Prolonged Storage at Commercially Recommended Temperatures Promotes Chilling Injury in Fresh Georgia Peaches

Peach ( Prunus persica L.) is a climacteric fruit highly susceptible to chilling injury (CI) during cold storage, a physiological disorder that significantly reduces commercial quality and shelf life. This study evaluated the postharvest quality of fresh‐market peaches stored at different temperatures, with a focus on CI development and the critical storage temperature range known as the storage “killing zone.” Three commercial cultivars, ‘Blazeprince’, ‘Rich Pride’, and ‘O′Henry’ were stored for up to 28 days (d) at 1.1°C, 5.5°C, or 10°C with 90% relative humidity. Fruit quality was assessed based on visual appearance, respiration rate, weight loss, firmness, decay incidence, CI incidence, flesh color, and total soluble solids (TSS) concentration. Flesh firmness declined in all three cultivars over time, with the most significant losses occurring at 10°C. Weight loss and decay incidence were also higher at 10°C, particularly after 21 days. CI symptoms were most severe in peaches stored at 5.5°C, confirming the elevated risk associated with the “killing zone” temperature range. Importantly, our results showed that 1.1°C, which is usually considered a safe storage temperature, did not prevent CI, with all three cultivars developing CI symptoms after a prolonged storage period. TSS levels increased slightly as fruit ripening progressed, whereas color changes varied by cultivar and were more pronounced under warmer storage conditions. Overall, these results showed that CI can develop during extended storage even under temperatures commonly regarded as safe for peach preservation.