The Meixian Institute of Plant Research has introduced 47 peach varieties since 1986. Following years of careful breeding, they successfully developed a high-quality early-maturing variety in 1998, which was named “Prematured Rouge Peach.†This variety has received certification from the provincial science and technology department and is now considered one of the leading peach products in China.
Over the past decade, field trials have demonstrated that this nectarine is easy to manage, matures quickly, and produces fruit within just one year of planting. By the third year, each tree can yield up to 20 kilograms, and after six years, it can reach an impressive 100 kilograms per tree. Annual yields can range between 3,000 to 4,000 kilograms per acre. The fruit typically blooms in mid-February and reaches maturity in mid-to-late April. Each fruit weighs around 150 grams on average, with some reaching up to 240 grams. It has a soluble solids content of 11–12%, and the fruit is oval-shaped with a distinct olecranon-like tip. When ripe, the skin turns from carmine to deep red, and the flesh is crisp, sweet, and slightly sour, making it a hard-fleshed peach variety. Due to its off-season harvest time, it is highly sought after in the market.
The "Prematured Rouge Peach" tree exhibits strong growth, good vigor, and excellent resistance to environmental stress. Its flower buds are well-developed, and even under adverse weather conditions such as rain or dry heat, pollination and fertilization remain unaffected, resulting in consistently high fruit set rates.
To achieve early harvest and high yields, the following technical practices are recommended:
1. **Site Selection**: Choose well-drained loam or sandy loam soils. Avoid areas with heavy clay or high groundwater levels. The tree is drought-tolerant and prefers aerobic conditions.
2. **Planting**: Plant trees at a spacing of 4–5 meters by 3–4 meters, allowing 33–55 plants per acre. Dig holes measuring 0.8m x 0.8m x 0.6m. Apply 30 kg of manure and 1 kg of phosphate fertilizer in the lower layer, then cover with 10 kg of fire ash. Build a mound 20–30 cm high and plant from November to January. Seedlings can also be grown in pots for 4–5 months before transplanting.
3. **Soil Management**: For young trees, perform shallow tilling twice a year (5–10 cm deep) and mulch during hot seasons. Alternatively, intercrop with dwarf legumes or grass to improve the orchard's microclimate. For mature trees, focus on winter cultivation.
4. **Fertilizer Management**: Young trees should receive nitrogen-rich fertilizer, along with phosphorus and potassium. For bearing trees, prioritize potassium fertilizer. A yearly fertilization schedule includes:
- Winter fertilizer (November–December): 20 kg of manure and 10 kg of fire soil.
- Spring bud fertilizer (February): 500 g urea and compound fertilizer, plus 30 g borax.
- Hard core fertilizer (March): 1 kg potassium sulfate, 1 kg phosphate powder, and 0.5 kg urea.
- Pre-harvest fertilizer (early April): 0.5 kg potassium sulfate and high-quality manure.
- Post-harvest fertilizer (May–June): 0.5 kg urea and 0.5 kg phosphate fertilizer.
5. **Pruning**: The main shape is a natural open center. In the first year after planting, use techniques like shoot tipping, shortening, and branch training to establish the desired form.
6. **Pest Control**: Common pests include the peach fruit borer, aphids, and anthracnose.
- **Peach fruit borer**: Clear garden debris in winter and apply lime powder. During adult emergence, use 90% trichlorfon at 800 times dilution or sugar-wine-vinegar traps.
- **Peach aphid**: Treat spring buds and shoots with 2.5% fluocinonide at 2000 times or 10% chlorpyrifos at 3000 times.
- **Anthracnose**: Spray 0.8% Bordeaux mixture during spring buds. From July to March, apply 70% thiophanate-methyl at 800 times every 15 days.
- **Gummosis**: Cut and remove diseased branches in winter, scrape the gum, and apply 75% chlorothalonil at 100 times. In summer, spray 50% mancozeb at 500 times, twice consecutively.
Sauce Packets
The sauce is smooth and full of flavor with a slightly spicy texture lingering on the tongue, making it suitable for dipping, marinating, stir-frying, tossing or as a base for sauces.
Sauce Packets,Vegetable Salad Dressing Sauce,Bibimbap Garlic Chili Sauce,Chili Pepper Stir Fry Meat Sauce
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