Organic
Peaches (Yellow Flesh)
"Sweetness in every bite"
A juicy and sweet stone fruit with a soft, velvety texture and a vibrant yellow flesh.
Also known as
Yellow Peaches, Yellow Flesh Peaches, Prunus persica
Botanical name
Prunus persica
Product Details
PLU Code
94043
5-digit code
Category
Fruits
Peaches › Small
Origin
Native to the region of Northwest China, now cultivated in many parts of the world, including the United States, Italy, and Spain.
Temperature
-1 to 0°C (30 to 32°F)
Shelf Life
Not established
Status
Approved
About Peaches (Yellow Flesh)
Yellow flesh peaches are a type of peach variety that is known for its sweet flavor and soft texture. They are typically harvested when mature and are ready to eat.
Nutrition Information
Peaches are a nutrient-rich food, low in calories and high in vitamins, minerals, and antioxidants. Here are the nutrition facts for 100 grams of peaches (Yellow Flesh):
Energy 165 kJ,
Carbohydrates 9.5 grams,
Fiber 1.5 grams,
Sugars 8.4 grams,
Protein 0.9 grams,
Fat 0.3 grams,
Vitamin C 4.8 milligrams,
Potassium 285 milligrams,
Vitamin A 190 micrograms,
Vitamin K 2.6 micrograms,
Folate 4.8 micrograms,
Manganese 0.1 milligrams,
Copper 0.1 milligrams.
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 containers or bags with adequate ventilation
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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