Dayton Apple Tree Overview
The Dayton apple tree is well known not only for its disease resistance, but also for being a great choice as an eating apple due to its juicy, sweet/tart and spicy flavor. In fact, researchers used Malus floribunda 821 to develop Dayton so that it is genetically resistant to scab. The PRI programme consisting of Purdue University, Rutgers University, and University of Illinois, developed Dayton as one of the 50 cultivars which are resistant to scab. Produced in 1966 and released in 1987. While it is marketed as Dayton, it’s original name is Co-op 21.
Just like any other apple tree, the Dayton apple tree grows the best when it’s planted in full sun in well-drained soil. The tree is moderately vigorous upright tree and produces good crop each year. Once they are ready for harvest, you can pick them and eat them fresh or make dessert! Dayton apples can stay on the tree two weeks after maturity while retaining its quality. If there are too many to enjoy at once, you can store them for one month in a cold storage. This is a great apple of choice for hobbysts and gardeners!
- Uses: Eating fresh, dessert
- Taste: Sweet, juicy, spicy, somewhat tart
- Size: Medium to Large
- Color: Skin base is yellow with red color on majority of the surface
- Hardiness Zones: 5-9
- Disease resistance
- Scab – Very resistant
- Rust – Very resistant
- Canker – slightly susceptible
- Fireblight – slightly susceptible
- Mildew – slightly susceptible
- Harvest period: Mid
- Flowering Group: 3
- Cross Pollinates with: crab apples like Dolgo and Wickson
- Cultivation: This apple tree is moderately vigorous producing good crop each year. Upright tree.
- Storage: Keeps well in cold storage for one month.