EFFECT OF INTERMITTENT WARMING AND MODIFIED ATMOSPHERE PACKAGING ON COLOR DEVELOPMENT OF PEACHES

Peaches (Prunus persica L. Batsch cv. 'Paraguayo') at firm-breaker sta ge of maturity were stored at 0.5 C for 3 weeks. intermittent warming (IW) for I day at 20C every 6 days of cold storage at 0.5C, modified a tmosphere packaging (MAP) generated by 42 mu m oriented polypropylene bags, and a combination of MAP and IW were applied. Changes in skin an d flesh color (measured by CIELAB parameters and Chroma and Hue angle color indices) during normal postharvest ripening at 20C, during cold storage and after 3 days of post-storage ripening were studied. For co mmercial purposes, IW led to the same color level being reached as was found in normal postharvest ripened fruits, In contrast, the high car bon dioxide and low oxygen generated by MAP alone or combined with TW delayed color development even during post-storage ripening. Ground co lor measured by hue angle was the best index for monitoring color evol ution during ripening and storage.