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October 11, 2006

New Peach from Italy, 'Ghiaccio'

I have to confess that I don't keep quite as up on what's hot and new in the Prunus world, so this may have been out a little while, but I noticed a link to this article on a new peach cultivar, 'Ghiaccio', and I was absolutely struck. That's just about the whitest peach I've ever seen. I have no idea how the thing tastes, but that's a pretty cool-looking peach. (They also mention a flat nectarine in the article, which I've never seen before, although I suppose it'd be easy enough to breed, as both flatness and nectarine-ness (?) are single gene traits). Any one know when we can expect to see this in the U.S.?

I also think it's interesting and a bit odd that this is really three cultivars, Ghiaccio-1, Ghiaccio-2, and Ghiaccio-3. What's the story behind that? It's hard to tell from the article. They appear to be differentiating by ripening time, and it's a major difference--over a month between #1 and #3! Are these clonal variations, or did they just choose three very similar siblings and release them under the same name (I suspect this is the case)? If it really is a matter of clonal variation, a mutation that results in a month's difference in ripening date may have interesting breeding implications down the road sometime!

Anyway, I don't have any thing official, but I'll put 'Ghiaccio' over in the new cultivars list on the side. At some point I'll have to start taking things off, before it takes over the whole sidebar...

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5 Comments:

At 10/20/2006 06:04:00 PM, Blogger MSS said...

On the Ghiaccio, it is what we would call a nectarine, isn't it? The article says it is smooth-skinned.

It might need a new name--not only 'nectarine' but something other than 'Giaccio'--to make it here. Most folks won't have a clue how to pronounce it!

 
At 10/21/2006 12:03:00 AM, Blogger Evil Fruit Lord said...

Yeah, I think it must be a nectarine, now that you mention it, though the article just calls it a peach and I didn't really think about it. Really it's kind of silly that we separate names for the exact same species, differentiated by a single gene.

I agree that 'Ghiaccio' isn't a great name for the U.S. market. Maybe they could just go with the translation, "Ice", which is at least pronouncable, if not a stunningly great name. But then again, how many people even know the names of the peach cultivars they eat?

 
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