CHILLING INJURIES IN PEACHES DURING CONVENTIONAL AND INTERMITTENT WARMING STORAGE

Firm-breaker and firm-mature peaches (Prunus persica L, Batsch cv, 'Pa raguayo') were conventionally stored for 4 weeks at 2 degrees C and 90 -95% relative humidity or subjected to intermittent warming cycles of 1 day at 20 degrees C every 6 days oi storage at 2 degrees C. Warming periods induced ripening (reduced flesh firmness, extractable juice an d titratable acidity), while during continuous storage abnormal values of these parameters were found. After 2 weeks at 2 degrees C and part icularly after the subsequent 3 days at 20 degrees C:, woolliness and to a lesser extent; vitrescence and dryness of the cortical tissue wer e detected. Severe levels of these disorders were found more frequentl y in firm-breaker than in firm-mature fruits, which mainly developed v itrescence. Three cycles of intermittent warming prevented chilling in juries but increased weight loss and senescence symptoms. Compared wit h conventional storage, intermittent warming increased the shelf-life of firm-mature and firm-breaker peaches by 1 and 2 weeks, respectively . Some considerations on the commercial application of the intermitten t warming technique are included. (C) 1998 Elsevier Science Ltd and II R. All rights reserved.