Origin
    
    
        Gala x K1R20A44
    
    
    
        Synonyms
    
    
        ACW 10442
    
    
    
        Agronomic Profile
    
    
        
            Flowering:
        
        early, diploid 
    
    
        
            Vigour:
        
        strong 
    
    
        
            Susceptibility:
        
        resistant Susceptibility to scab 
    
    
        
            Productivity:
        
        Productivity strong, neigt nicht zu Alternanz, no preharvest fruit drop 
    
    
        
            Harvest time:
        
        4-2 Week before Golden Delicious 
    
    
    
        Fruit
    
    
        
            Size and shape:
        
        large, rectangular 
    
    
        
            Ground and overcolour:
        
        Ground colour yellow; Overcolour red, striped, washed out; medium (50%) 
    
    
        
            Susceptibility to russeting:
        
        low rustiness in the calyx/eye basin and/or in the stalk cavity(<5%) 
    
    
        
            Firmness of the pulp:
        
        8,5-8,9 kg/cm ²at harvest 
    
    
        
            Tendency to browning of pulp:
        
        n. a. 
    
    
        
            Sugar content:
        
        12,1-13,1 °Brix at harvest 
    
    
        
            Acid content:
        
        2,5-3,7 g/L MA at harvest 
    
    
        
            Total content of Polyphenols1:
        
        n. a. 
    
    
        
            TAC1:
        
        n. a. 
    
    
        
            Content of Anthocyanin2:
        
        n. a. 
    
    
        
            Vitamin C1:
        
        n. a. 
    
    
        
            Pectin1:
        
        n. a. 
    
    
        
            Flavour:
        
        n. a. 
    
    
        
            Storage:
        
        in cool store up to 4 Months 
    
    
        
            Characteristics:
        
        n. a. 
    
    
        Juice production
    
    
        
            Yield:
        
        n. a.  
    
    
        
            Stability of the colour:
        
        n. a. 
    
    
        
            Sugar content:
        
        n. a. 
    
    
        
            Acid content:
        
        n. a. 
    
    
        
            pH:
        
        n. a. 
    
    
        
            Total content of Polyphenols:
        
        n. a. 
    
    
        
            TAC:
        
        n. a. 
    
    
        
            Content of Anthocyanin2:
        
        n. a. 
    
    
        
            Vitamin C:
        
        n. a.