Control of woolly breakdown in ‘Elberta’ peaches was obtained by removal of the fruit to ambient room temperature (23–25°C) for 48 hours after 2 and 4 weeks' storage at 0°C. A 6 weeks' storage life was thus obtained. Warming the fruit after cold storage intervals shorter than 2 weeks was less effective after longer storage periods; the disorder was often enhanced by removal to room temperature. A hypothesis to explain the development of woolly breakdown on the basis of these and previous data is discussed. It is suggested that further prolongation of storage could be obtained by repeated exposures to room temperature.
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Ben-Arie et al. (1970) studied this question.