Clemson University scientists developing a healthier, tastier peach
The scientists plan to evaluate the biochemical and molecular regulation of carotenoid accumulation in stone fruits such as peaches, apricots and plums. Carotenoids are molecules that give peaches their bright yellow and orange colors. They’re also a source of Vitamin A, contain antioxidant properties and have been suggested to reduce the risks of cardiovascular disorders and cancers.
“Manipulating carotenoid content will allow improved fruit appearance, aroma, taste and nutritional value,” said Gasic, peach breeder and associate professor of horticulture with the College of Agriculture, Forestry and Life Sciences.
"Flavor and aroma have been largely neglected by peach breeders, who have instead focused on producing larger fruits that appeal to consumers and fetch growers more money, said Gasic, who also has an extensive research program focused on developing peach varieties with disease resistance."
The team of researchers look to change this fact and, while peaches can remain large, they also want to focus on nutrition and flavor retention which Gasic says is easily lost in larger peaches if not stored properly.
“Peaches require cold storage after harvest to preserve the fruit quality,” she said. “Consumers then buy peaches that look perfect, take them home and the peaches have already lost the flavor, or with some varieties, the peaches are dry.”
Gasic will collaborate with Douglas Bielenberg, an associate professor of biological sciences, and researchers at the Israel Ministry of Agriculture and Rural Development on the project.
“We’re connecting chemistry in particular varieties with the genetics, so Dr. Gasic and breeders around the world will know which varieties to use as the parents in the cross,” Bielenberg said.
source: newsstand.clemson.edu
