Tree Fruits - Penn State
Web pages on Production & Harvesting, Cultivars & Rootstocks, Soil Fertility & Management, Pest & Diseases, Weed Management, Organic Production, Sustainable Agriculture, Personal Safety, and Business Management from Penn State Extension.
Growing Peaches and Nectarines in Virginia
Information on establishing and maintaining an orchard. Virginia Cooperative Extension, Richard P. Marini, Extension Specialist, Horticulture, Virginia Tech.
Pruning Peach Trees
Information on how and when to prune peach trees. Virginia Cooperative Extension, Richard P. Marini, Extension Specialist, Horticulture, Virginia Tech.
Organic and Low-Spray Peach Production
Publication describes the major diseases and insect pests of peaches and discusses organic or least-toxic control options for each. By Guy K. Ames, Published 2012, Updated: n/a, ©NCAT IP047 28 Pages.
Peach Pruning Blueprint
A video that provides guidlines for developing low, speading, open center trees with potential for optimun yield and high quality fruit. Developed by Penn State Extension. Produced by Tara Baugher, Rich Marini, James Schupp, Robert Crassweller, and Mike Basedow.
UME Publications
Are Your Peaches Ready to Harvest? (FS-1182)
Macarena Farcuh and Yixin Cai
Harvesting peaches at the right maturity stage is crucial to improving fresh market quality and potentially increasing marketability. Peach maturity indices based on target markets can help growers identify the right conditions for optimum fruit quality harvest.
What is Chilling Injury in Peaches, What Causes it, and How Can You Manage it? (FS-1141)
Kevin Moore and Macarena Farcuh
Peaches have a short shelf life capacity, thus are susceptible to high spoilage. Therefore, peaches destined for the wholesale market need to be harvested mature but not fully ripe, and submitted to cold storage to delay the ripening process. Chilling injury (CI) is a physiological disorder triggered by exposure to cold storage temperatures for a certain period of time, especially when kept in the “killing” temperature range of 36-46°F (2-8°C). CI will only be perceived when the fruit is re-exposed to room temperature, thus when the fruit reaches consumers. As such, CI is an enormous challenge and leads to consumer disappointment through undesirable fruit internal quality.
UME Articles
- Cold Damage on Early Blooming Apples and Peaches
Emily Zobel
Published in the Vegetable and Fruit News, Volume 16, Issue 1
- Determining Peach Fruit Maturity
Yixin Cai and Macarena Farcuh
Published in the Vegetable and Fruit News, July 2021, Volume 12, Issue 4
- Fruit Quality: The Importance of Fruit Textural Characteristics
Cameron McPherson, and Macarena Farcuh
Published in the Vegetable and Fruit News, August 2021, Volume 12, Issue 5
- Inking in Peaches and Nectarines: Symptoms, Causes and Control
Macarena Farcuh
Published in the Vegetable and Fruit News, June 2022, Volume 13, Issue 3
- Maximizing Apple and Peach Profits with Preventative Bruising Practices
Morgan Jacobs and Macarena Farcuh
Published in the Vegetable and Fruit News, July 2022, Volume 13, Issue 4
- Peach Bronzing: Insights into a Troublesome Skin Disorder
By Obariagora Nwogu , and Macarena Farcuh
Published in the Vegetable and Fruit News, April 2024, Volume 15, Issue 1