Variety sheet
Steinpepping
Origin
Unknown cross
Synonyms
Kleiner Steinpepping, Stone Pippin
Agronomic Profile
Flowering:
medium, diploid
Vigour:
medium
Susceptibility:
n. a.
Productivity:
Productivity medium, neigt nicht zu Alternanz, tends to preharvest fruit drop
Harvest time:
2-0 Week before Golden Delicious
Fruit
Size and shape:
medium, wide globular-conoid, flattened globular
Ground and overcolour:
Ground colour yellow-green; Overcolour red, striped, washed out, mottled; medium (50%)
Susceptibility to russeting:
low rustiness in the calyx/eye basin and/or in the stalk cavity(<5%)
Firmness of the pulp:
7,8-8,7 kg/cm ²at harvest
Tendency to browning of pulp:
strong oxidation
Sugar content:
11,5-12,4 °Brix at harvest
Acid content:
7,8-9,1 g/L MA at harvest
Total content of Polyphenols1:
in the peel: 287,6 ± 32 mg Catechin/ 100 g FW; in the pulp: 202,3 ± 15,7 mg Catechin/ 100 g FW
TAC1:
in the peel: 385,5 ± 38,5 mg Trolox/ 100 g FW; in the pulp: 360,7 ± 13,5 mg Trolox/ 100 g FW
Content of Anthocyanin2:
n. a.
Vitamin C1:
in the peel: 9,8 ± 4,0 mg/100 g FW; in the pulp: 2,4 ± 0,4 mg/100 g FW
Pectin1:
in the pulp: 2,4 ± 1,0 g/100g FW
Flavour:
n. a.
Storage:
n. a.
Characteristics:
n. a.
Juice production
Yield:
yield low
Stability of the colour:
strong oxidation after juice production
Sugar content:
11,8 °Brix
Acid content:
7,9 g/L MA
pH:
3,37
Total content of Polyphenols:
35,3 ± 0,6 mg Catechin/100 mL juice
TAC:
53,6 ± 1,0 mg Trolox/100 mL juice
Content of Anthocyanin2:
n. a.
Vitamin C:
2,36 ± 0,01 mg/L juice
Photogallery
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