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Braeburn
type: Dessert, Juice, Pie, Sauce
synonyms: Braeburne
identification: Medium to large size and conic in shape. Smooth, clean skin. Red-striped over a yellow background. The stem is medium long and set in a deep, funnel-shaped cavity.
characteristics: Crisp and juicy with pale cream flesh. The flavour is sharp and refreshing with a background sweetness. Look for pear-drop flavours.
uses: A first-class dessert apple under good growing conditions. Good for apple sauce, but goes too soft for use in pies. Also good for making apple juice.
origins: It is believed to be a chance seedling of Lady Hamilton , possibly pollinated by Granny Smith , found by O. Moran in the mid-1900s near Nelson on New Zealand's South Island. The Braeburn Orchards operated by William Brothers subsequently grew it commercially. It was an almost instant success, accounting for about 40% of New Zealand's production.
cultivation: It is best suited to warm, sunny areas and long hours of sunlight. The tree is vigorous and tends to spread, crops fairly young. It requires a minimum of 500 hours of chill below 7 degrees Centigrade in addition to long, hot summers to mature fully. It has a tendency to produce biennially unless thinned aggressively every year. The fruit holds well at harvest.
mutations: Braeburn Hidala
cold storage: Keeps for up to four months but, while the flavour holds, the texture becomes mealy and dry when stored too long.
vulnerabilities: Susceptible to scab, rust and mildew, somewhat susceptible to fire blight. Susceptible to Braeburn browning disorder which causes the inside of the apple to go brown. Slightly susceptible to brown rot.
harvest: Ready for harvest in the latter half of the fifth period, 160 to 170 days after petal drop.
pollination group: E
pollination peak: 18
ploidism: Self fertile but produces the best crops in the proximity of a suitable pollen donor.
cold storage weeks: 16
brix: 12.4
harvest period: 5
hardiness: 6
sg: 1.05
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