Apple - Braeburn - tasting notes, identification, reviews (Use the form at the bottom to add your own comments about this variety) 26 Apr 2015 Francoise & Emilee, WA, United States Good flavor, crispy, sweet and tart, doesn't brown fast. 27 Jun 2014 Wendy Tan, KUALA LUMPUR, Indonesia The only kind of apple I eat anymore, ever since I first picked some up from a supermarket in Europe a few years ago. My conversion was instant, I'd never tasted more enticingly fragrant and complex flavours :) 08 Feb 2014 Chris, CO, United States Can't go wrong with Braeburns when Honeycrisps get too expensive during the winter months. They're cheap, but that shouldn't scare away apple lovers. The vast majority of Braeburns I've had retain their crisp and juicy crunch. They're still better than a lot of the newer "designer" cultivars, like the Envy, and a heckuva lot cheaper.

04 Apr 2013 Christopher Zurek, MINNESOTA, United States I first discovered Breaburn apples about 20 years ago at Cub Foods. At that time all of this variety were from New Zealand and quite good. Three or four years ago I bought some that were grown here in the USA and they were not as good. So now if I was a Braeburn I look for the New Zealand stickers. 03 Mar 2013 Baxmobile@Yahoo.Com, WA, United States Just way too hit or miss for my tastes. I've had great ones, but I've always had many, many horrible ones that I couldn't come close to finishing. Give me the reliable excellence of a Honey Crisp any day of the week. 04 Oct 2012 Mary, WASHINGTON, United States I am a Braeburn apple fanatic and reading this page was like finding a gold mine. I'm from the Pacific northwest and while all my friends are ranting and raving about Honeycrisp apples, I continue to defend why Braeburns are superior. Seriously, people don't try tons of varieties here, they just dash for the apples with the most appealing name.

13 Apr 2012 Mel, HANTS, United Kingdom Alasdair, you won't be able to grow a true apple from seed. All apples are grafted onto a rootstock. You will be very dissapointed if you are hoping to grow an apple from a pip! Naimh, I have just bought a Braeburn in the LIDL shop, they have lots of fruit trees for £10a at this time of year, but you have to be quick, they sell out fast! 08 Feb 2012 Jessica, GEORGIA, United States Very sweet and juicy. Delicious! 02 Dec 2011 Meagan Dahl, TN, United States I was thrilled to see this variety at my local grocers this season. However, the first Braeburn I bought was rotten when I cut into it - with no outside hints to that fact. I was disappointed, but picked up another one on my next trip. At the store, I noticed there were green/yellow/red Braeburns and also dominantly dark red ones. I tried to do a quick search on my phone to see which I should get.

I ended up picking out a dark red one as I tend to favor red apples. I was so disappointed in this apple! I had high expectations since it's in the top ten varieties on this site - which I love. It turned out to be too hard, bland, and somewhat chalky (?). Not a pleasant apple at all! I almost threw it out, but didn't want to waste nutrition. I will not be eating one of these again. My least favorite apple. My favorite apples are MacIntosh and Honeycrisp, so if those aren't to your liking, maybe you will like this apple. 19 Jan 2011 Steve, CA, United States I only buy Braeburn apples imported from New Zealand. After several years of trying, it is obvious the apple growers in the United States just can't do it right. 26 Aug 2010 John, SOMERSET, United Kingdom I hope Audrey Landis also of Somerset (but on the other side of the pond) or anyone else who eats any apple before bedtime, cleans their teeth afterwards as apple acid is very corrosive to teeth.

Sorry to sound like a killjoy, though Braeburns are lovely apples 05 Apr 2010 Alasdair, ARGYLL AND BUTE, United Kingdom I have just planted braeburn seeds before reading the information on the page. Unfortunately, I live on the Isle Of Islay where there's more rain than sunshine. What do I do? 04 Jan 2010 Mark Kingston, CANTERBURY, New Zealand The Braeburn is available here in New Zealand all year round due to the fact that it is held in Atmosphere Controlled conditions. Most people will know that it is one of the top supermarket brands due to the fact that it looks good and has a tough skin that does not damage easily besides being crisp and juicy. The effect that the storage has on the Braeburn is that the core of the apple often goes brown but surprisingly they still stay crisp and juicy. With regards to eating it out of season I only eat the outer most surface before getting to the discoloured section before binning it. Still not bad eating in the middle of winter. Looking forward of course to picking mine however fresh from the tree.

01 Nov 2009 Niamh, IRELAND, Ireland How come I can never find UK grown Braeburns in Ireland? 31 Oct 2009 Brenda, FELIXSTOWE SUFF, United Kingdom have just harvested over 8kg of braeburn apples from my minarette tree this is the third year of planting so i am well pleased they are large fruit and live up to flavour and crispness 02 Jun 2009 Peter Revell, Herts, United Kingdom Throughout this winter I could buy from my local Asda supermarket ripe Braeburns from France weighing 16ounces each with stunning complex flavours. Any Jap would be proud to give them as a present. Now they are stocking unripe refrigerated Braeburns half the size from New Zealand which taste like mud. 30 Oct 2008 Diana, LONDON, United Kingdom Sundowner from Australia is even better than Braeburn. A new variety - sweet and crisp. Just the best and I have substituted it for my old favourite - the Braeburn.

14 Oct 2008 Richard Scripps, KENT ENGLAND, United Kingdom We have grown braeburn in Uk commercially for 10yrs now. there will be approx 10,000 tonnes harvested this year and will be available in all good multiples. we thought that it maybe a battle to grow in UK but this has not been the case. Colour is the best in the world due to large day/night temperature differentials. Flavour is superior to hotter climates due to a good balance betqween sugar and acid. We also grow a Gala x Braeburn called Kanzi. It has characteristics of both varieties with a superb fizzy taste and deep pink colour. Fruit is very uniform in shape. Look at Kanziapple.com 07 Oct 2008 Tony Griffiths, PONTYPOOL, SOUTH WALES,UK, United Kingdom WHAT AN APPLE, LOVED IT SO MUCH I PLANTED MY OWN TREE 6 YEARS AGO JUST INCASE ASDA STOP SELLING THEM.

31 Aug 2008 Kevin Dempsey, FIFE, SCOTLAND, United Kingdom Im in the process of making 2kgs of Braeburns into 2 gallons of Braeburn Apple wine...yum! 27 Aug 2008 Frank, BRISNEYLAND OZ, Australia To Tina in Perth, They are in Coles on the East Coast at the moment. I started eating them in Canada in the 1990's and no other apples has passed my lips since then. 19 Aug 2008 Teja, SEATTLE, WASHINGTON, United States I was introduced to the Braeburn about 2 years ago when I was quite ill, and craving apples. I have not eaten thing else since (apple-wise!). Truly the best apple ever! The only down side is that they are so popular, I can not find them right now! 24 Jul 2008 Margaret, SOUTH WALES UK., United Kingdom braeburn is my favourite new tree this year, five large apples now late july, cant wait to try them. my very own apples.

20 Apr 2008 Audrey Landis, SOMERSET,PA, United States I always bought Galas until I tasted Braeburn I do not think I will buy them anymore. My favorite now,is a Braeburn.I just love them they are so firm and crispy.It is a great diet snack apple just having one and a tall glass of skim milk satisfies you until the next meal.And if you are hungary before bed a nice warm glass of skim milk and a Braeburn is better for the stomach than a heavy snack and you feel relaxed and sleep better. 23 Mar 2008 Christie, MISSISSIPPI, United States This has got to be the BEST apple I have ever put in my mouth!!!!! I don't even like apples, and I am eating 1 - 2 of these a day! Love Them, Love Them, Love Them! 07 Mar 2008 Andy Browne, NORTHUMBERLAND, United Kingdom I have a six year old tree in the back garden,well sheltered. Superb crop in 2007. Best apple of the lot. Suffers from a heavy June drop but harvested well over 20 kilos of mature apples.

05 Mar 2008 Matt, FLORIDA, United States Since trying a Honeycrisp apple I have been unable to enjoy almost any other apple. I just ate a Braeburn and although the flavor was nice, the texture was very pasty, what other apples can give me the crunch and crispy tartness of the Honeycrisp? 29 Feb 2008 Dave, Cyprus I love braeburn apples but I cant get them so far here in Cyprus, do you know of a local source or importer? 25 Feb 2008 Lizzay, LONDON, United Kingdom FAB. great info. What's a BRAEBURN? What's a BRAEBURN? Enter Your Email To Sign Up For Our E-Newsletter: Home > What's a BRAEBURN? What is a Braeburn? Literally speaking, a Braeburn is a variety of apple. In this sense however, it's an elegant, electricity free, CNC milled aluminum dock for your iPhone, iPad, and other devices. Designed with an integrated acoustic waveguide amplifier, it makes your iPhone and iPad louder, without any electricity.

All Aluminum, Unibody Construction No expense was spared in the design of the Braeburn. The latest in Design for Manufacturing (DFM), Computer Aided Machining (CAM) and Computer Aided Design (CAD) technology were utilized to produce a product with a fit and finish unheard of in this industry. Auricle Waveguide Cavity By incorporating an electricity free, acoustic amplifier into the underside of the dock, we took advantage of every cubic millimeter of material we could, sparing no details. The result... a speaker dock made for every lifestyle. Portable Designed with portability and various lifestyles in mind, each product was thoughtfully created to become part of your every day life. Whether it's hanging out by the campfire with your favorite tunes, doing dishes to your favorite podcast, or the play by play of your favorite team at the office, every day activities will never be the same. Designed & Manufactured in California Braeburn Acoustics products were all Designed, Tested & Manufactured in Newbury Park, California by people who use their devices every day and care as much about the look as they do the sound.

About Us All About Apples - How To Cooking Tips - RecipeTips.com Apples A to G | Apples H to P | Apples Q to Z Apples An apple is a round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world. There are many types of apples. They are a fruit with 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. Some of the common varieties among the many types of apples are the Braeburn, Cortland, Fuji, Gala, Granny Smith, Golden Delicious, Red Delicious, Jonathan, Jonagold, McIntosh, and Pacific or Southern Rose. 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. For more information on cooking with apples see Apple Cooking .To determine the best variety of apple to use for your needs, see the chart below. At Their Best: Some types of apples 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 types of apples are those that are picked fresh from the tree. Fresh picked apples will have the best flavor and an extra crisp texture. For fresh picked apples, visit local apple farms and farmers' markets during the harvest season in your location. 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.

Select individual apples over pre-bagged apples so that you can see what you are selecting and have an opportunity to smell the apples to make sure they have a fresh smell and are not musty. The different types of apples are graded according to their size and quality. The higher the grade, the more expensive the apple. The end use of the apple will determine the variety of apple you should buy. See the chart below to select the best variety for your needs. 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 off a gas called ethylene 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 storage is between 32°F and 40°F.

Check frequently to see if any apples have begun to rot. 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 works great for 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. Baldwins 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 vibrant red skin. It is an excellent choice for use in cooked apple dishes. Crab Apple A variety of apple that is very small in size, usually no larger than 1 to 2 inches in diameter. The outer skin may be yellow, green or red when mature and the inner flesh is a firm to hard texture. Crab apples 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 crab apple, 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 a 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. For more apples see: Braeburn | AppletizeMe Copyright © 2016 cPanel, Inc. Firm, with lots of sweetness and spice. The Braeburn originated in New Zealand in the early 1950s. It was a chance seedling, with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. A crisp, juicy apple, the Braeburn has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October through July. This variety’s personality is … You thrive on a calendar packed with after-school activities.

Racing off to the next soccer match or ballet recital, you come prepared with energizing snack combos to keep your little squirts fueled and on schedule throughout the day. This apple’s ideal pairing is… A kid-proof pairing for parents on-the-go. Sign up for delicious apple bites delivered to your inbox! Enter Now! List of pollination partners for Braeburn apple trees Worcester Pearmain More advice about pollination Please note that our whilst our system takes many relevant factors into account, it is certainly not completely accurate Our article on the pollination of fruit trees gives more details of the factors involved in pollination. Crab apples It is worth remembering that most white-blossom crab apple trees make excellent pollinators for almost any apple variety. This is because they produce very large quantities of pollen over a long period and are (with some exceptions) only distantly related to mainstream apple varieties so their pollen is highly compatible.

Link to this page Use this link if you want to send this page to a friend or use it in your own website: Braeburn - Riveridge Riveridge Apple Profile Braeburn Hailing from chance discovery in a New Zealand orchard in the 1950s, Braeburn is a newly-popular apple with lots of uses in the kitchen. Its color is a stripey orange-red over a greenish background, and it has been noted as one of the first bi-colored apples to take hold in supermarkets. (Honeycrisp being another.) Bi-colored apples are finding favor because although their skins aren’t a vivacious red, consumers recognize their superior flavor and aroma. Braeburn is crisp, firm apple with a rich, spicy-sweet flavor. Snack on it, or use it in baking, fresh salads or applesauce. As one of the last apples harvested in Michigan, Braeburn is a long-storing apple under the right conditions. Quick Links for Buyers Want the details on this variety? Click on UPC, GS1 or PLUs to see our product offerings on this variety. The Availability Chart shows when we have this variety, while the Usage Chart shows the best consumer uses for it.

Delivery Times indicate days from our dock to yours. Apples Roasted with Root Vegetables Ingredients: 3 cups peeled tart Michigan Braeburn apples 2 cups carrots, peeled, cut into 3/4 inch thick rounds 1 medium onion, cut into wedges 1 lb. small redskin potatoes cut into quarters 2 large yams, peeled and cut into 3/4 inch cubes 2 cups parsnips, peeled and cut into 3/4 inch chunks 2 teaspoons extra virgin olive oil Balsamic Thyme Vinaigrette 3 Tbsp. white balsamic vinegar 1 tsp. chopped fresh thyme 3 Tbsp. extra virgin olive oil 1/2 tsp. chopped fresh parsley Preheat oven to 425 degrees. Combine apples, carrots, onion, redskin potatoes, yams and parsnips in large bowl. Drizzle with olive oil; season with salt and pepper and toss thoroughly to coat. Spread vegetables evenly on large baking sheet. Bake 20-25 minutes until vegetables are tender and beginning to caramelize. Remove from oven. While vegetables are roasting, whisk together vinaigrette ingredients. Set aside.

To serve, transfer vegetables to serving platter and drizzle with balsamic thyme vinaigrette. Season with salt and freshly ground pepper. Serve immediately. Wholesome Muffins 1 1/2 cups white whole wheat flour 1/2 cup sugar Braeburn - definition of Braeburn in English | Oxford Dictionaries Definition of Braeburn in English: Braeburn A dessert apple of a variety with crisp flesh, first grown in New Zealand.

Example sentences ‘One of the most popular apple varieties is Braeburn, which constitutes 30 to 40 per cent of the New Zealand harvest.’ ‘Cosentino dashes off to check out some Braeburn apples, which he will use in a rutabaga-and-pasta dish.’ ‘My hopes for a rather spiced-up lunch break were dashed when I realised that ‘Pink Ladies’ are actually a brand of apple, rather similar to a Braeburn.’ ‘I've no idea what goes wrong, but he buys ‘Braeburns’ that are the most powdery, disgusting, horrible things you could imagine.’ ‘Of course, the work is very difficult to predict - if we get a different kind of climate one year then the Braeburn will come on during a different week from the week they came on last year.’ ‘Some of the newer varieties, such as Fuji and Braeburn, contain more than four teaspoons of sugar, according to the Food Standards Agency.’ ‘The discovery and commercialization of new apple varieties like Gala and Braeburn (now grown worldwide) helped keep the apple industry afloat in the 1970s in the face of strong international pressures on New Zealand's production.’ ‘Ask

 yourself what's your favourite apple and you'd probably say either Royal Gala or Braeburn.’ ‘Then I realized he thought we were going to the Store Which Sells Apples, As In Braeburn.’ ‘Even the Braeburns - a wonderfully Scottish name if ever there was one - are as likely as not imported from New Zealand.’ ‘Our grandchildren planted some Braeburn apple pips and they have all grown.’ ‘By the 2004-2005 growing season, projected crop profiles suggest that Pacific Rose will be second only to Braeburn in total export volumes of fruit.’ ‘And for dessert, what about an apple tart made with full-flavoured Braeburn apples, using a classic French recipe that, like the cauliflower soup, depends on careful preparation rather than fancy ingredients.’ ‘She did these tests on more than 138,000 pounds of Gala, Jonagold, Braeburn, Granny Smith, Fuji, and Golden and Red Delicious apples.’ Origin 1950s: from Braeburn Orchards, where it was first grown commercially.

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Retry Most popular in the world Australia Maturity and Storage of Gala, Fuji, and Braeburn Apples WSU-TFREC / Postharvest Information Network /Maturity and Storage of Gala, Fuji, and Braeburn Apples Maturity and Storage of Gala, Fuji, and Braeburn Apples Introduction Apple growers in Washington State have been diversifying their new plantings to include Gala, Fuji, Jonagold, and Braeburn as well as the more traditional Red Delicious, Golden Delicious, and Granny Smith. Research on the maturation and storage of these varieties has been started by WSU and USDA scientists. I am grateful to Drs. Jim Mattheis, Eric Curry, and Steve Drake of USDA-ARS, Wenatchee, for use of their latest information. I have also included the results of scientific and industry trials from other fruit growing regions. First a few observations and some philosophy: Timing of harvest must be based on the postharvest requirements which include the intended length of storage and shipment. Apples shipped great distances or stored for a long time must be harvested at a less mature stage than those consumed immediately after harvest.

Growers often attempt to harvest new varieties too early to take advantage of market conditions or too late to wait for color, and fruit quality suffers. Some growers apply large amounts of nitrogen to induce larger fruit size which often reduces fruit firmness and shelf life. In the case of "new" apples varieties, often there is an insufficient supply of fruit and long-term storage is not needed. At this point there is a broad range of acceptable maturity. As the supply increases so does the need for storage and this range narrows. The age of the tree and the age of the wood upon which a single fruit is borne greatly influence the behavior of the fruit after harvest. The number of days of acceptable maturity ("harvest window") varies with the cultivar, season, and length of storage. Scientists understand little about what determines the harvest window. Summarized below is what we currently know about the maturation and storage potential of apples grown in Washington. This information is preliminary and new studies will undoubtedly improve the information presently available. I urge caution in applying the results of research trials or industry practices performed with fruit grown under different climatic conditions, since this can often lead to poor results. I urge the use of small scale trials to determine the characteristics of the fruit you are harvesting.

Gala Gala was selected in New Zealand from a cross between Kidd's Orange Red and Golden Delicious. The tree census of 1993 indicates that there are 5,900 acres of Gala planted in Washington State at a density of 461 trees/acre. There are a number of Gala sports with Royal and Imperial Gala being the most widely planted. Its harvest season extends from the middle of August to mid-September. Fruit on 1-year-old wood is usually small. Galas are crisp and juicy off the tree. They tend to develop cracks in the stem bowl when overmature. This variety has a relatively short storage life. Gala Maturity Gala apples size rapidly during the harvest season. This can be an important factor in determining financial returns of this small fruited variety. Red skin color, firmness, soluble solids, and acidity do not relate well to internal maturity. Although red color develops rapidly on red clones, these clones still require selective picking. Red-striped strains are prone to reversion to less highly colored fruit. New Zealand growers harvest Gala apples 4-5 times, picking fruit on the basis of ground color.

Multiple picking appears to be essential to have fruit of good size, color, edible quality, and uniformity for storage. Washington growers have harvested fruit with excellent edible quality when the ground color changes from green to yellow (in the white). Three to five pickings are required to obtain fruit of even maturity. The first pick should be sold immediately. Fruit from the next two picks have performed well in storage. In one trial, Royal Gala harvested with white ground color had firmness of 17.5 lbs., 13.3% soluble solids, and 0.376% acidity. The starch rating was 3.6 on a 1-5 scale. Starch (2-3 on the 1-5 system) has been used by some researchers and orchardists to time harvest. If starch is to be useful, choose fruit of uniform ground color for testing. Fruit destined for storage should be harvested with slightly green background color. Gala ripening begins at the stem end, with the calyx portion of the fruit ripening more slowly. Harvesting Galas based on a yellow ground color at the calyx results in fruit past its prime for storage.

Royal Gala export standards from New Zealand include a minimum blush of 66% red and a background of light green to creamy yellow. The blush is a marketing standard while the background color is a maturity indicator. The spread of maturity has been very wide and one method of standardizing maturity has been to harvest on the basis of background color. Unfortunately, fruit grown in different districts have been shown to be at different maturities. Fruit gown in southern districts (colder winters and hotter summers) are greasier, more yellow, and firmer than those Gala grown in areas with milder climates. There is a possibility that the background color of Galas may be strongly influenced by nitrogen, similar to Golden Delicious (one of its parents). This would complicate the determination of harvest based on background color. Gala Storage Gala apples in storage for more than 4 months lost flavor and texture even in CA. Rapid marketing of Gala will result in a product superior to that out of storage. Rapid CA is very important, as firmness is rapidly lost in the early storage period. Fruit stored in CA tests had higher firmness and more acid than those stored in regular storage. Galas have not yet been subjected to different CA regimes.

They respond well to 1% oxygen and 1% carbon dioxide at 32-34°F. Rapid cooling and atmosphere establishment are critical to the storage of Galas. No improvement in quality over regular storage can be detected if establishment of CA is delayed 14 days after harvest. In Australia (1992), Galas harvested when the background color changed from green to yellow stored well for up to 5 months in 2% oxygen. Fruit harvested only two weeks later came out 2 lbs. softer and 56% of the fruit developed rots. Storage in an atmosphere flushed with nitrogen reduced rots on the late harvested fruit by half and resulted in firmer fruit with better flavor. Potential Storage Problems of Gala Rot--Late-harvested Galas are more susceptible to fruit rotting fungi than those harvested at white ground color. Firmness and Acidity Loss--Softening can occur and acidity lost if fruit are not placed in CA directly after harvest. It is not possible to achieve good results if the CA is delayed. For example, Galas harvested early should not be held out of CA until enough Goldens are harvested in order to fill a room. Galas must be placed in CA immediately.

Scald--Scald has not been shown to be a problem. Braeburn The Braeburn variety was discovered in New Zealand as a chance seedling of unknown parentage. The 1993 tree census shows that there are 3,300 acres of Braeburn trees planted at a density of 485 trees/acre. Most of the trees planted thus far are of the "standard" strain. Several selections have been developed from Braeburn but are not yet widely available. Fruit is medium in size (not as large as Fuji or Jonagold) and the skin is unevenly red and striped. It has a complex flavor, combining sweetness and tartness. This apple requires a long growing season. Braeburn is precocious and sets heavy crops, fruiting on 1-year-old wood as well as on spurs. Braeburn Maturity New Zealand growers produce the largest volume of Braeburn. They rely on ground color to determine maturity and harvest fruit from each tree 2-3 times. Quality and storage behavior of fruit borne on 1-year wood is not comparable to fruit from spurs on older wood.

Red color develops in Washington only late in the season and is highly dependent upon nitrogen level and light penetration within the canopy. Harvest maturity should be determined by ground color rather than red skin color. Timing harvest on the basis of red skin color is not effective for determining edible fruit quality. Growers have noticed that Braeburn apples size rapidly during the last month of the growing season. Problems associated with fruit mineral content, reduced fruit size, and poor skin color can be reduced by delaying harvest until the fruit are mature as indicated by the change in ground color. However, delaying too long may increase the possibility of brownheart. Braeburns exported from New Zealand must have 40% red color and only very small amounts of ethylene. Starch increases slowly during the harvest season. Firmness was not influenced by harvest date, although later harvested fruit softened more rapidly during storage. Red color does not reflect maturity. Background color, ethylene, and starch are important in determining maturity. Braeburns grown in Washington change from a dull, dusty color to a brighter color as they mature. Growers have reported success by harvesting at a starch level of 2.5-3.5 (1-5 scale).

Often the firmness of this fruit is 18 lbs. The first picking is not suitable for storage. Braeburn Storage There is very little experience in storing Braeburns. Indications are that they are relatively easy to store in CA (if they do not have brownheart) at 1.5-2.0% oxygen, 1.5% or less carbon dioxide at 33°F. Fruit with brownheart should not be placed in CA. This variety probably should not be stored below 32°F or above 2% carbon dioxide. Fruit should be placed into cold immediately after harvest. Potential Storage Problems of Braeburn Bitter pit--This can be a serious problem with Braeburn, making calcium sprays very important. Balanced tree growth, fertility, and water management can reduce this problem. Braeburns are also susceptible to the type of bitter pit called lenticel blotch pit. Other internal disorders can develop due to mineral imbalances. Nitrogen nutrition appears to be important with this variety-too much nitrogen is harmful to fruit quality.

Brownheart, core cavities, and coreflush--Reports from New Zealand growers and industry representatives indicate that both incidence and severity of these problems are orchard and season dependent, with some orchards experiencing no affected fruit while others had over 90% affected. Less mature fruit and that with less blush had less brownheart. It has been noted in air-stored fruit and at times in fruit on the tree. New Zealand studies have shown that fruit grown in orchards in their cooler districts have more brownheart than those from warmer districts. We are not sure how the Washington experience compares. Also, late harvested fruit have more likelihood of getting brownheart in storage. In CA storage brownheart and cavities have occurred erratically. These symptoms also can be induced by methyl bromide fumigation. Some Washington growers experienced severe problems with internal browning of Braeburns in 1993. There were two types of symptoms. When brownheart was found preharvest, the tissue was dense and dark, somewhat like brown watercore, but it was not associated with the vascular bundles. Cavities were not seen in this fruit. When browning was seen after storage in Washington fruit, it appeared to be less dense and lighter in color.

Cavities were seen in the flesh. Washington observations have shown that brownheart is more predominant at the calyx end of the fruit. These are the last cells to divide. There may be some possible connection with use of growth regulators. Scald--As in other varieties, if Braeburns are harvested too early, scald will develop if stored beyond 6 months in regular storage. DPA appears to reduce the amount of scald. Mealiness--Poor texture has been associated with Braeburns after storage; however, the causal conditions as yet are unknown. Fuji Fuji was selected from a cross of Ralls Janet x Delicious. It is a late-maturing apple with harvest beginning in mid-October in Washington. Fruit size is medium to large. Depending on the strain, it is striped or blush over a yellow-green ground color. The 1993 tree census shows that there are 11,100 acres of Fuji trees planted at a density of 550 trees/acre, making this the third most widely planted. There are several strains of Fuji in Washington State and more strains that are not yet available here. This variety is very susceptible to alternate bearing.

In Japan, where this variety is extremely popular, apples for the specialty gift market are bagged while on the tree. Fuji Maturity Fuji appearance is variable. Its skin color goes from a dull muddy brown to a clear bright red. Fuji apples growing on light crop trees mature earlier than on well-cropped trees by as much as 10 days. Fujis grown on weak fruiting wood or late flowering young spurs mature later than fruit borne on older wood. Fruit on young and vigorous trees have the dull muddy appearance while fruit on older trees are usually more attractive. This variety requires several pickings. In Tasmania, Australia, it is recommended that the first picking include all fruit on all light-cropped trees in the block. The main picking includes normally cropped trees, except fruit on 1-year wood. The third and final picking includes fruit on 1-year wood, which are usually of lower quality. Only fruit from the second picking are of the quality to be stored. Fuji produces less ethylene than other apple varieties so it is possible that the harvest window is longer than other varieties. Measurement of soluble solids has not been a useful guide to maturity since seasonal variation and cropping levels cause large variations.

For example, soluble solids can range from 12% in one year to 16% the next. Washington grown Fujis have ranged from 17-19% soluble solids. Flesh firmness is also not a suitable harvest indicator. Growers begin harvest at the first sign of watercore in the most mature fruit on the tree or when starch has cleared at least halfway out through the cortex (3.5-4.0 on the Red Delicious AMP chart). Selection of individual fruit to harvest is determined by ground color. Tests in Washington State have shown that Fujis are ready for harvest when they start to lose their green background color. When the fruit reach a golden yellow ground color, some of the apples will have severe watercore, indicating that they are past the optimum for long storage. The severity of watercore has varied between years. Ground color appears to be a reasonable harvest measure, especially at the start of the harvest season. However, a portion of the fruit never changes ground color. New Zealand reports only a very small change in ethylene over the maturity period. Firmness or starch have not proven to be good maturity indicators.

Mild watercore decreases in storage and does not present problems, except in long-term CA when it is moderate or severe. Watercore and background color may be the best indicators of maturity. Red blush is not related to maturity. Watercore development is more rapid in southern areas of New Zealand. Fuji Storage Fujis have a reputation as keeping well in long-term storage, even regular storage. However, the 1993 season and ongoing scientific studies show that there are some risks. Fujis do not respire very rapidly, so there is some latitude if the conditions are corrected. Tests in Washington have shown that CA-stored Fujis were firmer, had more acidity and greener background color but no increase in soluble solids over those stored in regular storage. Fujis stored in CA (2% oxygen with 2% carbon dioxide) resulted in apples almost 3 lbs. above those held in regular storage. There was no difference in soluble solids. In other preliminary tests, Fujis have responded well to very low oxygen storage (0.5-1.0%) with carbon dioxide at less than 1%. Washington tests have shown internal damage to some Fuji apples when carbon dioxide has been held above 3%.

Fruit which were more mature, stored in higher levels of carbon dioxide for long periods, have developed internal browning and cavities. Thus, carbon dioxide should be held below the oxygen level. Short-term carbon dioxide rise (3%) during pulldown should not be a problem unless it is not scrubbed. In tests at 1% oxygen, fruit held at 3% carbon dioxide or greater for 9 months had internal browning and cavities. Fujis have also shown internal chilling damage when held below 32°F if they had watercore. Slight watercore has not posed problems in CA, but moderate to severely watercored fruit has created problems for some packers. Potential Storage Disorders of Fuji Stain--In 1993, many growers experienced brown staining on the skin of Fujis. In some cases the stain was seen at harvest, but in many cases its severity increased over time. It appeared both on the sunny side or the shaded side of the fruit. It is most predominant on the sunny side of the fruit. The stain was brown with very sharp margins between affected and unaffected areas and did not penetrate into the flesh. DPA was not effective in reducing or preventing the stain.

Fruit stored in CA appeared to be less affected than that in regular storage. Many factors may be implicated including: the 1993 growing season was unusually cool; trees are young; many growers have applied high levels of nitrogen; Washington growers have planted high coloring strains, etc. When fruit are very exposed, sunscald is a possibility. The mechanism and cause of the stain are unknown. From the limited observations and testing there are a number of ideas worth further investigation. Limited nutrient analysis has thus far shown that the affected areas have higher amounts of magnesium in relation to calcium. Calcium sprays may or may not reduce this damage. Fuji fruit appear to have relatively low levels of calcium as compared to other fruits. It may be useful to avoid applying magnesium. Staining may be increased by high levels of nitrogen and some reports from Asia indicate that ammonium nitrate and urea may reduce fruit quality. Again, the mechanism and cause of the stain are unknown, thus it is not possible to make recommendations on methods to reduce future cases. Fruits of advanced maturity were more affected than those picked earlier. Fruit in storage developed more stain over time.

I have been in touch with Californian, New Zealand, and Chilean Fuji growers and researchers to determine the extent or existence of the problems in these areas. None of these locations has experienced this problem thus far. Bitter pit--Fujis have not been thought of as a variety which is highly susceptible to low calcium disorders including bitter pit. However, fruit harvested in 1993 had a significant amount of bitter pit. Thus, it may be important to apply calcium to Fujis in the same manner as used on Braeburn or Goldens. Scald--Fujis are susceptible to storage scald and DPA is needed to minimize scald. Very low oxygen levels or initial oxygen stress might be helpful in reducing scald. This was a commercial problem on certain lots in Washington in 1992. Harvesting at the appropriate maturity level reduced scald risk substantially. DPA did not reduce staining. Rots--Fuji apples can develop storage rots since their thin skin makes them very susceptible. A prestorage fungicide should help reduce rotting. Late-harvested fruit are more susceptible to rots than earlier-harvested fruit.

California growers report that Fujis which have had the stems clipped at harvest have less rot that those in which the long, thick stems can puncture or bruise fruit. Initial work by pathologists has implied that Fujis are more susceptible to rots than other apples. Watercore--Severe watercore can develop in Fuji very early in the harvest season. Slight watercore in Fujis will disappear in storage. However, Fujis with moderate watercore may develop internal breakdown in long-term storage and those fruit with serious watercore are very prone to developing it in mid-term storage. Coreflush and cavities--Internal core browning and cavities have been reported to be a problem with Washington Fujis. Browning begins around the core line and may even be present in some fruits at harvest. Dry, brown cavities develop in the flesh. Washington Fujis appear susceptible to internal damage from carbon dioxide (see Storage above). Moldy core--In one test in Australia, 5% of the stored Fuji apples developed moldy core. In 1993, California-grown Fujis had major problems with moldy core. Some growers think that it was related to early springtime rains.

As yet, moldy core has not been reported as a serious problem in Washington. Shrivel--Since Fuji has a thin skin and produces very little natural wax, it is prone to shrivel, especially in storages with low humidity. Summary It is no longer possible to assume that the fruit on the whole tree can be harvested at the same time as with Red Delicious. Multiple harvests are needed in order to reduce the variable maturity of the fruit borne on Fuji, Gala, Jonagold, and Braeburn. Fruit stored in CA is superior to that stored in regular storage, even when CA conditions are imposed for a short time, providing that the conditions are established rapidly after harvest. Dr. Eugene Kupferman, Postharvest Specialist WSU Tree Fruit Research and Extension Center 1100 N. Western Ave., Wenatchee, WA 98801 Tree Fruit Postharvest Journal 5(3):10-15 September 1994 Braeburn | Define Braeburn at Dictionary.com Braeburn noun 1.

a variety of eating apple from New Zealand having sweet flesh and green and red skin Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012 Examples from the Web for braeburn Expand Historical Examples The next afternoon Good got together an account of his stewardship and went to see Judith, who was at braeburn. Thirty Howard Vincent O'Brien Apple Varieties of New York State - Braeburn - NY Apple Association Apple Varieties of New York State From A to Z × Braeburn An old-fashioned sweet apple with a smooth, crisp texture and a real depth of flavor. Perfect for snacks and salads. Profile Super crisp texture with yellow flesh Best Uses Excellent for snacking and cooking Good for sauces and salads Special Hint This ultra-crisp apple will appeal to teens, a great way to encourage healthy snacking. Availability October through April New York grows more apple varieties than any other state.

With nearly 700 growers and 10,000,000+ trees, we produce enough apples each year to bake 500 million apple pies! With New York apples, you have more great choices for eating and snacking, baking and cooking, sauces and desserts, and other great ideas. Click an apple to learn more about it, including a flavor and texture profile, best uses, special hints, and times of the year when you can purchase.

Question: """Braeburn"" is a variety of what?"
Answer: Apple