Diva             

Fruit of Diva

Origin: Agriculture and Agri-Food Canada, St-Jean-sur-Richelieu, Quebec.
Cultivar name: Diva (McIntosh x PRI 674)
Test Code: SJC7123-1
‘
Resume: Diva’ is the first scab-resistant apple released, specifically for northern climates, for cider and ice cider production and fresh market.  It is very winter hardy (lowest temperature -20 to -35oC, Zone 4-5), has an excellent shelf life compared to ‘Macspur McIntosh’ and produces a high quality cider. ‘Macspur McIntosh’ was used for comparison, in this study, due to its use for processing similar to the ‘McIntosh’ in Quebec.

Flower and fruit characteristics. Flowering starts at the same time as ‘Macspur McIntosh’ and 1 day ahead of ‘Spartan’, in L’Acadie, AAFC Experimental Farm (latitude 45.32o N; longitude 73.35o W). Flowers are single and their average size is 5.4 cm. In full balloon stage, flower buds are covered with a blush of vivid reddish-purple (Horticultural Society Colour Chart (RHS) RHS 58A), (RHS, 1995) that gradually becomes solid. When fully opened, petals are mainly ovate, slightly overlapped and mainly white with various patterns of medium to dark pink (RHS 58A) on the lower side, whereas the pattern is blush on the upper side. The pedicels are mainly green but can sometimes have a red stripe.
Fruit Characteristics: Fruit ripe late, during the second week of October, in Frelighsburg, Quebec (latitude 45oN, longitude 72oW), approximately 3 weeks after ‘McIntosh’ and 1 week after ‘Cortland’. Fruits are medium size and have a transverse diameter between 6.4 and 7.6 cm and an average weight of 166 g at harvest. Fruit shape can be round-conic to somewhat oblong. The sides of the fruit are sometimes slightly ribbed along the body and can be a bit lopsided. Skin is smooth, not waxy and thick. Over-color of skin is dark red (RHS184A – RHS185A), flushed in some areas but also has stripes and streaks in other areas while ground color is yellowish-green (RHS154D). Surface bloom is almost absent. Lenticels are small to medium size, only slightly conspicuous on the ground color and on striped areas whereas they are somewhat prominent on areas where the over-color is flushed. Stem length is equal to or longer than the shoulders. Cavity is acute, fairly narrow and shallow, with a low to medium amount of russeting. Basin can be slightly wavy to intermediately crowned, fairly shallow and its width is medium to somewhat broad. Calyx is persistent, lobes are free at the base and calyx is opened and medium to large. Seeds are brown and globose-conic. At harvest, the flesh is cream, crispy, juicy, and firm (6.4 to 7.3) with a very high discoloration depending on time after cutting, core line is not distinct and locules are opened. Flavor is pleasant, sweet and slightly tart. Titratable acidity (TA) is 0.69% (malic acid), pH is 3.41 and soluble solids content (SSC) is between 12 and 13% (Brix).
 
Phenolic composition: The phenolic composition of flesh and peel of ‘Diva’ was evaluated and compared with ‘Macspur McIntosh’, using methods and procedures as described previously (Tsao et al. 2005, Tsao et al. 2006), using high‑performance liquid chromatography. In the peel of both genotypes, the phenolic composition was similar except for p-coumaroylquinic acid which was significantly lower in ‘Diva’. In the flesh, ‘Diva’ had a lower p-coumaroylquinic acid content as well as a lower level of procyanidin, especially procyanidin B1.  The levels of these phenolics might affect the final cider quality, as explained previously, and is worth of further investigation along with their affect on disease susceptibility.
 
Storage and other horticultural characteristics. After 2.5 months of regular cold-storage at 2 °C, fruit quality, taste and firmness were good. After 4.5 months in regular cold-storage fruit was firm (6.2 to 6.4) as measured by a EPT-1 Pressure Tester (Lake City Technical Products Inc., Kelowna, B.C. Canada), TA was less than average (0.43%) and SSC was medium (12%). Its fresh eating qualities are excellent and taste and aroma are good. Fruit quality is superior in texture and taste compared to ‘Spartan’ stored under similar conditions.
SJC7123-1 is presently being evaluated at several research centers in Europe by Meiosis inc. (Bradbourne House, Stable Block, East Malling, Kent ME19 6DZ, UK) and by other AAFC Research Centres including New Brunswick, Bouctouche (Latitude 46.46 o N,, Longitude 64.73 o W), Nova Scotia, Kentville (Latitude 45.06 o N, Longitude 64.50 o W), Nova Scotia Agricultural College, Nova Scotia (Latitude 45.06 o N, Longitude 64.50 o W) and also by the Ontario Ministry of Agriculture, Food and Rural Affairs, Simcoe, Ontario (Latitude, 43.55 o N, Longitude 80.25 o W) in comparison with other known local cultivars.
 
Diseases: ‘Diva’ is resistant to apple scab (Venturia inaequalis (Cke) Wint.) and no sign of fire blight, caused by Erwinia amylovora (Burril) Winslow et al., was observed during the evalution period.
 
Field performance. Four trees of each cultivar (‘Diva’ and ‘Macspur McIntosh’) were planted 2.0 m apart within the row and 4.5 m spacing between the rows using ‘M26’ rootstock, at four locations (L’Acadie, Frelighsburg, Dunham and Mont St-Grégoire (Latitude 45.05 o N, Longitude 73.60 o W).  Over five harvests (2003 to 2007, inclusive), ‘Diva’ was more precocious with higher cumulative yield compared with ‘Macspur McIntosh’ (Table 3).  There was no significant difference between the fruit size of ‘Diva’ and ‘Macspur McIntosh’. ‘Diva’
tested since 1974 and survived the test winter of 1980-1981, 1986-1987 and 1993-1994 (Granger 1981, Granger et al. 1991) and no significant pre-harvest drop was observed during the evaluation period.
 
Fermentation and cider evaluation: ‘Diva’ was compared to several genotypes used for cider production by ‘Cidrerie du Minot’, a commercial cider producer (http://www.duminot.com), using its standard routine to make cider, as follows. The apples were picked at maturity, and stored between 1 to 2 °C for 1 to 2 months until pressing. Each genotype was grounded and pressed separately using a standard cider press. Eighteen liters of must were collected from each genotype and transferred into separate carboys where yeast (Saccharomyces cerevisiae Meyen ex E.C. Hansen) was added and fermentation proceeded at 12 °C. During the fermentation process, SSC (Brix) and TA readings were carried out twice a week. Bentonite was added to stabilize and clarify proteins and, once the desired alcohol and remaining sugar content had been achieved, the fermentation was halted by reducing the temperature and clarified using filters of 0.45 μm. Alcohol, density, and TA were measured and sulfur dioxide was added for sterilization. Finally, the cider was carbonated and bottled. The final cider was evaluated by four experienced judges similar to the ones involved in the previous work (Khanizadeh et al. 2000) and ‘Diva’ ranked higher than ‘Macspur McIntosh’ for all attributes, visual, olfactory and taste (Table 4). Macspur McIntosh’ was used in this study for comparison due to its wide use for processing, similar to the ‘McIntosh’ in Quebec.


Adaptation & availability: Good for Quebec and Eastern and Central Canada. A limited number of budwood is available from the breeder after signing a non-propagation agreement (only to universities and research stations) and european nurseries may obtain a multiplication license from Meiosis Ltd. (Bradbourne House, Stable Block, East Malling, Kent, UK ME19 6DZ). 

PBRO - Canada