Innovation is essential, especially in the peach and nectarine world. But it must not "only" be limited to the introduction of new cultivars because, nowadays, they are not very different with what can already be found on the market. CREA-FRF is instead focusing on new genetic material, and it seems red fleshed and non-anthocyanic nectarines are standing out, which go hand in hand with the Stony hard variety.
FRF Director Alessandro Liverani explained that they have also been working with Australia and South Africa.
Red fleshed nectarines
"The final objective is to diversify fruit types. Red fleshed nectarines have great potential because they also look good."
The flesh has many red streaks. The skin is of a lovely deep red colour. The fruit was harvested when perfectly ripe.
FreshPlaza tried one of these nectarines. It was a perfectly ripe fruit harvested directly from the test orchard in Forlì. The taste was sweet with an acidic tang and the flesh was compact.
"The interest towards these nectarines is due to the fact that their pigments have an antioxidant and anti-free radical function two/three times higher than that of the traditional versions."
Non-anthocyanic nectarines
Another type we tried are non-anthocyanic nectarines. Fruits are yellow with excellent organoleptic qualities and a very intense aroma.
The Director (to the right) explained that "the fruit is medium-small, round and symmetrical. The skin is yellow and characterised by the absence of anthocyanin pigments, but has a slight greenish colour if harvested too soon. The flesh is non-smooth and is highly resistant to handling. This variety is armomatic, sweet and not subacidic."
Both types have a "defect", i.e. fruits are medium-small. Maybe it is wrong to call it a defect, but the market is interested in big grades. Nonetheless, their good appearance and flavour could help sell them. We must also say that there is no use having grade AAA fruits when trying to promote peaches as snacks.
Of course, if the objective is to make these types available on the market, a supply of at least 40-50 continuous days must be guaranteed, so there is the need for at least three varieties per type ripening 7-10 days apart.
Author: Cristiano Riciputi
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