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Jonamac
type: Dessert, Eating
synonyms: Initially designated NY44428-5.
identification: Medium size, round and flatter; flatter than the McIntosh. The base colour of the skin is green (yellowish when allowed to fully ripen on the tree) covered 90% to fully with a dark red blush and a small amount of striping, also differing it from the Mac which generally has only about 75% coverage. Typically, the skin has a waxy bloom.
characteristics: The flesh is semi-firm, white tending to cream colour when fully ripe. Juicy with mild acidity, very sweet with hints of strawberry. The apple bruises easily.
uses: Best eaten fresh.
origins: Developed by Roger Way in 1944 at the New York State Agricultural Experiment Station in Geneva, New York (U.S.A.) by cross-pollinating a McIntosh with Jonathan . The final tree—identified as NY44428-5—was selected in 1955 from among 2,474 seedlings grown from the original cross-pollination and further testing continued until the cultivar released in 1972. The purpose was to create a Mac type apple which could be harvested earlier than the traditional McIntosh cultivar.
cultivation: Medium in vigour, upright spreading. Spur bearer, starts to bear quite young and crops annually. Needs thinning after fruit set order to maintain size.
cold storage: Keeps two months in cold storage.
vulnerabilities: Susceptible to scab. Moderately susceptible to fire blight. Resistant to rust.
harvest: Ready for harvest in the middle of the fourth period. The fruit hangs well with little or no drop.
notes: The name Jonamac was chosen from among 515 suggestions received following a request in the garden section of newspapers in Buffalo and Boston (U.S.A.) in 1972.
pollination group: D
pollination peak: 12
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 4
hardiness: 3
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