Organic
Peach
"A juicy and sweet summer delight"
Juicy and sweet, the peach is a succulent stone fruit with a soft, fuzzy skin and a vibrant flavor.
Also known as
Persicus, Peach tree, Chinese plum
Botanical name
Prunus persica
Product Details
PLU Code
93314
5-digit code
Category
Fruits
Peaches › Large
Origin
Native to the region of Northwest China, the peach was cultivated over 4,000 years ago and has since been spread worldwide through trade routes.
Temperature
-1 to 0°C (30 to 32°F)
Shelf Life
Not established
Status
Approved
About Peach
The peach is a climacteric fruit, meaning that it ripens after it is picked. The variety 'Tree Ripened/ Ready-to-eat' typically has a lower acidity level and a sweeter taste than other peaches.
Nutrition Information
Peaches are a nutrient-rich fruit, providing a good amount of vitamins, minerals, and antioxidants. Here are the nutrition facts for a 100g serving of white flesh peaches:
Energy: 39 kcal
Protein: 0.9 g
Fat: 0.3 g
Carbohydrates: 9.2 g
Fiber: 1.4 g
Sugar: 8.4 g
Sodium: 0.3 mg
Potassium: 285 mg
Vitamin A: 162 mcg
Vitamin C: 6.6 mg
Vitamin E: 0.73 mg
Vitamin K: 2.6 mcg
Folate: 4.8 mcg
Vitamin B6: 0.05 mg
Riboflavin (B2): 0.021 mg
Magnesium: 9 mg
Phosphorus: 20 mg
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
Breathable, moisture-proof containers
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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