Skip to Content.
Sympa Menu

nafex - Re: [NAFEX] peaches: color and acidity?

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: Lee Reich <>
  • To: North American Fruit Explorers <>
  • Subject: Re: [NAFEX] peaches: color and acidity?
  • Date: Sat, 28 Aug 2010 06:17:11 -0400

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
Weedless Gardening
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?

nafex mailing list

Reproduction of list messages or archives is not allowed.
This includes distribution on other email lists or reproduction on web sites.
Permission to reproduce is NEVER granted, so don't claim you have permission!

Posts from email addresses that are not subscribed are discarded.
No exceptions.
To subscribe or unsubscribe, go to the bottom of this page (also can be used to change other email options):

File attachments are NOT stripped by this list.
Please do not send binary files.
Use plain text ONLY in emails!

NAFEX web site:

Archive powered by MHonArc 2.6.24.

Top of Page