Abstract
ABSTRACTPeaches (cv ‘Redglobe’) were sampled at six points in the postharvest handling system to determine the effects of physiological maturity at harvest and identify the step(s) where alternate handling techniques would lead to improved quality at point of purchase. Samples were evaluated for maturity, color, firmness, soluble solids, and total acidity. Harvest maturity and temperature management were identified as the most critical factors in the postharvest system. Firmness was the most limiting quality attribute. Improvement of peach quality can be achieved within the existing handling system by strict control of harvest maturity and allowing peaches to ripen at ambient temperatures (18–24°C) at the retail outlet or in the home just prior to consumption.
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