The Effect of Ultraviolet Irradiation on Shelf‐life and Ripening of Peaches and Apples

ABSTRACT “Loring” and “Elberta” peaches and “Golden Delicious” apples were irradiated with UV (254nm) to doses of 0.84 × 104 to 40 × 104 erg/mm2 then stored. “Loring” were stored 10 days and “Elberta” 20 days at 12°C. “Golden Delicious” were stored 30 days at 20–25°C in a dark room. Fruit were examined and differences in percentage rot and in physical‐chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV‐treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV‐treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples.