EFFECTS OF SHORT TERM CA STORAGE ON PEACH QUALITY
Mature, unripe peaches were stored at 1°C in air or in 1% O2 plus 2.5%, 5.01, or 10.0% CO2 for 25 days and then ripened in air at 15°C for 3 days. Fruit stored in air or 2.5% CO2 developed browning of the flesh during ripening but fruit stored in 5.0% or 10.0% CO2 turned yellow. Only the fruit stored in 10.0% CO2 softened during ripening, but water soluble pectin content increased and protopectin content decreased in peaches stored in 5.0% or 10.0% CO2. Low temperature storage apparently interferes with the levels and/or activities of the pectin degrading enzymes during subsequent ripening of peaches. High levels of CO2 during low temperature storage appears to reduce chilling injury by protecting the capacity of the fruit to produce adequate levels of the pectolytic enzymes at ripening temperatures.