| Fiesta Red nectarines harvested at two stages of maturity were stored at 0°C in atmospheres containing 0, 5, 10 and 20% CO2 at 3% or 15% O2, and in air. Fruit was examined after 4, 6 and 8 weeks upon removal from storage and following 5 days at 20°C. Tests included quality and maturity assessment, rates of respiration and ethylene evolution, and membrane permeability. The chilling injury symptoms, woolly breakdown and reddening, were more prevalent in fruit of the second harvest, but at both stages of maturity, high CO2 reduced the incidence of these disorders. The most effective CO2 level was, however, different for each stage of maturity. Though the higher O2 level tended to enhance the improved fruit quality, the effect was not always statistically significant. |
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