Amasya Lime Apple Description and Distinctive Features of the Product: During the rescue excavations conducted by the Hitit University Black Sea Archaeological Research Center in the village of Yavru in the central district of Amasya province, an archaeological mosaic floor with a figural representation of an apple tree dating back to the Roman period was discovered. The presence of an apple tree figure on this mosaic floor, estimated to be 2000 years old, indicates the ancient history of apple cultivation in Amasya dating back two millennia. Amasya province has an elevation ranging from 411.69 m to 1150 m above sea level. It mostly consists of sloping terrain with well-drained, deep, fertile soils rich in nutrients. Amasya exhibits a transitional climate between the Black Sea and Inner Anatolia. The ecological structure of Amasya is characterized by variability and diversity due to this transitional climate. These ecological variations create numerous alternatives for agriculture, both in terms of cultural plants and flora. The geographical features, particularly the microclimate generated by the Yeşilırmak Valley formed by the Yeşilırmak River passing through Amasya, play a significant role in the distinct characteristics such as aroma and fragrance of Amasya Apricot, a type of apple unique to the region. Amasya Apricot belongs to the Malus domestica species within the Malus genus of the Rosaceae family. The flowers of Amasya Apricot bloom together with the leaves. The initially pinkish-white flowers are generally 2.5-3.5 cm in diameter and have five petals. The seeds are shiny brown and plump, arranged in a star-shaped pattern with five seed chambers. The crispy, thin-skinned, white-fleshed, juicy, and pleasantly fragrant Amasya Apricot can be distinguished by its visual appearance due to its bright color and its unique scent derived from climatic conditions. The fruits of Amasya Apricot are medium-sized, with a wide belly side, thin, hard, waxy skin. The sun-exposed parts are dark-bright, while other parts appear light red and occasionally bright green. The flesh is slightly greenish-white, sweet, juicy, and has a crisp texture. Harvested in the second half of September or early October, the fruits can last until May under good storage conditions. In addition to genetic characteristics, cultivation conditions, including soil structure, irrigation, fertilization, temperature fluctuations between day and night, and sunlight exposure, are crucial for flavor improvement. Therefore, Amasya's climatic conditions, combined with the genetic makeup of Amasya Apricot, contribute to its strong distinctive fragrance and aroma. The thin skin, sweetness, and juiciness make it a high-quality fruit for consumption. Drying apples to obtain new products enhances income from apple production/processing and allows apples to be consumed throughout the year. The average initial moisture content of Amasya Apricot was found to be 85.7% (wb) during the slicing stage. There is approximately a 6-8 times difference in soluble dry matter (SDM) content between fresh and dried apples, indicating variations in sugar content. Moreover, soaking the dried apple slices in a 2% citric acid solution increases the acidity, resulting in a more sour taste for the dried apples. Amasya Misket Apple does not require excessive humidity when stored in cold storage. Amasya Misket Apples are stored in separate rooms from other apples in cold storage, and specific rooms are designated for Amasya Misket Apples. Additionally, farmers store Amasya Misket Apples in their own conditions in places called "kara depo" (underground storage) in the lower floors of their homes. The substances present in the structure of Amasya Misket Apple help extend its storage life by creating a waxy layer on the outer part, thus providing an advantage in terms of shelf life for producers and sellers. Amasya Misket Apple is a temperate climate fruit. During winter dormancy, woody parts can withstand temperatures down to -40 °C, opened flowers to -2.2°C to -2.3°C, and small fruits to -1.1°C to -2.2°C. Amasya Misket Apple does not tolerate high temperatures. Growth stops when temperatures rise above +40 °C, and damage begins to occur at higher temperatures. Due to the climatic conditions in Amasya province, the period from September 15 to October 30 is crucial for the color and firmness of the fruit. The number of days with dew during this period is significant. On average, there are 7.26 dewy days in Amasya province during these dates. Dewfall on Amasya Misket Apple during this period, followed by exposure to sunlight, results in a bright red color, which is both a desirable feature and one of the distinctive characteristics of Amasya Misket Apple.