Postharvest Decay, Respiration, Ethylene Production, and Quality of Peaches Held in Controlled Atmospheres with Added Carbon Monoxide1

Abstract

The effects of 11% CO added to air or to 4% O 2 ± 5% CO 2 on brown rot development, respiration, ethylene production, firmness, color, composition, and internal breakdown of peaches [ Prunus persica (L.) Batsch cv. Fay Elberta] were evaluated during holding at 5°C for 14 days followed by 3 days at 20° in air. The addition of 11% CO to 4% O 2 ± 5% CO 2 atmospheres completely inhibited growth of Monilinia fructicola (Wint.) Honey in vitro and in vivo . However, the normal rate of rot development resumed once inoculated plates and fruits were transferred to air at 20°. CO added to air stimulated CO 2 and C 2 H 4 production and enhanced softening, but its effects were insignificant when added to 4% O 2 , 5% CO 2 , or their combination. CA treatments without CO decreased respiration and C 2 H 4 production rates and delayed softening. Differences among treatments in composition were small. Internal breakdown incidence and severity were slightly reduced by CO and increased by CO 2 .