EFFECTS OF FRUIT RIPENESS AND STORAGE-TEMPERATURE ON THE DETERIORATION RATE OF FRESH-CUT PEACH AND NECTARINE SLICES

The effects of fruit ripeness and postcutting storage temperature on t he deterioration rate of fresh-cut 'Flavorcrest' peaches and 'Zee Gran d' nectarines [Prunus persica (L.) Batsch] were investigated, Based on visual quality, peach and nectarine slices from mature-green fruit (> 40-53 N flesh firmness) had the longest shelf-life (8 days at 0 degree s C for peaches and 8 d at 0, 5, or 10 degrees C for nectarines). Howe ver, slices from mature-green peaches and nectarines as well as partia lly ripe peaches (>27-40 N flesh firmness) failed to soften to accepta ble eating quality when held at 0 or 5 degrees C, Slices from overripe peach and nectarine fruit (0-13 N flesh firmness) were organoleptical ly acceptable at the time of cutting, but based on visual quality had a shelf-life of only 2 days or less (peach) or 3 to 6 days (nectarine) when stored at 0, 5, or 10 degrees C. The optimal ripeness for prepar ing fresh-cut peach slices was the ripe (>13-27 N flesh firmness) stag e and these slices at 0 degrees C and 90% to 95% relative humidity (RH ) had a shelf-life of 6 days, while retaining good eating quality, The optimal ripeness for preparing fresh-cut nectarine slices was the par tially ripe (>27-49 N) or ripe (>13-27 N flesh firmness) stages and th ese slices at 0 degrees C and 90% to 95% RH had a shelf-life of 8 days , while retaining good eating quality.