‘Whitewater’ Peach

Abstract

‘Whitewater’ is the seventh fresh-market peach released from the University of Arkansas System Division of Agriculture (UADA) peach and nectarine (Prunus persica) breeding program. Prior peach releases include ‘White River’, ‘White County’, ‘White Rock’, ‘White Cloud’, ‘White Diamond’, and ‘Souvenirs’ (Clark et al. 2005; Clark and Moore 2003, 2011; Clark and Sandefur 2013). The UADA peach and nectarine program was established in the 1960s with the goal of combining novel flesh textures with a range of flesh colors, flavors, and acidity levels in adapted nectarine and peach germplasm to expand options for growers beyond standard-acid, melting, yellow-fleshed peaches (Worthington and Clark 2021). ‘Whitewater’ is a low-acid freestone peach with white, slow-melting flesh that is crisp at early ripening and softens when fully ripe. ‘Whitewater’ is also the earliest ripening peach to be released from the UADA peach and nectarine program, ripening 5 to 10 d before ‘White Rock’, 1 to 2 weeks before ‘Souvenirs’ and ‘White Cloud’, 3 to 4 weeks before ‘White County’ and ‘White River’, and 4 to 5 weeks before ‘White Diamond’. It has very good resistance to bacterial spot (Xanthomonas arboricola pv. pruni) and should provide a high-quality option for growers in areas where bacterial spot disease is a concern. Overall, ‘Whitewater’ expands early-season white peach options for growers in the mid- to upper-southern United States and other areas of the world with similar climatic conditions.

Keywords

• bacterial spot
• fruit breeding
• prunus persica
• xanthomonas arboricola pv. pruni