Leatheriness and mealiness of peaches in relation to fruit maturity and storage temperature

• Published in: The journal of horticultural science & biotechnology 2000-01, Vol.75 (1), p.86-91
• Main Authors: Ju, Zhiguo, Duan, Yousheng, Ju, Zhiqiang
• Format: Article
• Language: English
• ISSN: 1462-0316; 2380-4084
• DOI: 10.1080/14620316.2000.11511205

`Huangjin' peaches (Prunus persica Batsch) were harvested at commercial harvest time (commercial) and 20 d before (early) or after (later) commercial harvest. Fruit from each harvest were stored at three temperature regimes (0, 5 and 10°C) at 95% r.h. After four weeks of storage at 0 or 5°C, early harvested fruit developed more leatheriness but less mealiness and later harvested fruit did not develop leatheriness but developed more mealiness comparedwith fruit from commercial harvest. Overall, fruit stored at 5°C developed more mealiness but less leatheriness than fruitat 0°C for the same period of storage. When stored at 10°C for two weeks, after which fruit were senescent, fruit did not develop any leatheriness or mealiness regardless of harvest times. Fruit with leatheriness were firmer (>30 N) thanjuicy or mealy fruit (