10 hours doing hand-thinning work per
day with the majority of work being done in the early summer.  It would
be typical for a worker to do 10 to 14 days of hand thinning work per
season.  Limbs are manipulated via tying to wire trellis systems or
posts inserted next to the trees or through the use of spreaders (wooden
or plastic pieces inserted between the limb and the trunk of the tree). 
This activity is usually done when branches are supple (May - August). 
Workers tie or spread branches with 2 to 5 ties/spreaders per tree and
work an average day.  Branch manipulation is typically done after the
spring apple scab season sprays are completed and between necessary
internal feeder sprays.  

	In the New England States, pruning is used to maintain a balance
between vegetative growth and fruit production that allows for adequate
penetration of sunlight, chemical treatments, and air flow.  Most
orchards are pruned once during each winter dormant season, and usually
don't begin until 3 or 4 months from the previous season's final
pesticide application.  Summer pruning, undertaken in late July and
early August, is less extensive and focuses primarily on unproductive
vegetative sprouts blocking light from ripening fruit.  Summer pruning
involves extensive contact with foliage.  Wearing protective clothing
can be problematic in summer heat, and heat stroke risk poses more
immediate and severe health concerns than pesticide exposure.  While
there is usually some flexibility for timing summer pesticide sprays,
prolonged REIs such as the 4 day REI for captan create scheduling
problems for summer pruning which must be done within a time window of a
few weeks.  

	A number of worker activities occur throughout the year that may affect
application timing, as well as the specific pesticides used.  In New
Jersey, manual pruning is done during the dormant season, usually from
late November through the middle of February.  No pesticides are applied
during that time.  Although hand thinning can be done at any time after
June, because of labor costs it is rarely a commercial practice. 
Therefore, fruit thinning is usually done with plant growth regulators
through normal spraying practices in late May.

	Growers use pruning to remove dead and damaged wood, develop and
maintain tree structure and to maintain a balance between vegetative
growth and fruit production.  Most orchards are pruned once during each
winter dormant season and may be also pruned during the growing season. 
Dormant pruning usually does not begin until several months after the
previous season's final pesticide application.  Summer pruning on
producing trees, undertaken in late June and July, is less extensive and
focuses primarily on removing current seasons’ growth, which is
shading the developing fruit.  Summer pruning can involve extensive
contact with foliage.  Wearing protective clothing can be problematic in
summer heat, and heat stroke risk poses more immediate and severe health
concerns than pesticide exposure.  However, using long-handled pruners
may minimize the amount of worker contact with foliage.  While there is
usually some flexibility for timing summer pesticide sprays, prolonged
reentry intervals (REIs) such as the 4-day REI for captan create
scheduling problems for summer pruning which must be done within a
limited time frame.  Thinning timing is critical for effective thinning
and the effective window is often a matter of days.  Chemical thinning
agents applied with the air blast sprayer often require follow-up hand
thinning and visual crop inspection requiring worker access to the
orchard and extensive contact with foliage.  Unfortunately, thinning is
concurrent with the timing for important pesticide applications for
apple scab, plum curculio, leafminers and other key pests.  Long REIs on
thinning agents, insecticides, or fungicides needed at this time create
a major obstacle to effective and profitable crop management and raises
the pesticide exposure risk factor.  Carbaryl is one of the primary
thinners used in apple orchards in North Carolina.

In Washington State, trees are pruned throughout the winter, while they
are dormant.  The orchards may be pruned any time the weather is
reasonable for the pruning crews’ comfort.  This operation is always
complete prior to the application of dormant sprays.  This activity is
one of the most labor intensive and expensive aspects of fruit
production, as trees are not uniform, and must be pruned according to
horticultural concepts.  Proper pruning maintains fruit quality and
production over the lifetime of the orchard, and is considered the key
horticultural practice.

In Idaho, trees are pruned in the winter, while they are dormant.  This
operation is usually completed prior to the application of dormant
sprays.  If not thinned yearly, most apple cultivars will develop an
alternate bearing habit, producing a heavy crop one year, then almost no
crop the next.  Biennial bearing can be reduced if a substantial number
of blossoms and small fruit are removed from the spurs on the tree
during bloom, or within two to three weeks after petal fall.  Hand
thinning is then done to remove additional fruit to achieve the desired
crop load.  Thinning the fruit by hand six to eight weeks after bloom is
a very common practice.  Because it is usually done after most flower
bud initiation has occurred, it does little to ensure return bloom. 

	European pears are harvested when "firm mature"; flesh firmness is the
most reliable indicator of pear maturity.  Firmness in the range of 10 -
15 lbs as measured by a pressure tester is desirable for most cultivars.
 Pears for are picked by hand several times over a 10 - 20 day period

Sucker Control:

About half the apple orchards in Michigan have workers in the orchard
from late June through July to remove suckers (waterspouts) arising from
the larger limbs of the tree.  This activity involves close contact with
the foliage and a worker will typically work a full day at a time (8 to
10 hours per day).  For the root suckers that sometimes arise from the
base of the tree trunk, some growers use a contact herbicide in the row
and do this task chemically.  Not all apple rootstocks produce root
suckers so this activity is only done in about 30 % of the orchards.  A
few orchardists may send a work crew through with loppers to cut off
root suckers, but this is an expensive alternative and typically
avoided.  The grower or a family member does most of the spraying. An
average 7 day interval between sprays is typical for apple pest
management programs with the majority (75 %) of pesticide application
being made in late April through mid June for apple scab prevention. 
Sprays to trees are mostly applied with ground equipment (air blast or
tower sprayers).  Herbicide applications are made with low volume
sprayers.  Typically there is an enclosed cab tractor dedicated to
pesticide applications.  Training is the selection and development of a
branching pattern on young apple trees so as to maximize the structure
and production of high quality fruit.  It is done early in the season on
new plantings and mature trees.  

	In West Virginia, workers spend about two weeks in June hand thinning
fruit and removing watersports on approximately 50 % of the apple
acreage.  Summer pruning is conducted for about two weeks in July on
approximately 10 % of the acreage.

Weed Control:

	Preemergent herbicide applications are applied in early spring,
primarily with tractor mounted spray equipment.  Postemergence herbicide
applications are made in early summer and occasionally after harvest
primarily with tractor mounted sprayers although backpack sprayers are
occasionally used (30% of Arkansas apple acres).  Row middles are mowed
throughout the growing season.  Herbicides are applied in mid April to
early May in New Jersey, but may be spot applied with a hand or backpack
sprayer during June or July, depending on the weed species being
controlled.  Mechanical cultivation may be rarely carried out 2 to 3
times a season during early May through June.  Mechanical and hand
cultivation is more common in blocks of newly planted 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 season.

Mowing is a standard orchard practice.  Mowing is done four to six times
per growing season depending on need.  Mowing involves very little
contact with treated bark and foliage as mowing equipment operators are
riding on tractors, which may have enclosed cabs.  There is potential
for operators in an open cab to brush against overhanging foliage. 
Pesticide exposure is minimal.  Fertilizer applications consist of
ground applications of dry granular fertilizer for nutrients and lime. 
Foliar spray applications of micronutrients may be used to provide apple
trees with nutrients not provided adequately in soil applications.  Most
soil applications are typically made late in the dormant season and
foliar applications may continue throughout the growing season depending
on the element and results of foliar and soil assay analysis. 
Distribution of ground-applied materials involves very little contact
with treated bark and foliage as equipment operators are riding on
tractors and pesticide exposure is minimal.  Foliar applications are
typically made in combination with pesticide sprays where proper worker
protection measures should be in place to limit pesticide exposure. 
Orchard mowing in West Virginia for weed control is conducted every 3 -
4 weeks from April through August.

Pest Control:

	Insecticides and fungicides are applied from early spring up to harvest
primarily with orchard blast sprayers.  White plastic tree guards are
typically used on every tree to protect from the gnawing of mice and
rabbits in the winter months.  These are usually applied soon after
planting.  Newly established orchards receive little to no pesticide
applications the first year of planting.  Mulches are often applied in
the spring to the base of the trees along the length of the rows. 
Depending on the thickness of the mulch and available labor, the mulch
is pulled back away from the tree trunks in the fall to prevent rodent
damage.  Both the laying down and the pulling away of mulches would
require workers to be in orchards for an average workday.  In MI,
orchard floors are routinely mowed 2 or 3 times per season to reduce
pest levels such as weeds and insects and to make the orchard conditions
more favorable for workers to walk through for required activities. 
Mowing is done with a tractor and attached mowing implement and requires
very little contact with the orchard at all.  Enclosed or non-enclosed
cab tractors are typically used.  In New England, new plantings receive
few pesticide sprays, so there are no major pesticide Reentry intervals
(REI) issues.  Mature tree training is done at a time of year when trees
typically receive little pesticide exposures for conducting summer
pruning and harvest operations efficiently, and discouraging insect
borers, voles and other pests.  Fertilization consists of ground
applications of dry fertilizer for macro nutrients and lime, and foliar
spray applications of micronutrients such as boron and magnesium to
provide apple trees with replacement nutrients for those lost to
harvested crops.  Applications may begin late in the dormant season and
may continue throughout the growing season depending on the element. 
Distribution of ground applied materials involves very little contact
with treated bark and foliage as equipment operators are riding on the
machines.  Pesticide exposure is minimal.  Foliar applications are
typically made in combination with pesticide sprays where proper worker
protection measures should be in place to limit pesticide exposure. 
Thinning timing is critical for effective thinning and the available
window is often a matter of days.  Unfortunately, thinning is concurrent
with timing for important pesticide applications for apple scab,
European apple sawfly, plum curculio, leafminers and other key pests.

Apple pollination (Adapted from Gaus, 2002 and Warmund, 2007).

Almost all cultivars of apples require cross-pollinated by honey bees or
wind with another apple or crabapple cultivar.  To attain the best fruit
set on apple trees, the king blossom (the largest and first one to open)
in the flower cluster must be pollinated.  The bloom periods of the
pollinizer and the king blossom of the apple tree must overlap.  Two
dwarf apple cultivars with similar bloom periods should be spaced less
than 20 feet apart to ensure the transfer of pollen between trees. 
Typical apple and crabapple bloom periods are shown in (Figure 2).  The
shaded area represents the bloom time.  Apple cultivars that are
suitable pollinators for other cultivars are shown in Figure 3.

Figure 2 Shows the Bloom Period of Apple and Crabapple Cultivars.

Figure 3 Shows the Apple Cultivars and Cultivars that are Suitable as
Pollinizers.  

Although some apple varieties, such as ‘Lodi’, ‘Liberty’,
‘Empire’, ‘Winesap’, ‘Jonathan’, ‘Jonagold’, ‘Gala’,
‘Golden Delicious’, ‘Rome’ and ‘Granny Smith’ may be listed
as self-fruitful, they will set more fruit on an annual basis if they
are cross-pollinated and which cultivars can be used to pollinize others
(Figures 2 and 3).  Some apple varieties, such as ‘Winesap’,
‘Stayman’, ‘Mutsu’ and ‘Jonagold’, produce sterile pollen
and therefore cannot be used to pollinate other apple varieties.  Many
nursery catalogues include pollinization compatibility charts or
recommend good apple varieties to use as pollinizers.  Manchurian
crabapple, with profuse white flowers, is commonly used to pollinate
early- to mid-blooming apple varieties, while Snowdrift crabapple is
used for mid- to late-blooming apple varieties (Figure 2). 

In commercial apple plantings, a row of pollinizer trees is often
planted between every four rows of the main variety of trees (Figure 4).
 If pollinizers are placed within the row, every fifth semidwarf tree is
a pollinizer and each pollinizer is offset in adjacent rows to stagger
them throughout the orchard block. In high-density plantings of dwarf
trees (5 to 6 feet between trees within the row), apple or crabapple
pollinizers may be planted between eight to ten trees of another variety
in the row.  Flowering crabapples are useful as pollinizers because they
take up less space than a regular apple variety and may be pruned to
grow in an upright position.  

Figure 4. Alternative Planting Plans to Ensure Cross-pollination of
Apple Trees.

Beehives are generally placed in commercial apple orchards as the king
flowers open.  If hives are brought in before this time, bees may forage
flowers of other broad-leaved plants instead of the apple blossoms.  For
this reason, dandelion flowers should be removed by mowing or by
herbicide treatment before hives are placed in the orchard. In orchards
where semidwarf trees are planted, one hive of a medium-strength colony
(15,000 to 20,000 bees) is generally sufficient per acre.  Two hives per
acre are used in high- density orchards where dwarf apple trees are
planted.  Extra strong colonies of as many as 50,000 bees have been
effective in pollinating four acres of semidwarf trees under ideal
climatic conditions.    HYPERLINK
"http://en.wikipedia.org/wiki/Pollination_management" \o "Pollination
management"  Pollination management  is an important component of apple
culture.  Before planting, it is important to arrange for   HYPERLINK
"http://en.wikipedia.org/wiki/Pollenizer" \o "Pollenizer"  pollenizers 
- varieties of apple or   HYPERLINK "http://en.wikipedia.org/wiki/Malus"
\o "Malus"  crabapple  that provide plentiful, viable and compatible  
HYPERLINK "http://en.wikipedia.org/wiki/Pollen" \o "Pollen"  pollen .
Orchard blocks may alternate rows of compatible varieties, or may plant
crabapple   HYPERLINK "http://en.wikipedia.org/wiki/Tree" \o "Tree" 
trees , or   HYPERLINK "http://en.wikipedia.org/wiki/Grafting" \o
"Grafting"  graft  on   HYPERLINK "http://en.wikipedia.org/wiki/Branch"
\o "Branch"  limbs  of crabapple.  Growers with old orchard blocks of
single   HYPERLINK "http://en.wikipedia.org/wiki/Variety_%28biology%29"
\o "Variety (biology)"  varieties  sometimes provide bouquets of
crabapple   HYPERLINK "http://en.wikipedia.org/wiki/Blossom" \o
"Blossom"  blossoms  in   HYPERLINK
"http://en.wikipedia.org/wiki/Drum_%28container%29" \o "Drum
(container)"  drums  or   HYPERLINK
"http://en.wikipedia.org/wiki/Bucket" \o "Bucket"  pails  in the orchard
for pollenizers.  During the bloom each season, apple growers usually
provide   HYPERLINK "http://en.wikipedia.org/wiki/Pollinator" \o
"Pollinator"  pollinators  to carry the pollen.    HYPERLINK
"http://en.wikipedia.org/wiki/Honeybee" \o "Honeybee"  Honeybee   
HYPERLINK "http://en.wikipedia.org/wiki/Beehive_%28beekeeping%29" \o
"Beehive (beekeeping)"  hives  are most commonly used, and arrangements
may be made with a commercial   HYPERLINK
"http://en.wikipedia.org/wiki/Beekeeper" \o "Beekeeper"  beekeeper  who
supplies hives for a fee.  Standard size apple trees need one beehive/A
for optimum pollination, while semi-dwarf varieties need two beehives/A,
and dwarf need three beehives/A.  

Symptom of inadequate pollination are small and misshapen apples, and
slowness to   HYPERLINK "http://en.wikipedia.org/wiki/Ripening" \o
"Ripening"  ripen .  The   HYPERLINK "http://en.wikipedia.org/wiki/Seed"
\o "Seed"  seeds  can be counted to evaluate pollination. 
Well-pollinated apples are the best quality, and will have seven to ten
seeds.  Apples with fewer than three seeds will usually not mature and
will drop from the trees in the early   HYPERLINK
"http://en.wikipedia.org/wiki/Summer" \o "Summer"  summer .  Inadequate
pollination can result from either a lack of pollinators or pollenizers,
or from poor pollinating   HYPERLINK
"http://en.wikipedia.org/wiki/Weather" \o "Weather"  weather  at bloom
time. 

Pear Pollination:

Most pear cultivars are commercially self-unfruitful, and need to be
pollinated to set fruit.  Nearly all cultivars that bloom at the same
time will serve as pollinators, and honey bees are the most effective
pollinator.  Pears are similar to apples, with the notable exception
that pear blossoms are much less attractive to bees, due to lower sugar
content than apple or contemporaneous wildflower   HYPERLINK
"http://en.wikipedia.org/wiki/Nectar" \o "Nectar"  nectar .  Pear
flowers produce only a small amount of nectar, which is low in sugar, so
more pollinators and bees will be needed for pears than for any other
pome tree fruit.  Bees may abandon the pear blossoms to visit dandelions
or a nearby apple orchard.  

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 ¾ of the pruning effort typically takes place after the first
of December.  Depending on the variety of apple, some trees are pruned
in the summer months to improve light penetration to the fruit for
increased fruit color.  About 25% of Michigan’s apple acres are summer
pruned.  However, the increased use of plant growth regulators is
reducing the need for summer pruning.  Depending on the overall size of
the tree, it can take anywhere from less than a minute to nearly 30
minutes to prune an apple tree.  There is sometimes a need to prune out
infected plant tissue (strikes) due to infection by bacterial fire
blight. Infection usually occurs in May and June and removal of strikes
is done typically in June and perhaps into July depending on when the
infection occurred.  This activity would require an average workday of
time, but the total time needed would depend on the severity of the
infection and the quantity of susceptible varieties in the orchard.  In
MI, harvesting is done from mid-August through the first of November,
with the majority of harvest taking place from mid-September to late
October.  Harvesting in New Jersey is done by hand, usually starting in
mid August for early cultivars, and continuing through early October for
late cultivars.  The latest insecticide applications stop by mid
September, with some fungicide use continuing until 2 to 3 weeks prior
to picking.  In most cases the greatest worker exposure to the foliage
and fruit occurs during harvest.  In North Carolina, newer cultivars
there may be up to three harvests of the tree over a period of several
weeks allowing the fruit on the tree to mature, size and color before
harvest.  Timing is critical for effective harvesting and the optimal
harvest window is often a matter of days, especially for fruit destined
for long-term storage.  Harvest occurs after the preharvest intervals
(PHIs) have been reached or exceeded.  In many cases no pesticides are
applied within at least 4 weeks of harvest.  By following the required
PHIs growers reduce the risk of pesticide exposure to their workers.  In
some cases growers provide gloves to workers to minimize the potential
for fruit contamination by the harvesting crew.  Pears for are picked by
hand several times over a 10-20 day period.

COMPARISON OF HARVESTING, JUICE PROCESSING, POSTHARVEST HANDLING, RAW
AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS
FOR THE POME FRUITS:

Harvesting and Processing Apples and Pears:

	Due to the diverse and maturity dates variety of apples, harvesting
occurs at different times throughout the year.  Most apples in the U.S.,
however, are harvested in the fall (between August and October). 

Before harvesting occurs, apples and pears must be tested for "maturity"
to determine if they're ready to be picked.  This process allows
consumers to receive fresh apples of the highest quality and for
processors to select only the ripest apples for apple juice and
applesauce.  European pears are harvested when "firm mature"; flesh
firmness is the most reliable indicator of pear maturity.  Firmness in
the range of 10 - 15 lbs as measured by a pressure tester is desirable
for most cultivars.  Apples and pears that are harvested too early may
taste sour or starchy, and apples harvested too late may be soft. 
Considerations of amount of sugar, firmness and seed are looked at prior
to harvest.  Skin color determine maturity, many characteristics of the
apples is checked prior to picking.

Once the apples are confirmed to be "mature," they are picked (mostly by
hand, although some mechanical methods have been developed).  The apples
are then placed in canvas bags or lined buckets inside of large bins. 
These apple-filled bins are picked up by a forklift, loaded onto a truck
and transported to a central loading area - where apples that are
bruised, cut or have insect or disease problems are immediately removed.
 The remaining apples are stored immediately to ensure maximum storage
life.  Apples that are an "off" shape or appear to have "skin blemishes"
may not be ideal for the produce department - but they are perfectly
suitable for processing.  Similar harvesting occurs for other members of
the Pome fruit group.

Processing of Apples and Pears (US Apple Association, 2008, Apple
Products Research and Education Council, 2008, Ferree and Warrington,
2003):

Over 40 % of the U.S apple production is processed and 54 % is juiced. 
The first step in any processing procedure is handling of the raw fruit.
 During this most critical step, the Processed Apple Institute (PAI)
recommends visual inspection of all apples by a trained inspector for
"integrity and sanitary condition" and random testing for spray residues
or mold.  Apples not meeting processing standards should be rejected and
appropriate personnel informed.

Before raw apples are processed into apple juice, cider or sauce, they
are put through a handling process designed to remove external surface
dirt and topical chemical residues.  These apples are then water-washed
before processing.  This water wash is sometimes accomplished as the
fruit is water flumed from receiving stations to processing lines. 
Alternately, fruit is transported by dry conveyers through water sprays
or scrubbers before processing.  Most processing lines employ both
techniques.

Water used in the flumes or receiving pits is often recirculated and
periodically changed or refreshed.  Processors sometimes add chlorine
dioxide, hypochlorite or other chlorine compound to control microbial
buildup in recirculated water.  Apples stay in water flumes or baths for
as little as one to two minutes, or as long as 30 - 45 minutes.  Most
flumes accomplish apple conveyance to processing lines in less than 10
minutes.

Many processors employ high pressure fresh water sprays, sometimes at
several points before the fruit enters the processing line.  These
sprays provide a more vigorous cleaning, and are sometimes used along
with mechanical scrubbers, brushes or bristles rollers to remove surface
dirt.  Apples are exposed to fresh water sprays for an average of 5 - 10
seconds.  Cleaning compounds are not used in water sprays.

The cleaned apples are now ready to be processed into juice.  Using
various methods, the juice is extracted from the apples and heat-treated
(pasteurized) to kill any microorganisms that might be present.  This
heat treatment also helps improve the overall clarity of the apple
juice.  Before being placed in the appropriate container (such as
bottles), the juice may be further filtered and given an additional heat
treatment to assure safety.

	Once processed, PAI recommends that samples representing the beginning,
middle and end of each production lot be collected and stored for the
product's expected distribution or shelf line.  Samples should then be
inspected and tested by an independent contract laboratory, and any
product not meeting quality standards should be identified and handled
accordingly.  The standard packing line procedures are used for pear -
hydrocooling, washing, culling, waxing, sorting, and packing.  Quality
grade is based on size and appearance of skin; greater prices are
obtained for larger fruit and those with minimal surface blemishes. 

Processing Studies for Apples and for Their Juice, Cider, and Sauce. 
(Adapted from US Apple Association, 2008, and Neil Ewing, National Food
Processors Association, 1992 

The required processing studies for apple are in a series of processing
study protocols from the National Food Processors Association submitted
to Dr. Debra Edwards US EPA, OPP, CBTS (Ewing, 1992).  The procedure
simulates commercial practices and discusses the processing of apple
samples starting with raw unwashed apples which are also processed
further into wet pomace and juice.  The procedure involves using
unwashed whole apples are sampled for residues.  For apple juice, wash
the apples through a flume/spray to remove surface dirt.  Apples are
peeled, cored, and sliced and ground or pressed through a screen.  The
juice is separated from the pomace.  The juice is clarified and heated
to 100 – 120° F.  The filtered juice is heated to 190 °F for canning
and the juice sampled for residues.  If applesauce samples are needed
the sliced apples are cooked with water at 212 °F for 10 minutes and
the cooked apples are then pressed through a screen and reheated for
canning and sampling. If data is needed on apple slices they are
blanched with water at 180 – 185 °F for 1 – 2 minutes and the
slices are canned with water at 170 – 180 °F and sampled after
canning for residues.  

Fresh apple cider or sweet apple cider is made locally by farmers with
their apples that do not meet fresh standards.  Cider is made by
pressing apples to produce juice which is then fermented.  It must be
refrigerated and has a storage life of 2 – 3 weeks.  Fermented or hard
cider is a shelf stable product that is fermented to increase its
alcohol content.  Cider apples are distinct cultivars and are chosen for
their fruit qualities.  The cultivars are classified into four groups
based on sweetness, tannin content and acidity.  Tannin content is
desired in cider apples which gives apples their bitter and astringent
taste.  Some of the apple cider cultivars are: bitter sweet –
‘Ashton bitter’, ‘Osier’, and ‘White Norman; sharp’ –
‘Crimson king,’ ‘Federick’, and ‘Tom putt; sweet,’ –
‘Court royal’, ‘Labret’, and ‘Sweet coppin’; and ‘Bitter
sharp – Foxwelp’, ‘Genet Moyle’, and ‘Stoke red’.

	Apple sauce is produced by peeling and coring apples and then slicing
them into pieces and precooked usually by pressing through a pressurized
steam tunnel for 4 – 5 minutes until the temperature reaches 96°C. 
After cooking it is passed through a finishing machine to remove any
coarse materials.  U.S. applesauce standards are based on color,
consistency, absence of defects, flavor, and finish.  Apple butter and
slices are considered specialty items and are less than 1% of total
apple products.  Yields of apple slices vary from 45 (2 1/2 in) 64 mm
apples to produce 10 lb of slices, while only 26 (3 inch) 76 mm apples
make 10 lb of slices.  

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Pome Fruits (see Table 21).

	The raw agricultural commodities (RAC) for the Pome fruit group are
similar (Table 21).  Only apple requires the processed commodity for
juice and the only livestock feed commodity for wet apple pomace.  

Table 21.  Pome Fruit Portion Analyzed for the Raw Agricultural
Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187,
9/29/1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed
Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and
Processed Commodities Derived from Crops (EPA Residue Chemistry
Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F) 

Pome fruit group

Analyze the whole commodity after removing and discarding stems. 

See apple.

Apple

Analyze the whole commodity after removing and discarding stems.

Wet pomace (F)

Juice

Pear

Analyze the whole commodity after removing and discarding stems.

-

Crabapple

Analyze the whole commodity after removing and discarding stems.

-

	Other uses for the specific pome fruit commodities are discussed under
the section of this report for the preparation, cooking methods, uses,
and marketing standards for members of the Pome fruit group 11.

LIVESTOCK FEED ITEMS: 

	Wet apple pomace is the only significant animal feed items associated
with the Pome fruit crop group 11 (Table 21).  It is used as a source of
carbohydrate concentrate and fed up to 10 % of the dairy cow diet.  The
wet apple pomace is a byproduct of the apple processing industry, and is
the processed item which remains after cider has been expressed from
small whole apples, and the stems, cores, and peelings remaining after
preparation of apple juice and sauce for human consumption.  It is
produced only in apple growing/processing areas, usually fall until
mid-spring.  Some is fed to growing beef, beef cows, and lactating and
non-lactating dairy cows as available, but the supply is limited and it
is not hauled any long distance because of shipping costs.

CROP ROTATIONS FOR THE POME FRUITS:

	The members of the Pome fruit group are not rotated because of their
long productive life spans at the same location most pome fruit orchards
are kept at the same location for at least 25 years.  Dwarf apple
orchards are productive for 10 years, while semi-dwarf cultivars for <
25 years and standard size cultivars for > 25 years, and orchards are
replanted in the same area.  The growth and development of pome fruit
trees including size, years to a maturity, and yield/tree are shown in
Table 22.  For apples the yield/tree for a semi- dwarf ranges form 5 –
10 bu/tree, while the standard size is 10 - 25 bu/tree.  The standard
European pear bears one – two bushels more than dwarf varieties/tree.

Table 22.  Growth and Development of Pome Fruit Trees Including Years to
Bear First Fruit after Planting and Yield/Tree. (Adapted from Magness,
1941, Ferree, 2003).  

Fruit and Rootstock Type	Mature Height (ft)	Mature Spread (ft)	Years to
Bear After Planting	Yield/Tree (Bu/Growing Season)	Bearing Season in
U.S.

Apple – 

Dwarf

Semi-dwarf

Standard	

 6 – 10

10 – 14

15 - 30	

 8 – 10

14 – 18

20 - 25	

2 – 3

4 – 5

5 - 7	

 3 – 5

 5 – 10

10 - 25	

June – Nov.

June – Nov

June – Nov

Pear (European) – Dwarf

Standard	

10 – 15

25 - 40	

10 – 12

20 – 25	

3 – 4

5 - 7	

 1 – 3

 3 - 4	

Aug – Oct

Aug - Oct

Pear, Asian

Standard	

 8 - 16	

12 - 16	

3 - 4	

 5 - 6	

Aug - Oct

PEST PROBLEMS FOR THE POME FRUIT CROPS:  (Developed from USDA Crop
Profiles from CA, CT, ME, MA, NH, NY, OR, RI, VT, and New England (NE)
Extension Bulletins, Fajardo 2006a, and Research Literature).  

There are several common pest problems that occur among the pome fruits.
 The most important pest problems associated with this group of
commodities are plant diseases including postharvest diseases, as well
as some insects and mites.  The following are the list of important
insects, mite, diseases, weeds and vertebrate pest problems of the pome
fruits (USDA Crop profiles 2007).

	Proposed pome fruit commodities that are being added to the crop group
share many of the same pest problems because of their similar cultural
practices and their highly desirable fruits to many pests.  

	The members of the Pome Fruit Crop Group share many of the same pest
problems since they are all members of the same botanical family the
Rosaceae.  Because of the similarity in the botany, cultivars and
cultural practices among these crops, they have similar pest problem. 
Availability of a similar set of pest control options for the Pome fruit
group would be useful in promoting integrated pest management (IPM)
strategies to reduce the need for multiple applications and to avoid
pesticide resistance problems.  Some of the pests affect the external
appearance of the fruit some from damage by feeding on the leaves or
buds, and some by reducing postharvest keeping qualities. Weeds can
reduce tree growth by up to 50 % in young trees.  The weeds also harbor
insect, disease hosts and provide protection for vertebrate pests as
well as compete for nutrients and moisture.

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

	For apples insect pests include plum curculio as a serious pest; as
well as apple maggot, rosy apple aphid, and codling moth (Table 23). 
Plant diseases include fireblight, Gymnosporangium rust, apple scab,
bitter rot, Phytophthora crown collar rot, and black spot, powdery
mildew, fly speck, sooty blotch, post harvest diseases such as Botrytis
(Table 24).  Insects and plant diseases cause leak loss, twig loss, tree
vigor loss, flower and fruit loss, tree death, and yield losses.  Apples
also have several nematode pests such as the dagger, root knot, and root
lesion nematode.  Vertebrate problems include mice, pocket gophers,
rabbits, raccoons, ground hogs, and deer that knaw at the roots, foliage
or twigs, and girdle trunks.  

Table 23.  Apple Insect Pests:

Insect

 Pests	AR	CA	DE	ID	KY	MI	MO	NC	NJ	NY	OH	OR	TN	VA	WA	WV	NE*

NE*

Apple maggot

	X

X	X	X	X	X

	X

	Fruit Worms such as

	Green Fruitworm	X	X	X

X

X	X

X

X	X

Japanese beetle

	X	X	X	X

	X

European apple sawfly

	X

	X

X

	Borers

X

X

	X

Apple bark borer

X

	European corn borer

X

	X

Pacific flathead borer

X

X

	X

Dogwood borer

X

X	X

	X

X	X

Pironus borer

X

	Moths such as 

	Codling moth	X	X	X	X	X	X	X	X	X	X	X	X	X	X	X	X	X

Oriental fruit fly	X

X

	X

X	X	X

	X

	X

	Gypsy moth

	X

European red mite	X	X	X	X	X	X	X	X

	X

Two spotted spider mite	X	X	X	X	X	X

	X	X

X	X

X

Rust mite

X

X

	X	X

	Aphids such as 

	Rosy apple aphid	X	X	X	X	X	X	X	X	X	X	X

X	X	X	X	X

Apple aphid	X

X

	X	X	X

	X

Woolly apple aphid	X	X	X

	X

X	X

Green apple aphid	X

	X	X	X	X

Plant Stinkbugs	X

	X

	Stinkbugs

X

X

X

	Lygus bug

X

X

X

X

	Tarnished plant bug	X

X	X	X

	X	X

	X

	X

Leafminers such as

	Spot tentiform leafminer	X	X	X

	X	X	X	X	X	X	X	X	X	X	X	X

Leafhoppers such as  

	White apple leafhopper	X	X	X	X

X

X	X	X	X

X	X	X	X	X

Potato leafhopper

X

X

X

X

	Plum curculio	X

X

X	X	X	X	X	X	X

X	X

X	X

Scales such as 

	San Jose Scale	X

X

X	X	X	X	X	X	X

X	X

X	X

Oblique banded leafroller

X

X	X	X	X

	X	X

X	X

X	X

Redbanded leafroller

	X

X

X	X	X	X	X

	X

X	X

Tufted apple budworm

	X

	X

X	X

X

	X

X

	Variegated leafroller

	X

X	X	X

	X

X

	Worms such as 

	Fall webworm

X

X

	Lesser appleworm

X

X	X

X

Table 24.  Apple Plant Disease, Nematode, and Vertebrate Pests.

Disease/

Nematode/

Vertebrate/

Pests 	AR	CA	DE	ID	KY	MI	MO	NC	NY	OH	OR	TN	VA	WA	WV	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 and root rot	X	X

	X	X	X	X	X	X	X

X	X	X	X

Sooty blotch	X

X

X	X	X	X	X	X

X	X

X	X

Alternaria blotch	X

	X

X	X

X

	Cedar apple rust	X

X

X	X	X	X	X	X

X	X

X	X

Crown gall

X

Nematodes such as

Dagger nematode

X

X

	X

	X

Root knot nematode

X

X

	X

	Root lesion nematode

X

	X

X

	Vertebrates such as 

Voles, mice	X

X	X	X

	X

	X

	Pocket gopher

X

X

Rabbits

X	X

X

X

	Deer

X	X	X	X

	X

	X

	Raccoons

X

Ground hogs

X

	X

	

	Pear insect problems include codling moth, pear psylla, European red
mite, two-spotted spider mite, Pacific spider mite, McDaniel spider
mite, and leafrollers (Table 25).  In California, the coddling moth is a
very important pest due to a lack of effective biological control
systems.  Plant diseases include pear scab, Venturia pirina, fire
blight, Armillaria root rot (oak root fungus), post-harvest diseases
caused by fungi (gray mold caused by Botrytis cinerea.  The more
important post-harvest diseases of pears are powdery mildew, blue mold,
Alternaria rot, and mucor rot.  Nematodes include the Dagger and root
lesion nematode.  Vertebrate problems are similar to apples in that
meadow voles will knaw at the bark and roots and can girdle the trees.

Table 25. Pear Pest Problems.

Insect/

Disease/

Nematode/

Vertebrate/

Pests	CA	CT	MA	ME	MI	NH	NE	NY	OR	VT

Insects

Coddling moth	X

X

	X	X

	Pear psylla	X

X

X

X

	Pear sawfly

	X

	Plum curculio

	X	X

Tarnish plant bug

	X

	Two spotted spider mite

	X

X

	Rust mite

	X

X	X

Pear leaf blister mite	X

X

	X

Grape mealybug

	X

	Mealybug

X

Green fruitworm

X	X

	Pear midge

	X	X

Oblique banded leafroller	X

	X

Diseases

Fireblight	X

X

X	X

Leafspots

	X

	Pear scab	X

X

X

X

	Armillaria root rot	X

	Nematodes

Dagger nematode

	X

	Root lesion nematode

	X

	Vertebrates

Voles, mice

	X	X

	The flowering crabapples are relatively undamaged by most insects but
mmajor insect pests include various types of caterpillars, leafhoppers,
leaf-rollers, leafminers, and Japanese beetles, but these pests often do
not cause significant damage to the trees.  Plant diseases include apple
scab, frog-eye leaf spot, and fire blight.

	For loquats, infestations of black scale may appear, and fruit flies
are serious pests in areas where they are problem.  Plant diseases
include fire blight caused by Erwinia amylovora is a major disease of
loquat in California; crown rot caused by Phytophthora and cankers
caused by Pseudomonas eriobotrya are also occasional problems.

	For mayhaws, insect pests are similar to apples and include plum
curculio, hawthorn lace bug, flower thrips, roundheaded appletree borer,
whitefringed beetle, leafminers, scales and mealybugs.  Plant diseases
include quince rust, (Gymnosporangium clavipes), fireblight (Erwinia
amlovora), and brown fruit rot (Monilia johnsonii).  

	Many diseases also infect quinces and include fireblight, rust, wilt,
coddling moths, woolly aphid, and pear leaf blight.  Medlars also have
similar pest problems such as fireblight, rust, powdery mildew and brown
rot.  

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE POME FRUITS:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The majority of the pome fruits (apple,
pear, and quince) were classified in the Fruit Crops Category III. 
Category III include the pome fruit crops with fruits mostly medium to
large, peel generally discarded in processing, but may be eaten with the
fresh fruit.  Category III fruit crops will have moderate exposure of
edible parts to applied pesticides.  The crabapple is placed in Fruit
Crops Category IV since it has somewhat greater exposure of edible parts
to pesticides than in Category III, because peel is commonly consumed or
in contact with the mouth or when pressed for juice.  Fruits are medium
to small and the peel is commonly consumed.  

	We expect that all proposed members of the pome fruit crop group will
have similar residue levels based on similarities of the raw
agricultural commodities (RAC’s), cultural practices, and pest
problems.  A comparison of established tolerances on pome fruit
commodities also supports that residue levels will be similar between
members of the crop group and subgroups (See Tables 26, 27, and 28). 
The proposed representative commodities cover over 99 % of the total
pome fruit production in the U.S., and they also tend to be an equal or
more conservative estimate of tolerances and potential residues.  Based
on existing tolerances in 40 CFR and the USDA FAS MRLdatabase, a
comparison of these tolerances for the representative commodities is
listed in Table 27 for the U.S., Codex MRL’s, and the European Union
(EU).  In several cases the U.S. tolerances are the same or higher than
those established in the EU and/or in Codex.  Tables 28 contain
tolerances established in the U.S. on the representative commodities
apple and pear and shows the tolerance levels are remarkably similar. 

Table 26. Tolerances (ppm) Established on Pome Fruit Group 11.

Compound	U.S. Tolerance (ppm)	CFR Citation

2,4-D	0.1	180.142

Acequinocyl	0.40	180.599

Acetamiprid	1	180.578

Bifenazate	0.75	180.572

Boscalid	3	180.589

Buprofezin	4	180.511

Carbaryl	12	180.319

Carfentrazone-Ethyl	0.1	180.515

Chlorantranilprole	0.30	180.628

Clothianidin	1	180.586

Cyfluthrin	0.5	180.436

Cypermethrin	2	180.418

Cyprodinil	0.1	180.532

Deltamethrin	0.2	180.435

Dicofol	10.0	180.163

Difenoconazole	1.0	180.475

Diquat	0.02	180.226

Dithianon	5	180.621

Emamectin	0.025	180.506

Etoxazole	0.2	180.593

Fenpropathrin	5.0	180.466

Fenpyroximate	0.4	180.566

Flonicamid	0.2	180.613

Fludioxonil	5.0	180.516

Flumioxazin	0.02	180.568

Fluroxypr 1-methylheptyl ester	0.02	180.535

Glyphosate	0.2	180.364

Hexythiazox	1.7	180.448

Imidacloprid	0.6	180.472

Lambda Cyhalothrin	0.3	180.438

Methidathion	0.05	180.298

Methoxyfenozide	1.5	180.544

Napropamide	0.1	180.328

Novaluron	2	180.598

Oryzalin	0.05	180.304

Oxyfluorfen	0.05	180.381

Paraquat	0.05	180.205

Pendimethalin	0.10	180.361

Permethrin	0.10	180.378

Prohexadione calcium	3.0	180.547

Pyraclostrobin	1.5	180.582

Pyrimethanil	3.0	180.518

Pyriproxyfen	0.2	180.510

Rimsulfuron	0.01	180.478

Sethoxydim	0.2	180.412

Spinetoram	0.20	180.635

Spinosad	0.20	180.495

Spirodiclofen	0.8	180.608

Streptomycin	0.25	180.245

Tebufenozide	1.5	180.482

Thiabendazole	5.0	180.242

Thiacloprid	0.3	180.594

Thiamethoxam	0.2	180.565

Table 27.  Tolerances (ppm) Established Internationally on Pome Fruits.

(FASONLINE; FAJARDO 2006a; O’TOOLE 2006a; DUGGAN 2006c)

Compound	US	Codex	EU

2,4-D	0.1	0.01	0.05

Abamectin	–	–	0.01

Acephate	–	–	0.02

Acequinocyl	0.40	–	–

Acetamiprid	1	–	–

Aldicarb	–	–	0.05

Amitraz	–	0.5	0.05

Atrazine	–	–	0.1

Azinphos-methyl	–	1	0.5

Azoxystrobin	–	–	0.05

Benomyl	–	–	0.2

Bentazon	–	–	0.1

Bifenazate	0.75	–	–

Bifenthrin	–	–	0.3

Boscalid	3	–	–

Bromoxynil	–	–	0.05

Buprofezin	4	–	–

Captafol	–	–	0.02

Captan	–	–	0.1

Carbaryl	12	–	0.05

Carbofuran	–	–	0.02

Carfentrazone-Ethyl	0.1	–	0.01

Chlorfenapyr	–	–	0.05

Chlorantranilprole	0.30	-	0.30

Chlorothalonil	–	–	1

Chlorpropham	–	–	0.05

Chlorpyrifos	–	1.0	0.5

Clofentezine	–	0.5	0.5

Clothianidin	1	–	–

Cyfluthrin	0.5	–	0.2

Cypermethrin	2	2	1

Cyprodinil	0.1	–	–

Cyromazine	–	–	0.05

Deltamethrin	0.2	–	–

Diazinon	–	0.3	0.02

Dichlorvos	–	–	0.01

Dicofol	10.0	–	0.022

Difenoconazole	1.0	0.5	0.5

Diflubenzuron	–	5	–

Dimethoate	–	–	0.02

Diphenylamine	–	–	0.05

Diquat	0.02	–	0.05

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

Folpet	–	–	0.01

Fosetyl-Al	10	–	–

Fosthiazate	–	–	0.02

Gamma Cyhalothrin	0.3	0.2	–

Glufosinate-Ammonium	–	0.05	–

Glyphosate	0.2	–	0.1

Hexythiazox	1.7	0.5	1.0

Imazalil	–	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

Mesotrione	–	–	0.05

Metalaxyl	–	1	1

Methamidophos	–	–	0.05

Methidathion	0.05	0.5	0.2

Methomyl	–	2	0.2

Methoxyfenozide	1.5	–	–

Methyl bromide	5.0	–	–

Metiram	–	–	3

Metsulfuron-Methyl	–	–	0.05

Mevinphos	–	–	0.2

Myclobutanil	–	0.5	0.5

Napropamide	0.1	–	–

Novaluron	2	–	–

O-phenylphenol	10	10	–

Oryzalin	0.05	–	–

Oxydemeton-Methyl	–	–	0.02

Oxyfluorfen	0.05	–	–

Paraquat	0.05	–	0.05

Pendimethalin	0.10	-	0.05

Permethrin	0.10	2	0.05

Phorate	–	–	0.05

Phosalone	–	2.0	2

Procymidone	–	–	0.02

Prohexadione calcium	3.0	–	0.05

Propiconazole	–	–	0.05

Propyzamide	–	–	0.02

Pymetrozine	–	–	0.02

Pyraclostrobin	1.5	–	0.02

Pyrethrins	–	–	1

Pyridate	–	–	0.05

Pyrimethanil	3	7	5

Pyriproxyfen	0.2	–	–

Quinoxyfen	–	–	0.021

Rimsulfuron	0.01	-	0.05

Sethoxydim	0.2	–	0.1

Spinetoram	0.20	-	0.2

Spinosad	0.2	–	1.0

Spirodiclofen	0.8	–	0.8

Streptomycin	0.25	–	–

Sulfosate	0.05	–	–

Tebuconazole	–	0.5	–

Tebufenozide	1.5	1	–

Thiabendazole	5.0	3.0	0.05

Thiacloprid	0.3	–	–

Thiamethoxam	0.2	–	–

Thiodicarb	–	–	0.2

Thiophanate-methyl	–	–	0.5

Thiram	–	5	3

Triadimefon	–	0.5	0.1

Triadimenol	–	0.5	–

Triallate	–	–	0.1

Tridemorph	–	–	0.05

Trifloxystrobin	0.5	–	0.5

Triflumizole	2.0

Zeta-Cypermethrin	–	2	–

Ziram	–	5	–

Zoxamide	–	–	0.02

Table 28.  Tolerances Established in U.S. on Representative Pome Fruit
Crops. 

Compound	CFR Citation	Apple	Pear

Aminoethoxyvinylglycine hydrochloride	180.502	0.08	0.08

Avermectrin	180.449	0.02	0.02

Benomyl	180.294	7.0*	7.0*

Captan	180.103	25	25

Chlorpyrifos	180.342	1.5	0.05

Clofentezine	180.446	0.5	0.5

Cyano (3-phenoxyphenyl)methyl-4-chloro-and b.alpha;-(1-methylethyl)
benzeneacetate	180.379	2.0	2.0

Diazinon	180.153	0.5	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*

Malathion	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

Norflurazon	180.356	0.1	0.1

O,O -Dimethyl S -[(4-oxo-1,2,3-benzotriazin-3(4 H
)-yl)methyl]phosphorodithioate	180.154	 1.5	 1.5

O-phenylphenol	180.129	25	25

Oxamyl	180.303	 2	 2

Oxytetracyline	180.337	0.35	0.35

Phosalone	180.263	10.0	10.0

Piperonyl Butoxide	180.127	  8*	  8*

Propyzamide	180.317	0.1	0.1

Pyrethrins	180.128	  1.0	  1.0

Pyridaben	180.494	0.5	0.75

Simazine	180.213	0.20	0.25

Thiophanate-Methyl	180.371	2.0	3.0

Triadimefon	180.410	1.0	1.0

Trifumizole	180.476	0.5	0.5

REQUIRED NUMBER OF CROP FIELD TRIALS FOR CROP GROUP 10 AND COMPARISON OF
EPA CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

	A reevaluation of crop production data from the 2002 USDA Agricultural
Census shows that the amended Pome fruit crop group 11 will not require
additional field trials because the acreage for apple and pear have not
significantly changed from the 1991 data used in the current field trial
guidelines (EPA OPPTS 860.1500).  The suggestive current number of crop
field trials for the Pome fruit group 11 is listed in Tables 29, 30, 31,
and 32, respectively.  The only difference in the 2002 AG Census shows a
shift in apple production from 2 trials in Region 2 to one and an
increase of one trial in Region 11 (Table 31 and 32).  Pear field trials
have not changed over this time.  It should be noted the number of field
trials in Table 32 is based on new AGCensus data only and will have to
be assessed by an internal NAFTA workgroup for any changes in field
trial regions.  Table 32 is not approved by EPA or PMRA.  Locations of
the field trial regions where pome fruits are grown are in Table 30). 

Table 29.  Required Number of Field Trials for Pome Fruit Commodities to
Establish a Pome Fruit Crop Group 11.  (40 CFR 180.4(11), [OPPTS
860.1500, Table 2). 

Representative Commodity	Number of Field Trials for Commodities if Not
Part of the Crop Group	Number of Field Trials for Commodities as Part of
the Crop Group

Apple	 16 in current guidelines	 12

Pear	  8 in current guidelines	   6

Total	 24*	 18

* Attachment 7. Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials.  

Table 30.  EPA Crop Production Regions for the Pome Fruit Crops. 
[Representative Commodities (*) for the Crop Group].

Commodity**	1	2	3	4	5	6	7	8	9	10	11	12	13

Apple*	X	X

	X

X	X	X

Azarole

	X

Crabapple	X	X

	X

X	X

	Loquat

	X

	X

	X

Mayhaw

X	X	X

X

	Medlar

X

	Pear*	X

X

	X	X	X

	Pear, Oriental

X

X

	Quince

X	X	X

	Quince, Chinese

X	X	X

	Quince, Japanese

X	X	X

	Tejocote

X

X

	** Commodities that are not representative commodities have field trial
regions generally based on the USDA Plants Database, 2006. 

Table 31.  Current EPA Crop Production Regions Suggested Distribution of
the 

Pome Fruit Crop Field Trials > 3 for the Representative Commodities for
the 

Crop Group based on Current Guidelines [OPPTS 860.1500, Table 5]. 

Commodity	# Field Trials	1	2	5	9	10	11	12

Apple*	16	4	2	3	1	1	5	0

Pear*	  8	1	0	0	0	2	4	1

* Representative Commodities for the Crop Group.

Table 32.  EPA Crop Production Regions Suggested Distribution of the 

Pome Fruit Crop Field Trials > 3 for the Representative Commodities for
the 

Crop Group based on Updated 2002 USDA AgCensus. 

Commodity	# Field Trials	1	2	5	9	10	11	12

Apple	16	4	1	3	1	1	6	0

Pear 	  8	1	0	0	0	2	4	1

	Currently if a crop group tolerance is not being pursued the number of
field trials for the individual commodities apple and pear is 16 and 8
respectively for a total number of 24 trials (Tables 29 and 31).  The
number of field trials for the representative commodities if a Pome
fruit group tolerance is proposed is 12 field trials for apple and six
field trials for pear for a total of 18 trials (Table 29).  

Efforts to update the NAFTA regions will begin in 2009.  Any future
conflict in testing between regions can generally be resolved by having
the ChemSAC review the test protocol regions before residue trials are
initiated and any differences can also be resolved by input from the
International Crop Grouping Consulting Committee (ICGCC) and Canada,
PMRA.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED
COMMODITY VOCABULARY:  See Table 33.  Comparison of Pome Fruit Crop
Groups:  Codex (001) and EPA (10).   (Data prepared by Dr’s.
Yuen-Shaung NG, Hong Chen, and Dr. Bernard A. Schneider, US EPA and USDA
IR-4, 2004, 2007).

Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The current
EPA crop group for Pome fruit group 11 is similar to the corresponding
Codex Pome fruits (Crop Group 002).  The Codex Group 002, Pome Fruits,
consists of eleven commodities including six of the seven commodities in
the current EPA crop group 8 (Table 33).  The only exceptions are mayhaw
which is in the U.S. crop grouping system and medlar which is in the
Codex system.  The U.S. Crop group is also proposing to add five new
commodities: azarole, Chinese quince, Japanese quince, medlar, and
tejocote that are not yet in the Codex classification system.  EPA will
change the name of the commodity Oriental pear to Asian pear based on
the international usage of Asian pear as a trade name for this
commodity.  The eleven Codex commodities really consist of seven
distinct commodities with the rest being multiple entries, or varieties
of cultivar of other commodities listed.  The scientific name for
Oriental pear in the Codex system is incorrect Pyrus pyritolia should be
Pyrus pyrifolia (Burm. f.) Nakai var. culta (Makino) Nakai and the
scientific name for pear should be Pyrus communis L. not Pyrus
pyrifolia.  

Note that the current Codex crop group does not have representative
commodities.  A revision of the Codex Classification is underway with
consideration to include adding new commodities, creating subgroups, and
selecting representative commodities.  The IR-4/EPA Crop Grouping
Working Group and the International Crop Grouping Consulting Committee
(ICGCC) are making every effort to cooperate with the Codex revision
effort.  The proposed revised Pome Fruit Group was discussed within the
ICGCC workgroup which includes representatives from the Codex Revision
workgroup.  The expanded Pome Fruit Group and the representative
commodities proposed in this petition would facilitate the harmonization
of the U.S. and the Codex crop classification systems.  In the next
proposed revision to the Codex Classification of Foods and Animal Feeds
we would expect these changes to be considered as additions to their
Pome group in the harmonization effort that Bill Barney, USDA IR - 4 is
coordinating with the Codex delegation.  Therefore, this proposal will
not only increase harmonization with the Canadian and NAFTA crop
grouping system, but it is compatible with the international system of
Codex.  The Food Quality Protection Act of 1996 placed increased
emphasis on using Codex MRLs in setting tolerances for pesticides in the
U.S. 

Table 33. EPA/Codex Pome Fruit Group Comparison 

(Based on Ng and Schneider, 2008).

Codex Group #	Codex Commodity Name	EPA Group #	Proposed EPA Commodity
Name

002	APPLE	11	APPLE

070	APPLE JUICE	11	APPLE, JUICE

071	APPLE POMACE, DRY	11	APPLE, DRIED POMACE

055	APPLES, DRIED	11	APPLE

-----	----------	11	AZAROLE

002	CRAB-APPLE	11	CRABAPPLE

002	JAPANESE MEDLAR, SEE LOQUAT	11	LOQUAT

002	LOQUAT	11	LOQUAT

-----	------------	11	MAYHAW

002	MEDLAR	--	MEDLAR

002	NASHI PEAR, SEE PEAR, ORIENTAL	11	PEAR, ORIENTAL WILL BE CHANGED TO
ASIAN PEAR WHICH HAS BECOME THE INTERNATIONAL TRADE NAME FOR THIS
COMMODITY

002	PEAR	11	PEAR

002	PEAR, ORIENTAL, SEE PEAR	11	PEAR, ORIENTAL WILL BE CHANGED TO ASIAN
PEAR WHICH HAS BECOME THE INTERNATIONAL TRADE NAME FOR THIS COMMODITY

002	POME FRUITS	11	FRUIT, POME, GROUP 11

002	QUINCE	11	QUINCE

-----	-----------	11	QUINCE, CHINESE

-----	-----------	11	QUINCE, JAPANESE

002	SAND PEAR, SEE PEAR, ORIENTAL	11	PEAR, ORIENTAL WILL BE CHANGED TO
ASIAN PEAR WHICH  HAS BECOMES THE INTERNATIONAL TRADE NAME FOR THIS
COMMODITY

-----	TEJOCOTE	11	TEJOCOTE

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES,
MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR MEMBERS OF THE
POME FRUIT CROP GROUP:

Preparation and Cooking Methods for the Pome Fruits:

	The twelve commodities in the proposed amended Pome fruit crop group
are all long living perennial angiosperms (flowering plants) that are
deciduous small trees that produce an edible fruit called a pome.  

	The members of this crop group have similar uses, and all are consumed
fresh or consumed cooked or raw in various recipes including salads,
jellies, and juices.  They can be used fresh or in a dehydrated form. 
Some of these pome fruits also have medicinal properties.  The fact that
these pome fruits are in the same family with similar biological and
cultural aspects suggests they should also encounter similar pest
problems and hence have similar needs for pest control products in
similar use patterns.  The cooking methods and food forms used to
prepare pome fruits are shown in Table 43.  Pome fruits have many food
and nonfood uses.  They also have ornamental landscape uses, plant
extracts for medicinal uses, and uses as dyestuffs.  Specific uses for
some of the Pome fruits will be discussed below.

Specific Uses of Pome Fruits:

Apple 

	Apples have many food uses and can be eaten fresh, eating, canned,
sauce and slices, juice, dried, frozen, vinegar for culinary uses (Table
34).  Parts of the plant consumed are mainly fruit flesh, but peel often
eaten on fresh fruits.  Peels and cores from processing plants may be
used in vinegar, or as livestock feed.  Pulp and peel from juice
processing are used as livestock feed.  Apples have a broad spectrum of
food uses: pies and cakes, jams, apple sauces and juices, apple butter,
dried apples, and much more.  Most apples can be eaten out of hand just
as they are or they can be cored, peeled and sliced first.  Generally,
if they are going to be cooked or used in other food dishes, the apples
must be prepared in some manner and cut in many shapes and sizes, such
as rings, slices, wedges, and triangles.  They can also be diced,
julienne and shredded.  The end use of the apple will determine how it
is to be cut.  Larger cut pieces are often used in recipes where the
apple will be cooked in some manner, while smaller pieces are used in
recipes where the apple will not be cooked, such as in a salad.  When
fresh apples are peeled or cut open, the apple's cells are exposed and
react with the oxygen in the air.  The oxidation reaction that occurs is
what turns the apple brown.  When an apple is bruised the same type of
reaction will occur.  If an apple is damaged by being hit or dropped,
the apple's cells in that area are damaged and exposed to the air inside
the apple, causing them to turn brown.  When preparing apples for use,
an anti-browning solution such as ascorbic acid should be used to
prevent the apples from turning brown.  Apples can be cooked using many
methods.  They can be cooked on their own and eaten as a side dish or
added with other ingredients to create a main dish.  Cooked apples are
used with meats, such as ham, pork, and poultry.  There are many recipes
and different techniques used to bake apples. The apples may be left
whole, unpeeled, and cores removed, or they may have a portion peeled
and skins left on the remainder.  Some recipes will call for the apples
to be cut in half first and then the cores removed.  Generally the
recipe will have some type of filling that is added to the cavity of the
apple before baking.  The filling may be as simple as butter and brown
sugar or it may consist of a mixture of several ingredients, such as
butter, sugar, brown sugar, syrup, honey, apple juice, water, cinnamon,
nutmeg, dried fruit, and nuts.  Apples may also be cut into rings,
wedges, or slices for frying.  They may also be peeled or unpeeled,
depending on the recipe.  Apples are generally fried in butter and
either white sugar or brown sugar, which helps them keep their shape. 
Some recipes will call for other ingredients, such as cinnamon, nutmeg,
salt, egg, and water.  Applesauce is a popular food that is simple to
cook and made with few ingredients.  The basic ingredients consist of
cooking apples, sugar and water.  Other ingredients, such as cinnamon,
nutmeg, cloves, lemon juice or zest, and apple cider, can be added to
enhance the flavor.  Drying apples will remove moisture from the apple,
leaving it with a concentrated flavor.  Dried apples make a sweet
nutritious snack and are easy to store.  They can also be reconstituted
for use in sweet and savory dishes.  There are several methods that can
be used to dry apples.  They can be sun dried, oven dried, or dried in a
dehydrator.  Apple juice has surpassed orange juice consumption by
children in the USA.  A medium-sized apple contains about 80 calories,
and is unusually high in fiber: generally about 5 grams per fruit
(mostly from pectin).  In 2001, United States consumers ate an average
of 45.2 pounds of apples and processed apple products.  About 60% are
eaten fresh (about 60 - 70 apples, or more than 1 per week).  The
utilization is as follows: fresh is 55 - 60%; canned is 12 - 15%; dried
is 2 - 3%; frozen is 2 - 3%; with juice, cider; sauce, vinegar; another
20 - 25%.   The wet apple pomace can be fed to beef or dairy cattle
within areas close to the processing plants.  The apple wood is also
used in smoking foods.  

Table 34.  Guidance for Selecting the Best Apple by Usage.

Variety of Apple	Fresh	Salad	Bake	Cook	Pie	Dried	Other

Baldwin	 	 	X	X	 	 	Cider

Braeburn	X	X	X	X	X	 	Sauce

Cameo	X	X	X	 	X	 	 

Cortland	X	X	X	X	X	 	Sauce

Crabapple	 	 	 	 	 	 	Jelly & Wine Butter 

Criterion	X	X	X	 	X	 	Sauce

Elstar	X	X	X	 	X	 	Sauce

Empire	X	X	X	X	X	X	 

Fuji	X	X	X	 	X	 	Sauce

Gala	X	X	X	 	X	X	 

Ginger Gold	X	X	X	 	 	 	Sauce

Golden Delicious	X	X	X	X	X	 	Sauce

Golden Russet	X	 	X	 	 	X	Cider

Golden Supreme	 	 	X	 	 	X	Cider

Granny Smith	X	X	X	X	X	 	Sauce

Gravenstein	X	 	X	X	X	 	Sauce

Green Pippin	 	 	X	 	X	 	Sauce

Honeycrisp	X	X	X	X	X	X	Sauce

Honeygold	X	X	X	 	X	 	Sauce

Idared	X	 	X	X	X	X	Sauce

Jonagold	X	X	X	X	X	 	Sauce

Jonamac	X	 	X	X	 	 	 

Jonathan	X	X	X	X	X	X	Sauce

Lady	X	 	 	 	 	 	Sauce

Liberty	X	 	X	X	X	 	Dessert

Macoun	X	 	X	 	X	 	Sauce

McIntosh	X	X	 	X	X*	 	Sauce

Mutsu	X	 	X	X	X	 	Sauce

Newton Pippin	X	X	X	 	X	 	Sauce

Northern Spy	 	 	X	 	X	 	Sauce

Northwest Greening	 	 	X	X	X	 	Sauce

Paula Red	X	X	X	X	X	 	Sauce**

Pink Lady	X	X	X	 	X	 	Sauce

Red Delicious	X	X	 	 	 	 	 

Rhode Island Greening	X	 	X	X	X	 	Sauce

Rome	 	 	X	X	X	 	Sauce

Spartan	X	X	X	 	X	X	Sauce

Stayman	X	X	X	X	X	 	 

Winesap	X	X	X	 	X	 	Sauce

York Imperial	 	 	X	X	X	 	Sauce

Zestar	X	 	X	 	X	 	Sauce

Azarole:

	Azarole fruit are small fruits used as raw or cooked in pies,
preserves.  The fruit can be used fresh or dried for later use.  In warm
temperate areas the fruit develops more fruit sugars and has a fragrant
sugary pulp with a slightly acid flavor.  It can be eaten out of hand. 
In cooler zones, however, the fruit does not develop so well and is best
cooked or used in preserves, jams, jellies, butters, candid fruit
slices, and compotes.  It is also made into a sweet wine, juice for
fruit drinks and soft drinks.  The fruit is very variable in size and
color; it is up to 25 mm in diameter.  There are up to five fairly large
seeds in the centre of the fruit, these often stick together and so the
effect is of eating a cherry-like fruit with a single seed.

Crabapple:

	There are varieties such as ‘Hyslop’ and ‘Red Siberian’ that
produce relatively large fruit that can be used as a food crop and are
processed for cinnamon apple rings.  Fruit is processed and used for
apple jelly, apple sauce, tarts, and apple butter.  The pulp after
making jelly can be fermented into cider or added to breads, cakes, and
cookies.  Fruit can also be used as a garnish.  Crabapples trees are
used for pollinators in apple orchards and as a showy ornamental crop. 
The Western crabapple is eaten fresh or stored under water, or under a
mixture of water and oil, in cedar wood storage boxes.  The fruit can be
eaten raw or cooked.  The whole fruit is processed in pickling and
preserving.  The fruit can be cooked, with core tissue and peel sieved
out.

Loquat

	The loquat is used fresh eating out of hand or in fruit salads, and it
is also used for juice or wine or cooked for desserts, jams, jellies,
pies, sauces, drinks, candid fruit, sauces or preserves.  Loquat pie if
made from fruit not yet ripe tastes like cherries.  Only the inner pulp
is consumed.  Most often eaten fresh, but due to bruising, are rarely
marketed this way.  Loquats are also found canned in heavy syrup. 

Mayhaw

	Mayhaws are sorted by removing decayed fruit and trash, and wash
thoroughly before food preparation.  To make juice and jelly, a gallon
(4 quarts or about 4 1/2 pounds) of mayhaws cooked they are covered with
3 quarts (12 cups) of water.  Bring to a boil, cover and cook gently for
about 30 minutes.  Cool and drain juice first through a colander,
pressing fruit lightly with the back of a spoon.  Then strain the juice
through two or three thicknesses of damp cheesecloth, or through a jelly
bag or a clean thin white cloth.  The sediment which settles to the
bottom is discarded.  One gallon (4 quarts) or about 4 1/2 pounds of
mayhaws will yield about 12 cups of strained, flavorful juice, enough
for three batches of jelly.  It is used mainly for jellies, preserves,
and also in wines and syrup.  In China it is available as jelly, jam,
gelatin, fruit rolls, soft drink mixes, dried slices for tea, and wine. 
They can be canned or frozen and used to make jelly year around.

Medlar

	Medlars are used for fresh eating out of hand or used for beverage,
syrups, dessert, or preserves.  They can be baked whole or roasted, or
made into tarts, jams and jellies, and occasionally made into cider. 
The plant is often used as an ornamental.  The main part consumed is the
inner pulp only and the skin and seeds are discarded.

Pear

	Pears are used primarily as a fresh fruit, and they are also processed
as canned, dried, pickled, baked, baby food and beverages.  They are
also made into marmalades, preserves, fruit nectars, puree, juice, and
pies, or cider.  Only the inner flesh is used in canned or baby food
preparations.  The juice is now extensively used to add to canning of
many fruits.  The peel may be consumed when eaten fresh and is retained
on dried fruit.  The core may also be used to make vinegar.

Oriental pear

	The Asian or oriental pear has similar uses to pears.  

Quince

	Quince is rarely eaten fresh, mostly utilized for jelly and other
preserves.  The pineapple quince must be cooked before using.  It is
primarily eaten stewed, preserves with pears, stuffed, or made into
pies, marmalades, jams, jellies, liquors, wine, fruit leather,
conserves, and candy.  The flowering quince is widely grown as an
ornamental, often sets some fruit that also may be utilized for jelly. 
When grown in warm temperate or tropical climates, the fruit can become
soft and juicy and is suitable for eating raw.  Internal flesh, but all
cooked prior to pressing for jelly.  The flowers are also edible.  In
cooler climates such as Britain, however, it remains hard and astringent
and needs to be cooked before being eaten.

Quince, Chinese and Quince, Japanese:

	The fruit is cooked or parboiled, mashed after seeds are removed, and
then mixed with a honey and ginger to make a beverage.  It is harsh and
acid raw but fragrant when cooked.  Used for jams, jellies, conserves,
and as a flavoring with cooked apples.  It is generally used for
preserve or fruit wine.  

Tejocote

	The fruit is used raw or cooked, often used in preserves, jellies, and
jams.  When stewed they must have the skins removed by boiling with wood
ash and boiled in hot syrup like candy apples.  Also used as a flavoring
for rum, tropical fruit punch, and carbonated drinks. 

MEDICINAL USES OF POME FRUITS: 

	There are several medicinal uses of the pome fruits are they are
discussed below for each of the pome fruits.

Apple 

	Eating two apples or drinking 12 ounces of apple juice daily was shown
to reduce build-up of arterial plaque. The bark and roots of most Malus
species contain phloretin, and antibiotic-like compound that acts on
certain bacteria

Azarole:

Although no specific mention has been seen for this species, the fruits
and flowers of many hawthorns are well-known in herbal folk medicine as
a heart tonic and modern research has borne out this use.  The fruits
and flowers have a hypotensive effect as well as acting as a direct and
mild heart tonic.  They are indicated in the treatment of weak heart
combined with high blood pressure.  It is normally used either as a tea
or a tincture. 

Crabapple

The bark of Western crabapple was used, alone or with other plant
products, for a variety of medicinal treatments for the eyes and for the
stomach and digestive tract.  The Western crabapple is used by several
native North American Indian tribes to treat a variety of complaints. 
The trunk, bark and inner bark are antirheumatic, astringent, blood
purifier, cardiac, diuretic, laxative and tonic  The trunk, bark and
inner bark are antirheumatic, astringent, blood purifier, cardiac,
diuretic, laxative and tonic.

Loquat:

	Leaves and fruit have been used for medicinal purposes.  It has claims
to reduce inflammation, bronchitis, and lung congestion.

Mayhaw:

	Medicinal products used for back pain, dysentery, high blood pressure,
high cholesterol, and cure diseases.  The Meskawakis Indians used unripe
Crataegus tomentosa fruit for bladder ailments; these fruit also have
hypotensive (lowers blood pressure) and antiarrhythmic activity
(counters irregular heartbeat).  Seeds of hawthorns are sometimes boiled
or roasted, and made into a coffee-like beverage (Sorbus fruit also used
for this).  Crataegus oxycantha leaves are substituted for tobacco and
smoked, causing a mild stimulant effect.

Medlar:

	There is a single recommendation of a remedy for kidney stones that
proposes that Medlar leaves be boiled and drunk as tea until the stone
is ejected. Although the fruit is edible, it is not considered GRAS
(Generally Recognized as Safe). 

Quince

	The stem bark is astringent and it is used in the treatment of ulcers. 
The seed is a mild but reliable laxative, astringent and
anti-inflammatory.  When soaked in water, the seed swells up to form a
mucilaginous mass.  This has a soothing and demulcent action when taken
internally and is used in the treatment of respiratory diseases,
especially in children.  This mucilage is also applied externally to
minor burns etc. The fruit is antivinous, astringent, cardiac,
carminative, digestive, diuretic, emollient, expectorant, pectoral,
peptic, refrigerant, restorative, stimulant and tonic.  The unripe fruit
is very astringent; syrup made from it is used in the treatment of
diarrhea and is particularly safe for children.  The fruit, and its
juice, can be used as a mouthwash or gargle to treat mouth ulcers, gum
problems and sore throats.  The leaves contain tannin and pectin. 
Tannin can be used as an astringent while pectin has a beneficial effect
on the circulatory system and helps to reduce blood pressure.

Quince, Chinese and Quince, Japanese:

The fruit is analgesic, anti-inflammatory, antispasmodic, astringent and
digestive.  A decoction is used internally in the treatment of nausea,
joint pains, cholera and associated cramps.  The dried peel can be used
for expectorant and antidiarrheic.

Tejocote

	The fruits and flowers of tejocote is well-known in herbal folk
medicine as a heart tonic

POME FRUIT EQUIVALENTS AND YIELDS:

	Table 35 shows the pome fruit equivalents for an individual fruit, for
example one large apple (242g) yields ¾ cup of apple sauce and 1 3/8
– 1 1/2 cup of sliced apples.  One medium apple yields 3/4 cup of
apple juice or 1/2 cup of applesauce 1 1/4 apple yields one serving of
apple juice (8 oz. or 240 ml) which equals 120 calories.  

Table 35.  Pome Fruit Equivalents and Equivalents and Their Food Yields
(U.S. Apple Association). 

Apple Equivalents

Quantities are approximate amounts.

Quantities may change slightly due to varying apple sizes.

Quantity of Apples	Sliced 	Diced	Grated	Sauce

1 Small	5/8 to 3/4 C.	3/4 C.	1/2 C.	1/3 C.

1 lb. - 4 Small	2 3/4 C.	3 C.	2 C.	1 1/3 C.

1 Medium	7/8 to 1 C.	1 C.	3/4 C.	1/2 C.

1 lb. - 3 Medium	2 3/4 C.	3 C.	2 1/4 C.	1 1/2 C.

1 Large	1 3/8 to 1 1/2 C.	1 1/2 C.	1 1/2 C.	3/4 C.

1 lb. - 2 Large	2 3/4 C.	3 C.	3 C.	1 1/2 C.

Miscellaneous Apple Equivalents

1 1/2 to 2 lbs.	One 9" Pie

1 Peck	10 1/2 to 12 lbs.

1 Bushel	42 – 48 lbs.	20 - 24 quarts - Applesauce

18 - 20 quarts - Canned or Frozen Slices

24 lb apples (1/2 bushel) + 2 quarts water 	Yields 6 quarts of apple
juice.

1 C. Dried Apples	Approximately 1 1/4 C. Cooked Apples

4 C. Apple Juice	Three lb tart apples + 3 cups water + 3 cups sugar
yields 4 half pints of apple jelly.

		Sixty-four percent of the 2005 U.S. apple crop was eaten as fresh
fruit, 36 percent was processed into apple products, and less than 1
percent was not marketed.  The average consumer ate about 65 apples or
22 lb/person annually.  Of the apples that were processed, 51 percent
were used for juice and cider; 5 percent were dried; 7 percent were
frozen; almost 2 percent were used to make fresh apple slices and 32
percent were canned.  Other uses included baby food, apple butter or
jelly, and vinegar.

	USDA MARKETING STANDARDS FOR POME FRUITS:

The USDA Agricultural Marketing Service (USDA AMS USDA AMS 1955a: USDA,
AMS. 1955b, and USDA AMS 2002) has established standards for marketing
many of the pome fruits.  For apples the U.S. grades are U.S. extra
fancy, U.S. fancy, and U.S. No. 1 based on color requirements, freedom
from decay, disorders, freeze injury, visible water core, blemishes, and
lack of insect damage as well as firmness of the fruit.  There are
minimum color standards specified for twelve apple varieties such as Red
delicious, ‘Empire’, ‘Jonathan’, and ‘Rome Beauty’.  Grade
for ‘Red Delicious’ apples is based primarily on the percentage of
red color.  Extra Fancy grade must have 70 % red color, while fancy
grade must be 40 %.  ‘Golden Delicious’ colors range from dark green
to yellow.  Size standards are based on diameter or weight in grams. 
Red delicious size and weight ranges from 2 1/8 inches diameter or 65
grams to 2 3/4 inches or 139 grams.  ‘Red delicious’ size and weight
ranges from 2 1/8 inches diameter or 65 grams to 2 3/4 inches or 139
grams.  Fall, winter, and pear standards are U.S. No. 1 and U.S. No. 2
based on variety, free from decay, scald, freeze and insect injury, and
mechanical injury.  Pears can vary in size from 2 ½ minimum to 2 ¾
maximum inch traverse diameter.  Quality standards for pears also depend
on color and freedom from blemishes.  Approximate apple sizes can vary
between varieties with a small size being 2 1/4 inch diameter and 4 oz
in weight (Table 36).

Table 36.  Approximate Apple Sizes (Size will vary between varieties)

Size	Diameter	Approximate Weight	Apples per Pound

Small	2 1/4"	4 oz.	4

Medium	2 3/4"	5 oz. to 7 oz.	3

Large	3 3/4"	8 oz. or more	2

AVAILABILITY AND STORAGE LIFE OF THE POME FRUIT CROP GROUP MEMBERS IN
THE MARKETPLACE:

	Pome fruits are widely available in the marketplace both from domestic
production and imports.  The available and peak production periods for
apples, pears, and Asian pears in the marketplace are shown in Tables
37, 39, and 41, respectively.  Washington State and Canada have apples
available during the whole year (Table37).  Apple variety availability
is shown in Table 38 with ‘Red Delicious’, ‘Golden Delicious’
and Granny Smith’ are available during the whole year.  Specific
descriptions of each apple variety and their uses as a fruit are
discussed in Appendix II.  Pears are available for the whole year from
Washington and Oregon (Table 39).  In most cases based on U.S.
production and imports pome fruits are now available all year around.  

Table 37.  Availability of Apples in the U.S. Marketplace (A =
Available, P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Washington	P	P	P	P	P	P	P	P	P	P	P	P

New York	P	P	P	P	P	P

	P	P	P	P

Michigan	A	A	A	P	P	P	P	P	A	A	A	A

Pennsylvania	P	P	P	P	P	P	P	P	A	A	A	P

California	P	P	P	P	P	P

	P	P	P	P

Oregon	P	P	P	P	P	P	P	P	P	A	P	P

North Carolina

P	A	P

Canada	P	P	P	P	P	P	P	P	P	P	P	P

New Zealand

	P	P	P	P

Table 38. Apple Variety Availability 

 

Table 39.  Availability of Pears in the U.S. Marketplace (A = Available,
P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

California

	P	P	P	P	P	A

Idaho

A

A

Oregon	P	P	P	P	P	A	A	A	A	P	P	P

Washington	P	P	P	P	A	A	A	A	A	P	P	P

Argentina

P	P	A	A	A

	Pears rank second to the apple as the most popular U.S. fruit.  They
can be eaten and used in a lot of similar ways as the apple.  One
distinct feature of the pear besides the shape is the soft texture. This
soft texture is the result of the starch converting to sugar after being
picked from a tree to ripen.  With the numerous varieties and extended
growing seasons, pears of all sizes and colors are available year-round.
 There are several varieties of pears including ‘Anjou’,
‘Bartlett’, ‘Bosc’, ‘Comice’, ‘Forelle’, and
‘Seckel’ (Tables 39).  These fruits have a sweet, rich flavor and
come in a variety of colors including green, golden yellow and red. 
Among these varieties there are only subtle differences in flavor and
texture.  Pears come in a variety of shapes, sizes, and colors from tiny
‘Seckel’ to long-necked ‘Bosc to the colorful ‘Red
Bartlett’s’. 

Table 40.  Availability of Pear Varieties in the U.S.

Pear Variety 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Green Anjou	X	X	X	X	X	X

X	X	X

Red Anjou	X	X	X	X	X

	X	X	X

Yellow Bartlett

X	X	X	X	X

Red Bartlett

X	X	X	X	X

Bosc	X	X	X	X

X	X	X	X	X

Comice	X	X	X

	X	X	X	X	X

Forelle	X	X

	X	X	X	X

Seckel	X	X

X	X	X	X

	

The ‘Green Anjou’ is available from October through June (Table 40).
 It is firm and green, even when ripe; this large, thin-skinned
yellowish-green pear is best eaten fresh.  When slightly under ripe, it
can be baked or poached, but once it ripens, its sweet, mellow flavor
and juice make it an excellent choice for salads and snacks.  The ‘Red
Anjou’ is available October through May and has much the same flavor,
use and texture as the ‘green Anjou’.  The ‘Red Anjou’ are
generally dark, maroon red in color show little to no change in color as
they ripen, which is another characteristic shared with their ‘Green
Anjou’ counterparts.  The ‘Red Anjou’ is recognizable for their
near egg-shaped appearance.  The ‘Yellow Bartlett’ is available
August through December and is one of the most common and popular pears.
 This large, bell-shaped all-purpose pear has a yellow skin sometimes
blushed with pale red.  It is very sweet, juicy, aromatic and perfect
for salads, eating fresh, and excellent for canning or cooking.  It
holds its shape and flavor in baking and cooking.  The ‘Red
Bartlett’ is available August through December and ha s a firm, bright
red skin, very sweet and juicy when ripe.  This variety is a bit
smaller, with the same flavor, texture, and use as ‘Yellow
Bartlett’s’.  They make a good choice as a color accent in a
fresh-fruit dessert or salad.  The ‘Bosc’ is available August
through April and has a firm dense, yet tender flesh with brown skin
that has a sweet and spicy flavor.  Its dense flesh makes it good for
baking and cooking.  Color doesn't change as it ripens, excellent for
baking.  Its mild, not-too-sweet flavor is useful for microwave recipes,
salads, and snacks.  The ‘Comice’ is available August through March
and is hard, green, and rounder than a Bartlett, but similar in flavor
and texture.  It is one of the largest, sweetest and juiciest varieties.
 Best used fresh in salads, served as a dessert pear, or as an
accompaniment with cheese.  The ‘Forelle’ is available September
through February and is slightly larger than a ‘Seckel’, with
freckled skin and a red blush.  They are an excellent snack or lunch-box
pear, sweet, juicy, and crisp.  The ‘Seckel’ is available August
through February and as a small pear that has an ultra-sweet flavor, so
sweet in fact they are often called "sugar pears."  Maroon and olive
green in color, with no color change when ripened.  They are also a good
choice for children's snacks, for pickling, or as a garnish.

	Asian pears are available from California from July through February.
(Table 41).  Oregon and Washington produce Asian pears from July –
October.  The Imports of Asian pears from Chile are available during
March – April, while Japan and New Zealand are available from July –
October.  

Table 41.  Availability of Asian Pears in the U.S. Marketplace (A =
Available). 

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

California	A	A

	A	A	A	A	A	A

Washington

	A	A	A	A

Oregon

	A	A	A	A

Chile

	A	A

Japan

	A	A	A	A

New Zealand

	A	A	A	A

Storage Life of Pome Fruits:

	The pome fruits have relatively long storage lives (Table 42).  Apples
can be stored for one month to a year at temperatures ranging from 30 -
40° F, while pears can be stored for two to seven months .at
temperatures ranging from 29 - 31° F.  Quince has the shortest storage
times at two – three months.  The pome fruits are climacteric fruits
that respond to ethylene gas and will ripen in storage.  Pears are
stored just below freezing up to several months, and then ripened for a
few days at 70 - 75° F prior to consumption or canning.  Unlike apples,
pears are not subject to chilling injury.  'Bartlett' can only be stored
for a few months, whereas 'Anjou' and 'Winter Nelis' can be stored for 5
- 7 months.  If pears are unripe, place them in a paper bag at room
temperature for 2 to 3 days or store them in a ventilated fruit bowl in
a cool, dark place, and refrigerate as soon as they ripen.  Ripe pears
should be stored in the refrigerator in a plastic bag up to 3 days. 
They continue to ripen after harvest.  

Table 42. Approximate Storage Life of Pome Fruits in Commercial Storage
(Adapted Hardenburg, et al., 1986, Gast, 1991).

Commodity	Approximate Storage Life With Proper Storage Temperatures

Apple	1 – 12 months

Asian Pear	4 -   6 months

Loquat	1 -   2 months

Pear	2 -   7 months

Quince	2 –   3 months

CHANGES TO EPA DATABASES NEEDED FROM REVISIONS TO THE POME FRUIT CROP
GROUP:

The revisions to the amended Pome Fruit Crop Group 11 will affect the
need to update many Risk Assessment Models, Residue Chemistry
Guidelines, OPP databases, and/or HED Standard Operating Procedures
(SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, Lifeline,
and Cares will need to be updated to reflect new terminology and the new
Crop Group terminology.

	(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production. 

	Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup
or by the EPA HED ChemSAC with attendance by Canada, PMRA and Mexico. 
The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field
Trials) Table 5 Suggested Distribution of Field Trials by Region for
Crops Requiring >3 trials and Table 6 Regional Distribution of Crop
Production will be updated to reflect more recent crop production
information.   There is currently no conflict with Canada.

	(3) Health Effects Division Standard Operating Procedures:  HED SOP
99.3 -  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data”
issued March 26, 1999.  This policy provides guidance on translating
pesticide monitoring data from one commodity to other similar
commodities.  Most of the monitoring data is from the USDA Pesticide
Data Program (PDP) or the Food and Drug Administration (FDA).  The
policy is based on the crop groupings in the 40 CFR 180.41. 

There is an entry for apple or pear which can be translated to all
members of the Pome Fruit Crop up 11.  USDA PDP peels the apple or
before they analyze them for pesticide residues.  The policy does not
have to be updated at this time, since it will be still be applicable to
the whole crop group.

	(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to more fully utilize data generated by the
USDA Pesticide Data Program. 

	Some of the Pome Fruit Crop Group members are included in the HED SOP
99.6.  See Table 43 below.  Other members not in the original SOP will
need to be added to the HED SOP 99.6.  The whole fruits are not blended
and can be uncooked, cooked, baked, boiled, or canned.  

TABLE 43. Classification of Food Forms with Respect to Level of Blending
for the Pome Fruit Crop Group. (HED SOP 99.6, April 20, 1999). 

COMMODITY	FOOD FORM	CLASSIFICATION

Apple	11 - Uncooked 	NB – Not blended

Apple	12 – Cooked: NFS	NB – Not blended

Apple	13-- Baked	NB – Not blended

Apple	14 – Boiled	NB – Not blended

Apple	15 - Fried	NB – Not blended

Apple	18 - Dried	B - Blended

Apple	31 – Canned: NFS	PB - Partially blended

Apple	32 – Canned: Cooked	PB - Partially blended

Apple	33 – Canned: Baked	PB - Partially blended

Apple	34 – Canned: Boiled	PB - Partially blended

Apple	42 – Frozen: Cooked	PB - Partially blended

Apple – dried	13-- Baked	PB - Partially blended

Apple - dried	14 – Boiled	PB - Partially blended

Apple - dried	18 - Dried	PB - Partially blended

Apple - dried	42 – Frozen: Cooked	PB - Partially blended

Apple - juice/cider	11 - Uncooked	PB - Partially blended

Apple - juice/cider	12 – Cooked: NFS	PB - Partially blended

Apple - juice/cider	14 – Boiled	PB - Partially blended

Apple - juice/cider	31 – Canned: NFS	PB - Partially blended

Apple - juice/cider	41 – Frozen: NFS	PB - Partially blended

Apple - juice-concentrate	12 – Cooked: NFS	PB - Partially blended

Apple - juice-concentrate	13-- Baked	PB - Partially blended

Apple - juice-concentrate	31 – Canned: NFS	PB - Partially blended

Apple - juice-concentrate	41 – Frozen: NFS	PB - Partially blended

Pear	11 - Uncooked	NB – Not blended

Pear	2 – Cooked: NFS	NB – Not blended

Pear	13-- Baked	NB – Not blended

Pear	14 – Boiled	NB – Not blended

Pear	31 – Canned: NFS	NB – Not blended

Pear - dried	13-- Baked	PB - Partially blended

Pear - dried	14 – Boiled	PB - Partially blended

Pear - dried	18 - Dried	PB - Partially blended

Pear - juice	11 - Uncooked	PB - Partially blended

Pear - juice	12 – Cooked: NFS	PB - Partially blended

Pear - juice	13-- Baked	PB - Partially blended

Pear - juice	31 – Canned: NFS	PB - Partially blended

Pear - juice	33 – Canned: Baked	PB - Partially blended

Pear - juice	41 – Frozen: NFS	PB - Partially blended

Pear - juice	42 – Frozen: Cooked	PB - Partially blended

(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000.

There is guidance in the SOP for the current Pome Fruit Crop Group, but
not for the additional proposed commodities, so the current Crop group
11 will be listed below followed by a listing of the proposed Pome fruit
group below: 

Current Crop Group 11:  Pome Fruits

	Representative Commodities:  Apple and pear

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Apple					Apple

     Crabapple					Apple

     Loquat					Pear

     Mayhaw					Apple

     Pear					Pear

     Pear, oriental				Pear

     Quince					Pear

Proposed Crop Group 11 - 09:  Pome Fruits

	Representative Commodities:  Apple and pear

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Apple					Apple

     Azarole					Apple

     Crabapple					Apple

     Loquat					Pear

     Mayhaw					Apple

     Medlar					Apple

     Pear					Pear

     Pear, Asian					Pear

     Quince					Pear

     Quince, Chinese				Pear

     Quince, Japanese				Pear

     Tejocote					Pear

(6) The HED Dry Matter Database will be updated to add the Table below:

Table 44.  Health Effects Division Dry Matter and Seeding Rate Database.
 

Pome Fruit Crop Group.  Prepared by Dr’s. NG and B. A. Schneider. 
June 2008.

Commodity	% Dry Matter

Apple	14.4, 15.0, 15.2, 16.0, 18.0

Apple, dried	68.3

Apple, dried pomace	88.0

Apple, juice	12.0

Apple, wet pomace	23.0

Crabapple	21.1

Loquat	10.0. 13.3. 15.0

Medlar	25.0, 30.0

Pear	14.8, 16.0, 16.2, 16.3, 17.0

Pear, Asian	11.7, 11.75, 12.0

Pear, dried sulfured	73.0, 73.3

Quince	16.0, 16.2

COMMODITY DEFINITIONS [(40 CFR ( 180.1(g)]:

	There are currently no commodity definitions for any commodity in the
Pome fruit group.   A commodity definition for crabapple which lists all
the types of crabapples is proposed with this petition and will be
discussed below: 

Proposed 40 CFR ( 180.1(g):

Tolerances and exemptions established for pesticide chemicals in or on
the general category of raw agricultural commodities listed in column A
apply to the corresponding specific raw agricultural commodities listed
in column B. However, a tolerance or exemption for a specific commodity
in column B does not apply to the general category in column A.

      A                                                                 
   B
--------------------------------------------------------------------

Proposed Crabapple Commodity Definition:

Crabapple------------------------------------Crabapple, Malus  spp.
(Rosaceae) (Chinese apple, Chinese crabapple, Chinese flowering apple,
Crabapple, Cutleaf crabapple, Florentine crabapple, Hall crabapple, Iowa
crabapple, Japanese crabapple, Kai do crabapple, Manchurian crabapple,
Paradise apple, Sargent's crabapple, Siberian crabapple, Soulard
crabapple, Southern crabapple, Sweet crabapple, Tea crabapple, Toringa
crabapple, Western Crabapple, Yunnan crabapple, and varieties and/or
hybrids of these.

HED Recommendation on Commodity Definition for Crabapple:

	I recommend ChemSAC reject a Crabapple commodity definition under 40
CFR Part 180.1(g) because these crabapples will be listed in the EPA
Food and Feed Commodity Vocabulary
(http://www.epa.gov/pesticides/foodfeed) as lookup terms and the
preferred term for all of these will be crabapple.  

TOLERANCE EXPRESSION GUIDANCE:

	Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish the amended Pome Fruit Crop Group 11 the
commodities approved for the crop group will have to be listed as
separate commodities at the same tolerance level.  When ChemSAC approves
the Pome fruit crop group 11, the Risk Integration, Minor Use, and
Emergency Response Branch (RIMUERB) of the Registration Division can
immediately implement the amended Crop Group with new tolerance
expressions located in the Section F submissions.  The three tolerance
expression examples will provide an expedited way to establish
tolerances in or on Pome fruit crops, especially for new reduced risk
pesticides, without requiring additional residue data for all the crops
noted.  This will create a practice in the United States which is
already formalized in Canada and promote international harmonization. 
Several tolerance expression examples for guidance purposes for use by
RIMUERB and HED reviewers will be listed below: 

Example 1.  What is the tolerance expression for the amended Pome Fruit
Crop Group 11?

Answer to Example 1:

The tolerance expression for the amended Pome Fruit Crop Group 8 will be
“Fruit, pome, group 11 - 09.”

Example 2.  How will the Crop group appear in the Federal Register for
the proposed crop group regulation [40CFR 180.41(c)]?  This example is
for the Field and External Affairs Division (FEAD) and Registration
Division (RD) use in preparing the new Federal Register Regulation.  The
example follows the same format as the current Crop Grouping Regulation
Federal Register Notice (FR 60, No.95, 5/17/95, 26626-26643).

Answer to Example 2:

“Crop Group 11 - 09: Pome Fruit Crop Group”.

Representative commodities.  Apple and pear 

Commodities

Apple, Malus domestica Borkh.

Azarole, Crataegus azarolus L.

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

Loquat, Eriobotrya japonica (Thunb.) Lindl.

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

Medlar, Mespilus germanica L.

Pear, Pyrus communis L

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

Quince, Cydonia oblonga Mill.

Quince, Chinese, Chaenomeles speciosa (Sweet) Naka, Pseudocydonia
sinensis (Thouin) C.K. Schneid.

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

Tejocote, Crataegus mexicana DC.

Cultivars, varieties and/or hybrids of those above commodities 

Example 3:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Pome fruit group 11 - 09,
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.  All the new proposed commodities
will have to be listed separately from the crop group tolerance and at
the same level as the crop group.

Answer to Example 3:

Commodity	Parts per million (ppm)

Apple	1.5

Azarole	1.5

Crabapple	1.5

Loquat	1.5

Mayhaw	1.5

Medlar	1.5

Pear	1.5

Pear, Oriental 	1.5

Quince 	1.5

Quince, Chinese 	1.5

Quince, Japanese	1.5

Tejocote	1.5

Cultivars, varieties and/or hybrids of those above commodities 

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE POME FRUIT CROP GROUP:

	The following terms for the pome fruit commodities will be incorporated
to the EPA Food and Feed Commodity Database (  HYPERLINK
"http://www.epa.govopp/foodfeed"  http://www.epa.govopp/foodfeed ).  The
Table 45 below is identical to the current Food and Feed Commodity
Vocabulary format.  A search of the lookup terms will link to the EPA
preferred tolerance/commodity term, and the Base crop/animal term is the
specific crop animal terms associated with the preferred term.  Until
the Federal Register Notice for the Crop Group is final, the Crop Group
designation on each term will be listed as no crop group and given the
crop group 99 for the present.  

Table 45.  EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR POME FRUIT COMMODITIES	PREFERRED TOLERANCE
TERM	BASE CROP/ANIMAL TERM

Apple; Manzano; Pomme; Manzana; Pommier commun; Apfel; Apfelbaum;
Kultur-Apfel; Ringo; Macieira; Peron	Apple	Apple

Azarole; Mediterranean medlar; Medlar, Mediterranean	Azarole	Azarole

Crabapple; Applecrab; Chinese crabapple; Siberian crabapple; Shan jing
zi; Pommier à baies; Pommier à petits fruits; Beerenapfelbaum;
Beerenapfelstrauch; Osagedorn; Manzano; Southern crabapple; American
crab; Southern wild crabapple; Wild crab; schmalblättriger Apfel;
Japanese flowering crabapple; Purple chokeberry; showy crabapple;
Paradise crabapple; Paradise apple; Prairie crabapple; Wild crabapple;
Siberian crabapple; Manzano; Sweet crabapple; Wild sweet crab; Sweet
scented crab; Alaska-Apfel; Pacific crabapple; Western crabapple; Oregon
crabapple	Crabapple	Crabapple

Loquat; Japanese plum; Japanese medlar; Nispero; Nispero-del-Japon;
Japanese-medlar; Lukwart; Pi ba bibassie;, Néflier du Japon; 

Japanische Mispel; Japanische Wollmispel; Níspero del Japón; Nispolero
Loquat	Loquat

Mayhaw; Eastern mayhaw; May hawthorn; Mayhawthorn; Lori mayhaw; Lindsey
mayhaw; Eastern mayhaw; Riverflat hawthorn; Texas super berry; Big red
mayhaw; Applehaw; Western mayhaw;Rusty hawthorn; Rufous mayhaw	Mayhaw
Mayhaw

Medlar; Northern loquat; Néflier; Deutsche Mispel; Mispelbaum;
Nespereira; Níspero común; Níspero europeo	Medlar	Medlar

Pear; Common pear; European pear; Pera; Poirier; Peral; Birnbaum; Poire;
Birnbaum; Birne; Birnenbaum; Pero; Seiyo-nashi; Pereira; Peral	Pear	Pear

Oriental pear; Pear, Asian; Asian pear; Apple pear; Sand pear; Nashi;
Mizunaski; Salad pear; Apple pear; Chinese pear; Japanese pear; Nashi
pear; poirier japonais; Nashi-Birne; Sandbirnbaum; Yama-nashi; Pera; 
Nakai; Harbin pear	Pear, Asian	Pear, Asian

Quince; Golden apple; Membrillo; Wen po; Cognassier; Coing; Quitte;
Quittenbaum; Marmelo; Membrillero; Membrillo	Quince	Quince

Quince, Chinese; Mu gua; Tie geng hai tang; Boke; Sweet Nakai;
Chinese-quince; Ma gua; marmeleiro-da-China	Quince, Chinese	Quince,
Chinese

Quince, Japanese; Flowering-quince; Quince, flowering; Japanese quince;
marmeleiro-do-Japan	Quince, Japanese	Quince, Japanese

Tejocote; Mexican hawthorn; Manzanita tejocotera; Chiste; Manzanilla;
Manzanita	Tejocote	Tejocote

REFERENCES FOR POME FRUIT GROUP:

AGROFORESTRY: Agroforestry Research Trust webpage.   HYPERLINK
"http://www.agroforestry.co.uk/index.html" 
http://www.agroforestry.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.

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.   HYPERLINK
"http://farrer.riv.csu.edu.au/ASGAP/APOL25/mar02-5.html" 
http://farrer.riv.csu.edu.au/ASGAP/APOL25/mar02-5.html  

AUSTRALIAN: Australian Native Foods. CSIRO Land and Water online
information.   HYPERLINK
"http://www.clw.csiro.au/nativefoods/crops/index.html" 
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 Encyclopedia 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 University 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 Components 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. Growth 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 Residues 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.   HYPERLINK
"http://www.crfg.org/index.html"  http://www.crfg.org/index.html  

CROCKER 1979:  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

CSIRO: Australian Native Foods.   HYPERLINK
"http://www.cse.csiro.au/research/nativefoods/index.htm" 
http://www.cse.csiro.au/research/nativefoods/index.htm  

DALEYS: Daleys Fruit Tree Nursery Webpage.   HYPERLINK
"http://www.daleysfruit.com.au/?PHPSESSID=ccce8095ca4a2396bf7c85346e9c7f
a0" 
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APPENDIX I:  Maps of the Total Acres for Apples and Pears - 2002.

Figure 1.  Map of US Apple Acres - 2002

Figure 2.  Map of US Pear Acres - 2002.

APPENDIX II - Apple Variety Characteristics.

Apples

 

Apples are a round or oval shaped fruit that is harvested from lower
growing trees found in most of the temperate regions of the world.  The
fruit has a thin skin that may range in color from shades of green,
yellow, and red or any combination of these.  The flesh is generally
off-white or cream colored and is very juicy.  They are generally sweet
flavored but may be slightly sour, tart, or even a bit bland depending
on the variety. 

Uses:

Apples can be eaten plain, made into sauce or jelly, or they can be
included in a variety of salads, meat dishes, pies, and other desserts. 
As a dried fruit, apples can be added to a variety of baked goods or in
a fresh form, they can be used to produce juice, vinegar, cider, and
alcoholic beverages, such as hard cider and apple brandy. 

At Their Best:

Some apple varieties are available year round and some are only
available at specific times of the year.  The peak season for apples
will vary with different varieties and locations where they are
harvested.  The best apples are those that are picked fresh from the
tree.  Fresh picked apples will have the best flavor and an extra crisp
texture. 

How to Buy: 

Buy apples that are brightly colored, firm, and free of bruises or
damaged skin.  If the flesh gives under pressure, the apple will be
soft.  The skin on the apple should be taut and show no signs of
shriveling.  Apples are graded according to their size and quality. The
higher the grade, the more expensive the apple. 

Storage:

For best results, place apples in a perforated plastic bag, sprinkle
with water and store in the coldest area of the refrigerator for 2 to 3
weeks.  Apples give ethylene gas that speeds up ripening, so they should
be kept away from other fruits and vegetables to prevent them from
ripening prematurely.  Apples can be stored at room temperature for a
short period of time but should be checked regularly because they will
ripen more rapidly than if stored in the refrigerator.  To store fresh
picked apples for a long period of time, wrap them in paper and place
folded side down in a single layer on a tray.  Store in a cool, dark,
dry place.  The ideal temperature for apple storage is between 32F and
40F.  Dried apples can be stored in a sealed plastic bag in the
refrigerator for an indefinite period of time.

Varieties:

Ambrosia Apple

 

A medium size apple with red color with some striping on a creamy yellow
background. The ambrosia apple does not have a long storage life so it
should be used within approximately four months of harvesting. The apple
originated from British Columbia and is a good snacking apple with its
crisp texture and juicy aromatic flesh. Its flesh does not oxidize and
turn brown as quickly as other apples so it is good in salads.

Arkansas Black Apple

 

A small to medium size deep red apple whose red color turns to a deep
purplish red and at times almost looks black.  It originated in Arkansas
and is thought to possible be an offshoot of a Winesap apple. It has a
firm, crisp, yellow flesh that has a tart aromatic flavor.  The Arkansas
Black apple stores well in cold storage.  It will keep its freshness for
6 months when stored properly. 

Baldwin Apple

 

A red-skinned apple that has streaks of yellow and is heavily speckled
with russet spots.  It is an all-purpose apple has a sweet-tart flavor
with a slight spiciness to it. It has a crisp texture, which holds up
well when cooked.  Its slightly spicy flavor makes it a good choice for
making cider and pies.  Baldwin’s are not always easy to find.

Braeburn Apple

 

A variety of apple that is very firm with a sweet and slightly tart
flavor.  It may range in color from greenish-gold to red and is popular
as a snack or served in salads and desserts.

Cameo Apple

 

A fairly new variety of apple that is thought to be a cross between Red
and Golden Delicious apples. It has a creamy yellow colored background
with red striping over it.  The Cameo apple has crisp, juicy flesh with
a sweet flavor and a touch of tartness.  It is a good apple for snacking
and to use fresh in salads.  It is also a good cooking apple and makes
great desserts. The Cameo stores well when refrigerated.

Connell Red Apple

 

A large size apple that is bright solid red or striped red in color. The
Connell Red is a version of Fireside but is redder in color.  It is
slightly crisp and has a sweet flavor, which makes it a good eating
apple.  Connell Red apples have a firm texture that holds up well when
cooked, making it a good choice for pies and sauces.

Cortland Apple

 

A type of apple that has a sweet and tart flavor with creamy white flesh
covered with a red skin.  It is an excellent choice for use in cooked
apple dishes.

Crabapple

 

A variety of apple that is very small in size, usually no larger than 1
to 2 inches in diameter.  The outer skin may be yellow, green or red
when mature and the inner flesh is a firm to hard texture. Crabapples
are known for their tart flavor and they are often used to make a jelly,
wine, apple butter, and other foods.

Crimson Gold Apple

 

A small variety of apple that is slightly larger than a crabapple, but
much smaller than a traditional apple.  The Crimson Gold Apple was
developed as a cross between a Newton and Spitzenburg heirloom apple. 
It is a variety of apple that grows well in climates with warmer daytime
temperatures with cooler evenings, to develop higher sugar content.  As
it matures, this apple has a firm textured flesh that is crisp and sweet
flavored.  When selecting, choose apples with unblemished skins that are
firm to the touch.

Criterion Apple

 

A bright yellow skinned apple with some areas of red blushing.  It has a
firm, crisp texture and a mildly sweet flavor, which makes it a good
eating apple.  It is slow to brown when cut open so it makes a good
apple in salads and it is also 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.

Empire Apple

 

A cross between a Delicious and a McIntosh apple, it is a medium sized
apple and has a deep red coloring.  The Empire has a crisp, juicy flesh
that has a mildly tart but sweet flavor, making it a good snacking
apple.  It is also excellent for baking and salads.

Fireside Apple

 

A variety of apple, also referred to as a Connell Red, that is bright
red and typically large in size.  The smooth-textured, bright red outer
skin covers a firm white flesh that is dense and fine textured, which
provides a mildly sweet flavor. This apple stores well for longer
periods of time in refrigerated areas.  It is a good apple to eat out of
hand or to use for cooking. Also, it dehydrates well as a dried fruit.

Fuji Apple

 

Ranging in color from a light yellow-green with a bit of red to all red,
the Fuji apple has a sweet and spicy flavor.  The natural sweetness of
the apple makes it a good candidate for applesauce because little sugar
is required.

Gala Apple

 

A variety of apple that is small in size and has a skin that is
yellowish-orange in color with red stripes.  The flavor is sweet and not
too tart, so it is a favorite as a snack.

Ginger Gold Apple

 

A variety of apple that has pale green outer skin and a cream colored
crisp textured flesh.  It has a slightly tart flavor that is excellent
for baking, cooking or for eating as a snack.  It is a variety that
turns brown slowly, so it is a good choice for use in fresh cut
servings.

Golden Delicious Apple

 

A variety of apple that has a pale gold and freckled skin, a firm, crisp
texture, and a sweet, mellow taste.  The flesh resists browning and they
are excellent eaten plain or used for cooking, although they lose some
of their flavor when cooked.

Golden Russet Apple

 

A medium sized apple that has a distinctive greenish yellow to golden
brown skin color.  The flesh is firm and cream colored providing a sweet
juicy flavor.  This apple is a good selection for drying, for baking,
and for making cider.  It can be kept for months in refrigerated
storage.

Golden Supreme Apple

 

A medium sized apple that is greenish yellow to golden brown in color
with a firm cream-colored flesh that provides a sweet juicy flavor. 
This apple is a good selection for drying, for baking, and for making
cider.  It can be kept for months in refrigerated storage.

Granny Smith Apple

 

A tart, crisp, juicy apple with freckled green skin that is as suitable
for eating as it is for cooking.  Granny Smith apples are imported from
New Zealand and Australia and they are also grown in the United States,
mainly in California and Arizona.

Gravenstein Apple

 

A type of apple that typically has a green skin streaked with red,
however, it can also be mostly red in color.  This apple has a texture
that is crisp and juicy with a flavor that is very tart.  It is
considered to be an all-purpose apple because of its versatility as an
ingredient for pies and applesauce as well as its flavor for eating out
of hand.

Green Pippin

A large sized apple with a round shape.  Its green skin turns a greenish
yellow when it is fully mature.  Its white flesh is s tender and juicy. 
The Green Pippin ripens in September and stores well.

Haralson Apple

 

A variety of apple that is medium sized, bright red in color with a spot
of green, and pronounced small tan-colored spots all over the outer
skin.  This apple has a firm white flesh that provides a distinctively
tart flavor.  It is an excellent apple for cooking and baking, as it is
commonly used to make pies and desserts.  It stores well in refrigerated
areas for longer periods of time.

Honeycrisp Apple

 

A variety of apple that has bright red and pale green outer skin and a
cream colored crisp yet juicy inner flesh.  This apple has a sweet yet
slightly tart flavor and it is an excellent apple for salads, baking,
cooking, or for eating as a snack.

Honeygold Apple

 

A medium to large sized apple that has a round cone-like shape.  It is
golden yellow to yellowish green in color.  It frequently has a blush of
red color.  Its yellow flesh is sweet, similar to Golden Delicious but
with a crisper texture.  It is an excellent eating apple and is good in
salads.  Also works well for applesauce, pies and other baking.

Idared Apple

 

A variety of apple that has bright red outer skin and a cream colored
crisp textured flesh.  They have a slightly tart flavor and hold their
shape well making them an excellent choice for baking and cooking.  They
are also good eating as a snack. Idared apples are also termed as Ida
Red.

Jazz™ Apple

 

A new variety of apple created in New Zealand and is now making its way
into the United States and other areas around the world.  It is a cross
between the Royal Gala and Braeburn varieties.  It has an orange red
coloring over a light yellow background and a round shape.  It has an
exceptionally crisp texture with a tangy sweet flavor.

Jonagold Apple

 

A variety of apple that has a creamy yellow flesh with a sweet and
slightly tart flavor.  The skin color is a warm red with areas of golden
yellow.  Jonagold apples are juicy and crisp and excellent for most
cooked apple recipes or for eating as a snack.

Jonamac Apple

 

A variety of apple that has bright red outer skin and a cream colored
crisp textured aromatic flesh.  They have a somewhat tart flavor that is
excellent for baking, cooking or for eating as a snack.

Jonathan Apple

 

A very popular apple variety that is shiny red in color and has a juicy,
sweet, and slightly tart flavor, and is used as a snack or in salads and
desserts.  The peak time of year for its availability is from early fall
to late winter.

Lady Apple

 

A small-sized apple with a green and red colored outer skin covering a
white, firm textured, juicy inner flesh that provides a tart to sweet
flavor.  It is an apple that can be used for canning, as a garnish, for
sauces, or for small snacks.  Because of its size and nice appearance,
this apple is commonly used to decorate wreaths and fruit baskets during
Christmas, hence the reference to it as the Christmas apple.  It is a
variety that is, at times confused with the Pink Lady apple in name
only, but is not related.  The Pink Lady was developed in Australia in
the early 1970's while the Lady apple is a very old apple.

Liberty Apple

 

A medium sized apple that is one of the most disease resistant.  It has
a conical shape and bright red blushed skin with a little russet around
the stem.  Its white flesh is crisp, juicy, sweet and just slightly
acidic.  It is harvested in late September and early October.

Macoun Apple

 

A small to medium size apple whose skin is colored with a rosy red blush
over a green background. It has a juicy white flesh that is crisp and
juicy with a taste that is sweet but slightly tart.  It makes an
excellent snacking apple but also works well in salads, pies and
applesauce.  Macoun apples are generally only available in the fall and
they do not keep well.

McIntosh Apple

 

A light to dark red apple with tints of green covering a very juicy
flesh that provides a sweet, tangy (almost tart) flavor.  It makes a
good eating and baking apple but when used in pies, a thickener may be
necessary due to the juiciness of the apple.  When storing, refrigerate
the apples to keep for longer periods of time and handle them gently,
since they bruise easily.

Melrose Apple

 

A variety of apple whose skin is covered in red over a green to
yellowish background.  The red skin is speckled with tan spots. Its
white flesh is crisp and its flavor is sweet but slightly tart.  It is a
good eating apple and works well as a fresh apple in salads.  It also
makes good pies and applesauce.

Mutsu Apple

 

A greenish yellow to golden yellow colored large apple, which is a cross
between a Golden Delicious and an Indo apple.  Its greenish yellow skin
can have a tint of orange to it at times.  It has a creamy white, firm
flesh that has a sweet spicy flavor.  It is an excellent snacking apple
and is also good for baking, salads and sauces.  It is also known as a
Crispin apple.

Newton Pippin Apple

 

A good all-purpose apple that is greenish yellow in color. Its light
yellow, juicy flesh is extra crispy and slightly tart.  When cut or
peeled, these apples have a tendency to darken quickly.  They are also
called Pippin Apples.

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 Queen™ 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
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A variety of apple from the Pacific series of apples that originated in
New Zealand. Pacific Rose is a cross between a Gala and a Splendor, with
a rosy pink to bright red, thin outer skin.  Inside, the flesh white,
sweet, crisp and juicy.  This apple has excellent storage ability.  It
is often compared to the Fuji in flavor and is good for eating out of
hand or for use in fruit salads.

Paula Red Apple

 

A variety of apple that has bright red outer skin with yellow to tan
spots.  This apple has a cream-colored crisp-textured juicy flesh that
provides a slightly tart flavor.  It is an excellent apple for baking,
cooking or for eating as a snack.  When making applesauce with this
apple, very little sugar generally needs to be added.

Pink Lady® Brand Apple

 

A medium-sized fruit that is a cross between the Golden Delicious and
the Lady Williams apple.  Its skin has a reddish pink coloring over a
greenish yellow background.  It is a firm, crisp apple with a white
flesh, which has a tart-sweet flavor and resists turning brown after
being sliced.  The apple is used for salads and pies.  To preserve the
flavor of this apple, keep it refrigerated since heat decreases the
texture and good taste.

Pink Pearl Apple

 

A small to medium-sized apple that has a creamy colored skin with light
to dark pink blushing.  The outside appearance of the apple is not as
attractive as other apples but once it is cut open its beauty can be
appreciated. The bright pink flesh is sure to catch anyone’s eye.  Its
pink flesh has a sweet-tart flavor, which makes it a good eating apple. 
It also makes good pies and sauce.  This apple must be handled with care
because it bruises easily.  They should be used fairly soon after
purchasing because they do not store as well as other varieties of
apples.

Red Delicious Apple

 

A large, bright red apple with an elongated shape that has five
distinctive knobs on the bottom.  It is deliciously sweet and juicy,
making it a good apple to eat out of the hand.  It does not work well
for cooking.

Rhode Island Greening Apple

 

A green to yellow colored apples that is medium sized with a russet area
around the stem.  The inner flesh is firm textured, white and tart
flavored.  It is great for pies, applesauce and other cooking needs
because of its sweet-tart flavor that intensifies when it is cooked. 
This variety of apple is generally found in the central and eastern
regions of the U.S.  The variety found in the western region that
compares to the Rhode Island Greening is the Northwest Greening.

Rome Apple

 

A round, bright red apple with an aromatic, rich flavor when cooked. 
The Rome is a slightly tart apple that tastes somewhat bland when eaten
raw, however when cooked its flavor is enhanced.  It makes a good pie
and cobbler apple because is holds its texture and shape when baked. 
This apple is also known as Rome Beauty.

Sonya Apple

 

Originating in New Zealand, this variety of apple has been developed
with a distinctive shape and flavor.  The Sonya Apple is taller in shape
than a traditional apple, standing more upright rather than round and
stout.  Covered with light red shading over a golden yellow and green
background, the flesh of the Sonya Apple matures into a very sweet
flavor with very little acidity.  Sonya Apples are descendants of the
Gala and Red Delicious varieties, with a flavor similar to the Golden or
Red Delicious apples, but sweeter.

Southern Rose™ Apple

 

A variety of apple that has a fully dark red outer skin with firm white
inner meat. Southern Rose was discovered in New Zealand as a chance
seedling and shares many characteristics with Braeburn. Also known as
"Red Braeburn," Southern Rose's flavor is tangy-sweet.  It is a good
apple for eating out of hand and for use in fresh-cut trays, since it
resists browning naturally.

Spartan Apple

 

An all-purpose medium sized apple that is a cross between the McIntosh
and the Newtown apple.  It is dark red in color over a greenish yellow
background and has a crisp, white flesh providing a uniquely sweet
flavor.  It is a great snacking apple and cooks up soft, making it
excellent for applesauce.

Splendor Apple

 

A fruit that comes from the Pacific Rose family of apples, this apple is
a cross between a Red Dougherty and a Golden Delicious.  It is a larger
apple with a pinkish-red colored thin skin and a juicy, white inner
flesh.  The apple provides a distinctively sweet flavor and is often
considered to be a dessert apple.  It bruises easily, but does store
very well.  It can also be referred to as Splendor Apple.

Spy Gold Apple

 

Large in size, this apple was developed as a cross between a Northern
Spy and a Golden Delicious apple.  Similar in size to a Northern Spy,
which is slightly larger than a Golden Delicious, the Spy Gold matures
into a predominately red coloring with a gold background.  Beneath the
outer skin is a yellowish-white flesh that is firm and crisp in texture.
 The Spy Gold provides the sweet tasting flavor of a Golden Delicious
and the juicy consistency of a Northern Spy.  It is a good apple for
pies, baking and snacking.  This apple may also be referred to as a
Spygold, Spigold, or Spi Gold.

Stayman Apple

 

A medium to large red apple with skin that has areas of slight
russeting.  The Stayman has a juicy off-white flesh that is firm but
tender and provides a sweet but slightly tart, wine-like flavor.  It is
a good apple for pies, sauces or eating raw.  This apple keeps well in
refrigerated storage.  The Stayman apple is a milder offspring of the
Winesap apple but is slightly larger and more elongated.  Also referred
to as a Stayman Winesap.

Sunrise Apple

 

A medium to large sized apple that has a light yellow background that is
striped with red, with more red on the exposed side.  Its crisp, juicy
white flesh and wonderful sweet, tart flavor makes it an excellent
snacking apple.  It is also a good baking apple for pies and desserts.

Sweet 16 Apple

 

A medium size apple that has a red with yellow streaked outer skin and a
cream colored fine textured flesh.  This apple has a very sweet flavor
with high sugar content and is considered a good apple for baking sauces
or eating raw.

Wealthy Apple

 

An older variety of apple that is able to endure and grow well in colder
climates.  The wealthy is a medium to large size apple with a
greenish-yellow and red outer skin covering a white to cream colored
flesh.  This apple provides crisp textured meat with a tart flavor.  It
is a variety that is often used for pies, cakes, sauces, juice, and
cider.

Winesap Apple

 

A small deep red apple with a juicy, yet firm, greenish yellow flesh and
a tart, wine-like flavor.  The Winesap apple is a good eating apple or
served in salads.  It is an all-purpose apple, which holds its flavor
when cooked in sauces and pies.  It is also often used to make cider.

Wolf River Apple

 

A very old hearty apple variety that is large in size, commonly weighing
over a pound.  This apple is golden green to bright red in color with a
firm cream-colored flesh that provides a rich sweet flavor.  The firm
flesh makes it an excellent apple for sauce, for drying, for baking, and
eating out of hand.

York Imperial Apple

 

An apple variety characterized by its red skin, which contains streaks
of yellow and russet specks and its flattened oblong shape.  It has a
creamy white flesh that is crisp and coarse textured.  The York Imperial
has a flavor that is sweet yet slightly tart.  It is an excellent choice
for baked desserts or for dishes cooked on the stovetop, since it holds
its shape and flavor well when cooked.  It is most often available
during the winter months.

Zestar Apple

 

A variety of apple that grows well in cooler climates, Zestar apples are
harvested late in the summer season.  It is bright red with greenish
yellow coloring, medium sized, with a crisp white grainy flesh that is
very juicy and sweet in flavor. The sweet spicy flavor of this apple
makes it an excellent one for snacking, as well as for baking and
sauces.  Store it in refrigerated areas to keep for approximately 6 to 8
weeks.

APPENDIX III: Dietary Value of the Pome Fruits:

Apple: 

	Nutritional aspects: Dietary value, per 100 gram edible portion
contains: Water 85%, Calories 56,  Protein 0.2%, Fat 0.6%, Carbohydrates
14%, Crude Fiber 3-4%, Vitamin A 1.8% of US RDA (Percent of recommended
daily allowance set by FDA, assuming a 154 lb male adult, 2700 calories
per day), Thiamin, B1 2.1% of US RDA, Riboflavin, B2 1.2% of US RDA,
Niacin 0.6% of US RDA, Vitamin C 16% of US RDA, Calcium 0.9% of US RDA,
Phosphorus 1.2% of US RDA, Iron 3.0% of US RDA, Potassium 2.3% of US
RDA.

Apple Dietary value, per 100 gram edible portion 

Water (%) 	85

Calories	56

Protein (%) 	0.2

Fat (%)	0.6

Carbohydrates (%)	14

Crude Fiber (%)	3-4

	% of US RDA*

Vitamin A	1.8

Thiamin, B1 	2.1

Riboflavin, B2	1.2

Niacin	0.6

Vitamin C	16

Calcium	0.9

Phosphorus	1.2

Iron 	3.0

Sodium	---

Potassium	2.3

 * Percent of recommended daily allowance set by FDA, assuming a 154 lb
male adult, 2700 calories per day. 

Apple Nutrition Facts Continued:

 

Apples, raw, with skin (1)

Refuse: 10% Core and stem)

NDB No: 09003 Nutrient values and weights are for edible portion. USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient 	Units 	Value per

100 grams 

Proximate 

Water 	g	85.56

Energy 	kcal	52

Energy 	kJ	218

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, IU 	IU	54

Lutein + zeaxanthin 	mcg	29

Vitamin E (alpha-tocopherol) 	mg	0.18

Vitamin K (phylloquinone) 	mcg	2.2

Lipids 

Fatty acids, total saturated 	g	0.028

14:0 	g	0.001

16:0 	g	0.024

18:0 	g	0.003

Fatty acids, total monounsaturated 	g	0.007

18:1 undifferentiated 	g	0.007

Fatty acids, total polyunsaturated 	g	0.051

18:2 undifferentiated 	g	0.043

18:3 undifferentiated 	g	0.009

Phytosterols 	mg	12

Amino acids 

Tryptophan 	g	0.001

Threonine 	g	0.006

Isoleucine 	g	0.006

Leucine 	g	0.013

Lysine 	g	0.012

Methionine 	g	0.001

Cystine 	g	0.001

Phenylalanine 	g	0.006

Tyrosine 	g	0.001

Valine 	g	0.012

Arginine 	g	0.006

Histidine 	g	0.005

Alanine 	g	0.011

Aspartic acid 	g	0.070

Glutamic acid 	g	0.025

Glycine 	g	0.009

Proline 	g	0.006

Serine 	g	0.010

 Footnotes:

1 Based on analytical data for red delicious, golden delicious, gala,
granny smith, and fuji varieties.

Apple juice, canned or bottled, unsweetened, with added ascorbic acid

Refuse: 0%

NDB No: 09400 Nutrient values and weights are for edible portion. USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

 

Nutrient 	Units 	Value per

100 grams 

Proximate 

Water 	g	88.24

Energy 	kcal	46

Energy 	kJ	191

Protein 	g	0.10

Total lipid (fat) 	g	0.13

Ash 	g	0.23

Carbohydrate, by difference 	g	11.30

Fiber, total dietary 	g	0.2

Sugars, total 	g	9.62

Sucrose 	g	1.26

Glucose (dextrose) 	g	2.63

Fructose 	g	5.73

Minerals 

Calcium, Ca 	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

Manganese, Mn 	mg	0.074

Fluoride, F 	mcg	39.1

Selenium, Se 	mcg	0.1

Vitamins 

Vitamin C, total ascorbic acid 	mg	38.5

Thiamin 	mg	0.021

Riboflavin 	mg	0.017

Niacin 	mg	0.073

Pantothenic acid 	mg	0.049

Vitamin B-6 	mg	0.018

Choline, total 	mg	1.8

Betaine 	mg	0.1

Vitamin B-12 	mcg	0.00

Vitamin B-12, added 	mcg	0.00

Vitamin A, IU 	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	0.007

Applesauce, canned, sweetened, with salt

Refuse: 0% 

NDB No: 09402 Nutrient values and weights are for edible portion.  USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient 	Units 	Value per

100 grams 

Proximate 

Water 	g	79.58

Energy 	kcal	76

Energy 	kJ	318

Protein 	g	0.18

Total lipid (fat) 	g	0.18

Ash 	g	0.14

Carbohydrate, by difference 	g	19.91

Fiber, total dietary 	g	1.2

Minerals 

Calcium, Ca 	mg	4

Iron, Fe 	mg	0.35

Magnesium, Mg 	mg	3

Phosphorus, P 	mg	7

Potassium, K 	mg	61

Sodium, Na 	mg	28

Zinc, Zn 	mg	0.04

Copper, Cu 	mg	0.043

Manganese, Mn 	mg	0.075

Selenium, Se 	mcg	0.3

Vitamins 

Vitamin C, total ascorbic acid 	mg	1.7

Thiamin 	mg	0.013

Riboflavin 	mg	0.028

Niacin 	mg	0.188

Pantothenic acid 	mg	0.052

Vitamin B-6 	mg	0.026

Folate, total 	mcg	1

Folate, food 	mcg	1

Folate, DFE 	mcg_DFE	1

Vitamin A, RAE 	mcg_RAE	1

Vitamin A, IU 	IU	11

Lipids 

Fatty acids, total saturated 	g	0.030

12:0 	g	0.001

14:0 	g	0.001

16:0 	g	0.025

18:0 	g	0.004

Fatty acids, total monounsaturated 	g	0.007

18:1 undifferentiated 	g	0.007

Fatty acids, total polyunsaturated 	g	0.054

18:2 undifferentiated 	g	0.045

18:3 undifferentiated 	g	0.009

Amino acids 

Tryptophan 	g	0.002

Threonine 	g	0.007

Isoleucine 	g	0.007

Leucine 	g	0.011

Lysine 	g	0.011

Methionine 	g	0.002

Cystine 	g	0.002

Phenylalanine 	g	0.005

Tyrosine 	g	0.003

Valine 	g	0.008

Arginine 	g	0.006

Histidine 	g	0.003

Alanine 	g	0.007

Aspartic acid 	g	0.032

Glutamic acid 	g	0.019

Glycine 	g	0.007

Proline 	g	0.006

Serine 	g	0.007

Apples, dried, sulfured, uncooked

Refuse: 0%

NDB No: 09011. Nutrient values and weights are for edible portion. USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient 	Units 	Value per

100 grams 

Proximates 

Water 	g	31.76

Energy 	kcal	243

Energy 	kJ	1017

Protein 	g	0.93

Total lipid (fat) 	g	0.32

Ash 	g	1.10

Carbohydrate, by difference 	g	65.89

Fiber, total dietary 	g	8.7

Sugars, total 	g	57.19

Minerals 

Calcium, Ca 	mg	14

Iron, Fe 	mg	1.40

Magnesium, Mg 	mg	16

Phosphorus, P 	mg	38

Potassium, K 	mg	450

Sodium, Na 	mg	87

Zinc, Zn 	mg	0.20

Copper, Cu 	mg	0.191

Manganese, Mn 	mg	0.090

Selenium, Se 	mcg	1.3

Vitamins 

Vitamin C, total ascorbic acid 	mg	3.9

Riboflavin 	mg	0.159

Niacin 	mg	0.927

Pantothenic acid 	mg	0.245

Vitamin B-6 	mg	0.125

Choline, total 	mg	17.6

Lutein + zeaxanthin 	mcg	18

Vitamin E (alpha-tocopherol) 	mg	0.53

Tocopherol, beta 	mg	0.02

Tocopherol, gamma 	mg	0.07

Tocopherol, delta 	mg	0.00

Vitamin K (phylloquinone) 	mcg	3.0

Lipids 

Fatty acids, total saturated 	g	0.052

12:0 	g	0.001

14:0 	g	0.001

16:0 	g	0.043

18:0 	g	0.007

Fatty acids, total monounsaturated 	g	0.013

16:1 undifferentiated 	g	0.001

18:1 undifferentiated 	g	0.012

Fatty acids, total polyunsaturated 	g	0.093

18:2 undifferentiated 	g	0.077

18:3 undifferentiated 	g	0.016

Amino acids 

Tryptophan 	g	0.009

Threonine 	g	0.033

Isoleucine 	g	0.037

Leucine 	g	0.057

Lysine 	g	0.058

Methionine 	g	0.009

Cystine 	g	0.012

Phenylalanine 	g	0.026

Tyrosine 	g	0.017

Valine 	g	0.043

Arginine 	g	0.029

Histidine 	g	0.015

Alanine 	g	0.033

Aspartic acid 	g	0.162

Glutamic acid 	g	0.097

Glycine 	g	0.037

Proline 	g	0.032

Serine 	g	0.038

Crabapple

Refuse: 8% (Core and stems)

 NDB No: 09077. Nutrient values and weights are for edible portion. USDA
National Nutrient Database for Standard Reference, Release 21 (2008).

Nutrient 	Units 	Value per

100 grams 

Proximates 

Water 	g	78.94

Energy 	kcal	76

Energy 	kJ	318

Protein 	g	0.40

Total lipid (fat) 	g	0.30

Ash 	g	0.42

Carbohydrate, by difference 	g	19.95

Minerals 

Calcium, Ca 	mg	18

Iron, Fe 	mg	0.36

Magnesium, Mg 	mg	7

Phosphorus, P 	mg	15

Potassium, K 	mg	194

Sodium, Na 	mg	1

Copper, Cu 	mg	0.067

Manganese, Mn 	mg	0.115

Vitamins 

Vitamin C, total ascorbic acid 	mg	8.0

Thiamin 	mg	0.030

Riboflavin 	mg	0.020

Niacin 	mg	0.100

Lipids 

Fatty acids, total saturated 	g	0.048

16:0 	g	0.040

Fatty acids, total monounsaturated 	g	0.012

18:1 undifferentiated 	g	0.011

Fatty acids, total polyunsaturated 	g	0.088

18:2 undifferentiated 	g	0.073

18:3 undifferentiated 	g	0.015

Loquat, raw

Refuse: 35% (Seeds and skin)

 NDB No: 09174. Nutrient values and weights are for edible portion. USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient 	Units 	Value per

100 grams 

Proximates 

Water 	g	86.73

Energy 	kcal	47

Energy 	kJ	197

Protein 	g	0.43

Total lipid (fat) 	g	0.20

Ash 	g	0.50

Carbohydrate, by difference 	g	12.14

Fiber, total dietary 	g	1.7

Minerals 

Calcium, Ca 	mg	16

Iron, Fe 	mg	0.28

Magnesium, Mg 	mg	13

Phosphorus, P 	mg	27

Potassium, K 	mg	266

Sodium, Na 	mg	1

Zinc, Zn 	mg	0.05

Copper, Cu 	mg	0.040

Manganese, Mn 	mg	0.148

Selenium, Se 	mcg	0.6

Vitamins 

Vitamin C, total ascorbic acid 	mg	1.0

Thiamin 	mg	0.019

Riboflavin 	mg	0.024

Niacin 	mg	0.180

Vitamin B-6 	mg	0.100

Folate, total 	mcg	14

Folic acid 	mcg	0

Folate, food 	mcg	14

Folate, DFE 	mcg_DFE	14

Vitamin A, RAE 	mcg_RAE	76

Vitamin A, IU 	IU	1528

Lipids 

Fatty acids, total saturated 	g	0.040

12:0 	g	0.001

14:0 	g	0.001

16:0 	g	0.032

18:0 	g	0.004

Fatty acids, total monounsaturated 	g	0.008

18:1 undifferentiated 	g	0.008

Fatty acids, total polyunsaturated 	g	0.091

18:2 undifferentiated 	g	0.077

18:3 undifferentiated 	g	0.013

Phytosterols 	mg	2

Amino acids 

Tryptophan 	g	0.005

Threonine 	g	0.015

Isoleucine 	g	0.015

Leucine 	g	0.026

Lysine 	g	0.023

Methionine 	g	0.004

Cystine 	g	0.006

Phenylalanine 	g	0.014

Tyrosine 	g	0.013

Valine 	g	0.021

Arginine 	g	0.014

Histidine 	g	0.007

Alanine 	g	0.024

Aspartic acid 	g	0.058

Glutamic acid 	g	0.061

Glycine 	g	0.020

Proline 	g	0.027

Serine 	g	0.020

Loquat

Dietary value, per 100 gram edible portion: 

Water (%) ..................................... ca. 90 

Calories ............................................ 168 

Protein (%) ........................................... 1.4 

Fat (%) ................................................. 0.7 

Carbohydrates (%) ............................... 43 

Crude Fiber (%) .................................... ? (high) 

% of US RDA*

Vitamin A ............................................ 47 

Vitamin C ............................................. 6.7 

Calcium ............................................... 8.8 

Phosphorus ........................................ 15.8 

Iron .................................................... 14 

Sodium ............................................... --- 

Potassium .......................................... 26 

* Percent of recommended daily allowance set by FDA, assuming a 154 lb
male adult, 2700 calories per day. 

Mayhaw: 

Nutrition Facts

Serving Size: 20g 

Calories 45

Calories from Fat 0

% Daily Value *

Total Fat 0g	0%

Saturated Fat 0g	0%

Sodium 0mg	0%

Total Carbohydrate 12g	4%

Dietary Fiber 0g	0%

Sugars 12g

	Protein 	0%

Pear: 

	Pears offer a natural, quick source of energy, due largely to high
amounts of two monosaccharides: fructose and glucose, plus levulose, the
sweetest of known natural sugars, found to a greater extent in fresh
pears than in any other fruit.  Carbohydrates make up 98% of the energy
provided by a pear.  Pears do not have to be peeled because their skin
is tender and an additional source of fiber.  A medium sized pear
provides 4 grams of fiber, or 16% of the recommended daily value.  

Fresh pears offer dietary fiber, much of it in the form of pectin.  A
pear weighing 166 grams provides 2.32 grams of crude fiber, and 4 grams
of dietary fiber, of which 41% is pectin.  Fresh pears also offer
potassium; 210 mg in a medium size pear.  Fresh pears contain Vitamin C.
 One medium size pear provides 7 mg or 10% of the RDA for Vitamin C.   

Pear, raw

Refuse: 10% (Stem, core and seeds) 

NDB No: 09252. Nutrient values and weights are for edible portion. USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient 	Units 	Value per

100 grams 

Proximates 

Water 	g	83.71

Energy 	kcal	58

Energy 	kJ	242

Protein 	g	0.38

Total lipid (fat) 	g	0.12

Ash 	g	0.33

Carbohydrate, by difference 	g	15.46

Fiber, total dietary 	g	3.1

Sugars, total 	g	9.80

Sucrose 	g	0.78

Glucose (dextrose) 	g	2.76

Fructose 	g	6.23

Lactose 	g	0.01

Maltose 	g	0.01

Minerals 

Calcium, Ca 	mg	9

Iron, Fe 	mg	0.17

Magnesium, Mg 	mg	7

Phosphorus, P 	mg	11

Potassium, K 	mg	119

Sodium, Na 	mg	1

Zinc, Zn 	mg	0.10

Copper, Cu 	mg	0.082

Manganese, Mn 	mg	0.049

Fluoride, F 	mcg	2.2

Selenium, Se 	mcg	0.1

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	13

Cryptoxanthin, beta 	mcg	2

Vitamin A, IU 	IU	23

Lutein + zeaxanthin 	mcg	45

Vitamin E (alpha-tocopherol) 	mg	0.12

Tocopherol, gamma 	mg	0.03

Vitamin K (phylloquinone) 	mcg	4.5

Lipids 

Fatty acids, total saturated 	g	0.006

16:0 	g	0.005

18:0 	g	0.001

Fatty acids, total monounsaturated 	g	0.026

16:1 undifferentiated 	g	0.001

18:1 undifferentiated 	g	0.025

Fatty acids, total polyunsaturated 	g	0.029

18:2 undifferentiated 	g	0.029

Phytosterols 	mg	8

Amino acids 

Tryptophan 	g	0.002

Threonine 	g	0.011

Isoleucine 	g	0.011

Leucine 	g	0.019

Lysine 	g	0.017

Methionine 	g	0.002

Cystine 	g	0.002

Phenylalanine 	g	0.011

Tyrosine 	g	0.002

Valine 	g	0.017

Arginine 	g	0.010

Histidine 	g	0.002

Alanine 	g	0.014

Aspartic acid 	g	0.105

Glutamic acid 	g	0.030

Glycine 	g	0.013

Proline 	g	0.021

Serine 	g	0.015

Pear, Asian, raw

Refuse: 9% (Core and stem)

NDB No: 09340. Nutrient values and weights are for edible portion.  USDA
National Nutrient Database for Standard Reference, Release 21 (2008)

Nutrient 	Units 	Value per

100 grams 

Proximates 

Water 	g	88.25

Energy 	kcal	42

Energy 	kJ	176

Protein 	g	0.50

Total lipid (fat) 	g	0.23

Ash 	g	0.37

Carbohydrate, by difference 	g	10.65

Fiber, total dietary 	g	3.6

Sugars, total 	g	7.05

Minerals 

Calcium, Ca 	mg	4

Magnesium, Mg 	mg	8

Phosphorus, P 	mg	11

Potassium, K 	mg	121

Selenium, Se 	mcg	0.1

Vitamins 

Vitamin C, total ascorbic acid 	mg	3.8

Thiamin 	mg	0.009

Riboflavin 	mg	0.010

Niacin 	mg	0.219

Pantothenic acid 	mg	0.070

Vitamin B-6 	mg	0.022

Folate, total 	mcg	8

Lutein + zeaxanthin 	mcg	50

Vitamin E (alpha-tocopherol) 	mg	0.12

Vitamin K (phylloquinone) 	mcg	4.5

Lipids 

Fatty acids, total saturated 	g	0.012

16:0 	g	0.010

18:0 	g	0.002

Fatty acids, total monounsaturated 	g	0.049

16:1 undifferentiated 	g	0.001

18:1 undifferentiated 	g	0.047

20:1 	g	0.001

Fatty acids, total polyunsaturated 	g	0.055

18:2 undifferentiated 	g	0.054

Amino acids 

Tryptophan 	g	0.005

Threonine 	g	0.013

Isoleucine 	g	0.014

Leucine 	g	0.025

Lysine 	g	0.017

Phenylalanine 	g	0.013

Tyrosine 	g	0.004

Valine 	g	0.018

Arginine 	g	0.009

Histidine 	g	0.005

Alanine 	g	0.017

Aspartic acid 	g	0.098

Glutamic acid 	g	0.036

Glycine 	g	0.014

Proline 	g	0.016

Serine 	g	0.018

Quince: 

	Nutritional aspects: The seed contains 20% mucilage and 15% fatty oils.
The fruit is rich in pectin, which is said to protect the body against
radiation. The leaves contain 11% tannin.  Per 100g edible portion
contains:  water 83.8%, Vitamin A 40 IU, protein 0.4 g, Vitamin B1
(thiamin) 0.02 mg, fat 0.1 g, Vitamin B2 (Riboflavin) 0.03 mg,
carbohydrate 15.3 g, Vitamin C 15-20 mg, calcium 11 mg, phosphorus 17
mg, iron 0.7 mg, potassium 197 mg, sodium 4 mg  

Quince, raw

Refuse: 39% (Core, seeds, and parings)

NDB No: 09296. Nutrient values and weights are per 100 g edible portion.
USDA National Nutrient Database for Standard Reference, Release 21
(2008)

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kJ	238

Protein 	g	0.40

Total lipid (fat) 	g	0.10

Ash 	g	0.40

Carbohydrate, by difference 	g	15.30

Fiber, total dietary 	g	1.9

Minerals 

Calcium, Ca 	mg	11

Iron, Fe 	mg	0.70

Magnesium, Mg 	mg	8

Phosphorus, P 	mg	17

Potassium, K 	mg	197

Sodium, Na 	mg	4

Zinc, Zn 	mg	0.04

Copper, Cu 	mg	0.130

Selenium, Se 	mcg	0.6

Vitamins 

Vitamin C, total ascorbic acid 	mg	15.0

Thiamin 	mg	0.020

Riboflavin 	mg	0.030

Niacin 	mg	0.200

Pantothenic acid 	mg	0.081

Vitamin B-6 	mg	0.040

Folate, total 	mcg	3

Folate, food 	mcg	3

Folate, DFE 	mcg_DFE	3

Vitamin A, RAE 	mcg_RAE	2

Vitamin A, IU 	IU	40

Lipids 

Fatty acids, total saturated 	g	0.010

16:0 	g	0.007

18:0 	g	0.002

Fatty acids, total monounsaturated 	g	0.036

18:1 undifferentiated 	g	0.036

Fatty acids, total polyunsaturated 	g	0.050

18:2 undifferentiated 	g	0.049

 Apple data in Japan was from the year of 2004

 For post-harvest fumigation treatment.

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