Apples: Botany, Production and Uses

Abstract

Although the precise origin of today’s apple is not entirely clear, it probably evolved from extensive forests of apples in central Asia, particularly in Kazakhstan. Due to its unique qualities, people collected and spread the most desirable types. Remains of apple have been reported in historic sites dated to 6500 BC. Long-distance trade routes between the Mediterranean area and various areas of Asia developed as early as 3500 BC and fostered the spread of both fresh and dried apples. Theophrastus (around 320 BC) studied apples brought back to Greece from conquests of Alexander the Great. He described grafting and general tree care and also dwarf types that later were used as rootstocks. Followers of both the Christian and Islam religions were instrumental in the spread of apples throughout Europe, Africa and the New World. By 1826, the Royal Horticultural Society of England had identified 1200 apple cultivars. Commercial production of apples started as complements in gardens, as field borders or as overstorey trees in pastures. Apples are produced commercially in most countries in the temperate region of the world and also in some tropical areas with high altitude. In the last 100 years production has become increasingly intensified, with the use of dwarfing rootstocks and training systems designed to improve orchard efficiency. Apple is unique among fruit plants in having a range of rootstocks that permit development of a ‘designer tree size’ appropriate to the training system and management skills of modern orchardists. In the last 50 years the development of herbicides, insecticides and fungicides has permitted the production of high-quality fruit in many areas where production was previously difficult. Currently, as more information is gained through research, the trend is to reduce pesticide inputs through integrated production systems or organic production. Apple breeders are assisting by developing high-quality cultivars with resistances to the most serious pests, through both conventional breeding and genetic engineering. Research in storage and postharvest handling techniques have dramatically improved fruit quality and currently apples are a quality product available throughout the year. Many of these current cultural practices are based on research results of detailed studies of the effects of various aspects of the environment on apple growth and development. This book is an effort by 39 research scientists from eight countries to summarize the current research information on apples in a comprehensive treatise. Authors attempted to provide the information and physiology behind current cultural practices as well as future trends. The objective was to provide horticultural students, research and extension personnel, professional fruit growers and others with a comprehensive textbook on apples and their culture. David C. Ferree Ian J. Warrington