More resistant to diseases
New breeds are usually only possible by having a large gene pool on hand. This is because the positive characteristics such as sweet taste and bright red colour can be combined without stains. However, this can have a negative effect on susceptibility to disease, because the genetic modification weakens both the trees and their fruit. Diseases such as fruit tree cancer or mildew are then often the order of the day. Old fruit varieties are often more resistant and less susceptible to these diseases. Often, these varieties and their resistance can also be used to counteract future diseases.
A wide variety of flavours
Apples are not only available in sweet and sour flavours. Older people in particular often remember the great variety of flavours of the old varieties that are no longer known today. With the old fruit varieties, you can encounter a wide variety of flavours from slightly nutty to sweetish to sour.
Apple allergy sufferers
Apple allergy sufferers often walk along meadow orchards unaware that there is a true, undiscovered miracle in the apples. Because old fruit varieties are more tolerable than the newer types from the supermarket. For example, the newer varieties contain less polyphenol, which is supposed to slow down the brown colouring of the apple after cutting. However, this less polyphenol can cause allergies. The allergy is not always eliminated when eating old varieties, but the discomfort is reduced.
Old fruit varieties are particularly rich in secondary plant compounds. According to the 2012 nutrition report, for example, the secondary plant substance flavonoids, which are found especially in apples, pears or grapes and are responsible for the colouring of the fruit, can reduce the risk of certain cancers and cardiovascular diseases. This means that old fruit varieties are also particularly healthy.