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Storage at OC of O'Henry' and Fairtime' peaches and Red Jim' and September Grand' nectarines (Prunus persica L. Batsch) resulted in significantly longer postharvest life than did storage at SC, due to differences in the development of internal breakdown (IB) symptoms. Conditioning at 20C for 2 days before storage at 0 or 5C generally prolonged the storage life of fruit of these cultivars. The use of elevated CO, during conditioning helped maintain fruit firmness. Addition of 5% CO, to air gave the best results in maintaining fruit firmness and freedom from IB symptoms for up to 6 weeks (...)

High-temperature Conditioning to Delay Internal Breakdown Development in Peaches and Nectarines