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Chloromeles(Decne.) Decne. (1882) Malus (/ ˈmeɪləs / [ 3 ] or / ˈmæləs /) is a genus of about 32–57 species [ 4 ] of small deciduous trees or shrubs in the family Rosaceae, including the domesticated orchard apple, crab apples and wild apples. The genus is native to the temperate zone of the Northern Hemisphere.
The wild apple is a deciduous small to medium-sized tree, but can also grow into a multi-stemmed bush. It can live 80–100 years and grow up to 14 metres (46 feet) tall with trunk diameters of usually 23–45 centimetres (9– 17 + 1 ⁄ 2 inches), although diameters exceeding 90 centimetres (35 in) have been recorded. [2]
Illinois, US 1831 Tree vigorous. Width 68 mm (2.7 in), height 52 mm (2.0 in). Stalk 20 mm (0.79 in). Flesh is yellow, crisp, tender, juicy, subacid, aromatic, good to very good. Eating Use January–June Alamanka [19] North Macedonia A green apple (round to conical) with red stripes. Weight 100 g (3.5 oz). Flesh is juicy, subacid with poor aroma.
Malus turkmenorum Juz. & Popov. Pyrus sieversii Ledeb. (basionym) Malus sieversii is a wild apple native to the mountains of Central Asia in southern Kazakhstan. It has recently been shown to be the primary ancestor of most cultivars of the domesticated apple (Malus domestica). It was first described as Pyrus sieversii due to its similarities ...
An apple is a round, edible fruit produced by an apple tree (Malus spp., among them the domestic or orchard apple; Malus domestica). Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus .
Ambrosia is a "club" variety of apple, in which a cultivar is patented by an organization that sets quality standards and provides marketing, while production is limited to club members. [7] The name was never trademarked, and the patent has expired in Canada and the United States. [8][9] Centralized control allowed limitation of color ...
Fuji apples are typically round and range from large to very large, averaging 75 millimetres (3.0 in) in diameter. They contain from 9–11% sugars by weight and have a dense flesh that is sweeter and crisper than many other apple cultivars, making them popular with consumers around the world.
The Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalist W.T. Macoun, but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by Richard Wellington. It was first introduced in 1932, [2] and is an eating apple.