Variety traits

Peach Storability

Prunus persica (L.) Batsch

The ability of peach fruits to maintain market quality after harvest, determined by varietal characteristics and growing conditions. It is a genetically determined trait that is critically dependent on the nutrition regime, irrigation, and maturity stage at harvest.

In the reference 123 varieties crop Peach, where this is mentioned in the description.

To evaluate peach storability, fruits are placed in storage under controlled temperature and humidity conditions, recording the duration of marketability and the percentage of loss. Varieties with high storability are capable of withstanding long-distance transport and storage at temperatures from 0 to +0,5°C, whereas low storability is characterized by rapid softening of the flesh and loss of aroma.

Technological parameters affecting harvest preservation include harvesting at the technical maturity stage and strict adherence to the water regime, as excess moisture before harvest provokes fruit cracking. Excessive nitrogen nutrition also negatively impacts fruit structure, reducing its storability, and any mechanical damage during harvest leads to a sharp decline in quality.

General information about the subject — on the page Keeping quality.

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Prunus persica (L.) Batsch · Peach

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