Yellow Flesh Nectarine
"Yellow-Flesh Nectarine"
A nectarine in the yellow-flesh market type, belonging to the species Prunus persica.
Also known as
(No data)
Botanical name
Prunus persica
Product Details
PLU Code
4035
4-digit conventional code
Category
Fruits
Nectarine › Small
Origin
North-Central China
Temperature
-1 to 0°C (30 to 32°F)
Shelf Life
Not established
Status
Approved
About Yellow Flesh Nectarine
Peaches and nectarines are cultivated forms of the same species, Prunus persica.
Nutrition Information
Nectarines, raw; USDA SR Legacy, FDC 169914, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 44 kcal; Protein: 1.06 g; Fat: 0.32 g; Total carbohydrate (by difference): 10.55 g; Dietary fiber: 1.7 g; Vitamin C: 5.4 mg; Folate: 5 µg; Total sugars: 7.89 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for fresh nectarines. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
-1 to 0°C (30 to 32°F)
Humidity
90-95%
Packaging
Ventilated crates or boxes
Storage Notes: Susceptible mid- and late-season cultivars develop internal breakdown (mealy or leathery, browned, flavorless flesh that fails to ripen) faster at intermediate cool temperatures than at the near-freezing optimum, so fruit should be cooled quickly and held at the optimum. Highest freezing point: -1.5°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 418-422.
Applies to: fresh nectarines.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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