Long-Term Storage of Peaches and Nectarines Intermittently Warmed during Controlled-Atmosphere Storage1

Abstract

Peaches and nectarines [Prunus persica (L.) Batsch] ripened at 18° to 20°C after storage in air for 9 weeks at 0° developed severe internal breakdown and were of very poor quality. Comparable fruit intermittently warmed (IW) for 2 days in air at 18° to 20° during storage at 0° in CA (1% O2 + 5% CO2) and then ripened generally had little breakdown and retained good quality for about 20 weeks. Less mature fruit (6.8 kg at harvest) were more acid after storage than were more mature fruit (5.5 kg at harvest). Fruit dipped in benomyl at each IW treatment had no less decay than those dipped only before storage but they had a better internal appearance and were more acid. Fruit stored in CA after 2 weeks delay in 0° air generally were poorer in quality than those stored in CA within 2 or 3 days of harvest.

Quality of Nectarines Stored in Insecticidal Low-O2 Atmospheres at 5 and 15C

“…Significant increases in the postharvest life of stone fruits are realized when CA supplements storage at the recommended temperatures of 0 to 1C (15). Optimal atmospheres are 1% to 2% 0 2 and 3% to 5% C 0 2 for extended storage at 0 to 1C (2,15,23); further benefit may be realized if fruit are warmed in air intermittently during storage (1,3,4).…”

Tomato Fruit Temperature Before Chilling Influences Ripening After Chilling

“…C h illing injury was reduced in fruit of bell pepper (12) and grapefruit (3,6), and seedlings of tomato (8,19) and ornamentals (15) by con ditioning at a cool, but nonchilling temper ature. Intermittent warming also can reduce chilling injury in citrus (4), cucumbers and sweet peppers (18), peaches and nectarines (2,17), and potatoes (7). Susceptibility of tomato fruit to chilling varies with the cultivar, growing season, and time of harvest during the year (1,9).…”