Variety sheet
Osnabrücker Renette
Origin
Unknown cross
Synonyms
Graue Osnabrücker Renette, Reinette d'Osnabruck
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:
medium, wide globular-conoid
Ground and overcolour:
Ground colour green; Overcolour red, mottled; little (25%)
Susceptibility to russeting:
complete/total rustiness
Firmness of the pulp:
7,4-7,9 kg/cm ²at harvest
Tendency to browning of pulp:
strong oxidation
Sugar content:
13,1-16,0 °Brix at harvest
Acid content:
10,5-15,0 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 511,7 ± 74,8 mg Catechin/ 100 g FW; in the pulp: 224,6 ± 43,2 mg Catechin/ 100 g FW
TAC1:
in the peel: 676,3 ± 62,1 mg Trolox/ 100 g FW; in the pulp: 369,6 ± 57,5 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 14,1 ± 2,4 mg/100 g FW; in the pulp: 6,3 ± 1,0 mg/100 g FW
Pectin1:
in the pulp: 1,0 ± 0,1 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:
strong oxidation after juice production
Sugar content:
12,8 °Brix
Acid content:
11,5 g/L MA
pH:
3,17
Total content of Polyphenols:
60,6 ± 1,4 mg Catechin/100 mL juice
TAC:
98,2 ± 3,1 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
3,78 ± 0,01 mg/L juice
Photogallery
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