New peach cultivar 'Natsuotome'

Between 1947, when the breeding program for table peaches at the National Institute of Fruit Tree Science was initiated, and 1999, eight cultivars, 'Saotome', 'Chiyohime', 'Chiyomaru', 'Akatsuki', 'Yoshih-ime', 'Masahime', 'Yuzora' and 'Akizora' had been released. Although these cultivars are early-, mid- and late-maturing ones, a new cultivar which matures 10 days later than 'Akatsuki' is needed by the growers for continual harvesting of mid season peaches. In 1999, the National Institute of Fruit Tree Science, NARO, released a new peach cultivar, 'Natsuotome'. In order to achieve the breeding objectives of developing a mid-season cultivar that matures 10 days after 'Akatsuki' with a high fruit quality and good fruit size, crossing between 'Akatsuki' and 'Yoshihime' was conducted in 1984 at the Fruit Tree Research Station. The seedlings were planted in the orchard of the Chiyoda Farm at Chiyoda, Ibaraki Prefecture in the spring of 1987 as seedlings No. '209-21'. The trees started fruiting in 1987, and the cultivar was selected in 1990. Since 1992, adaptability tests have been carried at 20 experimental stations. The cultivar was named 'Natsuotome' and released as 'Peach Norin-23' on 13 August, 1999, and registered as No.10382 on July 10, 2002, under the Seed and Seedlings Law of Japan. The tree is relatively vigorous and slightly upright. The shoots are numerous and long with many flower buds. The flowers are pink, showy and pollen-fertile. The flowering time is early. The maturation time is mid-term, 110 days after full bloom, one week later than in 'Akatsuki' and two weeks earlier than 'Kawanakajimahakuto'. There is littie physiological fruit drop, but the trees are susceptible to brown rot and bacterial shot hole. The fruit is large in size, averaging 230 grams, oblate in shape, uniform, and resistant to cracking. The skin color is white with red blushing. The flesh is white in color with red pigment around the pit, firm but melting type, with clingstone and with a good keeping quality. The quality of the fruit is excellent with a high sugar content averaging 14% in Brix value and with low acidity.