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Wellington
type: Culinary, Sauce
identification: Large size, round square oblong, often irregular. The skin is thin, with a greenish base colour, blushed solid red on the sun-exposed face, striped red on the shaded face.
characteristics: The flesh is white, fine-grained and moderately firm. Juicy, sweet, sprightly and very aromatic.
uses: Used mostly for making sauce.
origins: Developed in 1924 by crossing Cortland with Crimson Beauty at the New York State Agricultural Experiment Station in Geneva, New York (U.S.A.). Introduced in 1955.
cultivation: Large, vigorous tree. Upright spreading. Produces fruit on an annual basis.
cold storage: Keeps one month in cold storage.
vulnerabilities: Susceptible to scab and resistant to powdery mildew.
harvest: Over the span of several weeks starting early in late second period.
notes: Wellington is also a synonym of Dumelow's Seedling.
pollination group: A
pollination peak: 1
ploidism: Diploid. Self sterile.
cold storage weeks: 4
brix: 13.1
harvest period: 2
sg: 1.053
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