Amasya Lime Apple Description and Distinctive Features of the Product: During rescue excavations carried out by the Black Sea Archaeological Research Center of Hitit University in the village of Yavru, located in Amasya’s central district, a remarkable Roman-era mosaic floor was unearthed. This floor features a figural depiction of an apple tree, and is estimated to be approximately 2,000 years old. The discovery of this ancient mosaic provides significant evidence that apple cultivation in Amasya dates back two millennia, highlighting the region’s long-standing agricultural heritage. The altitude in Amasya province varies between 411.69 meters and 1150 meters above sea level. The landscape mainly features inclined terrain with nutrient-rich, deep, and well-draining soils that support high agricultural productivity. Amasya has a hybrid climate that combines elements of both the Black Sea and Central Anatolian climatic zones. This blend creates a rich and variable ecological system, offering numerous possibilities for growing different plant species and supporting diverse agricultural practices. The region’s geographical structure, particularly the special microclimate of the Yeşilırmak Valley—shaped by the Yeşilırmak River that runs through Amasya—contributes significantly to the distinctive scent and flavor profile of the Amasya Apricot, a signature apple variety unique to the area. The Amasya Apricot belongs to the Malus domestica species within the Malus genus of the Rosaceae family. Its flowers bloom at the same time as the leaves. These light pink to white blossoms typically measure between 2.5 and 3.5 centimeters in diameter and usually consist of five petals. The seeds are full, glossy brown and are arranged in a star-like pattern with five seed compartments. The Amasya Apricot is easily recognized by its crisp texture, thin skin, juicy white flesh, and distinctive pleasant aroma. Its bright color and unique scent, shaped by the region’s specific climate, make it visually and aromatically distinct. The fruits are medium-sized with a rounded, full-bodied shape and a waxy, firm, thin skin. The sun-exposed areas of the skin are shiny and dark, while the shaded parts display a light red or occasionally bright green hue. The flesh inside is greenish-white, with a sweet, juicy flavor and a crunchy consistency. Harvesting typically occurs in the latter half of September or early October, and the fruits can be stored successfully until May under proper conditions. Beyond its genetic qualities, the growing environment—including soil composition, irrigation, fertilization, temperature variation between day and night, and sunlight exposure—plays a vital role in developing its rich flavor and intense aroma. The combination of sweetness, thin skin, and juiciness makes it a premium-quality fruit for direct consumption. Drying apples provides a way to produce value-added products, helping increase the economic return from apple cultivation and enabling year-round consumption. During the slicing phase, the average moisture content of the Amasya Apricot was found to be 85.7% (wet basis). There is about a 6 to 8-fold increase in soluble dry matter (SDM) content when comparing fresh and dried apples, showing a significant change in sugar concentration. Additionally, treating the dried apple slices with a 2% citric acid solution enhances their acidity, giving the dried product a tangier, sour taste. The Amasya Misket Apple does not require high humidity levels for preservation in cold storage. These apples are typically stored separately from other varieties, with dedicated rooms specifically designated for them. In addition to commercial storage, many local farmers also preserve them in traditional "kara depo" (underground cellars), usually located on the lower levels of their homes. The apple’s natural structure contains protective substances that form a waxy outer layer, effectively prolonging shelf life and offering a distinct advantage to producers and sellers. The Amasya Misket Apple is a fruit that thrives in a temperate climate. During the winter dormancy period, its woody parts can resist temperatures as low as -40°C. The blossoms can withstand temperatures between -2.2°C and -2.3°C, while young fruits endure between -1.1°C and -2.2°C. However, the apple is not tolerant to extreme heat; growth halts when the temperature exceeds +40°C, and thermal damage begins at even higher levels. Thanks to the specific climatic conditions in Amasya, the period from September 15 to October 30 plays a vital role in shaping the color and firmness of the fruit. The frequency of dew during this timeframe is especially important. On average, Amasya experiences about 7.26 days of dew in this period. When dew settles on the apples overnight and is followed by morning sunlight, it enhances the development of a vibrant red coloration—a highly desired trait and a key feature that distinguishes the Amasya Misket Apple from other varieties.