Humidity and Airflow during Storage Affect Peach Quality

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  • 1 Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078
  • 2 Department of Horticulture and L. undscape Architecture, Oklahoma State University, Stillwater, OK 74078
  • 3 Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078

This study examined the effects of high humidity (>95%) and airflow on fresh peach [Prunus persica (L.) Batsch.] quality. Peaches were stored in high airflow at 98%, 88%, and 67% relative humidity (RH) (6, 5.6, and 4.3C, respectively) and negligible airflow at 100%, 95%, and 81% RH (6, 5.6, and 4.3C, respectively). Fruit weight loss, penetrometer force, impact variables, and bruise occurrence from a single 15-cm drop impact were measured over 20 days of storage. Fruit stored at a low vapor pressure deficit had a lower rate of weight loss, with drop impact values characteristic of firmer fruit than fruit stored at higher vapor pressure deficits. High airflow increased weight loss and decreased fruit firmness, but had only a secondary effect on localized humidity. Penetrometer force and bruise occurrence were less sensitive than drop impact variables in detecting differences in fruit firmness due to treatments.

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