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2. John McIntosh
2.约翰·麦托什
John McIntosh was a farmer in what is now South Dundas, about 100 km (60 mi) south of Ottawa, Canada. Sometime after 1811, either he or his son Allan discovered several apple seedlings while clearing land. Those seedlings were transplanted, and one in particular produced fruit of immense quality. The skin was red and green, the fruit was tart, and it was suitable for both eating and cooking.
约翰·麦金托什（John Mclntosh)是个来自加拿大渥太华南部100公里左右的农民，也就是今天的南邓达斯（South Dundas）。1811年之后的某个时候，他或他的儿子在清理田地时发现了几颗苹果树苗。然后他们就移植了这些树苗，其中的一株树苗长大之后还结出非常多的果实。它们的果皮或红或绿，果子味酸，既适合直接食用也适合烹饪。
Allan learned grafting around 1835 and used it to clone the precious tree. He and his brother Sandy promoted the resulting fruit as the “McIntosh Red.” However, the McIntosh's popularity didn't take off until the 20th century. One reason was that McIntosh apple trees are highly susceptible to a disease called apple scab. Once effective fungicides were invented, apple scab became less of a problem. The McIntosh apple is still popular, but has now been eclipsed by the Red Delicious, Gala, Golden Delicious, Granny Smith, and Fuji.
大约在1835年，艾伦学会了嫁接技术，并克隆了这些珍贵的苹果树。他和弟弟桑迪将这种苹果称作为“麦金托什红苹果”推广了出去。然而，直到20世纪，这种苹果的人气都没有得到提升。其中一个原因便是因为生产“麦金托什红苹果”的苹果树容易患上黑星病。直到有效的杀菌剂被发明出来以后，黑星病对苹果树来说就不再是任何问题了。至今，麦金托什苹果仍十分受欢迎，但如今相较于蛇果、嘎啦苹果、金冠苹果、史密斯奶奶苹果以及富士苹果，麦金托什红苹果就稍有逊色了。
