Peach size affects storage, market life

During the 1995 season, large (-275g), medium (175g) and small (125g) ’O’Henry’ peaches were stored in either air, 5% CO, + 2% 0, or 17% CO, + 6% 0, at 38°F (3.3”C). Large ‘O’Henry’ peaches benefited more from the 17% CO, + 6% 0, than from either the 5% CO, + 2% 0, 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% CO, + 6% 0, at either 32°F (OOC) or 38% Fruit size, storage atmosphere and temperature all had significant effects on chilling injury development. Small peaches stored in air at 32°F 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 38”F, small ’Elegant Lady’ fruit in controlled atmosphere showed browning in the flesh. This suggests that 17% CO, + 6% 0, may induce flesh browning in small ‘Elegant Lady’ peaches. In both years, lack of juiciness (mealinessAeatheriness) was observed before the development of flesh browning. Thus market life depended on the incidence of mealinessAeatheriness rather than on flesh browning.