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Fruits of peach  (Prunus persica  L., cv. `Fairtime') and plum  (Prunus domestica  L., cv. `Angeleno') were kept in air and in 0.25% or 0.02% O 2  at 0, 5, or 10°C for 3 to 40 days to study the effects of temperatures and insecticidal low O 2  atmospheres on their physiological responses and quality attributes. Exposure to low O 2  atmospheres reduced respiration and ethylene production rates of the stone fruits. The low O 2  treatments retarded color change and flesh softening of plums and maintained acidity of peaches. Exposure to the low O 2  atmospheres also delayed incidence and reduced severity of internal breakdown (chilling injury) and decay of the peaches at 5°C and, therefore, maintained both external and internal appearance qualities of the fruits longer than those kept in air. The most important limiting factor for fruit tolerance to insecticidal low O 2  atmospheres was development of alcoholic off-flavor which was associated with accumulation of ethanol and acetaldehyde in the fruits. The peaches and plums could tolerate exposures to the low O 2  atmospheres for 9 to 40 days, depending on the temperature and O 2  level used. These results suggest that stone fruits are quite tolerant to insecticidal low O 2  atmospheres.

EFFECTS OF INSECTICIDAL LOW-OXYGEN ATMOSPHERES ON POSTHARVEST PHYSIOLOGY AND QUALITY OF STONE FRUITS