this presentation is all about crop apple, their products, types, diseases,etc.

3. • Family: Rosaceae (rose family)
• Scientific name: Malus domestica
• Morphology of useful part – fruit

4.  • The apple tree (Malus pumila, commonly called
Malus domestica) is a deciduous tree in the rose
family
 • Best known for its sweet, pomaceous fruit, the
apple.
 • Apple trees are deciduous, meaning that they
loose their leaves each fall and grow new leaves
each spring
 • It is cultivated worldwide as a fruit tree, and is
the most widely grown species in the genus
Malus.
 • The tree originated in Central Asia
Apple tree

5.  Apples have religious and mythological significance in
many cultures, including Norse, Greek and European
Christian traditions.
 Generally apple cultivars are propagated by grafting
onto rootstocks, which control the size of the resulting
tree.
 There are more than 7,500 known cultivars of apples,
resulting in a range of desired characteristics.
 Different cultivars are bred for various tastes and uses,
including cooking, eating raw and cider production
 The science of apple growing is called pomology.

6.  • Malus sieversii is a wild apple native to the mountains
of Central Asia in southern Kazakhstan. It has recently
been shown to be the primary ancestor of most cultivars
of the domesticated apple (Malus pumila).
 Its fruit is the largest of any species of Malus except
pumila, up to 7 cm diameter, equal in size to many
modern apple cultivars.
 The species is now considered vulnerable to extinction.
Origin of apple

7. • The apple is a deciduous tree,
generally standing 1.8 to 4.6 m (6 to
15 ft.) tall in cultivation
• When cultivated, the size, shape
and branch density are determined
by rootstock selection and trimming
method.
Botanical information

8. • The leaves are alternately
arranged dark green- colored
simple ovals with serrated
margins and slightly downy
undersides.

9. Apple blossom (apple flower )
• Most apple blossom petals are pink
when the flower first blooms, and
they fade to white as the season
progresses.
• The flowers are about 2.5–3.5 cm
diameter, with five petals, and with
usually red stamens that produce
copious pollen, and an inferior ovary.

10.  The blossoms produce a sweet scent that
is faintly reminiscent of apple fruits, which
helps attract bees and insects for
pollination.
 Apple blossoms range from white / pale
pink to dark pink. Their color is dependent
on their variety.
 The central flower of the inflorescence is
called the "king bloom"; it opens first, and
can develop a larger fruit.

11. • Fruits in general develop from the
ovary and they are called true fruits .
• When other accessory floral parts
contribute to the formation of fruit, then
such fruits are called as false fruits or
pseudo carp.
• In apple, the thalamus or receptacle
grows around the pericarp to produce
the fleshy edible part. Hence, it is a false
fruit.
Apple – false fruit

12.  The skin of ripe apples is generally red, yellow,
green, pink, although many bi- or tri-colored
cultivars may be found.
 The skin may also be wholly or partly russeted i.e.
rough and brown. The skin is covered in a
protective layer of epicuticular wax.
 The exocarp (flesh) is generally pale yellowish-
white, though pink or yellow exocarps also occur.

13. Granny
Smith
Red
McIntos
h
Golden (or Yellow)
Delicious Gala

14. Fuji
Braeb
Pink Lady
Honey Empire

15. Health Benefits of Apples
 Digestion- Apples, being rich in fiber, help in the digestive process. Regular consumption of apples
ensures smooth bowel movements and helps in preventing constipation and various stomach disorders.
 Anemia- since apples are a rich source of iron By increasing the amount of red blood cells in the
body, you not only prevent anemia but also ensure proper oxygenation of essential organ systems to
keep them functioning properly.
 Managing Diabetes- the polyphenols in apples have been directly linked to reducing the
uptake of carbohydrates by the body. This, in turn, reduces the fluctuation of blood sugar levels.
 Alzheimer’s and Parkinson’s Disease- The antioxidant effects of all the phytonutrient
compounds in apples certainly help reduce Alzheimer’s disease, since the degeneration of the brain that
leads to Alzheimer’s has been linked to free radical activity. Apples also increase the amount of
acetylcholine in the brain, which is linked to concentration, problem-solving, and memory. In terms of
Parkinson’s, apples stop the gradual breakdown of dopamine-producing nerve cells, which can be an
underlying cause of Parkinson’s.

16. Heart Disease- Apples lower the level of cholesterol in the body, making it a strong
defensive mechanism against cardiovascular disease. The adage of “an apple a day keeping
the doctor away” is more accurate than you’d think, since the daily dose of an apple deemed
healthy for the heart is approximately one per day. • Also, apples contain a very powerful
flavonoid called quercetin, found in the skin of the fruit, can reduce inflammation in our blood
vessels by reducing the amount of C-reactive protein (CRP). This protein has been linked to
inflammation of the cardiovascular system, so a reduction of it through quercetin makes apples
very strong heart boosters!
Rheumatism- flavonoid compounds like kaempferol, quercetin, and myricetin have been
linked to reducing rheumatoid conditions, and inflammatory conditions like arthritis and gout.
Eye Disorders- They also help in treating night blindness. Much of this is due to the fact that
apples are rich in flavonoid compounds and antioxidant phytonutrients, which can reduce the
impact of free radicals on the eyes, while preventing conditions like macular degeneration,
cataracts, and glaucoma.

17.  Application of apple pulp on the face cures and
improves acne.
 Keeping the apple pulp on the eyelids for 15 to 20
minutes reduces strain of the eyes.
 Paste made up apple leaves and used as shampoo
cures dandruff, prevents hair fall and promotes hair
growth
Cosmetic Benefits of Apples

18. Products from apple

19. Apple jam • made from the pulp and juice of the
fruit. • contains both fruit juice and pieces of the fruit. •
The pulp or pieces and the juice are heated with sugar
and water, to activate the pectin in the fruit. • A good jam
has a soft and even consistency with good fruit flavor,
bright color and a semi jellied texture, that is easy to
spread over, but has no free liquid.
Apple pulp is manufactured by picking fresh fruits,
which are clean and properly matured. The fruit as such
as slices or as pulp is pre heated and then packaged.
These kind of pulp or slices apples are mostly used in the
processing of apple juice and then they are sold as such.
Since it is packaged in aseptic method, they generally
have a long shelf life.

20. Apple Jelly- semi solid food made from fruit juice,
sugar and pectin. Generally the pectin present in the fruit
should act as a gelling agent, but since it is insufficient to
form a proper gel, pectin is added externally to help
enhance the gelling capacity.
Apple juice is one of the fruit juice which is
manufactured by pressing of apples. The expelled juice is
further processed by centrifugal and enzymatic
clarification to remove the pectin and starch.
The resulting juice just holds the fine particulate in
suspension which is then pasteurized for packing in glass,
metal or aseptic processing system containers.

21. Apple juice concentrate -is generally produced
by evaporating the fresh apple juice, which is extracted
from farm fresh juicy apples. Evaporating the fresh juice,
yields a good apple concentrate. This is very helpful for
packaging and the same time reduces the spoilage,
giving an extended shelf life.
Dried apples and apple chips - Apples last in
cold storage for a very long time so they may not be first
priority for drying, but that said, they are excellent
candidates for the results they provide. Dried apples
retain some chewiness, apple chips are crunchy and
make for a fine, fine garnish on desserts and salads.

22. Apple cider vinegar
 Apple cider vinegar, otherwise known as cider
vinegar or ACV, is a type of vinegar made from cider
or apple must and has a pale to medium amber
color.
 ACV is used in salad dressings, marinades,
vinaigrettes, food preservatives, and chutneys. It is
made by crushing apples and squeezing out the
liquid. Bacteria and yeast are added to the liquid to
start the alcoholic fermentation process, and the
sugars are turned into alcohol. In a second
fermentation process, the alcohol is converted into
vinegar by acetic acid-forming bacteria
(acetobacter). Acetic acid and malic acid give
vinegar its sour taste