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Maigold
type: Dessert
synonyms: Gold-n-Rose, Marigold
identification: Medium to large, long-conic and often lopsided. The base colour is green maturing to gold blushed bright and even orange red on the sun exposed surfaces. Smooth but becomes waxy at maturity. Tiny, barely visible lenticels. The calyx is rather small and partly opened, set in a small, shallow and lightly furrowed basin. The stem is short to medium length, medium stout and set in a narrow and deep cavity which is lightly russetted.
characteristics: The flesh varies from faint greenish yellow to cream coloured. Crunchy, firm, fine-grained. Juicy, with a good sweet-tart balance with a pear-like, honeyed flavour. Brix 11.8, acidity 7.5 g/litre
uses: Dessert
origins: Herkunft: Aus den Nachkommen einer 1944 an der damaligen Eidg. Versuchsanstalt W denswil (Schweiz) durchgef hrten Kreuzung ’Fraurotacher (Franc Roseau)’ x ’Golden Delicious’ selektiert und 1964 unter dem obigen Namen zur Vermehrung freigegeben. — Franc Roseau x Golden Delicious, 1944, F. Kobel, Swiss Federal Agriculture Research Station, W denswil, Switzerland introduced, 1964 — Fraurotacher ( Franc Roseau ) x Golden Delicious, 1944, F. Kobel, Swiss Federal Agriculture Resear Station,
cold storage: Keeps two months.
ploidism: Diploid. Self-sterile.
cold storage weeks: 8
brix: 11.8
acidity: 7.5
sg: 1.0475
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