The technological value of a peach cultivar, determined by the fruit's ability to maintain structural integrity during thermal processing, ease of stone removal, and biochemical composition.
In the reference
179
varieties
crop Peach,
where this is mentioned in the description.
A key factor in the industrial processing of peaches is the ease of stone removal, with 'pavie' group cultivars considered preferable for the production of canned halves. An important requirement for raw material is the resistance of the flesh to mashing, which allows the fruit to maintain its shape during thermal processing.
The technical maturity of the fruit at harvest directly affects the quality of the finished product, as immaturity leads to a loss of flavor characteristics, while over-ripeness reduces resistance to damage. Evaluation of cultivars includes analysis of biochemical composition, organoleptic indices of the product, and the ability to retain color and aroma after processing, including the specialized use of kernels for oil extraction.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.