Sensory quality of the fruit and peach breeding activity at the Experimental Institute for Fruit Cultivation at Forli.

摘要

Recent breeding research at Forli to obtain peach and nectarine varieties with improved flavour and fruit quality is described. This has involved evaluation of old varieties for flavour, identifying genotypes with "stony hard" flesh texture, increasing the vitamin C [ascorbic acid] content and developing early maturity in nectarine. Results are presented of hybridization work, and descriptions are given of the best genotypes obtained so far.