[NAFEX] peaches: color and acidity?
lreich at hvc.rr.com
Sat Aug 28 06:17:11 EDT 2010
In my experience, often when there is a colored and a paler form of a fruit, the colored form has the richer flavor, the paler form the sweeter flavor. I find this to be true in peaches, sweet corn, and others.
Lee Reich, PhD
Books by Lee Reich:
A Northeast Gardener's Year
The Pruning Book
Uncommon Fruits for Every Garden
Landscaping with Fruit
On Aug 27, 2010, at 1:40 PM, Cabe, Paul wrote:
> It's peach season in Virginia, and I've been eating a lot of them lately, both white and yellow fleshed varieties.
> All of the white varieties I know about tend to be low acid (and thus seem very sweet), and can often be very fragrant.
> Yellow peaches tend to be more acidic, and are probably my favorite when fully ripe due the richer flavors (lots of acid and sugar).
> But, my genetics background leads me to believe that there is not necessarily any correlation between peach flesh color and level of acidity.
> So, has it just been standard practice to breed and promote white fleshed varieties that are low-acid?
> Does anyone have any light to shed on this?
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