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The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 08C). Controlled atmospheres of 0.25 kPa O 2 and/or 10 kPa or 20 kPa CO 2 extended the shelf-life at 108C of 'O'Henry' or 'Elegant Lady' peach slices by 1-2 days beyond the air control. Low (0.25 kPa) O 2 acted synergistically with CO 2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid 1 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in 'Carnival' peach slices.

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