On food and cooking the science and lore of the kitchen ( PDFDrive ) 696

(clingstone) or easily detached (freestone) The genetically dominant characteristics are white, melting, freestone flesh Yellow varieties were developed mainly after 1850, and firm clingstone varieties have been bred mainly for drying, canning, and improved tolerance of shipping and handling The yellow coloration comes from a handful of carotenoid pigments, beta-carotene among them; rarer red varieties contain anthocyanins (as the skin often does) Peaches begin to ripen at the stem end and along the groove, or “suture,” and are said to continue their flavor development even after harvest The distinctively aromatic flavor of peaches and nectarines comes largely from compounds called lactones, which are also responsible for the aroma of coconut; some varieties also contain clove-like eugenol The most frequent problem with peaches is mealy flesh, apparently due to impaired pectin breakdown when the fruit has been temporarily stored in the cold, at temperatures below about 45ºF/8ºC This is especially common in supermarket fruits Plum and Plum Hybrids Most plums are the fruits of two species of Prunus A Eurasian speci es, P domestica, gave rise to the European plums, which include French and Italian prune plums, the greengage and Reine Claude, the yellow-egg and imperatrice The most common of these are the prune types, purplish-blue ovals with a meaty, semimelting, semifreestone flesh The second, Asian species, P salicina, originated in China, was improved in Japan, and further bred by Luther Burbank and others in the United States after 1875 Varieties of the Asian species (Santa Rosa, elephant heart, and many others) tend to be larger, rounder, from yellow to red to purple, clingstone, and often melting European plums are usually dried or made into preserves, Asian plums eaten fresh  ... domestica, gave rise to the European plums, which include French and Italian prune plums, the greengage and Reine Claude, the yellow-egg and imperatrice The most common of these are the prune types,... semimelting, semifreestone flesh The second, Asian species, P salicina, originated in China, was improved in Japan, and further bred by Luther Burbank and others in the United States after 1875 Varieties of the. ..temporarily stored in the cold, at temperatures below about 45ºF/8ºC This is especially common in supermarket fruits Plum and Plum Hybrids Most plums are the fruits of two species of Prunus A Eurasian