Storage life and quality of peach fruit harvested at different stages of maturity

Internal breakdown (IB) related to chilling injury is one of the main restrictions to maritime transportation of peaches from Argentina to the Northern Hemisphere. Some authors indicate that the stage of maturity at harvest may have a role in the development of IB in stored fruits. Information about stage of maturity and quality evolution is also important for the local market. This experiment aimed to evaluate the relationship between the stage of maturity at harvest, development of IB and post harvest evolution of maturity and quality. 'Flordaking' and 'Dixiland' peach fruits were each harvested on four different dates. The fruits were washed and sorted into three stages of increasing maturity (S1, S2 and S3) based on ground colour. Fruits were stored at 0 degrees C for up to 35 days. Evolution of maturity (ethylene production), IB and quality (firmness, colour, TSS and acidity) were assessed after 0, 7, 14, 21, 28 and 35 days of storage at 0 degrees C followed by 12 and 84 h at 20 degrees C. The best harvest maturity stage varied betweeen cultivars. The results of this experiment indicated that 'Flordaking' should be harvested at medium stage (S2) for prompt consumption. For delayed consumption, as in the case of exports by maritime transportation to long distance markets, fruits should be harvested close to S1 in order to diminish IB. 'Dixiland' showed best flavour and less IB development when fruits were harvested at S3 although fruits should be handled with extra care because of low firmness.