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℃ 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℃, 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.