Carbon Dioxide Injury and Flesh Softening Following High-temperature Conditioning in Peaches

`High-temperature controlled-atmosphere (high CO 2 /low O 2 ) conditioning was investigated as a possible treatment to delay the incidence of internal breakdown of peaches and nectarines (Prunus persica L. Batsch) during subsequent cold storage. Maintaining an atmosphere of 5% to 15% CO 2 added to air or to 1% to 5% O 2 while conditioning peaches for 2 days at 20C partially prevented fruit ripening (compared to fruit conditioned in air), as measured by flesh softening and loss of green pigment, while no off-flavors were detected. Conditioning of peaches at 20C for 4 days in air or in air + 20% CO 2 was detrimental to fruit quality, as indicated by flesh softening or detection of off-flavors.