Peach size affects storage, market life

Abstract

During the 1995 season, large (~275g), medium (~175g) and small (~125g) ‘O'Henry’ peaches were stored in either air, 5% CO2 + 2% O2 or 17% CO2 + 6% O2 at 380F (3.30C). Large ‘O'Henry’ peaches benefited more from the 17% CO2 + 6% O2 than from either the 5% CO2 + 2% O2 or the air storage treatment. During the 1996 season, large, medium and small ‘Elegant Lady’ and ‘O'Henry’ peaches were stored in air or in 17% CO2 + 6% O2 at either 320F (00C) or 380F. Fruit size, storage atmosphere and temperature all had significant effects on chilling injury development. Small peaches stored in air at 320F had a longer market life than large fruit. At both storage temperatures, large ‘Elegant Lady’ and ‘O'Henry’ peaches had a longer market life under controlled atmosphere than under air storage. However, at 380F, small ‘Elegant Lady’ fruit in controlled atmosphere showed browning in the flesh. This suggests that 17% CO2 + 6% O2 may induce flesh browning in small ‘Elegant Lady’ peaches. In both years, lack of juiciness (mealiness/leatheriness) was observed before the development of flesh browning. Thus market life depended on the incidence of mealiness/leatheriness rather than on flesh browning.