Peach tree named ‘Kader’

Abstract

A new peach variety (Prunus persica) designated as ‘Kader’ is provided. ‘Kader’ forms attractive, high quality fruit that matures approximately six to ten days earlier than that of the ‘Andross’ variety and demonstrates a capacity to maintain good on-tree fruit quality for up to one week, allowing delayed harvest and economically efficient single harvests. Further, ‘Kader’ fruit exhibits the desirable characteristic of being free from the red staining of the pit area of fruit flesh resulting from anthocyanin formation, while still exhibiting other fruit characteristics that are believed to be substantially similar to those of the commercially important ‘Carson’ and ‘Andross’ peach varieties.

Description

[0001]Latin name: Botanical / commercial classification: Prunus persica new peach cultivar.[0002]Varietal denomination: The varietal denomination of the claimed peach variety is ‘Kader’.BACKGROUND OF THE INVENTION[0003]An objective of processing peach breeding programs is to develop new peach varieties that are commercially desirable. In particular, there is a need for the development of new peach varieties that are suitable replacements for the ‘Early’ maturity season varieties ‘Dixon’ and ‘Andross’, and the ‘Late’ season variety ‘Halford’ (each non-patented in the United States).[0004]Peach variety ‘Dixon’ originated in Linden, Calif., by F. A. Dixon, of the Canners League of California in San Francisco and was introduced in 1956. ‘Dixon’ trees produced very high yields, which made this variety popular for growers. While ‘Dixon’ fruit flesh was a desirable yellow-gold, the pit often exhibited a pink to red color from the formation of red anthocyanins. This red color oxidizes to brow...

AI Technical Summary

Benefits of technology

Kader provides commercially attractive fruit with improved processing characteristics, including reduced pit fragments and enhanced resistance to brown rot, allowing for delayed harvest and higher yields, making it an attractive replacement for existing varieties.

Problems solved by technology

This red color oxidizes to brown when canned, resulting in an undesirable fruit color as well as an undesirable brown staining of canned syrup.

The red stained fruit stone or endocarp is also more prone to breakage, resulting in pit fragments being left with the fruit flesh during processing.

As result of these problems, processors stopped purchasing ‘Dixon’ fruit from growers.

Although the ‘Dixon’ variety is no longer commercially planted, no replacement variety presently exists.

Consequently, processors are no longer encouraging new plantings of this variety, and indicate that they may no longer purchase fruit of this variety in the future.

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