Clemson secures grant to make better peaches.

Clemson University geneticistKsenija Gasic received a $150,000, three-year grant from the United States-Israel Binational Agricultural Research and Development Fund to evaluate the biochemical and molecular regulation of carotenoid accumulation in stone fruits such as peaches, apricots and plums.

Her objective is to improve the taste, aroma and nutritional value by manipulating carotenoid content.

Carotenoids are molecules that give peaches their bright yellow and orange colors. They're also a source of Vitamin A, contain antioxidant properties and have been suggested to reduce the risks of cardiovascular disorders and cancers, according to a news release. Additionally, carotenoids serve as precursors to chemical compounds responsible for flavor and aroma.

Gasic is a peach breeder and associate professor of horticulture with the College of Agriculture, Forestry and Life Sciences at Clemson. She also has an extensive research program focused on developing peach varieties with disease resistance, the release said.

Flavor and aroma have been largely neglected by peach breeders, who have instead focused on producing larger fruits that appeal to consumers and fetch growers more money, Gasic said in the news release.

While new peach varieties are producing larger, eye-appealing fruits, other problems have emerged, Gasic said. These larger, perishable fruits often lose flavor quickly due to inadequate storage and handling during distribution, so fruits consumers purchase aren't nearly as tasty as those growers pick. Texture has been adversely affected too, with some varieties becoming mealy.

"Peaches require cold storage after harvest to preserve the fruit quality," she said in the news release. "Consumers then buy peaches that look perfect, take them home and the peaches have already lost the flavor, or with some varieties, the peaches are dry."

Gasic will collaborate on the project with Douglas Bielenberg, an associate professor of...