Rome apple

Characteristics

The Rome is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is commonly described as less desirable as an eating apple because of its subtle flavor that is not as sweet, flashy, or tart as some other varieties. It comes to market in late September and is considered a good keeper. Rome apples are widely grown and available, and are a staple variety in American commerce.

Chemical composition

Sugar 14.2%, acid 0.60%, tannin 0.05%, pectine 0.30%.

Disease susceptibility

• Scab: high
• Powdery mildew: high
• Cedar-apple rust: high
• Fire blight: high

Origins

The story is given that in 1817 Joel Gillet (also spelled "Gillett" or "Gillette" by his descendants) found a seedling tree in a shipment from a nursery.{{cite news | url = http://www.irontontribune.com/2007/11/29/hypes-volunteered-to-refurbish-sign/ | title = Hypes volunteered to refurbish sign | work = Ironton Tribune | date = March 29, 2017 | first = Iris | last = Kelley | access-date = 2008-02-18}} His son planted the tree on the banks of the Ohio River in Rome Township near Proctorville, Ohio where several years later it was found producing red fruit. His cousin Horatio Nelson Gillett took cuttings and started a nursery to promote the apple. Originally known as "Gillett's Seedling", it was renamed the "Rome Beauty" in 1832 in honor of the township. The original tree survived into the 1850s until it was felled by erosion of the river bank.

References

References

1. Pomologia Republicii Populare Romine, 1964
2. Dr. Stephen Miller of the USDA Fruit Research Lab in Kearneysville, West Virginia. {{full. (June 2018)