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We compared changes in certain characters associated with fruit maturing such as fruit size, flesh firmness, sugar concentration and storability in ‘Akatsuki’ peach growing in Kumamoto and Ibaraki, under different weather conditions, to investigate the influences of temperature on the development of peaches. The average temperature of Kumamoto during the fruit growing period (from full bloom to harvest) was about 2°C higher than that of Ibaraki. The mean temperature during fruit maturing period (four weeks before harvest) was the highest in Kumamoto in 2004 (25.7°C), and the lowest in Ibaraki in 2003 (20.9°C). The time of the initiation of stone hardening, based on the degree of the endocarp lignification, was related to the temperature during young fruit (six weeks after full bloom), that is, the higher temperature tended to shorten the period until the initiation of stone hardening. However, the interval from stone hardening to harvesting time was similar in all years and places investigated, although the weather conditions differed. Furthermore, based on the harvesting time, changes in various characteristics of fruit maturity were similar regardless of the place or year. Moreover, the storability was not significantly different when fruit were harvested at firmness of around 30 N. These findings suggested that fruit maturing or ripening of ‘Akatsuki’ peach was unaffected by the temperature during the fruit growing season.

Influences of Temperature during Fruit Growing Season on Fruit Development of ‘Akatsuki’ Peach