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Peach

The Peach (Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit also called a peach. more...

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It is a deciduous tree growing to 5â€“10 m tall, belonging to the subfamily Prunoideae of the family Rosaceae. It is classified with the almond in the subgenus Amygdalus within the genus Prunus, distinguished from the other subgenera by the corrugated seed shell.

The leaves are lanceolate, 7â€“15 cm long and 2â€“3 cm broad. The flowers are produced in early spring before the leaves; they are solitary or paired, 2.5â€“3 cm diameter, pink, with five petals. The fruit is a drupe, with a single large seed encased in hard wood (called the \"stone\" or \"pit\"), 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 cultivars, especially when green. The seed is red-brown, oval shaped and 1.5-2 cm long. Peaches, along with cherries, plums and apricots, are stone fruits (drupes).

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. Cultivated peaches are divided into \"freestone\" and \"clingstone\" cultivars, depending on whether the flesh sticks to the stone or not; both kinds 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.

Cultivation

Peach trees grow very well in a fairly limited range, since they have a chilling requirement that subtropical areas cannot satisfy, and they are not very cold-hardy. The trees themselves can usually tolerate temperatures to around âˆ’26 Â°C to âˆ’30 Â°C, 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 at temperatures between âˆ’15 Â°C and âˆ’25 Â°C 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. Certain cultivars are more tender and others can tolerate a few degrees more cold. In addition, a lot of summer heat is required to mature the crop, with mean temperatures of the hottest month between 20 Â°C and 30 Â°C. Another problematic issue in many peach-growing areas is spring frost. The trees tend to flower fairly early in spring. The flowers can often be damaged or killed by freezes; typically, if temperatures drop below about âˆ’4 Â°C, most flowers will be killed. However, if the flowers are not fully open, they can tolerate a couple degrees colder.