apple seed
The seed of the fruit of the Malus domestica (apple) tree or other tree of the genus Malus.
apple seed: tiny embryo that needs cold before it grows
An apple seed is the ripened ovule of an apple tree, typically measuring 8 to 10 millimeters long with a hard brown coat. Inside lies an embryo and stored food (cotyledons) that support the seedling until it can photosynthesize. Most apple varieties produce 5 to 10 seeds per fruit, released when the fruit decays or is processed.
Apple seeds have a critical dormancy period. They require 1000 to 2000 hours of cold, moist conditions (typically 2 to 4 degrees Celsius) to break dormancy. Without this stratification, they simply will not germinate, even under otherwise ideal conditions. Commercial nurseries use cold storage rooms to control this period precisely, triggering germination in spring when soil temperatures rise.
Germination itself is unreliable from seeds alone. Apple trees grown from seed produce fruit genetically distinct from their parent, often inferior in size, flavor, or storage life. This unpredictability drove the development of grafting techniques centuries ago. Today, commercial apple production relies almost entirely on grafted trees: a named variety budwood grafted onto selected rootstock. Seed propagation persists mainly in breeding programs where genetic variation is the point.
Seed extraction and viability
Fresh seed has higher viability than stored seed. Freshly extracted seeds show germination rates around 70 to 80 percent; after one year of dry storage at room temperature, viability drops steeply. Seeds stored in sealed containers at 4 degrees Celsius remain viable for several years. Cleaning seeds properly matters: pulp and fermentation acids inhibit germination, so washing and drying are standard before storage or stratification.
Apple seeds contain small amounts of amygdalin, a compound that breaks down into cyanide when the seed is damaged or digested. The quantity in a few seeds poses negligible risk to humans, but this characteristic is why apple seeds are seldom a food product. In contrast, apple pomace, the solid residue from cider or juice pressing, contains crushed seeds and is carefully managed in animal feed applications for this reason.