Effects of Controlled Atmosphere Storage on Biochemical Changes in Apricot and Peach Fruit1,2

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Abstract
The firmness, pericarp color, total pectins, total sugars, free reducing sugars, pH, titratable acidity, organic acids, amino acids, and tannins were analyzed in apricots, Prunus armeniaca L. cvs. Moorpark and Large Early Montgamet and in peaches, Prunus persica L. cv. Elberta. Fruit was stored under varying CO2 concentrations and 5.0% 02. Results of these treatments were compared to those obtained with conventional refrigerated storage fruit. The data indicated that firmness, total pectins, titratable acidity, total sugars, and tannins decreased with duration of storage time. However, they usually decreased at a slower rate in CA-stored fruit than in refrigerator-stored fruit. Color, pH, and free reducing sugars increased with storage time, but the organic and amino acids content varied erratically with the treatment and length of storage time. The organic acids were generally depleted as storage was extended. Succinic acid occurred only under elevated CO2 concns. increasing the CO2 accelerated accumulation of succinic acid and the depletion of malic acid. Increased CO2 caused alanine to accumulate and aspartic acid to decrease. Apricot fruit appeared to benefit most when stored in 2.5% CO2. Under this CO2 cone, fruit did not develop detrimental effects as rapidly as at other concns. of CO2 tested. Peach fruit did not appear to be satisfactorily stored under the conditions of this experiment.

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