Effect of CO2 treatment on postharvest quality of 'Kurakatawase' peach fruits

This study was conducted to evaluate the efficacy of high CO2 pre-treatment on quality of 'Kurakatawase' peach fruits. High levels of CO2 (60 and 100%) were applied on fruits at 20 degrees C for 3 and 6 h. Changes in factors of fruits quality, respiratory rate, ethylene production, decay, soluble solids content (SSC), and titratable acidity of fruits during shelf life at 20 degrees C, were investigated. No significant differences in respiration rate, ethylene production, and hardness were observed between the high CO2-treated and non-treated fruits during shelf life. Fruits quality parameters such as SSC and titratable acidity were higher in CO2-treated fruits compared with non-treated fruits. The high CO2 pre-treatments significantly reduced decay of fruits. Fruits treated with 60% CO2 for 6 h showed the best score in sweetness and overal palatability. Treatment of 100% CO2 for over 3 h, which showed inhibiting effect on the decay of fruits, accompanied off-flavor by residual CO2 in flesh. Pre-treatment of 60% CO2 for 6 h, therefore, could be used as a good control of postharvest quality of 'Kurakatawase' peach fruits without off-flavor.