Lurie, S., Department of Fruit and Vegetable Storage, ARO, Volcani Center, Bet Dagan, Israel
Pesis, E., Department of Fruit and Vegetable Storage, ARO, Volcani Center, Bet Dagan, Israel

Three varieties of peaches and one variety of nectarines were treated for 24 h with acetaldehyde vapour, 86% CO2, or 97% N2 immediately after harvest. The fruits were then held for 7 days at 20°C, or stored at 0°C, 90% RH before being kept at 20°C. Treated fruit softened more slowly than control fruit. Insoluble pectin content remained higher, and polygalacturonase activity increased more slowly in treated fruit. Immediately after treatment, ethanol content was much higher in treated fruit but decreased during the period at 20°C and was similar to control fruit after 7 days. Ethanol content of control fruit increased during ripening. Ethylene production was inhibited by both CO2 and N2 treatment, with the latter being more effective. Taste tests after 5 days at 20°C revealed a preference for the treated over the control fruit. N2-treated fruit was generally rated higher than CO2-treated fruit. © 1992.