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Idared
Idared
Idared
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Malus domestica 'Idared'
Hybrid parentage'Jonathan' × 'Wagener'
Cultivar'Idared'
OriginUnited States Idaho, 1942
Idared apples in a tree

Idared is a type of apple cultivar from Moscow, Idaho, United States. Variety is characterized by a non-uniform skin color.

First developed at the University of Idaho Agricultural Experiment Station in 1942,[1] it is a cross between two apple varieties (Jonathan × Wagener). The Idared has a white flesh with a firm body, and is tart and juicy. For these reasons, it is very well suited for making apple sauces, pies, and cakes. The Idared is harvested at the end of September to the middle of October.[2] It remains hardy and durable until the end of January, and can even last until June with proper storage.[3] According to the US Apple Association website, it is one of the fifteen most popular apple cultivars in the United States.[4]

Parentage

[edit]

Descendants:

  • Pia (Idared x Elios)
  • Piflora (Idared x Golden Delicious)
  • Pikosa (Pirella x Idared)
  • Pilana (Pirella x Idared)
  • Pingo (Idared x Bancroft)
  • Pivita (Pirella x Idared)

Disease susceptibility

[edit]
  • Scab: high[5]
  • Powdery mildew: high
  • Cedar apple rust: high
  • Fire blight: high

Sources

[edit]
Wikimedia Commons has media related to Idared.
  1. ^ "Summary of the Idared". Archived from the original on 2015-04-27. Retrieved 2008-02-10.
  2. ^ Kottke, Colleen (September 30, 2025). "Evercrisp, Empire, Fuji, oh my! Here's what Wisconsin apple growers say is best for pie, cider, applesauce". Green Bay Press Gazette. Archived from the original on September 30, 2025. Retrieved September 30, 2025.
  3. ^ "openframeset&frame=Right&Src=/edible.nsf/pages/idaredapples!opendocument General information on the Idared". Archived from the original on 2008-06-24. Retrieved 2007-11-03.
  4. ^ Apple varieties by US Apple Association
  5. ^ Dr. Stephen Miller of the USDA Fruit Research Lab in Kearneysville, West Virginia.
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Idared

View on Grokipedia
from Grokipedia
Idared is a popular apple (Malus domestica) known for its crisp texture, bright red skin, and exceptional storage qualities, making it a favorite for , cooking, and production. Developed as a cross between the Jonathan and Wagener varieties, Idared features firm, white flesh with a tangy, mildly acidic flavor that sweetens over time in storage. Originating from the Agricultural Experiment Station in , the Idared apple was first crossed in 1935 and released for commercial production in 1942. This late-season variety ripens in and can remain viable in cold storage for up to seven months without significant loss of quality, a trait that contributed to its rapid adoption by growers in the United States and beyond. The tree itself is vigorous and productive, typically bearing medium to large, round to slightly oblate fruits with a glossy, deep red blush over a yellow-green base. Idared's versatility extends to culinary uses, where its balanced tartness and firm structure hold up well in pies, sauces, and strudels, while its juiciness suits fresh eating and processing into or . Though not as widely grown for as some modern varieties, its hardiness in USDA zones 4–8 and resistance to certain storage disorders have ensured its enduring role in commercial orchards, particularly in regions like the and New York.

History and Development

Origin and Parentage

The Idared apple originated from a controlled cross between the Jonathan variety as the maternal parent and the Wagener variety as the paternal parent. This breeding effort was initiated in 1935 by horticulturist Leif Verner at the Agricultural Experiment Station in . The promising resulting from this was selected in 1935 following initial observations of its potential traits. After several years of further evaluation, the variety was officially named "Idared" in 1942, a name derived from "" to honor its place of origin and "red" to highlight its striking fruit coloration. Initial testing in the focused on assessing the Idared's fruit quality, including color uniformity, texture, and storage longevity, which confirmed its viability for commercial production. These evaluations were conducted at the station and contributed to its release for broader propagation shortly thereafter.

Introduction and Commercial Adoption

The Idared apple is a developed as a cross between Jonathan and Wagener varieties. It was introduced to nurseries in 1941 through a University of Idaho Agricultural Experiment Station bulletin authored by horticulturist Leif Verner. The variety received its official commercial release in 1942, marking it as one of the station's key contributions to apple breeding. The name "Idared" combines "Ida" from , the state of its origin, with "red" to reflect the apple's prominent coloration. Following its introduction, Idared rapidly gained favor among commercial growers in the , particularly for its superior storage capabilities that allowed for extended and reliable long-distance shipping. By the mid-1950s, the variety had aroused significant interest among orchardists, leading to widespread planting in Washington and regions. Idared's adoption extended globally in the decades after its release, with cultivation expanding to , including and . In Poland, where it became especially prominent from the onward due to its suitability for export markets, Idared represented about 19% of national apple production as of 2019, contributing to the country's output of over 3 million tons annually. In , it occupies a smaller but established niche, covering roughly 295 hectares or 0.9% of the apple-growing area as of 2022.

Botanical Description

Fruit Characteristics

The Idared apple is medium to large in size, typically 7-8 in diameter, with a round to slightly shape characterized by broad shoulders and a tapering base. The fruit exhibits faint ribbing along its form, contributing to its distinctive profile. The skin is predominantly bright red, covering up to three-quarters of the surface over a greenish-yellow background, often with non-uniform striping and dotted patterns. It is smooth and glossy, though thin and occasionally featuring small russet patches around the stem end. The flesh is white to pale yellowish, sometimes with a rosy tint near the skin, and is crisp, fine-grained, and notably juicy. It offers a sweet-tart flavor with a of 3.41 and sugar levels around 15% . The core is medium-sized and small relative to the fruit, containing few tiny black-brown , while the stem is of medium length set in a shallow cavity. Idared apples are harvested in mid- to late in the , with full flavor developing after 1-2 months in storage due to the firm flesh and qualities that support extended longevity.

Tree and Foliage Traits

The Idared exhibits a vigorous growth habit, characterized by an upright-spreading form that develops into a moderately productive canopy. On standard rootstocks, mature s typically reach heights of 4 to 6 meters, though this can vary with pruning and environmental conditions. The foliage consists of medium to large, oval-shaped leaves that are dark green, glossy, and feature finely serrated margins, providing dense coverage during the . Idared trees bloom in mid-season, producing fragrant flowers that are pinkish-white in color, which emerge early in spring and contribute to the tree's ornamental appeal. Fruit production occurs primarily on short spurs, with some bearing on long shoots, making it a spur-bearing variety that is precocious and begins yielding in 2 to 3 years after planting. The tree is self-sterile and requires cross-pollination from a compatible variety for effective fruit set. Idared performs well on a range of rootstocks, including types like M9 for compact growth, semi-dwarfing MM106 for balanced vigor, and standard rootstocks for larger specimens, allowing adaptability to various systems.

Cultivation

Growing Conditions and Requirements

Idared apple trees are hardy in USDA zones 4 to 8, where they can withstand cold winters down to -30°F (-34°C). They require approximately 800 chill hours—hours below 45°F (7°C) during —to break bud and produce reliable crops. This variety thrives in cool-temperate climates with distinct cold winters and moderate summers, as excessive heat can reduce fruit quality and increase disease pressure. The trees prefer well-drained loamy soils with a range of 6.0 to 7.0, which supports optimal nutrient uptake and . While tolerant of heavier clay soils if drainage is adequate, Idared is sensitive to waterlogging, which can lead to . Site selection should prioritize full sun exposure of at least 6 to 8 hours daily to promote vigorous growth and fruit coloration, with tree spacing of 3 to 5 meters (10 to 16 feet) between plants to ensure good air circulation and reduce humidity-related issues. Pruning is essential for maintaining and productivity; annual winter is recommended to shape the tree into an open-center or modified central leader form, removing dead or crossing branches to improve light penetration and . Fruit thinning to 1 to 2 apples per , typically performed 3 to 4 weeks after bloom, enhances fruit size and prevents biennial bearing. Fertilization should follow a balanced NPK program tailored to tests, with an emphasis on to support red color development in the fruit skin. applications in early spring promote growth, while aids root establishment; over-fertilization should be avoided to prevent excessive vegetative vigor. is crucial during dry periods, providing 1 to 2 inches of per week to maintain without saturation. In humid conditions, increased vigilance for fungal diseases like is necessary, as Idared shows moderate susceptibility.

Pollination, Yield, and Harvesting

The Idared apple tree is self-sterile, requiring cross-pollination from a compatible variety for fruit set. Suitable pollinators include Jonathan, Golden Delicious, and Granny Smith, which overlap with Idared's mid-season bloom period typically occurring in April to May in temperate zones. This bloom timing ensures effective pollen transfer, primarily by honey bees and other insects, to support adequate fruit development. Idared trees can exhibit biennial bearing tendencies without proper , where high yields in one year are followed by low production the next. Yields vary significantly by ; for example, on dwarf rootstocks like M9, mature trees average around 20 kg of per under optimal conditions, though outputs can be higher with more vigorous rootstocks and crop load practices like chemical thinning to promote regularity. Tree vigor plays a key role in yield potential, with more vigorous rootstocks supporting higher cumulative production over time. Harvesting occurs in mid-autumn, typically October in the United States, when fruits reach maturity indicated by a full red color and soluble solids content of 13-15%. Hand-picking is essential to minimize bruising on the firm-skinned Idared apples, ensuring quality for storage. Immediately after picking, fruits should be placed in cool storage at 0-4°C to maintain firmness and prevent physiological disorders.

Culinary and Practical Uses

Flavor Profile and Culinary Applications

The Idared apple exhibits a sprightly, sharp, sweet-tart flavor profile when freshly harvested, characterized by tangy acidity balanced with subtle sweetness and an aromatic quality. Its texture is crisp and firm with fine-grained, juicy flesh that provides a crunchy bite, though this firmness contributes to a chewy mouthfeel from the thicker skin. For fresh consumption, Idared apples are suitable for out-of-hand eating, salads, and snacking, where their initial tartness offers a refreshing contrast, though the flavor mellows and peaks after brief storage, developing a milder, more complex tanginess. In culinary applications, they excel in baked goods such as pies, tarts, cakes, and muffins due to their ability to hold shape during cooking while softening appropriately. They are particularly valued for production, where cooking with the skins on yields a vibrant hue from natural pigments, and for into sauces that complement meats. Idared apples also blend well in and juices, adding tartness to the mix. In recipes, Idared pairs effectively with spices like , , and ginger, enhancing traditional American dishes such as apple pies and crisps, as well as savory preparations like strudels or grain bowls with nuts and cheeses. Their moderate sweetness makes them less ideal for overly sweet desserts without added sugar, but they shine in balanced applications where acidity cuts through richness.

Storage and Market Qualities

Idared apples exhibit exceptional post-harvest storage potential, capable of maintaining firmness, flavor, and overall quality for up to 6 months in (CA) conditions at 0-1°C with 90-95% relative humidity and low oxygen levels (typically 1.5-2.5% O₂ and 1.5-2.5% CO₂). This longevity is enhanced by the variety's resistance to superficial scald, a common chilling causing browning, though it may develop senescent scald after extended storage beyond 6 months if not managed with antioxidants like DPA. The fruit also shows good resistance to core browning and internal disorders when harvested at optimal maturity and stored promptly, minimizing risks of flesh softening or breakdown. Proper pre-storage conditioning, such as brief warming to 13-15°C, can further improve by reducing production and physiological stress. In commercial markets, Idared's firm texture and vibrant red blush contribute to its high export value, particularly from major producing regions like Washington and in the U.S., where it supports significant portions of the domestic apple economy valued at over $3.4 billion in farm-gate revenue (as of the 2024/25 crop year). Globally, Polish production of Idared dominates trade, accounting for a substantial share of exported varieties due to its suitability for long-distance shipping and processing into , , and slices. In the U.S., over 90% of Idared output is allocated to processing markets (93.3% as of the 2022/23 crop year), leveraging its crisp flesh that holds up well during heating, while the remaining fresh-market share targets late-winter retail as a dependable keeper variety. Challenges in marketing Idared include its tendency to soften rapidly in non-refrigerated or warm storage environments above , which can reduce firmness and market appeal within weeks. Uniform is essential for premium fresh sales, as variability in striping or incomplete blush may lower grades under U.S. standards requiring at least 66% red surface for Extra Fancy classification. Optimal timing in late , when conversion reaches 70-80%, is critical to maximize storage success and minimize post-harvest disorders.

Pests and Diseases

Major Susceptibilities

Idared apple trees exhibit moderate to high susceptibility to , caused by the bacterium Erwinia amylovora, particularly in regions with warm, humid conditions that favor bacterial spread. Symptoms typically include blackened, wilted shoots and blighted blossoms, leading to significant branch dieback if infections occur during bloom or shoot growth. This vulnerability is rated as very susceptible (VS) on standard scales, making Idared more prone than many other cultivars. The shows susceptibility to powdery mildew, incited by the Podosphaera leucotricha, though infections are often more pronounced on young shoots and leaves rather than mature tissue. A white, powdery fungal coating appears on affected foliage, potentially causing distortion and reduced vigor, with ratings classifying Idared as very susceptible (VS) overall. Idared displays moderate susceptibility to apple scab, caused by , resulting in olive-green to black leaf spots and on fruit surfaces that diminishes market quality. Infections are rated as susceptible (S), though less severe than in highly vulnerable varieties, with symptoms emerging primarily in wet spring conditions. Regarding cedar-apple rust, induced by , Idared is highly susceptible, especially in areas with nearby alternate hosts like eastern red cedar, leading to yellow-orange spots on leaves and fruit deformation. Ratings indicate very susceptible (VS) to susceptible/highly susceptible (S/HS) status, highlighting the need for caution in rust-prone orchards. Among pests, (Cydia pomonella) is a common threat to Idared, with larvae boring into fruit and causing internal damage that renders apples unmarketable. (Rhagoletis pomonella) also affects the significantly, particularly in later-season varieties like Idared, where oviposition leads to infestation and fruit punctures. , such as the green apple aphid (Aphis pomi), frequently target new foliage, causing curling and honeydew production that promotes .

Management Strategies

Cultural practices play a foundational role in managing pests and diseases in Idared apple orchards by promoting tree health and reducing pathogen spread. Pruning to improve airflow and canopy openness is essential for minimizing powdery mildew infections, as it reduces humidity around foliage and limits fungal spore germination. For fire blight, removing infected branches at least 8-15 inches below visible cankers during late winter sanitation helps prevent overwintering bacteria from serving as inoculum sources. Additionally, thorough orchard sanitation, such as clearing fallen leaves and debris in fall or applying urea sprays (4.2 lbs per 10 gallons of water) to accelerate leaf decomposition, can reduce apple scab ascospores by up to 90%. Chemical controls provide targeted protection when integrated with monitoring. Fungicides like or are applied from green tip through petal fall to suppress on moderately susceptible varieties such as Idared. For , antibiotics including are used during bloom periods, timed within 24 hours of predicted wetting events to inhibit bacterial entry into flowers. Insecticides target key pests like the ; mating disruption using dispensers disrupts male-female communication and prevents egg-laying, offering an effective, low-residue option in commercial settings. Integrated pest management (IPM) emphasizes monitoring, biological controls, and resistant rootstocks to minimize chemical inputs. Traps for , placed at pink bud stage, guide spray timing when catches exceed thresholds like 10 moths per trap. Biological agents, such as predatory mites (e.g., Typhlodromus pyri), naturally suppress mite populations like the European red mite when conserved through selective pesticide use. Planting on fire blight-resistant rootstocks from the series further enhances resilience. In high-risk regions like the eastern U.S., where pressure is elevated due to warmer, humid conditions, early-season sprays and vigilant bloom monitoring are prioritized. Organic growers can adapt by using sulfur-based fungicides for scab and powdery mildew or for insect control, applying these from tight cluster through cover sprays. Breeding programs continue to develop Idared derivatives with improved resistance traits, incorporating genes from relatives to enhance tolerance to scab and while maintaining desirable qualities.

References

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