Variety sheet
Goldparmäne
Origin
Chance seedling
Synonyms
Wintergoldparmäne, Englische Wintergoldparmäne, Englisch Wintergold Pearmain,Goldrenette, Hampshire Yellow,Herzogs Renette, Jone's Southampton Pippin, King of the Pippins, Pearmain Dorée d'Hiver, Pike's Pearmain, Prince's Pippin, Quenn of the Pippins, Reinette de Friesland Hâtive, Reine des Reinettes, Reinette Siavé, Seek-No-Further, Ventmuss Ellicot, Vermillon Rayé
Agronomic Profile
Flowering:
late, diploid
Vigour:
medium
Susceptibility:
n. a.
Productivity:
Productivity low, tends to biennial bearing, no preharvest fruit drop
Harvest time:
4-2 Week before Golden Delicious
Fruit
Size and shape:
medium, wide globular-conoid, rectangular conoid
Ground and overcolour:
Ground colour yellow-green; Overcolour orange, red, washed out, mottled; little (25%)
Susceptibility to russeting:
little rustiness of the fruit
Firmness of the pulp:
7,7-8,2 kg/cm ²at harvest
Tendency to browning of pulp:
strong oxidation
Sugar content:
12,5-13,5 °Brix at harvest
Acid content:
7,5-8,0 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 296,8 ± 44,5 mg Catechin/ 100 g FW; in the pulp: 103,1 ± 10,1 mg Catechin/ 100 g FW
TAC1:
in the peel: 509,1 ± 109,4 mg Trolox/ 100 g FW; in the pulp: 205,8 ± 14,9 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 17,7 ± 6,6 mg/100 g FW; in the pulp: 0,3 ± 0,1 mg/100 g FW
Pectin1:
in the pulp: 2,9 ± 0,8 g/100g FW
Flavour:
n. a.
Storage:
in cool store up to 2 Months
Characteristics:
n. a.
Juice production
Yield:
yield medium
Stability of the colour:
average oxidation after juice production
Sugar content:
12,5 °Brix
Acid content:
8 g/L MA
pH:
3,38
Total content of Polyphenols:
44,6 ± 1 mg Catechin/100 mL juice
TAC:
68,7 ± 4,3 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
1,65 ± 0,00 mg/L juice
Photogallery
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