The grade “White filling” refers to early varieties. The size of the tree is medium and usually not less than four meters. The mature tree has a rounded dense crown, and the young one has a crown in the shape of a pyramid. The bark is gray in color, leaves are of medium shape. On the long petiole is attached an elongated sheet, slightly hanging down to the ground. During the flowering period, the tree emits large white buds with a slight pink tinge.
The color of apples is greenish, sometimes whitish. The shape of the fetus is rounded, slightly narrower to the bottom. There is another feature of this variety – a significant seam. Often there are inhomogeneous forms, and over the years apples become smaller. For comparison: a young tree fruits apples weighing up to 150 grams, and an aging tree – up to 50 grams. Under the skin of the fetus, bright points of a green hue appear. The pulp of apples is uniform and loose.
The aroma is pronounced, the taste is sour, but not cloying. In a wide funnel you can see an orange shade of pulp. A clear sign of overripe fruits is the appearance of a wadded and heterogeneous texture.
The composition of apples includes pectin, ascorbic acid and sugar. It is ascorbic acid that gives the taste of this sort of apples sourness. To eat these fruits is useful, their use protects against viruses and infections. The inclusion of these fruits in the diet contributes to the strengthening of immunity. Today, nutritionists recommend eating fruits that contain coarse fiber. This will ensure a lowering of the cholesterol in the blood, which today only increases the value of these fruits.
It has long been known that it is this variety that contributes to the elimination of toxins and is an excellent way to “clean” the liver. These apples should not be cleaned, the peel contains antioxidants, which are useful for the body. Harvesting is better in two stages. The first stage is carried out in early August, the second – to the end.
The complexity is transport and storage of apples. Fruits even with a slight mechanical effect already form under the skin dark spots, which are the founder of decay. Remove apples very carefully.
This variety is often the prey of the moth. The damaged crop falls off quickly, it is impossible to store such apples. To prevent this problem, the tree is treated with a special reagent. To conduct such a procedure is not recommended during the flowering period or the ovary. The apple tree is demanding, the tree just needs special care.
Most often, apples of this variety are used fresh. Make a compote of them, but thanks to the friable pulp, it will find an unusual shade of taste. Such fruits are great for making liquor, juice or wine. From earliest times it was the apples of this variety that were drunk both separately and added to the barrel with cabbage. These fruits contribute to the natural processes of fermentation.
With sufficient moisture, apples ripen juicy, and dark spots will not become an obstacle to this type of treatment. An apple of this sort can turn black and just under its weight, so it will not be possible to store the harvest for a long time. Usually, gardeners note the difficulty in processing the harvested crop. All apples must be processed as quickly as possible, and this is not easy.
Good yield can be obtained only 5 years after planting the apple tree. Over time, the yield of the tree is significantly reduced, and apples are becoming increasingly small. For winter, the tree is better protected, wrapped up, despite the resistance to frost. To do this, you can use coniferous branches or stalks of corn and sunflower. Often, rodents are barked by the bark of these trees, so it is better to take security measures in advance and protect the plant.
Grade of apples “White filling”