Malus domestica 'MELROSE' apple tree - late, pollination group 3-4

Malus

The group of apple trees grown for their fruit (Malus domestica) is one of the most important temperate fruit crops. It is not an original species but a domesticated hybrid complex whose genome is formed mainly by M. sieversii from the Tien Shan mountains; genetic analyses show that this species accounts for up to 90 per cent of the genome of modern cultivated apples. Smaller contributions come from M. orientalis from the Caucasus region and from the European wild apple M. sylvestris, which played only a minor role in domestication. Although the genus Malus includes roughly 55 to 60 species, only a few of them had a significant influence on the origin of the domestic apple. Botanically it belongs to the family Rosaceae, together with pears, quinces and cherries.

The apple tree has been cultivated and selected by humans for thousands of years. Archaeobotanical evidence confirms its consumption as early as the Bronze Age, while the first deliberate breeding began in classical antiquity. Modern pomology developed during the 18th and 19th centuries, when the first stable cultivars known today were established. The apple is now the most widely grown fruit tree in the world, with an annual production exceeding 86 million tonnes and thousands of cultivars differing in shape, flavour, colour and ripening time. Its distribution is determined by climate: it requires 800 to 1200 hours of winter chill, which makes it a rare and expensive delicacy in subtropical and tropical regions, much as we view their mangoes or papayas. In Europe and across the temperate zone it is so familiar that we take it for granted, even though its true genetic origin lies deep in the mountains of Central Asia.

We Europeans consider apples our everyday treasure – both in flavor and in health. The well-known English proverb “An apple a day keeps the doctor away” has its roots in 19th‑century Wales, where it originally went: “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” Modern research gives this saying a surprisingly firm foundation: regular apple consumption lowers cholesterol, benefits the heart, supports a healthy gut microbiome, is associated with reduced risk of diabetes and certain cancers, strengthens the body, and aids detoxification. Polyphenols act anti‑inflammatorily, and fiber (especially pectin) regulates digestion – making the apple a true “little pharmacy in your pocket.” And at the same time, it tastes wonderful. Who doesn’t know the typical Central European apple strudel, with its oldest recipe recorded in Vienna in 1697? From an aristocratic dessert it became a symbol of homely comfort even in modest households, and although it remains one of the most beloved pastries in Austria, the Czech Republic, and Germany, like all good things it has spread across the world and been warmly embraced. Incidentally, the abundance of fruit alleys along old country roads in our land is thanks to Empress Maria Theresa, who during her reign (1740–1780) ordered their planting. The trees were meant to provide shade and fruit for soldiers and travelers, while at the same time preventing looting and food theft in villages.