Effects of Fruit Ripeness and Storage Temperature on the Deterioration Rate of Fresh-cut Peach and Nectarine Slices

The effects of fruit ripeness and postcutting storage temperature on the deterioration rate of fresh-cut `Flavorcrest' peaches and `Zee Grand' nectarines [ Prunus persica (L.) Batsch] were investigated. Based on visual quality, peach and nectarine slices from mature-green fruit (>40-53 N flesh firmness) had the longest shelf-life (8 days at 0 °C for peaches and 8 d at 0, 5, or 10 °C for nectarines). However, slices from mature-green peaches and nectarines as well as partially ripe peaches (>27-40 N flesh firmness) failed to soften to acceptable eating quality when held at 0 or 5 °C. Slices from overripe peach and nectarine fruit (0-13 N flesh firmness) were organoleptically acceptable at the time of cutting, but based on visual quality had a shelf-life of only 2 days or less (peach) or 3 to 6 days (nectarine) when stored at 0, 5, or 10 °C. The optimal ripeness for preparing fresh-cut peach slices was the ripe (>13-27 N flesh firmness) stage and these slices at 0 °C and 90% to 95% relative humidity (RH) had a shelf-life of 6 days, while retaining good eating quality. The optimal ripeness for preparing fresh-cut nectarine slices was the partially ripe (>27-49 N) or ripe (>13-27 N flesh firmness) stages and these slices at 0 °C and 90% to 95% RH had a shelf-life of 8 days, while retaining good eating quality.