https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
https://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
https://www.ahs.ac.cn/images/0513-353X/images/top-banner7.jpg|#|蝴蝶兰
https://www.ahs.ac.cn/images/0513-353X/images/top-banner8.jpg|#|樱桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner9.jpg|#|观赏荷花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner11.jpg|#|月季
https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

Acta Horticulturae Sinica ›› 2026, Vol. 53 ›› Issue (S1): 33-34.doi: 10.16420/j.issn.0513-353x.2025-0854

• Fruit Trees • Previous Articles     Next Articles

A New Mid-Ripening Yellow Peach Cultivar‘Zhongtao Jinmei’

CHEN Changwen, CAO Ke, FANG Weichao, ZHU Gengrui, WANG Xinwei, LI Yong, WU Jinlong, WANG Lirong*   

  1. Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,China
  • Received:2025-09-10 Revised:2026-03-02 Online:2026-04-28 Published:2026-05-07

Abstract: ‘Zhongtao Jinmei’peach is a mid-ripening yellow-fleshed cultivar bred by embryo rescue technology,its pedigree is‘Jinfeng’בChiycmarn’. The fruit are mainly round. The fruit skin are full red with short pubescence and yellow ground color. The fruit weight is 250 g. The flesh is yellow with sweet flavor,and the content of soluble solids is 12.9%. The texture is firm with cling stone. The flowers type are showy and fertile. Its fruit matures in early July in Zhengzhou,Henan. The fruit development period is about 103 days. It has high yield,and the average yield is 37 538 kg · hm-2. It is suitable for planting in areas that meet the chilling units of 800 hours.

Key words: peach, mid-ripening, yellow-fleshed, cultivar

CLC Number: