APPLE, the fruit of Pyrus Malus, a member of the Pouroff deae division of the family Rosaceae. It is perhaps the most widely cultivated and best known fruit of temperate climates; it is closely allied to the pear (Pyrus communis). In its wild state, the crab-apple, it is widely distributed throughout Europe and western Asia, reaching the latitude of Trondhjem in Norway. The cultivated apple-tree grows to a moderate size and has spreading branches with oval, toothed leaves and flowers in an inflorescence of a "flat-topped" type (corymb). It is more successfully cul tivated in higher latitudes than any other fruit tree although its blossoms are very susceptible to injury by frost; it comes into flower, however, much later than the pear or apricot and so avoids to a great extent night frosts which would interfere with the set ting of the fruit. The best fruit is produced in a hot summer climate such as that of Canada and the United States. Apart from Europe and America the fruit is now cultivated in South Africa, Australia, New Zealand, northern India and China.
Apples have been cultivated in Great Britain probably since the period of the Roman occupation. It is calculated that about 2,000 kinds can be distinguished. According to the purposes for which they are suitable, they can be classed as—dessert, culinary, and cider apples. The principal dessert apples are the Pippins, of which there are numerous varieties. As culinary apples, besides Rennets and other dessert kinds, Codlins and Biffins are cultivated. In England, Herefordshire and Devon are famous for the cultivation of cider apples, and the manufacture of cider (q.v.) is an impor tant industry. Cider is also extensively prepared in Normandy and Holland. Verjuice is the fermented juice of crabapples.
A large trade in the importation of apples is carried on in Brit ain, imports coming chiefly from French, Belgian and Dutch growers, and from Canada, the United States, Australia, New Zealand and South Africa.
The apple may be propagated by seeds to obtain stocks for grafting and also for the production of new varieties. The estab lished sorts are usually increased by budding and grafting. The choice of the right stock is of great importance; it is fortunately now possible to obtain in England pedigree stocks. Some stocks restrict markedly the growth of the scion while others allow it to develop strongly and vigorously. The apple will thrive in any good, well-drained soil, the best being a calcareous loam; it should, however, be not less than i8in. deep. When the soil is poor it should be well manured. In planting an orchard standard trees should not be planted at less than 2 5-3of t. apart according to the fertility of the soil and the type of variety. Half standard trees should be planted 2o-24f t. apart. Bush trees can be 12-18f t. apart ; these should be on proper dwarf stocks, such as some Paradise stocks.
"Cordons" are trees trained to a single main stem without branches but with "spurs" growing from the main stem. "Double Cordons" have two main stems trained in opposite directions. The apple may also be grown as an "espalier" tree, a form which does not require much lateral space. The ordinary trained trees for espaliers and walls should be planted loft. apart.
The fruit of the apple is produced on spurs which form on the branchlets of two years old and upwards, and continue fertile for a series of years. The principal pruning should be performed in summer. The general winter pruning may take place any time from the beginning of November to the beginning of March in open weather.
The apple is subject to attack by a large number of pests. Canker is one of the commonest, in which the stem and branches are attacked; it is due to a species of fungus (Nectria). Silver leaf (due to Stereum purpureum) in which the leaves show a silvery hue but no other sign of disease is found on the apple though not so commonly as on the plum. Trees grown on heavy soil or ill-drained land are particularly liable to canker badly as are also particular varieties. Scab which affects both fruit and leaves is another common fungal disease due to Venturia fasae qualis. Brown rot may also be troublesome. American blight or woolly aphis attacks the apple and affected trees show a white cottony substance on the bark; canker often follows an attack by this insect. The codlin moth and the apple sawfly attack the fruit, the young maggots entering the fruit and eating holes in the substance of the apple. The winter moth, the March moth, the mottled umber moth and the lackey moth are other insect pests ; for the first three grease banding is of value.
Apples for table use have a sweet, juicy pulp and rich aro matic flavour, while in those suitable for cooking the flesh has the property of becoming a soft pulpy mass when baked or boiled.
Varieties approved for Great Britain are : Dessert (roughly in order of ripening) : Beauty of Bath, Irish Peach, Worcester Pearmain, Allington Pippin, Cox's Orange Pippin, Blenheim Orange, Ribston Pippin. Culinary (roughly in order of ripening) : Lord Suffield, Pott's Seedling, Cox's Pomona, Stirling Castle, Bramley's Seedling, Newton Wonder, Lane's Prince Albert.
Many exotic fruits, having nothing in common with the apple are known by that name, e.g., the Balsam apple, Momordica balsamina; the custard apple (q.v.) Anona squamosa, the rose apple, various species of Eugenia; the pineapple (q.v.) Ananas sativus; the star apple, Chrysophyllum Cainito; and the apples of Sodom, Solanum sodomeum.
information as to the characteristics which dis tinguish the different varieties see E. A. Bunyard, A Handbook of Hardy Fruits—Apples and Pears (1920). For further horticultural information see J. Vercier, Arboriculture f ruitiere (1912) , and G. Nicholson, Illustrated Dictionary of Gardening (1885-1904). For commercial fruit-growing see J. W. Morton, Practical Fruit Grow ing (1925). For general botany see W. W. Robbins, The Botany of Crop Plants (Philadelphia, 2nd ed. 1924). (V. H. B.)