ISHS Acta Horticulturae 199: II International Workshop on Temperate Zone Fruits in the Tropics and Subtropics
PEACH PRODUCTION IN VENEZUELA |
| Author: | R.M. Ramirez |
| Abstract:
Peaches were introduced into Venezuela by Spanish settlers in the 1790's, and most of the trees in commercial orchards are seedling descendants of these original trees. They produce clingstone fruits used both fresh and for processing as canned halves, jelly, jam, or juice. One of the most concentrated areas of culture is near Colonia Tovar in Aragua State, where approximately 1200 ha are planted at elevations of 1000 to 1700 m. Seedling types include the yellow-fleshed "Amarillo", the white-fleshed "Pacho", both used for processing, and "Okinawa", used for jam. Although many cultivars have been introduced over the last half-century, they are often difficult to identify because their names have been changed. New cultivars are currently being evaluated, including several of those developed in Florida ('Flordagold', 'Flordared', 'Flordabelle') and in Brazil, as well as selected seedlings from crosses made by Venezuelan growers. Seeds used to establish seedling orchards sprout within 20 days without chilling. The trees produce 2 to 3 crops per year provided they are defoliated before they become dormant. Defoliating chemicals, chiefly sodium chlorate (0.5–1.0%) or copper sulfate, are applied following harvest. A few days later terminal leaves are removed by hand or with pruning shears in order to induce bud break. Four to five months are required from defoliation to harvest, and orchards are rotated so that some are dormant, some in bloom, some bearing immature fruit, and some ready for harvest at any one time. Fruiting during the rainy season in July-August is avoided to reduce losses from brown rot and other fungal diseases. Nevertheless, much effort must be spent on disease control, given the rainy climate, and up to 40 sprays are applied annually on a weekly rotation. Powdery mildew is also a problem. The best fruits are sold fresh, the remainder canned or processed. In canning, the fruits are peeled with sodium hydroxide, split by machines, and the pits removed by hand. The halves are then packed in glass jars, covered with sugar syrup and hot packed. | |
