Controlled Atmosphere and Ethylene Effects on Quality of California Canning Apricots and Clingstone Peaches

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Abstract
Storage at 2% O2 plus 5% CO2 at 1.1°C maintained higher flesh firmness and lower pH and retarded decay more effectively than air storage of immature (M1) and over‐mature (M3) Patterson and Tilton apricot fruits. CA storage of fruits picked at the optimum maturity stage (M2) produced little benefit over air storage, however. ‐Treatment with 100 ppm ethylene for 48 hours accelerated softening and color change at 20°C compared to ripening in air and may potentially be used to prepare immature apricot fruits for canning in the shortest possible time. Large differences in storageability and canned quality following storage were found among the five clingstone peach cultivars tested. Loadel and Carolyn: peaches, if in sound condition at harvest, can be stored for up to 4 wk under 2% O2+ 5% CO2 at 1.1°C. Andross, Klamt and Halford peaches should be stored for shorter storage periods only. Fruits ripened at 20°C with ethylene (100 ppm for 48 hr) were similar to those ripened without it in appearance, texture, and flavor.