Braeburn Braeburn The 'Braeburn' is a cultivar of apple that is firm to the touch with a red/orange vertical streaky appearance on a yellow/green background. Its color intensity varies with different growing conditions. It was discovered as a chance seedling in 1952 by the farmer O. Moran from Waiwhero in the Moutere Hills near Motueka, New Zealand. It was then cultivated by the Williams Brothers nursery as a potential export variety. It is a seedling from the 'Lady Hamilton' apple. The apple itself is named after Braeburn Orchard near Motueka, where it was first commercially grown. Braeburn apples have a combination
Braeburn 3–4 months, and in CA for 8–10 months, with only a slight susceptibility to scalding although it is sensitive to carbon dioxide. The variety has a relatively impermeable skin, which restricts diffusion of gases into and out of the fruit, leading to high internal carbon dioxide concentrations. The browning disorder seems worse in overmature fruit, fruit from lightly cropped trees, and large fruit, but it can show up on different trees in different years, and in some regions, but not others. Maintaining the superior qualities of Braeburn while eliminating Braeburn browning disorder led to development of the Jazz cultivar. Since