Apple

Apple is a type of fruit. It belongs to Malus domestica species of Rosaceae family. Apple is mainly popular for its sweet taste. Apples are cultivated all over the world and the most cultivated species is the genus Malus. The apple is believed to have originated in Central Asia, where its former wild species Malus sieversi is still found. Apples have been cultivated throughout Asia and Europe for thousands of years and were introduced to Latin America by European settlers. Apples have religious and mythological significance in many cultures, including the Norse, Greek and European Christian traditions. Usually apple varieties are created by root cuttings, which in turn control the size of the tree. There are over 7,500 known varieties of apples.

Apple tree and fruit:

apple:

Apple is a slender tree usually 2-4.5 m tall, wild species up to 9 m tall. When cultivated, the shape and density of branches are selected through pruning methods. The leaves are alternately greenish-ovate with curved margins and slightly downy undersides. Tree 5-12 m tall and broad with branched crown. Apple fruits ripen in autumn and are 5-8 cm in diameter. Inflorescences are borne together with leaf budding in spring, borne together on spurs and some long shoots. 3 to 4 cm. (1-1^2/2 in.) flowers are white with a pink tint that gradually fades. Five papyri are cymes with 4-6 flowers per flower. The central part of the flower is called the "King Bloom".The fruit ripens in late summer and autumn and there are several varieties of different sizes. Commercial promotion aims to produce an apple with a diameter of 7-8.5 cm according to market preference.

Wild ancestors:

The original wild ancestor of Malus swaecia was Malus seversi. He found forests growing in the Central Asian mountains of southern Kazakhstan, Kyrgyzstan, Tajikistan, and northwestern China. Cultivation of the species probably originated in the forests of the Tian Xian Mountains. It was advanced for a long time and had open rights to genes from other species.

The genome:

Apples are diploid (although triploid varieties are not uncommon) with 17 chromosomes and an estimated genome size of about 650 (Mb). Several whole genome sequences have been made available. The first in 2010 was based on the diploid cultivar 'Golden Delish'. However, this first genome sequence contains a number of errors, in part due to the high degree of heterogeneity in diploid apples, which complicates the assembly associated with ancient genome models. Recently diploids and triploids have also been sequenced, with high-yield whole genome sequences. The whole genome assembly was originally estimated to contain about 57,000 genes. However, recent genome sequences support a more intermediate estimate of between 42,000 and 44,700 protein coding genes.

The species:

There are more than 7,500 apple varieties (cultivatable) known to man. Farmers ensure their size and yield even after growing from the same root. A variety of species are available for temperate and heterogeneous climates. The UK's National Fruit and Vegetable Agency is responsible for environmental food. The UK's National Fruit Collection Database contains information on many apple traits and their cultivars, essentially the same "genetic" apple cultivar with the origin of the name Curry. Most of these varieties are bred for fresh consumption (desert apples) although some are used for cooking. Cedar apples are very tart when eaten fresh, but they add a lot of flavor to drinks that dessert apples can't.

Cultivation

Breeding

Many varieties of apples are easily grown from seed. But there are many perennial fruits that are sweeter than the mother plant. That is why the seedling produced from the seed is called zygosity. Seedlings produced from the mother plant undergo some genetic changes. In fact, apple seedlings do not reproduce well when planted from seed, grafting is usually required to produce new apple trees. Rootstocks used for grafting can be selected to produce plants of a variety of sizes. When grafting, rootstocks (a rootstock is the part of a plant, often an underground part, from which new underground growth can be produced) are used. Because of which a variety of tree sizes can be selected to produce. In addition, it is necessary to select soil for protection from winter, control of insects, diseases and nutritious plants.

The history of Iran and Asia Minor dating back to 300 BC records the production of apple tree seedlings from dwarf roots. Alexander the Great sent specimens of dwarf apple trees to Aristotle's Lyceum. By the fifteenth century dwarf rootstocks or the rooting system had become common and later spread in popularity and through various cycles around the world.

Pollination:

Seeds in an old apple blossom arbor

Orchard bee on an apple blossom, British Columbia, Canada

Apple pollination is inconsistent. Cross-pollination is essential for fruit development and production. During flowering each season, apple growers often use pollinators for pollination. Bees are especially used. Also, special types of flies are used in gardens to increase yields commercially.

Apples have 4-7 pollination groups based on climate:

Group A – Early bloomers. 1-3 May (England)

Group B – May 4-7.

Group C – Mid season breeding, May 8-11

Group D – Mid/late breeding, May 12-15.

Group E – Late breeding, May 16-18

Group F – May 19-23

Group C – May 24-28

Saving:

Different varieties of apples at a fruit market.

Commercially, fruit ripening can be delayed by applying ethylene to apples at controlled temperatures for several months. Apples are usually stored in chambers with high air density of carbon-dioxide and high air filtration. This condition increases the ethylene concentration to a high extent. For home storage, most apples are best kept in the refrigerator below 5°C.

Proverb:

There is a saying about apples that An Apple a Day, Keeps the Doctor Away:- Eat an apple a day, get a disease free life.

Production:

Apple Production – 2017

Country (Million Tons)

 Republic of China

41.4

 United States

5.2

 Türkiye

3.0

 Poland

2.4

 India

2.3

 Iran

2.1

 Italy

1.9

Worldwide

83.1

Source: FAOSTAT United Nations

Apple was 81.1 million tons in the list of fruits produced in 2017. Of this, China produced 50% and Europe including Turkey produced 17% of the total production. America, the United States, Turkey and Poland are notable producers of 3 to 5% of the world's total production.[16]

Nutritional value of apples

Edible portion of apples with peels per 100 grams – Apples contain about 80% water which is essential for the body.

Food strength----- 52 kcal

Sugars----- 13.81 grams

Sugar----- 10.39 grams

Food Grade----- 2.4 gm

Fat----- 0.17 grams

Non-vegetarian----- 0.26 grams

Aqueous portion----- 85.56 g

Vitamin A----- 3 IUB

Carotene----- 27 IU

Lutein----- 29 IU

Thiamine----- 0.017 mg

Riboflavin----- 0.026 mg

Niacin----- 0.091 mg

Pantothenic acid----- 0.061 mg

Folate----- 3 IU

Vitamin C----- 4.6 mg

Vitamin E----- 0.18 mg

Vitamin K----- 2.2 IU

Calcium----- 6 mg

Iron----- 0.12 mg

Magnesium----- 5 mg

Manganese----- 0.035 mg

Phosphorus----- 11 mg

Potassium----- 107 mg

Sodium----- 1 mg

Zinc----- 0.04 mg

Fluoride----- 3.3 IU

Terms of Use:

The core of an apple, the inedible part of the apple, including the seed

All parts, including the skin, except the seeds, are edible roots, from the stem down, the seed-bearing parts are usually not eaten. It is discarded. Apples can be consumed in a variety of ways: as juice, cooked as a pie, as a salad and as a spread like apple butter. Apples are sometimes used as an ingredient in savory dishes such as sausages and stuffing.

Popular usage:

Apples are often eaten raw. Varieties suitable for eating raw are called dessert apples or table apples. In the UK, toffee apples are a popular dessert made by coating hot toffee with apples and helping to cool.

Allergy:

A form of apple allergy, which is often found in northern Europe, is called birch-apple syndrome and is found in people who have birch-pollen allergies. Various reactions that include oral allergy symptoms usually involve itching and inflammation of the mouth and throat, but in rare cases can include life-threatening anaphylaxis. This process only occurs when the fruit is eaten raw.The right variety of apple, its age, its storage conditions etc. can keep us away from this disease. Allergens neutralized by cooking process can also cause Birch-Apple Syndrome due to long storage time due to increased protein content.

Nutritional value of green apple:

Green apples are more nutritious than red apples. Although green apples do not taste as good as red apples, they have many benefits.

Fiber: Green apples contain fiber. Fiber helps in digestion. It regulates bowel movement, prevents constipation.

Strengthens bones: Green apple contains iron, copper, calcium, zinc, manganese potassium etc. These minerals keep bones strong. It helps in proper functioning of thyroid gland.

Prevents Colon Cancer: The fiber in green apple works to prevent colon cancer.

Increases Metabolism: The fiber in green apple improves digestion. Bowl movement is good. For this reason it helps in increasing metabolism.

Reduces Bad Cholesterol in the Blood: Green apple reduces the amount of bad cholesterol in the blood. Increases good cholesterol levels.

Prevents Alzheimer's Disease: The substances present in green apples are good for mental health. It works to prevent Alzheimer's disease in old age.

Keeps Liver Healthy: The ingredients in green apples keep the liver healthy. It prevents various types of liver problems.

Boosts immunity: Green apples contain vitamins and minerals. They prevent various types of infections. So keep green apple in your diet regularly.

other products

As a cosmetic, apple seed oil is obtained from tapped apple seeds.

Seed toxicity:

Apple seeds contain small amounts of amygdalin, a sugar and cyanide compound known as cyanogenic glycosides. Eating small amounts of apple seeds may not cause any ill effects, but consuming very large amounts may cause adverse reactions. The venom may take several hours to become effective, as cyanogenic glycosides must be hydrolyzed before the cyanide ion is released.

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