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Apple in progress
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This year, despite a late freeze, looks to be a great year for apples. Everywhere I look, I see branches loaded down with ripening fruit. The heavy loads may cause extra strain on the tree, and as the apples increase in size, the additional weight may be substantial. To help your tree be able to bear this weight, you can use one- inch thick boards to prop up limbs. Cut a “V” on the top edge of the board on which the limb will rest so that it doesn’t slip off. Long limbs that are heavily loaded with fruit may need a prop in the center and another to support the outer part of the limb. A plastic belt-like material that is about 2 inches wide may also be used. This can be tied to a heavily loaded limb, then to a large diameter limb above for support. Where a large limb is used for support, it is good to have it supporting limbs on opposite sides so the weight is balanced. Another solution is to wrap a tape or belt material around the tree in a spiral to prevent limbs from bending until they break. Heavy twine may be used, but it should be removed when the fruit is picked or soon after so it does not cut into the bark on the limb.
It is a good idea to check trees regularly, up to two times a week during the last month the fruit are maturing. You will find additional limbs that need support. Tending to the heavily loaded tree limbs will reduce the number of broken limbs and help keep a balance of the fruiting wood in your tree. Next year, prune long, weak branches back to a side branch to help prevent this problem.
Some gardeners would like to harvest apples early. Though nearly mature apples can ripen off the tree, there must be a certain level of maturity for this to happen. Here are some guides to help you decide when to pick your apples.
Color change: As apples mature, the skin color in areas of the stem and the calyx basin at the bottom of the apple turns from an immature green to a light-yellow color. Some apples will develop a red skin color before they are ripe, so this is not a reliable indication of maturity.
Flavor: This is a good guide if you are familiar with the apples you have and know how they should taste. Even if you do not know the characteristic flavor of the kind of apple you have, you can still sample slices of a few apples and decide if they have a sweet flavor. If they are not ready to harvest, they will taste starchy or immature. If apples have already fallen and taste a bit starchy, store them for a period to see if they become sweeter.
Flesh color: As apples mature and starches change to sugars, the flesh changes from very light green to white. When you cut a thin slice and hold it up to the light you can see the difference.
Days from bloom: The number of days from bloom is a reliable guide for general maturity time, but weather conditions will have some influence. Some kinds of apples and approximate days from bloom to maturity are  Jonathan, 135; Delicious, 145; Golden Delicious, 145; and Winesap, 155 days. This process may be slower than usual due to the cooler weather this year.
Seed color: The seeds of most apples change from light green to brown as the fruit ripens. This indicator should be combined with other changes since it is not absolute. The flavor of the apples, the change in color of the stem and calyx basins and flesh color are important in deciding if apples are ready to harvest.
Alicia Boor is the Agriculture and Natural Resources agent for Barton County K-State Research and Extension. You can contact her by e-mail at or calling 620-793-1910