Variety sheet
Kanada Renette
Origin
Chance seedling
Synonyms
Amerikanische Romanite, Butterapfel, Canada Blanc, Canadian Reinette, Dittrichs Prachtrenette, Englischer Kurzstiel, Harlemer Renette, Große Englische Renette (Württemberg), Große Goldrenette, Große Reinette d'Angleterre, Holländische Renette (Bayern), Januarea, Lederapfel, Mela Januarea, Murner Renette, Pariser Ramburrenette, Pomme de Bretagne, Pomme de Caen, Portugal Russet, Prachtrenette, Rabau (Elsaß), Reinette d'Andilly, Reinette du Canada Blanche, Reinette du Canada à Côtes, Reinette Grosse du Canada, Reinette Incomparable, Rostapfel, Rumelins Renette, Reinette Virginale, Renetta del Canada, Saint Helena Russet, Schmalzapfel, Sternrenette, Weiberrenette, Weiße Antillische Renette, Windsorrenette, Unvergleichliche Renette
Agronomic Profile
Flowering:
medium, triploid
Vigour:
medium
Susceptibility:
n. a.
Productivity:
Productivity medium, tends to biennial bearing, tends to preharvest fruit drop
Harvest time:
0-2 Week after Golden Delicious
Fruit
Size and shape:
very large, wide globular-conoid, flattened, flattened globular
Ground and overcolour:
Ground colour green; Overcolour orange, washed out; little (25%)
Susceptibility to russeting:
complete/total rustiness
Firmness of the pulp:
8,9-9,6 kg/cm ²at harvest
Tendency to browning of pulp:
medium to strong oxidation
Sugar content:
12,0-14,0 °Brix at harvest
Acid content:
9,1-13,3 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 250,2 ± 34,1 mg Catechin/ 100 g FW; in the pulp: 131,6 ± 7,9 mg Catechin/ 100 g FW
TAC1:
in the peel: 568,7 ± 87,9 mg Trolox/ 100 g FW; in the pulp: 241,8 ± 14,6 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 20,6 ± 3,9 mg/100 g FW; in the pulp: 4,4 ± 0,9 mg/100 g FW
Pectin1:
in the pulp: 1,3 ± 0,1 g/100g FW
Flavour:
n. a.
Storage:
in cool store up to 1 Month
Characteristics:
n. a.
Juice production
Yield:
yield very low
Stability of the colour:
strong oxidation after juice production
Sugar content:
12,6 °Brix
Acid content:
7,4 g/L MA
pH:
3,48
Total content of Polyphenols:
49,7 ± 8,5 mg Catechin/100 mL juice
TAC:
77,6 ± 0,5 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
2,03 ± 0,01 mg/L juice
Photogallery
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