Major apple cultivars used for processing include 'York Imperial', 'Golden Delicious', 'Rome', 'Delicious', 'Granny Smith', 'McIntosh', 'Idared', 'Greening', 'Stayman', 'Jonathan', 'Empire', and 'Cortland'. In the last few years, newer cultivars such as 'Gala', 'Fuji', 'Braeburn', 'Jonagold', and 'Crispin' have also been used for processing. Each apple cultivar has unique storage and processing characteristics. For instance, 'York' apples store well and have firm texture, yellow flesh, and high acidity. 'Romes', in comparison, have lighter flesh color and softer texture. Some of the more important characteristics of a good processing apple cultivar are long storage potential, good size, round shape, good firmness and texture, sweetness, pleasant flavor, and high acidity. Growers and processors work together to determine the suitability of a particular cultivar for processing. Most of the newer cultivars now grown are dual-purpose apples that can either be sold fresh or used for processing.
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