Effects of Maturity and Storage on Physical and Biochemical Changes in Peach and Apricot Fruits

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Abstract
Redhaven peaches and Large Early Montgamet apricots harvested at three stages of physiological maturity were ripened at 70° F. (21° C.) with and without pre-ripening refrigerated storage at 34° F. (I° C.) for 9 days. Weight and decay losses, pH, flavour appraisal scores, soluble solids-acidity ratio (SS/A), soluble solids, total sugars, volatile reducing substances (VRS), ascorbic acid, and carotenoid contents increased significantly while firmness and acidity, total contents of pectins and tannins decreased significantly with increasing maturation on the tree and during the ripening period of the fruits after picking. However, the soluble solids, sugars, and tannin contents remained almost constant during the ripening of the fruits. The optimum maturity of Redhaven peaches for fresh fruit shipment was characterized by a maximum value of firmness of 13 lb. and a minimum SS/A value of 13. The corresponding values for Large Early Montgamet apricots were 13 and 6. Hard-mature peaches and apricots apparently did not attain optimum quality even after an extended storage period. Pre-ripening refrigerated storage of firm-ripe fruits extended their storage life by 10 days without decreasing their value as fresh fruit.

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