Abstract
Apricot is characterized by a large variability in fruit quality, ripening rate and shelf life. Some apricots ripe in less than 8 days and some others in 3 weeks. In relation with this trait, the ethylene production of ripen fruit varies from 5 to 6 000 nmol h -1 kg -1 . Compared to fruit left on trees, harvesting was associated with a faster loss of firmness of fruits stored at 23°C. For most of studied varieties, ethylene production was greatly enhanced after harvest with potential detrimental effect on shelf life. Long storage varieties, e.g. Bergeron which can be stored for 3 weeks, displayed a low and moderately increased ethylene production after harvest.
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