This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
Chocolate, or cocoa, is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador.[1] Later Mesoamerican civilizations also consumed chocolate beverages before being introduced to Europe in the 16th century.[2]
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions without any added sugar. Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, or added vegetable oils and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries, particularly Côte d'Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.
With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking associated with the cocoa trade remain major concerns.[3][4] A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, the absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.[3]
Cocoa, pronounced by the Olmecs as kakawa,[5] dates to 1000 BCE or earlier.[5] The word "chocolate" entered the English language from Spanish in about 1600.[6] The word entered Spanish from the word chocolātl in Nahuatl, the language of the Aztecs. The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl, "cocoa water". It is possible that the Spaniards coined the word (perhaps in order to avoid caca, a vulgar Spanish word for "faeces") by combining the Yucatec Mayan word chocol, "hot", with the Nahuatl word atl, "water".[7] A widely cited proposal is that the derives from unattested xocolatl meaning "bitter drink" is unsupported; the change from x- to ch- is unexplained, as is the -l-. Another proposed etymology derives it from the word chicolatl, meaning "beaten drink", which may derive from the word for the frothing stick, chicoli.[8] Other scholars reject all these proposals, considering the origin of first element of the name to be unknown.[9] The term "chocolatier", for a chocolate confection maker, is attested from 1888.[10]
Image from a Maya ceramic depicting a container of frothed chocolate
Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate's preparation by pre-Olmec peoples as early as 1750 BCE.[12] On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cocoa beverages dating even earlier to 1900 BCE.[13][12] The residues and the kind of vessel in which they were found indicate the initial use of cocoa was not simply as a beverage; the white pulp around the cocoa beans was likely used as a source of fermentable sugars for an alcoholic drink.[14]
Mexica. Man Carrying a Cacao Pod, 1440–1521. Volcanic stone, traces of red pigment. Brooklyn Museum.
An early Classic-period (460–480 CE) Maya tomb from the site in Rio Azul had vessels with the Maya glyph for cocoa on them with residue of a chocolate drink, which suggests that the Maya were drinking chocolate around 400 CE.[15] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes in addition to everyday life.[16] The Maya grew cacao trees in their backyards[17] and used the cocoa seeds the trees produced to make a frothy, bitter drink.[18]
By the 15th century, the Aztecs had gained control of a large part of Mesoamerica and had adopted cocoa into their culture. They associated chocolate with Quetzalcoatl, who, according to one legend, was cast away by the other gods for sharing chocolate with humans,[19] and identified its extrication from the pod with the removal of the human heart in sacrifice.[20] In contrast to the Maya, who liked their chocolate warm, the Aztecs drank it cold, seasoning it with a broad variety of additives, including the petals of the Cymbopetalum penduliflorum tree, chili pepper, allspice, vanilla, and honey.
The Aztecs were unable to grow cocoa themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire.[19] Those who lived in areas ruled by the Aztecs were required to offer cocoa seeds in payment of the tax they deemed "tribute".[19] Cocoa beans were often used as currency.[21] For example, the Aztecs used a system in which one turkey cost 100 cocoa beans[22] and one fresh avocado was worth three beans.[23]
The Maya and Aztecs associated cocoa with human sacrifice, and chocolate drinks specifically with sacrificial human blood.[24][25]
The Spanish royal chronicler Gonzalo Fernández de Oviedo y Valdés described a chocolate drink he had seen in Nicaragua in 1528, mixed with achiote: "because those people are fond of drinking human blood, to make this beverage seem like blood, they add a little achiote, so that it then turns red. ... and part of that foam is left on the lips and around the mouth, and when it is red for having achiote, it seems a horrific thing, because it seems like blood itself."[25]
"Traités nouveaux & curieux du café du thé et du chocolate", by Philippe Sylvestre Dufour, 1685 ("New and curious treatises of coffee, tea and chocolate")
Until the 16th century, no European had ever heard of the popular drink from the Central American peoples.[19]Christopher Columbus and his son Ferdinand encountered the cocoa bean on Columbus's fourth mission to the Americas on 15 August 1502, when he and his crew stole a large native canoe that proved to contain cocoa beans among other goods for trade.[26] Spanish conquistadorHernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma.[15][27]José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards:
Although bananas are more profitable, cocoa is more highly esteemed in Mexico... Cocoa is a smaller fruit than almonds and thicker, which toasted do not taste bad. It is so prized among the Indians and even among Spaniards... because since it is a dried fruit it can be stored for a long time without deterioration, and they brings ships loaded with them from the province of Guatemala... It also serves as currency, because with five cocoas you can buy one thing, with thirty another, and with a hundred something else, without there being contradiction; and they give these cocoas as alms to the poor who beg for them. The principal product of this cocoa is a concoction which they make that they call "chocolate", which is a crazy thing treasured in that land, and those who are not accustomed are disgusted by it, because it has a foam on top and a bubbling like that of feces, which certainly takes a lot to put up with. Anyway, it is the prized beverage which the Indians offer to nobles who come to or pass through their lands; and the Spaniards, especially Spanish women born in those lands die for black chocolate. This aforementioned chocolate is said to be made in various forms and temperaments, hot, cold, and lukewarm. They are wont to use spices and much chili; they also make it into a paste, and it is said that it is a medicine to treat coughs, the stomach, and colds. Whatever may be the case, in fact those who have not been reared on this opinion are not appetized by it.[28]
Chocolate soon became a fashionable drink of the European nobility after the discovery of the Americas. The morning chocolate by Pietro Longhi; Venice, 1775–1780
While Columbus had taken cocoa beans with him back to Spain,[26] chocolate made no impact until Spanish friars introduced it to the Spanish court.[19]Agustín Farfán, a former court physician and Friar in New Spain, in Tratado Breve de Medicina first introduced cocoa, derived from cacao (native to New Spain), to Europe with a medical use (digestion). Through the 17th and 18th centuries, doctors affirmed the healthy effects of chocolate, consequently boosting the import of chocolate and introducing its consumption in the Europe.[29]
After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey (the original sweetener used by the Aztecs for chocolate), to counteract the natural bitterness.[22]Vanilla, another indigenous American introduction, was also a popular additive, with pepper and other spices sometimes used to give the illusion of a more potent vanilla flavor. Unfortunately, these spices tended to unsettle the European constitution; the Encyclopédie states, "The pleasant scent and sublime taste it imparts to chocolate have made it highly recommended; but a long experience having shown that it could potentially upset one's stomach", which is why chocolate without vanilla was sometimes referred to as "healthy chocolate".[30] By 1602, chocolate had made its way from Spain to Austria.[31] By 1662, Pope Alexander VII had declared that religious fasts were not broken by consuming chocolate drinks. Within about a hundred years, chocolate established a foothold throughout Europe.[19]
Silver chocolate pot with hinged finial to insert a moulinet or swizzle stick, London 1714–15 (Victoria and Albert Museum)
The new craze for chocolate brought with it a thriving slave market, as between the early 1600s and late 1800s, the laborious and slow processing of the cocoa bean was manual.[19] Cocoa plantations spread, as the English, Dutch, and French colonized and planted. With the depletion of Mesoamerican workers, largely to disease, cocoa production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor. Heating the working areas of the table-mill, an innovation that emerged in France in 1732, also assisted in extraction.[32]
In 1729, the first water-powered machinery to grind cocoa beans was developed by Charles Churchman and his son Walter in Bristol, England.[33] In 1761, Joseph Fry and his partner John Vaughan bought Churchman's premises, founding Fry's.[33] The same year, Fry and Vaughan also acquired their own patent for a water-powered machine that could grind the cocoa beans to a fine powder and thus produce a superior cocoa drink.[34] In 1795, chocolate production entered the Industrial era when Fry's, under the founder's son Joseph Storrs Fry, used a Watt steam engine to ground cocoa beans.[33]The Baker Chocolate Company, which makes Baker's Chocolate, is the oldest producer of chocolate in the United States. Founded by Dr. James Baker and John Hannon in Boston in 1765, the business is still in operation.[35][36]
Despite the drink remaining the traditional form of consumption for a long time, solid chocolate was increasingly consumed since the 18th century.[37][38] Tablets, facilitating the consumption of chocolate under its solid form, have been produced since the early 19th century. Cailler (1819)[39] and Menier (1836)[40] are early examples. In 1830, chocolate is paired with hazelnuts, an innovation due to Kohler.[41]
Dutch chemist Coenraad Johannes van Houten invented "Dutch cocoa" by treating cocoa mass with alkaline salts to reduce the natural bitterness without adding sugar or milk to get usable cocoa powder.
Meanwhile, new processes that sped the production of chocolate emerged early in the Industrial Revolution. In 1815, Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness.[19] A few years thereafter, in 1828, he created a press to remove about half the natural fat (cocoa butter) from chocolate liquor, which made chocolate both cheaper to produce and more consistent in quality. This innovation introduced the modern era of chocolate, allowing the mass-production of both pure cocoa butter and cocoa powder.[26]
Known as "Dutch cocoa", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in 1847, English chocolatier Joseph Fry discovered a way to make chocolate more easily moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter.[22][33] Subsequently, in 1866 his chocolate factory, Fry's, launched the first mass-produced chocolate bar, Fry's Chocolate Cream, and they became very popular.[42] Milk had sometimes been used as an addition to chocolate beverages since the mid-17th century, but in 1875 Swiss chocolatier Daniel Peter invented milk chocolate by mixing a powdered milk developed by Henri Nestlé with the liquor.[19][26] In 1879, the texture and taste of chocolate was further improved when Rudolphe Lindt invented the conching machine.[43]
Besides Nestlé, several notable chocolate companies had their start in the late 19th and early 20th centuries. Rowntree's of York set up and began producing chocolate in 1862, after buying out the Tuke family business. Cadbury of Birmingham was manufacturing boxed chocolates in England by 1868.[19] Manufacturing their first Easter egg in 1875, Cadbury created the modern chocolate Easter egg after developing a pure cocoa butter that could easily be molded into smooth shapes.[44] In 1893, Milton S. Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels.
Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar.
The traditional types of chocolate are dark, milk and white. All of them contain cocoa butter, which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor, although is usually made with a slightly higher proportion of cocoa butter.[45] It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by milk solids.[46] In white chocolate, they are all replaced by milk solids, hence its ivory color.[47]
Other forms of eating chocolate exist, these include raw chocolate (made with unroasted beans) and ruby chocolate. An additional popular form of eating chocolate, gianduja, is made by incorporating nut paste (typically hazelnut) to the chocolate paste.[48]
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening.
Roughly two-thirds of the entire world's cocoa is produced in West Africa, with 43% sourced from Côte d'Ivoire,[50] where, as of 2007[update], child labor is a common practice to obtain the product.[51][52] According to the World Cocoa Foundation, in 2007 some 50 million people around the world depended on cocoa as a source of livelihood.[53] As of 2007[update] in the UK, most chocolatiers purchase their chocolate from them, to melt, mold and package to their own design.[54] According to the WCF's 2012 report, the Ivory Coast is the largest producer of cocoa in the world.[55] The two main jobs associated with creating chocolate candy are chocolate makers and chocolatiers. Chocolate makers use harvested cocoa beans and other ingredients to produce couverture chocolate (covering). Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).[56]
Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with another fat. Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops.[53]
The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved.[57] Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cocoa is grown (20 degrees north and south of the equator), the commercial company Mars, Incorporated and the University of California, Berkeley, are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates.[58]
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
An apple is a round, edible fruit produced by an apple tree (Malus spp., among them the domestic or orchard apple; Malus domestica). Apple trees are cultivated worldwide and are the most widely grown species in the genusMalus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found. Apples have been grown for thousands of years in Eurasia and were introduced to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek, and European Christian tradition.
Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. For commercial purposes, including botanical evaluation, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after planting. Rootstocks are used to control the speed of growth and the size of the resulting tree, allowing for easier harvesting.
There are more than 7,500 cultivars of apples.[3] Different cultivars are bred for various tastes and uses, including cooking, eating raw, and cider or apple juice production. Trees and fruit are prone to fungal, bacterial, and pest problems, which can be controlled by a number of organic and non-organic means. In 2010, the fruit's genome was sequenced as part of research on disease control and selective breeding in apple production.
From 2014 to 2023, there have been an average of 78 million tonnes of apples globally produced per year. In 2023, the worldwide production of apples was 83 million tonnes, with China accounting for nearly half of the total.[4]
As late as the 17th century, the word also functioned as a generic term for all fruit, including nuts. This can be compared to the 14th-century Middle English expression appel of paradis, meaning a banana.[6]
The apple is a deciduous tree, generally standing 2 to 4.5 metres (6 to 15 feet) tall in cultivation and up to 9 m (30 ft) in the wild. When cultivated, the size, shape and branch density are determined by rootstock selection and trimming method. The leaves are alternately arranged dark green-colored simple ovals with serrated margins and slightly downy undersides.[7]
Blossoms are produced in spring simultaneously with the budding of the leaves and are produced on spurs and some long shoots. The 3-to-4-centimeter (1-to-1+1⁄2-inch) flowers are white with a pink tinge that gradually fades, five petaled, with an inflorescence consisting of a cyme with 4–6 flowers. The central flower of the inflorescence is called the "king bloom"; it opens first and can develop a larger fruit.[7][8]
The fruit is a pome that matures in late summer or autumn, and cultivars exist in a wide range of sizes. Commercial growers aim to produce an apple that is 7 to 8.5 cm (2+3⁄4 to 3+1⁄4 in) in diameter, due to market preference. Some consumers, especially in Japan, prefer a larger apple, while apples less than 5.5 cm (2+1⁄4 in) are generally used for juicing and have little fresh market value.
The groundcolor of ripe apples is yellow, green, yellow-green or whitish yellow. The overcolor of ripe apples can be orange-red, pink-red, red, purple-red or brown-red. The overcolor amount can be 0–100%.[9] The skin may also be wholly or partly russeted (i.e. rough and brown). The skin is covered in a protective layer of epicuticular wax.[10] The exocarp (flesh) is generally pale yellowish-white,[9] though pink, yellow or green exocarps also occur.
The apple as a species has been given a number of alternative scientific names, or synonyms. In modern times, Malus pumila and Malus domestica are the two main names in use. M. pumila is the older name, but M. domestica has become much more commonly used starting in the 21st century, especially in the western world. Two proposals were made to make M. domestica a conserved name: the earlier proposal was voted down by the Committee for Vascular Plants of the IAPT in 2014, but in April 2017 the Committee decided, with a narrow majority, that the newly popular name should be conserved.[13] The General Committee of the IAPT decided in June 2017 to approve this change, officially conserving M. domestica.[2]
Nevertheless, a number of publications published after 2017 still use M. domestica as the correct name, under an alternate taxonomy.[14]
The original wild ancestor of Malus domestica was Malus sieversii, found growing wild in the mountains of Central Asia in southern Kazakhstan, Kyrgyzstan, Tajikistan, and northwestern China.[7][15] Cultivation of the species, most likely beginning on the forested flanks of the Tian Shan mountains, progressed over a long period of time and permitted secondary introgression of genes from other species into the open-pollinated seeds. Significant exchange with Malus sylvestris, the crabapple, resulted in populations of apples being more related to crabapples than to the more morphologically similar progenitor Malus sieversii. In strains without recent admixture the contribution of the latter predominates.[16][17][18]
Apples are diploid (though triploid cultivars are not uncommon), have 17 chromosomes and an estimated genome size of approximately 650 Mb. Several whole genome sequences have been completed and made available. The first one in 2010 was based on the diploid cultivar 'Golden Delicious'.[19] However, this first whole genome sequence turned out to contain several errors[20] in part owing to the high degree of heterozygosity in diploid apples which, in combination with an ancient genome duplication, complicated the assembly. Recently, double- and trihaploid individuals have been sequenced, yielding whole genome sequences of higher quality.[21][22]
The first whole genome assembly was estimated to contain around 57,000 genes,[19] though the more recent genome sequences support estimates between 42,000 and 44,700 protein-coding genes.[21][22] The availability of whole genome sequences has provided evidence that the wild ancestor of the cultivated apple most likely is Malus sieversii. Re-sequencing of multiple accessions has supported this, while also suggesting extensive introgression from Malus sylvestris following domestication.[23]
The apple is thought to have been domesticated 4,000–10,000 years ago in the Tian Shan mountains, and then to have travelled along the Silk Road to Europe, with hybridization and introgression of wild crabapples from Siberia (M. baccata), the Caucasus (M. orientalis), and Europe (M. sylvestris). Only the M. sieversii trees growing on the western side of the Tian Shan mountains contributed genetically to the domesticated apple, not the isolated population on the eastern side.[23]
Chinese soft apples, such as M. asiatica and M. prunifolia, have been cultivated as dessert apples for more than 2,000 years in China. These are thought to be hybrids between M. baccata and M. sieversii in Kazakhstan.[23]
Among the traits selected for by human growers are size, fruit acidity, color, firmness, and soluble sugar. Unusually for domesticated fruits, the wild M. sieversii origin is only slightly smaller than the modern domesticated apple.[23]
At the Sammardenchia-Cueis site near Udine in Northeastern Italy, seeds from some form of apples have been found in material carbon dated to around 4000 BCE.[25] Genetic analysis has not yet been successfully used to determine whether such ancient apples were wild Malus sylvestris or Malus domesticus containing Malus sieversii ancestry.[26] It is generally also hard to distinguish in the archeological record between foraged wild apples and apple plantations.
There is indirect evidence of apple cultivation in the third millennium BCE in the Middle East. There was substantial apple production in the European classical antiquity, and grafting was certainly known then.[26] Grafting is an essential part of modern domesticated apple production, to be able to propagate the best cultivars; it is unclear when apple tree grafting was invented.[26]
Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia.[27]
Of the many Old World plants that the Spanish introduced to Chiloé Archipelago in the 16th century, apple trees became particularly well adapted.[28] Apples were introduced to North America by colonists in the 17th century,[7] and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625.[29] The only apples native to North America are crab apples, which were once called "common apples".[30]
Apple cultivars brought as seed from Europe were spread along Native American trade routes, as well as being cultivated on colonial farms. An 1845 United States apples nursery catalogue sold 350 of the "best" cultivars, showing the proliferation of new North American cultivars by the early 19th century.[30] In the 20th century, irrigation projects in Eastern Washington began and allowed the development of the multibillion-dollar fruit industry, of which the apple is the leading product.[7]
Until the 20th century, farmers stored apples in frostproof cellars during the winter for their own use or for sale. Improved transportation of fresh apples by train and road replaced the necessity for storage.[31][32]Controlled atmosphere facilities are used to keep apples fresh year-round. Controlled atmosphere facilities use high humidity, low oxygen, and controlled carbon dioxide levels to maintain fruit freshness. They were first used in the United States in the 1960s.[33]
Many apples grow readily from seeds. However, more than with most perennial fruits, apples must be propagated asexually to obtain the sweetness and other desirable characteristics of the parent. This is because seedling apples are an example of "extreme heterozygotes", in that rather than inheriting genes from their parents to create a new apple with parental characteristics, they are instead significantly different from their parents, perhaps to compete with the many pests.[34]Triploid cultivars have an additional reproductive barrier in that three sets of chromosomes cannot be divided evenly during meiosis, yielding unequal segregation of the chromosomes (aneuploids). Even in the case when a triploid plant can produce a seed (apples are an example), it occurs infrequently, and seedlings rarely survive.[35]
Because apples are not true breeders when planted as seeds, although cuttings can take root and breed true, and may live for a century, grafting is usually used. The rootstock used for the bottom of the graft can be selected to produce trees of a large variety of sizes, as well as changing the winter hardiness, insect and disease resistance, and soil preference of the resulting tree. Dwarf rootstocks can be used to produce very small trees (less than 3.0 m or 10 ft high at maturity), which bear fruit many years earlier in their life cycle than full size trees, and are easier to harvest.[36]
Dwarf rootstocks for apple trees can be traced as far back as 300 BCE, to the area of Persia and Asia Minor. Alexander the Great sent samples of dwarf apple trees to Aristotle's Lyceum. Dwarf rootstocks became common by the 15th century and later went through several cycles of popularity and decline throughout the world.[37] The majority of the rootstocks used to control size in apples were developed in England in the early 1900s. The East Malling Research Station conducted extensive research into rootstocks, and their rootstocks are given an "M" prefix to designate their origin. Rootstocks marked with an "MM" prefix are Malling-series cultivars later crossed with trees of 'Northern Spy' in Merton, England.[38]
Most new apple cultivars originate as seedlings, which either arise by chance or are bred by deliberately crossing cultivars with promising characteristics.[39] The words "seedling", "pippin", and "kernel" in the name of an apple cultivar suggest that it originated as a seedling. Apples can also form bud sports (mutations on a single branch). Some bud sports turn out to be improved strains of the parent cultivar. Some differ sufficiently from the parent tree to be considered new cultivars.[40]
Since the 1930s, the Excelsior Experiment Station at the University of Minnesota has introduced a steady progression of important apples that are widely grown, both commercially and by local orchardists, throughout Minnesota and Wisconsin. Its most important contributions have included 'Haralson' (which is the most widely cultivated apple in Minnesota), 'Wealthy', 'Honeygold', and 'Honeycrisp'.
Apples have been acclimatized in Ecuador at very high altitudes, where they can often, with the needed factors, provide crops twice per year because of constant temperate conditions year-round.[41]
Apples are self-incompatible; they must cross-pollinate to develop fruit. During the flowering each season, apple growers often utilize pollinators to carry pollen. Honey bees are most commonly used. Orchard mason bees are also used as supplemental pollinators in commercial orchards. Bumblebeequeens are sometimes present in orchards, but not usually in sufficient number to be significant pollinators.[40][42]
Cultivars are sometimes classified by the day of peak bloom in the average 30-day blossom period, with pollinizers selected from cultivars within a 6-day overlap period. There are four to seven pollination groups in apples, depending on climate:
Group A – Early flowering, 1 to 3 May in England ('Gravenstein', 'Red Astrachan')
Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock. Some cultivars, if left unpruned, grow very large—letting them bear more fruit, but making harvesting more difficult. Depending on tree density (number of trees planted per unit surface area), mature trees typically bear 40–200 kg (90–440 lb) of apples each year, though productivity can be close to zero in poor years. Apples are harvested using three-point ladders that are designed to fit amongst the branches. Trees grafted on dwarfing rootstocks bear about 10–80 kg (20–180 lb) of fruit per year.[40]
Some farms with apple orchards open them to the public so consumers can pick their own apples.[44]
Crops ripen at different times of the year according to the cultivar. Cultivar that yield their crop in the summer include 'Gala', 'Golden Supreme', 'McIntosh', 'Transparent', 'Primate', 'Sweet Bough', and 'Duchess'; fall producers include 'Fuji', 'Jonagold', 'Golden Delicious', 'Red Delicious', 'Chenango', 'Gravenstein', 'Wealthy', 'McIntosh', 'Snow', and 'Blenheim'; winter producers include 'Winesap', 'Granny Smith', 'King', 'Wagener', 'Swayzie', 'Greening', and 'Tolman Sweet'.[30]
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
This program unpacks Playstation 3 Theme files (.p3t) so that you can touch-up an existing theme to your likings or use a certain wallpaper from it (as many themes have multiple). But remember, if you use content from another theme and release it, be sure to give credit!
Download p3textractor.zip from above. Extract the files to a folder with a program such as WinZip or WinRAR. Now there are multiple ways to extract the theme.
The first way is to simply open the p3t file with p3textractor.exe. If you don’t know how to do this, right click the p3t file and select Open With. Alternatively, open the p3t file and it will ask you to select a program to open with. Click Browse and find p3textractor.exe from where you previously extracted it to. It will open CMD and extract the theme to extracted.[filename]. After that, all you need to do for any future p3t files is open them and it will extract.
The second way is very simple. Just drag the p3t file to p3textractor.exe. It will open CMD and extract the theme to extracted.[filename].
For the third way, first put the p3t file you want to extract into the same folder as p3textractor.exe. Open CMD and browse to the folder with p3extractor.exe. Enter the following: p3textractor filename.p3t [destination path]Replace filename with the name of the p3t file, and replace [destination path] with the name of the folder you want the files to be extracted to. A destination path is not required. By default it will extract to extracted.filename.
.png)
.jpg)
