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  • Author or Editor: Ronald N. Harmon x
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Abstract

Fruit buds of 5 peach cultivars—‘New’, ‘Daroga’, ‘Redskin’, ‘Mayflower’, and ‘Loring’—grown in Kentucky and exhibiting varying degrees of cold hardiness, were compared biochemically. Fruit bud analysis for total and reducing sugars, starch, total protein, and total and individual free amino acids indicate some correlation between the degree of hardiness and the biochemical make-up of these cultivars. Generally, a high sugar and protein content, and a low total free amino acids were associated with increase in hardiness. Specifically, significant correlation was found between hardiness and a high sugar and protein content when buds were frozen at −2½° F. Significant correlation was also found between 2 amino acids (arginine and γ-NH2 butyric) and hardiness at both −2½° and −5°.

Open Access