Levels of ACC and physical and chemical parameters in peach development

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Abstract
The state of maturity of peach fruits (Prunus persica, L.) was determined in terms of different physical and chemical attributes at different stages of fruit development. It was shown that the onset of softening coincided with an increase in red fruit colour, 100 days after fruit set. At the same time the rates of respiration and ethylene production reached maxima of 210 mg CO2 kg−1 h−1 and 23 nl ethylene g−1 h−1, respectively. During the first 60 days of development the concentration of conjugate ACC was about 40 times higher than that of free ACC. A subsequent fall in conjugate and free ACC was succeeded by a rapid increase in both conjugate and free ACC at the time of onset of the respiration climacteric.