Influence of Controlled-atmospheres on the Quality and Condition of Stored Nectarines1

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Abstract
The most favorable atmospheres for storage of nectarines (Prunus persica (L.) Batsch cv. Stark’s Red Gold) at −0.5°C contained about 5% CO2 which was about equally effective when combined with air or with 2.5% O2. Dessert quality of the fruit was good after 6 weeks in controlled atmosphere storage with either 5 or 2.5% CO2, but maximum storage possible may vary from year to year. Breakdown and decay was excessive in all lots after 10 to 11 weeks’ storage.

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