Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical Treatments

Abstract

ABSTRACT The shelf‐life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0°C). Controlled atmospheres of 0.25 kPa O 2 and/or 10 kPa or 20 kPa CO 2 extended the shelf‐life at 10°C of ‘O'Henry’ or ‘Elegant Lady’ peach slices by 1–2 days beyond the air control. Low (0.25 kPa) O 2 acted synergistically with CO 2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in ‘Carnival’ peach slices.