Influence of Chilling on Electrolyte Leakage and Internal Conductivity of Peach Fruits1

Electrolyte leakage from tissue discs and internal conductivity of intact fruit of peach ( Prunus persica (L.) Batsch) were determined during storage at 1°C and after transferring to 21°. Both methods produced similar results, however, the method used for measuring internal conductivity was rapid, nondestructive, and seemed to be more sensitive. Electrolyte leakage remained fairly constant while internal conductivity tended to decline during 5 weeks of chilling. Electrolyte leakage and internal conductivity increased when fruits were transferred to 21°. At 21° fruits which had been chilled for 2 weeks had enhanced leakage while conductivity was enhanced in fruits chilled for 1 and 2 weeks. In fruits transferred to 21° after 3 or more weeks of chilling, leakage and internal conductance declined and woolliness was concomitantly detected. The binding of free ions appears to be closely associated with woolliness in peaches.