Variety sheet
Coop43 Juliet®
Origin
PRI1018-101 x Viking
Synonyms
n. a.
Agronomic Profile
Flowering:
early, diploid
Vigour:
low a medium
Susceptibility:
resistant Susceptibility to scab
Productivity:
Productivity medium, neigt nicht zu Alternanz, no preharvest fruit drop
Harvest time:
2-0 Week before Golden Delicious
Fruit
Size and shape:
large, flattened, flattened globular
Ground and overcolour:
Ground colour yellow-green; Overcolour red, marbled, mottled; high (75%)
Susceptibility to russeting:
low rustiness in the calyx/eye basin and/or in the stalk cavity(<5%)
Firmness of the pulp:
8,0-8,7 kg/cm ²at harvest
Tendency to browning of pulp:
medium oxidation
Sugar content:
13,5-14,0 °Brix at harvest
Acid content:
3,6-4,2 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 417,8 ± 74,6 mg Catechin/ 100 g FW; in the pulp: 85,3 ± 8,6 mg Catechin/ 100 g FW
TAC1:
in the peel: 429,3 ± 66,9 mg Trolox/ 100 g FW; in the pulp: 112,5 ± 7,5 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 42,9 ± 5,9 mg/100 g FW; in the pulp: 6,5 ± 0,9 mg/100 g FW
Pectin1:
in the pulp: 1,1 ± 0,3 g/100g FW
Flavour:
n. a.
Storage:
in cool store up to 4 Months
Characteristics:
tendency to bitter pit and core rot
Juice production
Yield:
yield high
Stability of the colour:
average oxidation after juice production
Sugar content:
13,1 °Brix
Acid content:
2,8 g/L MA
pH:
3,96
Total content of Polyphenols:
15,0 ± 0,8 mg Catechin/100 mL juice
TAC:
29,4 ± 1,0 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
4,77 ± 0,01 mg/L juice
Photogallery
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