Variety sheet
Jonagold
Origin
Golden Delicious x Jonathan
Synonyms
n. a.
Agronomic Profile
Flowering:
medium, triploid
Vigour:
strong
Susceptibility:
n. a.
Productivity:
Productivity strong, neigt nicht zu Alternanz, no preharvest fruit drop
Harvest time:
4-2 Week before Golden Delicious
Fruit
Size and shape:
very large, wide globular-conoid, rectangular
Ground and overcolour:
Ground colour green; Overcolour red, marbled, 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:
5,9-6,6 kg/cm ²at harvest
Tendency to browning of pulp:
medium to strong oxidation
Sugar content:
12,0-13,5 °Brix at harvest
Acid content:
3,8-5,1 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 208,8 ± 24,6 mg Catechin/ 100 g FW; in the pulp: 95,9 ± 9,4 mg Catechin/ 100 g FW
TAC1:
in the peel: 317,3 ± 35,2 mg Trolox/ 100 g FW; in the pulp: 195,2 ± 15,7 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 11,0 ± 3,5 mg/100 g FW; in the pulp: 1,8 ± 0,3 mg/100 g FW
Pectin1:
in the pulp: 0,8 ± 0,2 g/100g FW
Flavour:
n. a.
Storage:
in cool store up to 2 Months
Characteristics:
n. a.
Juice production
Yield:
yield high
Stability of the colour:
average oxidation after juice production
Sugar content:
13,5 °Brix
Acid content:
4,9 g/L MA
pH:
3,64
Total content of Polyphenols:
23,5 ± 0,8 mg Catechin/100 mL juice
TAC:
35,5 ± 0,9 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
1,77 ± 0,01 mg/L juice
Photogallery
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