ARIAANAM Apple fruit Seed (13 per packet)

1

1

ARIAANAM

APPLE_SK_(A)_49

13 per packet

Apple fruit

No

Indoor, Outdoor

Fruit

Yes

Rosaceae (rose) family

Malus domestica Borkh.

Apple seeds can be used to grow new apple trees through a process called stratification, which involves cleaning, refrigerating, and sprouting them before planting in soil. While they can be planted, note that trees grown from seed may not match the parent fruit's taste and take 5–10 years to produce.

Apple seeds/seedlings require well-drained, nutrient-rich soil with a pH between 5.8 and 6.5 for optimal growth. Key nutrients include nitrogen for growth, phosphorus for root development, and potassium for fruit quality, along with calcium and boron for structural strength. Use organic-rich potting soil (loam) for initial growth and monitor for deficiencies.

To grow an apple tree from seed, stratify (refrigerate) seeds in a damp paper towel for 6–8 weeks to simulate winter. Once sprouted, plant in pots 1–2 inches deep in moist soil, keep in a sunny spot, and transplant outdoors when they are 6 inches tall. Note: seeds may take 3-4 years to fruit.

15 Days

250 ml for 3 days

Less than 3 hours a day

72 Months

Mixed Soil (50% Clay + 50% Sand)

13 per packet

To grow apple trees from seeds, you must simulate winter by refrigerating (stratifying) seeds in a damp paper towel for 2-3 months. Once they sprout, plant them in pots, 1/8 to 1/2 inch deep in soil. Seedlings need 8 hours of sun, consistent moisture, and protection from frost, taking 4-8 years to bear fruit.

Apple seeds (often referred to as pips) possess several distinct physical, chemical, and agricultural features beyond their role in plant reproduction. They are known for containing a cyanogenic compound called amygdalin, having high nutritional density, and being extremely genetically diverse, which makes them unsuitable for growing true-to-type fruit.

Apple seeds are small, dark brown, oval-shaped seeds containing significant amounts of amygdalin, a compound that releases small amounts of cyanide when chewed and digested. While toxic in high quantities, they are rich in antioxidants, protein (30-40%), and oil (20-30%), making them a potential functional food ingredient.