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United States Department of Agriculture

Agricultural Research Service

Ginger Gold
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GINGER GOLD

Synonym: None

Parentage: Chance seedling

Color: Greenish-yellow to lemon yellow

Harvest: Early to mid-August; multiple pickings

Fruit: Medium to large size, round or oblate, may be regular but often angular. The cavity is shallow and open and the stem is medium to thicker and medium to longer in length. The basin is small, often ridged, with a small closed calyx. Fruit surface is smooth with a few light colored rather inconspicuous lenticels, however, they may occasionally be darker, irregular and obvious. Considered resistant to russet, however, the cavity often has some smooth russet that splashes onto the shoulder. The flesh is firm, juicy, course textured, and somewhat crisp, especially at the early stages of maturity. The flavor is mildly tart to subacid with detectable sugar in fully mature fruit. Best flavor is obtained when the fruit are yellow to slightly cream-colored. Starch breakdown is slow making starch index rating a difficult measure of maturity. Ginger Gold is subject to sun scald.  Moderately susceptible to tarnished plant bug, plum curculio, codling moth, oriental fruit moth, tufted apple bud moth and redbanded leafroller.  Fruit store in regular storage for 2 to 3 months with 4 - 5 days shelf life. Moderately susceptible to bitter rot.

Tree: Ginger gold is a vigorous, spreading to near weeping tree, productive and easy to manage, but the wood is somewhat brittle. Bloom is early to mid-season. Highly susceptible to fire blight and powdery mildew and susceptible to scab.  Moderately susceptible to rosy apple aphid, European red mite, Japanese beetle, spotted tentiform leafminer and white apple leafhopper

Market Potential: Good: Roadside stand; Wholesale and retail fresh market; Processing

     

     


Last Modified: 3/26/2008
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