Variety sheet
Coop39 Crimson Crisp®
Origin
PR1 669-205 x PCFW2-134
Synonyms
n. a.
Agronomic Profile
Flowering:
medium, diploid
Vigour:
medium
Susceptibility:
resistant Susceptibility to scab
Productivity:
Productivity medium, neigt nicht zu Alternanz, no preharvest fruit drop
Harvest time:
4-2 Week before Golden Delicious
Fruit
Size and shape:
medium, globular-conoid, conoid
Ground and overcolour:
Ground colour yellow-green; Overcolour red, compact, washed out; high (75%)
Susceptibility to russeting:
low rustiness in the calyx/eye basin and/or in the stalk cavity(<5%)
Firmness of the pulp:
9,1-10,7 kg/cm ²at harvest
Tendency to browning of pulp:
medium oxidation
Sugar content:
11,3-12,3 °Brix at harvest
Acid content:
6,7-8,2 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 465,3 ± 53,8 mg Catechin/ 100 g FW; in the pulp: 87,7 ± 7,0 mg Catechin/ 100 g FW
TAC1:
in the peel: 627,5 ± 52,5 mg Trolox/ 100 g FW; in the pulp: 129,3 ± 10,0 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 22,4 ± 6,2 mg/100 g FW; in the pulp: 2,5 ± 0,5 mg/100 g FW
Pectin1:
in the pulp: 0,4 ± 0,2 g/100g FW
Flavour:
n. a.
Storage:
in cool store up to 3 Months
Characteristics:
tendency to bitter pit
Juice production
Yield:
yield medium
Stability of the colour:
average oxidation after juice production
Sugar content:
12,4 °Brix
Acid content:
5,3 g/L MA
pH:
3,54
Total content of Polyphenols:
25,1 ± 3,5 mg Catechin/100 mL juice
TAC:
38,8 ± 0,9 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
6,36 ± 0,01 mg/L juice
Photogallery
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