Peach
"Sweet, juicy and nutritious delight."
A sweet and juicy stone fruit, sliced and savored in a variety of dishes and desserts.
Also known as
Stone Fruit, Persica, Peaches
Botanical name
Prunus persica
Product Details
PLU Code
4402
4-digit conventional code
Category
Fruits
Peaches › Small
Origin
Northwestern China, cultivated over 4,000 years ago and later introduced to Persia, then Europe, by the Silk Road.
Temperature
-1 to 0°C (30 to 32°F)
Shelf Life
Not established
Status
Approved
About Peach
High in fiber, vitamins and minerals. Typically grown in temperate climates, requiring cold winter chill to produce a thriving crop.
Nutrition Information
Peaches are a nutrient-rich fruit, a 100-gram serving of peaches contains approximately 39 calories, 0.9 grams of protein, 0.3 grams of fat, and 9.5 grams of carbohydrates. They also contain dietary fiber, with approximately 1.5 grams per 100-gram serving.
In terms of vitamins, peaches are a good source of vitamin C, with a 100-gram serving providing about 6 milligrams, or 8 percent of the recommended daily intake. They also contain vitamin A and vitamin E, with a 100-gram serving providing approximately 190 micrograms of vitamin A and 0.7 milligrams of vitamin E.
Peaches are also a good source of minerals such as potassium, with a 100-gram serving providing approximately 285 milligrams, and copper, with a 100-gram serving providing 0.16 milligrams.
As for other nutrients, peaches contain antioxidants such as polyphenols and flavonoids, which can help protect against oxidative stress and inflammation in the body.
Storage & Handling
Commercial storage guidance for fresh peaches. 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 boxes
Storage Notes: Internal breakdown (mealy, woolly, browned or translucent flesh, with flavor lost first) is the main cause of deterioration and develops 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. 466-470.
Applies to: fresh peaches.
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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