Dr. Jay Subramanian, Department of Plant Agriculture, was featured in an article in the St. Catharines Standard in an article on his work to develop firm-fleshed peach varieties.

The article noted that firm-fleshed peaches start and stay firm for weeks, which has made them popular with younger consumers who prefer fruits that are less messy and don’t need to be eaten all at once.

These new varieties could be available commercially in the next 10 to 15 years.

Subramanian researches fruit breeding biotechnology in the tender fruit breeding lab at U of G’s Vineland Research Station, focusing on developing new varieties of peaches, plums, nectarines and cherries.