Peach belongs to angiosperms among seed plants, and the fruit is divided into pericarp and seed. Pericarp is divided into exocarp, mesocarp and endocarp from outside to inside. The peach we usually eat, commonly known as the pulp part, should actually be called "mesocarp". The villous skin of peaches is called "exocarp", as are drupes such as apples and pears.
Eating a peach means eating its peel, which develops from the ovary wall. Peaches are rich in fructose, glucose, dietary fiber, volatile oil, protein, carotene, organic acids, vitamin C, calcium, magnesium, potassium and iron. This part is formed by the development of the ovary wall of flowers. The ovary wall eventually develops into pericarp, which wraps seeds, and some species form pulp, such as peaches and apples.
Peach selection method:
1 first look at the shape of the peach. If it's small or crooked, it's best not to buy it, because it may be sour and not delicious enough, and be sure to check whether there is an opening at the end of the peach, because ants also like to eat peaches, and also check whether the peach has insect eyes. Choose a bigger one when you choose.
2. When choosing peaches, press them by hand. For example, nectarines generally become soft after two days, not crisp enough and not delicious enough. This peach tastes tasteless. Therefore, it is a little hard and fresh, and even has fresh leaves on it, so peaches are better to eat.