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This article is about the tree and its fruit. For other uses, see Peach (disambiguation).

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Peach
Prunus persica
Autumn Red Peaches, cross section
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Rosids
Order:
Rosales
Family:
Rosaceae
Genus:
Prunus
Subgenus:
Amygdalus
Species:
P. persica
Binomial name
Prunus persica
Peaches (edible part)
Nutritional value per 100 g (3.5 oz)
Energy165 kJ (39 kcal)
9.5 g
Sugars8.4 g
Dietary fiber1.5 g
0.3 g
0.9 g
VitaminsQuantity
%DV†
Vitamin A equiv.
2%
16 μg
Folate (B9)
1%
4 μg
Vitamin C
7%
6.6 mg
MineralsQuantity
%DV†
Iron
1%
0.25 mg
Potassium
6%
190 mg
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

The peach tree, Prunus persica, is a deciduous tree, native to China, where it was first cultivated. It bears an edible juicy fruit called a peach. [3] The peach is a species of the genus Prunus. The species name persica refers to its widespread cultivation in Persia, from whence it was transplanted to Europe. It is classified with the almond in the subgenus Amygdalus within the genus Prunus, distinguished from the other subgenera by the corrugated seed shell. Prunus persica belongs to the subfamily Prunoideae of the family Rosaceae.

Description

Prunus persica grows to 4–10 m (13–33 ft) tall and 6 in. in diameter. The leaves are lanceolate, 7–16 cm (2.8–6.3 in) long, 2–3 cm (0.79–1.18 in) broad, pinnately veined. The flowers are produced in early spring before the leaves; they are solitary or paired, 2.5–3 cm diameter, pink, with five petals.

The fruit has yellow or whitish flesh, a delicate aroma, and a skin that is either velvety (peaches) or smooth (nectarines) in different cultivars. The flesh is very delicate and easily bruised in some cultivars, but is fairly firm in some commercial varieties, especially when green. The single, large seed is red-brown, oval shaped, approximately 1.3–2 cm long, and is surrounded by a wood-like husk. Peaches, along with cherries, plums and apricots, are stone fruits (drupes).

Taxonomy

The scientific name persica, along with the word "peach" itself and its cognates in many European languages, derives from an early European belief that peaches were native to Persia (now Iran). The modern botanical consensus is that they originate in China, and were introduced to Persia and the Mediterranean region along the Silk Road before Christian times.[4] The botanical name is derived from the Greek word for the fruit after it was introduced into the Mediterranean through Persia and from China.

Cultivated peaches are divided into clingstones and freestones, depending on whether the flesh sticks to the stone or not; both can have either white or yellow flesh. Peaches with white flesh typically are very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness, though this also varies greatly. Both colours often have some red on their skin. Low-acid white-fleshed peaches are the most popular kinds in China, Japan, and neighbouring Asian countries, while Europeans and North Americans have historically favoured the acidic, yellow-fleshed kinds.

History

Although its botanical name Prunus persica suggests the peach is native to Persia after the Persians introduced the fruit into the Western world, peaches actually originated in China, where they have been cultivated since the early days of Chinese culture. Peaches were mentioned in Chinese writings as far back as the 10th century BC and were a favoured fruit of kings and emperors. As of late, the history of cultivation of peaches in China has been extensively reviewed citing numerous original manuscripts dating back to 1100 BC.[5]

Its English name derives originally from the Latin malum persicum, "Persian apple", which became the French pêche, then peach in Middle English.[6]

The peach was brought to India and Western Asia in ancient times.[7] Alexander the Great introduced the fruit into Europe after he conquered the Persians.[7] Then it was brought to the Americas by Spanish explorers in the 16th century, and eventually made it to England and France in the 17th century, where it was a prized, albeit rare, treat.[citation needed]

The horticulturist George Minifie supposedly brought the first peaches from England to its North American colonies in the early 17th century, planting them at his Estate of Buckland in Virginia.[8]

Various American Indian tribes are credited with spreading the peach tree across the United States, taking seeds along with them and planting as they roved the country.

Although Thomas Jefferson had peach trees at Monticello, United States farmers did not begin commercial production until the 19th century in Maryland, Delaware, Georgia and finally Virginia. California today raises 65 percent of peaches grown for commercial production in the United States,[9] but the states of South Carolina, New Jersey, Georgia, Michigan, Pennsylvania and Washington also grow a significant amount.[10] Italy, China, India and Greece are major producers of peaches outside of the United States.

In 2010, a team of researchers at Clemson University, in South Carolina, announced they had sequenced the peach tree genome (doubled haploid Lovell).[11][12]

Cultivation

Prunus persica, or peach trees, grow very well in a fairly limited range, since they have a chilling requirement that tropical areas cannot satisfy. The trees themselves can usually tolerate temperatures to around −26 to −30 °C (−15 to −22 °F), although the following season's flower buds are usually killed at these temperatures, leading to no crop that summer. Flower bud kill begins to occur between −15 and −25 °C (5 and −13 °F), depending on the cultivar (some are more cold-tolerant than others) and the timing of the cold, with the buds becoming less cold tolerant in late winter.[13]

Certain cultivars are more tender, and others can tolerate a few degrees colder. In addition, intense summer heat is required to mature the crop, with mean temperatures of the hottest month between 20 and 30 °C (68 and 86 °F). Another problematic issue in many peach-growing areas is spring frost. The trees tend to flower fairly early in spring. The blooms often can be damaged or killed by freezes; typically, if temperatures drop below about −4 °C (25 °F), most flowers will be killed. However, if the flowers are not fully open, they can tolerate a few degrees colder. [citation needed]

Regions

Important historical peach-producing areas are China, Iran, France, and the Mediterranean countries, such as Italy, Spain and Greece. More recently, the United States (where the three largest producing states are California, South Carolina,[14] and Georgia[15]), Georgia is also known as the "Peach State" because of the production of its peaches.[16] Canada (British Columbia), and Australia (the Riverland region) have also become important; peach growing in the Niagara Peninsula of Ontario, Canada, was formerly intensive, but slowed substantially in 2008 when the last fruit cannery in Canada was closed by the proprietors.[17] Oceanic climate areas, like the Pacific Northwest and coastline of northwestern Europe, are generally not satisfactory for growing peaches due to inadequate summer heat, though they are sometimes grown trained against south-facing walls to catch extra heat from the sun. Trees grown in a sheltered and south-facing position in the southeast of England are capable of producing both flowers and a large crop of fruit. In Vietnam, the most famous variety of peach fruit product is grown in Mẫu Sơn commune, Lộc Bình district, Lạng Sơn province.

For home gardeners, semi-dwarf (3 to 4 m (9.8 to 13.1 ft)) and dwarf (2 to 3 m (6 ft 7 in to 9 ft 10 in)) varieties have been developed by grafting desirable cultivars onto dwarfing rootstock. Fruit size is not affected. Another mutation is flowering peaches, selected for ornamental display rather than fruit production.

Depending on climate and cultivar, peach harvest can occur from late May into August (Northern Hemisphere); harvest from each tree lasts about a week.

Cultivar groups

Nectarines

White nectarines, whole and cut open

The nectarine cultivar group of peaches have a smooth skin. It is often referred to as a "shaved peach", "fuzzy-less peach" or "shaven peach" due to its lack of fuzz or short hairs. Though fuzzy peaches and nectarines are regarded commercially as different fruits, with nectarines often erroneously believed to be a crossbreed between peaches and plums, or a "peach with a plum skin", they belong to the same species as peaches. Several genetic studies have concluded nectarines are created due to a recessive allele, whereas a fuzzy peach skin is dominant.[18] Nectarines have arisen many times from peach trees, often as bud sports.

As with peaches, nectarines can be white or yellow, and clingstone or freestone. On average, nectarines are slightly smaller and sweeter than peaches, but with much overlap.[18] The lack of skin fuzz can make nectarine skins appear more reddish than those of peaches, contributing to the fruit's plum-like appearance. The lack of down on nectarines' skin also means their skin is more easily bruised than peaches.

The history of the nectarine is unclear; the first recorded mention in English is from 1616,[19] but they had probably been grown much earlier within the native range of the peach in central and eastern Asia. Although one source states that Nectarines were introduced into the United States by David Fairchild of the Department of Agriculture in 1906;[20] a number of colonial era newspaper articles make reference to nectarines being grown in the United States prior to the Revolutionary War. The 28 March 1768 edition of the "New York Gazette" (pg 3.), for example, mentions a farm in Jamaica, Long Island, New York, where nectarines were grown.

Peacherines

The Peacherine tree carries large fruit intermediate in appearance between a peach and a nectarine, large and brightly colored like a red peach, with a good flavor. The flesh of the fruit is usually yellow but white varieties also exist.

Peacherines appear to be most readily available in Australia and New Zealand. The Koanga Institute lists varieties that ripen in (Southern hemisphere) February, Late February, and March or during the summer. [21] [22] Edible Garden lists varieties that ripen in January and March. [23]

The Peacherine is variously said to be a cross between a Peach and a Nectarine[21], or between a Peach and an Apricot.[23] The 1909 Pacific Monthly states it originated in Acampo (near Stockton), California:

"A man, J. W. Philippi of Acampo, has originated a new fruit known as the “peacherine.” It combines the solidity and flavor of the nectarine with all the good qualities of the peach. It is becoming so well known and liked that calls are coming from all parts of the world for it. Incidentally, proving the value of California land, it is said that the originator of the peacherine has made an annual profit of $2000 from a single acre, notwithstanding that his residence and other buildings are on the same tract."[24]

Diseases

Main article: List of peach and nectarine diseases

The trees are prone to a disease called leaf curl, which usually does not directly affect the fruit, but does reduce the crop yield by partially defoliating the tree. The fruit is very susceptible to brown rot, or a dark reddish spot.

Planting

The developmental sequence of a nectarine over a 7+1⁄2-month period, from bud formation in early winter to fruit ripening in midsummer (see image page for further information)

Most peach trees sold by nurseries are named cultivars budded or grafted onto a suitable rootstock. Trees can be grown from either a peach or nectarine seed, but the fruit quality of the resulting tree will be very unpredictable.

Peaches are recommended to be located in full sun, and to allow good air flow, to assist the cold air to flow away on frosty nights and to keep the area cool in summer. Peaches are recommended to be planted in early winter, as this allows time for the roots to establish and to sustain the new spring growth. When planting in rows, it is recommended to plant the rows north to south.[25]

For optimum growth, peach trees prefer a constant supply of water, which should be increased shortly before harvest. The best-tasting fruit is produced when the peach is watered throughout the season. Drip irrigation is ideal, with at least one dripper per tree. Although it is better to use multiple drippers around the tree, this is not necessary.[25] A quarter of the root being watered should be sufficient.

Peaches have a high nutrient requirement, needing more nitrogen than most other fruit trees. An NPK fertilizer should be applied regularly, and an additional mulch of poultry manure in autumn soon after the harvest could benefit the tree. If the leaves of the peach are yellow or small, this is a sign that the tree needs more nitrogen. Blood meal and bone meal, 3–5 kilograms (6.6–11.0 lb) per mature tree, or calcium ammonium nitrate, 0.5–1 kilogram (1.1–2.2 lb), are suitable fertilizers. This also applies if the tree is putting forth little growth.

If the full number of peaches are left on the branches, they will be under-sized and lacking in sugar and flavour. In dry conditions, extra watering is recommended. The fruit are normally thinned when they have reached 2 centimetres (0.79 in) in diameter, usually about two months after flowering. Fresh fruit are best consumed on the day of picking, and do not store well. They are best eaten when the fruit is slightly soft, having aroma, and heated by the sun.

Storage

Peaches should be stored at room temperature and refrigeration should be avoided as this can lessen the taste of the peach. Peaches are climacteric[26] [27] [28] and hence they will continue ripening after being picked from the tree. [29]

Cultural significance

In this Chinese Song Dynasty painting of a bird and peach blossom, by Emperor Huizong of Song, 11th century, the bird resembles and is most likely a type of pigeon.
Riverbank of Peach Blossoms by Shitao, 1642-1707, Metropolitan Museum of Art.

Peaches are known in China, Japan, Korea, Laos, and Vietnam, not only as a popular fruit, but also for the many cultural traditions, such as the Peaches of Immortality, and folk tales associated with it.

Peach blossoms are highly prized in Chinese culture, and because they appear before leaves sprout. The ancient Chinese believed the peach to possess more vitality than any other tree. When early rulers of China visited their territories, they were preceded by sorcerers armed with peach rods to protect them from spectral evils. On New Year's Eve, local magistrates would cut peach wood branches and place them over their doors to protect against evil influences.[30] Peach kernels (桃仁 táo rén) are a common ingredient used in traditional Chinese medicine to dispel blood stasis, counter inflammation and reduce allergies.[31]

It was in an orchard of flowering peach trees that Liu Bei, Guan Yu, and Zhang Fei took an oath of brotherhood in the opening chapter of the classic Chinese novel Romance of the Three Kingdoms. Another peach forest, the “Peach Blossom Spring” by poet Tao Yuanming is the setting of the favourite Chinese fable and a metaphor of utopias. A peach tree growing on a precipice was where the Taoist master Zhang Daoling tested his disciples.[32]

Momotaro, one of Japan's most noble and semihistorical heroes, was born from within an enormous peach floating down a stream. Momotaro or "Peach Boy" went on to fight evil oni and face many adventures.

In Korea, peaches have been cultivated from ancient times. According to Samguk Sagi, peach trees were planted during the Three Kingdoms of Korea period, and Sallim gyeongje also mentions cultivation skills of peach trees. Peach is seen as the fruit of happiness, riches, honours and longevity. It is one of the ten immortal plants and animals, so peaches appear in many minhwa (folk paintings). Peaches and peach trees are believed to chase away spirits, so peaches are not placed on tables for jesa (ancestor veneration), unlike other fruits.[33][34]

A Vietnamese mythic history states that, in the spring of 1789, after marching to Ngọc Hồi and then winning a great victory against invaders from the Qing Dynasty of China, the King Quang Trung ordered a messenger to gallop to Phú Xuân citadel (now Huế) and deliver a flowering peach branch to the Princess Ngọc Hân. This took place on the fifth day of the first lunar month, two days before the predicted end of the battle. The branch of peach flowers that was sent from the north to the centre of Vietnam was not only a message of victory from the King to his wife, but also the start of a new spring of peace and happiness for all the Vietnamese people. In addition, since the land of Nhật Tân had freely given that very branch of peach flowers to the King, it became the loyal garden of his dynasty.

It was a by peach tree that the protagonists of the Tale of Kieu fell in love. And in Vietnam, the blossoming peach flower is the signal of spring. Finally, peach bonsai trees are used as decoration during Vietnamese New Year (Tết) in northern Vietnam.

Nutrition and research

A medium peach is 75 g (2.6 oz). It should have 30 Cal, 7 g of carbohydrate (6 g sugars and 1 g fibre), 1 g of protein, 140 mg of potassium, and 8% of the daily value (DV) for vitamin C.[35]

As with many other members of the rose family, peach seeds contain cyanogenic glycosides, including amygdalin (note the subgenus designation: Amygdalus). These substances are capable of decomposing into a sugar molecule and hydrogen cyanide gas. While peach seeds are not the most toxic within the rose family, that dubious honour going to the bitter almond, large doses of these chemicals from any source are hazardous to human health.

Peach allergy or intolerance is a relatively common form of hypersensitivity to proteins contained in peaches and related fruit (almonds). Symptoms range from local symptoms (e.g. oral allergy syndrome, contact urticaria) to systemic symptoms, including anaphylaxis (e.g. urticaria, angioedema, gastrointestinal and respiratory symptoms).[36] Adverse reactions are related to the "freshness" of the fruit: peeled or canned fruit may be tolerated.

Phenolic composition

Total phenolics in mg/100 g of fresh weight were 14-102 in white-flesh nectarines, 18-54 in yellow-flesh nectarines, 28-111 in white-flesh peaches, 21-61 in yellow-flesh peaches.[37] The major phenolic compounds identified in peach are chlorogenic acid, (+)-catechin and (-)-epicatechin.[38] Other compounds, identified by HPLC, are gallic acid, neochlorogenic acid, procyanidin B1 and B3, procyanidin gallates, ellagic acid.[39]

Rutin and isoquercetin are the primary flavonols found in Clingstone peaches.[40]

Red-fleshed peaches are rich in anthocyanins[41] of the cyanidin-3-O-glucoside type in six peach and six nectarine cultivars[42] and of the malvin type in the Clingstone variety.[40]

Gallery

  • A peach tree in blossom
    A peach tree in blossom
  • Developing fruit
    Developing fruit
  • Peach blossoms
    Peach blossoms
  • Peach Blossom Close-up
    Peach Blossom Close-up
  • Flavorcrest peaches
    Flavorcrest peaches
  • Peach (cultivar 'Berry') – watercolour 1895
    Peach (cultivar 'Berry') – watercolour 1895
  • Harvested peaches
    Harvested peaches
  • White peach and cross section
    White peach and cross section
  • Peach Melba
    Peach Melba

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
  3. ^ Thacker, Christopher (1985). The history of gardens. Berkeley: University of California Press. p. 57. ISBN 9780520056299.
  4. ^ Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan ISBN 0-333-47494-5.
  5. ^ Layne, Desmond R.; Bassi, Daniele (2008). The Peach: Botany, Production and Uses. CAB International. ISBN 9781845933869.
  6. ^ [1]
  7. ^ a b Ensminger, Audrey H. (1994). Foods & nutrition encyclopedia. CRC Press. ISBN 0849389801.
  8. ^ George Minifie
  9. ^ Peaches in California
  10. ^ [2]
  11. ^ Peach genome completed United Press International, April 2, 2010, Retrieved August 30, 2010
  12. ^ Sosinski, Byron et al (2010) Peach Genome Genome Database for Rosacea, Retrieved August 30, 2010
  13. ^ Szalay, L., Papp, J., and Szaóbo, Z. (2000). Evaluation of frost tolerance of peach varieties in artificial freezing tests. In: Geibel, M., Fischer, M., and Fischer, C. (eds.). Eucarpia symposium on Fruit Breeding and Genetics. Acta Horticulturae 538. Abstract.
  14. ^ Fort Valley State University College of Agriculture: Peaches
  15. ^ Georgia Peach: Georgia Peach Study
  16. ^ [http://www.webmd.com/food-recipes/features/peach-10-healthy-facts
  17. ^ Growers left in lurch as CanGro plant closures go ahead
  18. ^ a b Oregon State University: peaches and nectarines
  19. ^ Oxford English Dictionary
  20. ^ Fairchild, David (1938). The World Was My Garden. New York: Charles Scribner's Sons. p. 226. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
  21. ^ a b "Fruit Trees Australia". Peacherine Fruit Tree. fruit-trees-australia.com.au. Retrieved November 21, 2011.
  22. ^ "Koanga Institute". Almonds, Nectarines, Peacherines and Apricots. koanga.org.nz. Retrieved November 21, 2011.
  23. ^ a b "Edible Garden: Peacherine". Peacherine. ediblegarden.co.nz. Retrieved November 21, 2011.
  24. ^ "Pacific Monthly". Pacific Monthly. 21. 1909.
  25. ^ a b McCraw, Dean ((unknown date)). "Planting and Early Care of the Peach Orchard". Oklahoma Cooperative Extension Service. Retrieved February 13, 2012. {{cite web}}: Check date values in: |date= (help); line feed character in |title= at position 24 (help)
  26. ^ http://jxb.oxfordjournals.org/content/58/12/3299
  27. ^ http://www.springerlink.com/content/m4301j1756468666/
  28. ^ http://www.geochembio.com/biology/organisms/peach/
  29. ^ http://chge.med.harvard.edu/programs/food/nutrition.html
  30. ^ Doré S.J., Henry; Kennelly, S.J. (Translator), M. (1914). Researches into Chinese Superstitions. Tusewei Press, Shanghai. {{cite book}}: |last2= has generic name (help) Vol V p. 505
  31. ^ "TCM: Peach kernels" (in Chinese). Retrieved November 1, 2010.
  32. ^ Stephen Eskildsen (1998). Asceticism in early taoist religion. SUNY Press. p. 26. ISBN 9780791439555. Retrieved 28 June 2011.
  33. ^ "한국에서의 복숭아 재배" (in Korean). Nate / Britannica. Retrieved 2010-01-12. {{cite web}}: Unknown parameter |trans_title= ignored (|trans-title= suggested) (help)
  34. ^ "복숭아" (in Korean). Nate / Encyclopedia of Korean Culture. Retrieved 2010-01-12. {{cite web}}: Unknown parameter |trans_title= ignored (|trans-title= suggested) (help)
  35. ^ USDA Handbook No. 8
  36. ^ Article on Peach allergy, M. Besler et al.
  37. ^ Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Gil MI, Tomás-Barberán FA, Hess-Pierce B and Kader AA, J Agric Food Chem., 2002 Aug 14, 50(17), pages 4976-4982, PMID 12166993, doi:10.1021/jf020136b
  38. ^ Browning Potential, Phenolic Composition, and Polyphenoloxidase Activity of Buffer Extracts of Peach and Nectarine Skin Tissue. Guiwen W. Cheng and Carlos H. Crisosto, J. Amer. Soc. Hort. Sci., 1995, 120(5), pages 835-838, (article)
  39. ^ Postharvest sensory and phenolic characterization of ‘Elegant Lady’ and ‘Carson’ peaches. Rodrigo Infante, Loreto Contador, Pía Rubio, Danilo Aros and Álvaro Peña-Neira, Chilean Journal Of Agricultural Research, 71(3), July-September 2011, pages 445-451 (article)
  40. ^ a b Low-Density Lipoprotein Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars. Susan Chang, Christine Tan, Edwin N. Frankel and Diane M. Barrett, J. Agric. Food Chem., 2000, 48, pages 147−151, doi:10.1021/jf990456
  41. ^ Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Bolivar A. Cevallos-Casals, David Byrne, William R. Okie and Luis Cisneros-Zevallos, Food Chemistry, 2006, 96, pages 273–328, doi:10.1016/j.foodchem.2005.02.03
  42. ^ Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation. C. Andreotti, D. Ravaglia, A. Ragaini and G. Costa, Annals of Applied Biology, Volume 153, Issue 1, pages 11–23, August 2008, doi:10.1111/j.1744-7348.2008.00234.x
  • Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan ISBN 0-333-47494-5.

External links

Wikimedia Commons has media related to Peaches and Prunus persica.
Wikispecies has information related to Prunus persica.
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