Health Benefits of Peaches and Apricots

Peaches and apricots are great sources of antioxidants, and their skin is full of potential cancer-fighting chemicals. They are high in carotenoids, which inhibit the growth of cancer cells. These fruits may also help prevent …

Peaches and apricots are great sources of antioxidants, and their skin is full of potential cancer-fighting chemicals. They are high in carotenoids, which inhibit the growth of cancer cells. These fruits may also help prevent breast cancer. This article will explain how these fruits benefit the body. Read on to learn more about the health benefits of peaches and apricots! And don’t forget about their delicious taste!

Symptoms of bacterial spots on apricots

Bacterial spots on peaches and apricots are an unpleasant symptom of an underlying disease. The disease is caused by a fungus called Xanthomonas arboricola. It overwinters in cracks and leaf scars and exudes a bacterial ooze in spring. The bacteria can also enter the plant through lenticels on the bark. Affected fruit will lose its cream colour and may begin to develop round scabs.

Affected fruit is susceptible to the infection at the shuck-split stage of growth. The disease is often undetectable until the fruit is six to ten weeks old. It can be controlled with fungicides. Peaches are usually infected during the second and third growing seasons.

Bacterial spot affects many kinds of fruit trees. The disease attacks fruit, leaves, and twigs. It can reduce fruit quality and yield, especially on late-maturing varieties. Some farmers even have to discard up to 50 percent of their crop. In addition, bacterial spot can weaken trees, making them more susceptible to other pathogens. Moreover, this disease is more likely to affect low-fertility and light soils. However, vigorous fruit trees are less susceptible.

The disease is difficult to control and there are few bactericide chemicals that are effective. The most effective method is to plant resistant varieties of peaches and apricots. A large number of peach and nectarine cultivars are highly resistant to bacterial spot. However, peach cultivars developed west of the Rocky Mountains are susceptible due to their unsuitable environment.

Bacterial spots on apricots and peach trees are caused by the pathogen Psyringae. The disease is typically spread through dew, rain, wind, and other weather conditions. When it appears, protective chemicals should be applied to the infected tree. The protective chemicals should be applied at intervals of seven to 14 days, especially when the weather is dry.

Symptoms of coryneum blight on peaches

Coryneum blight is a fungal disease that causes damage to the peach fruit. It is most common in California and begins to show symptoms early in spring. Initially, symptoms appear as small, purplish-black spots that grow on the fruit. Later, the lesions grow larger and are scurfy. Some of the affected branches die before or shortly after blossoming. Lesions also form on petioles, often on the base of the leaves. They eventually separate from the rest of the leaf and die.

Symptoms of scab on peaches

The symptoms of scab on peaches and other stone fruits can make the fruits unmarketable and cause cracking. Fortunately, fungicides have greatly reduced the extent of this problem in commercial orchards. This fungus lives on the twigs and leaves of infected fruit and can be prevented by regular fungicide applications.

Peach scab appears as sunken spots on the fruit. The spots are usually small and green, but they will grow into large, dark spots once the fruit reaches maturity. Symptoms of peach scab may include discoloration of the fruit, cracks in the skin, and seepage of gum.

The symptoms of peach scab are most visible on the fruit during mid-late development. The lesions will merge into irregularly shaped dark green or black blotches. Severe scab outbreaks can cause stunted, cracked, and/or bruised fruit. The disease also affects leaves, so it is important to prune the fruit and its surrounding area.

The fungus that causes scab attacks plants during the early spring and early summer seasons. The spores that are produced overwinter on the twigs will eventually cause the spring infection. While scab usually does not affect stone fruit production, it is important to understand the scab disease cycle and to take preventive measures. Small green spots typically appear on the side of the fruit facing the sun. On peaches and apricots, lesions can merge into large blotches that can be black or brown.

Infection of peaches and apricots can severely affect yield. The fungus produces conidia (dissolving spores), which are spread by wind and splashing water. The spores can also infect developing fruit.

Storage of apricots and peaches

When storing apricots and peaches, it is important to keep the relative humidity within ninety-five percent. This will prevent the development of bacteria and disease. The fruits have a shelf life of seven to fourteen days, but this can be extended by following the right post-harvest care guidelines. When storing apricots, you should remove the pit before storing them in the refrigerator. Sliced apricots should be stored in air-tight baggies in the freezer for up to three months. For longer storage, you can also put apricots in syrup or sugar to preserve their flavor. In addition, dried apricots should be stored in the refrigerator for up to six months.

There are two types of apricots: those with clingstone pits and those without. Clingstone apricots are harder to pit and cut. Freestone apricots are much easier to pit and slice. They are delicious and versatile. You can find them at your local grocery store or farmers market. You can also try them as snacks. You can also prepare them as jams and preserves.

Apricots and peaches have similar characteristics, but they differ in their appearance and flavor. Peaches are larger and sweeter than apricots. They are both sweet and floral in flavor. Peaches can be substituted for apricots in many recipes.

Ideally, you should harvest your apricots and peaches at the peak of ripeness. This will ensure that the fruit is not too soft or mushy. Once you’ve selected them, peel them and store them properly. You can also brush them with a mixture of lemon juice and ascorbic acid to prevent them from becoming soft. Alternatively, you can freeze them using a dry or syrup pack.

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