Quality Of Nectarines Research Articles

Extension of the Postharvest Life of Nectarine Using Modified Atmosphere Packaging and Potassium Permanganate Treatment

The effects of combinations of modified atmosphere packaging (MAP) with potassium permanganate (KMnO4) based ethylene scrubbers on the storage life and fruit quality of nectarine (Prunus persica cv. Bayramiç Beyazı) were investigated. Three different types of ethylene sachets (contained 3, 7 and 10 g KMnO4) were used and placed beside fruits in polypropylene baskets then lined with MAP. Fruits were stored at 0-1°C and 90% relative humidity throughout 40 day. During the cooling storage period, O2 and CO2 percentage in MAP, fruit firmness, total soluble solids, titratable acidity, ascorbic acid, total flavonoid content, total phenolic content, total antioxidant content and chilling injury (CI) were determined at 10 day interval. KMnO4 treated fruits had shown delayed ripening, reduced respiration and retained of higher firmness. As the dose of KMnO4 treatment increased, it was determined more positive effect on fruit quality. 10 g KMnO4 treatment was most effective in the retention of higher biochemical compounds and inhibition of CI symptoms. The results indicate that KMnO4 treatment, as well as MAP application, should be highly recommended for retaining the fruit quality of cold-stored ‘Bayramiç Beyazı‘ nectarines and fruits treated with 10 g doses of KMnO4 could be stored for 40 days with good quality.

Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)

The effects of calcium chloride (CaCl2) and honey dips were investigated on the quality of fresh-cut nectarines. Nectarine fruit samples at the commercially ripe stage were wedged and then dipped in distilled water, 50% honey, 1% CaCl2 or 1% CaCl2 combined with 50% honey solutions, followed by storage at 4 ± 0.5 °C and 90 ± 2% relative humidity for 7 d. The following parameters were investigated during storage: firmness, total soluble solids (TSS), superficial color, color darkening score and index, total phenols content and the enzyme activities of peroxidase and polyphenol oxidase (PPO). CaCl2 and CaCl2 + honey solution dips improved the texture and maintained the TSS content. Honey and CaCl2 + honey suppressed an increase in the color difference. Minor changes were found in color attributes (lightness (L*), hue and chroma values), color darkening, total phenols content and PPO activity during storage. CaCl2 + honey maintained the quality of the nectarines by delaying color change and firmness loss.

Use of reclaimed wastewater on fruit quality of nectarine in Southern Italy

The feasability of using reclaimed water (RW) to irrigate nectarines in Apulia, to reduce sea-water intrusion, has been studied in an orchard for 3-years. While the primary water quality parameters were significantly higher in RW than in fresh water (FW), concentrations were below the phytotoxic threshold that would cause significant yield losses under good management practices. In general, fruit quality parameters of nectarines, total phenolics and antioxidant compounds were higher in fruits irrigated with RW than FW, because of higher nutrients and salinity in the RW treatment. Lower firmness values were observed in RW-treated fruits implying early ripening. Overall, no yield differences were found between FW and RW-treated trees during the three year study. However, the RW treatment significanly reduced the number of fruits but this reduction was compensated by a larger individual fruit weight. While this 3yr-study has demonstrated that reclaimed water is a feasable alternative to freshwater in areas in southern Italy, further long-term studies are still needed to show the beneficial effects of RW on nectarine fruit yield and quality.

Pre-harvest application of hexanal formulation enhances shelf life and quality of ‘Fantasia’ nectarines by regulating membrane and cell wall catabolism-associated genes

Post-harvest technologies play a key role in enhancing shelf life and maintaining quality characteristics of tender fruits such as nectarines (Prunus persica [L.] Batsch var. nectarina). This research investigated the effects of an ‘Enhanced Freshness Formulation’ (EFF) with hexanal as the key ingredient in enhancing shelf life of field grown nectarines. Pre-harvest sprays of EFF on ‘Fantasia’ nectarines, conducted at two commercial orchards in the Niagara region, ON, showed improvement in shelf life. Application of hexanal formulation delayed the incidence of chilling injury symptoms (internal browning and mealiness/woolliness) by one week. As well, treated fruits maintained significantly higher firmness until 38d post-harvest. There were no differences in total soluble solids, titratable acidity and color values between treated and control fruits. qRT-PCR was conducted to evaluate the expression levels of 22 genes potentially involved in ripening, to understand the regulatory effects of the hexanal formulation. EFF application induced a highly significant reduction in transcript levels of three Phospholipase D genes, five N-glycoprotein group genes, and other genes involved in ripening and softening processes. These findings indicate that, a delay in the ripening process caused by hexanal formulation, may be associated with the modulation of the expression of key ripening related genes, enhancing shelf life and quality of nectarines.

Visible and Near-Infrared Diffuse Reflectance Spectroscopy for Fast Qualitative and Quantitative Assessment of Nectarine Quality

Visible and near-infrared spectroscopy has been widely used as a non-invasive and rapid-assessment technique for the quality control of agricultural products. In this study, 325 samples of nectarines representing two commercial varieties, cv. ‘Big Top’ and cv. ‘Magique’, were analysed by visible and near-infrared diffuse reflectance spectroscopy (VIS-NIR). The spectral data were pre-treated and analysed to predict the internal quality of the samples and to discriminate between the two varieties. Good prediction of the internal quality of the samples, using partial least-squares regressions, was observed for both (R 2 P of 0.909 and 0.927 and RMSEP of 0.235 and 0.238 for cv. Big Top and Magique, respectively). Discriminant models, using linear discriminant and partial least-squares discriminant analyses, were built to classify the nectarines. Both methods provided good results with rates of 97.44 and 100% of correctly classified samples. The results indicated that visible and near-infrared techniques can be useful and simple methods for quality control and for the correct identification of nectarines in commercial lines as an alternative to the slower and less accurate manual classification.

Identification of candidate genes associated with mealiness and maturity date in peach [Prunus persica (L.) Batsch] using QTL analysis and deep sequencing

Peach and nectarine quality traits such as flavor, texture, and juiciness are important for consumer acceptance. Maturity date (MD) also plays a role in the fruit-ripening process and is an important factor for marketing fresh fruit. On the other hand, cold storage produces a physiological disorder known as chilling injury where the most important symptom is a lack of juice in the flesh or mealiness (M). In this study, we analyzed an F2 population obtained from a self-pollination of “Venus” nectarine that segregates for MD and M. We built a linkage map with 1,830 SNPs, 7 SSRs and two slow-ripening (SR) morphological markers, spanning 389.2 cM distributed over eight linkage groups (LGs). The SR trait was mapped to LG4 and we compared the whole genome sequences of a SR individual and “Venus” and identified a deletion of 26.6 kb containing ppa008301m (ANAC072) co-localized with the SR trait. Three Quantitative Trait Loci (QTL) for MD were detected; they all co-localize on LG4 between 31.0 and 42.0 cM. Four co-localizing QTLs on LG4 between 33.3 and 40.3 cM were detected for M, explaining 34 % of the phenotypic variation. We identified five and nine candidate genes (CGs) for MD and M from the QTL regions, respectively. Our results suggest that the transcription factors (TFs) ANAC072 and ppa010982m (ERF4) are CGs for both traits. LG4 contains a cluster for genetic factors that possibly regulate M and MD, but functional validation is necessary to unravel the complexity of genetic control responsible for fruit traits.

Effect of chemical and hand thinning on growth, yield and fruit quality of nectarine (Prunus persicaBatsch var.nucipersica)

A field experiment was conducted during 2009 and 2010 to study the influence of fruit thinning on growth, yield, proportion of different grades fruit and fruit quality of nectarine. The thinning treatments consisted of foliar spray of NAA at 20, 40 and 60 ppm, ethrel at 100, 200 and 300 ppm, thidiazuron at 10, 20 and 30 ppm 3 weeks after petal fall, selective mannual removal of fruits to the intensity of 10, 20 and 30 per cent at pea stage and unthinned control. The results revealed that both chemical and manual thinning significantly improved fruit size, weight and proportion of ‘A’ grade fruits. Among the chemical thinning treatments, application of 300 ppm ethrel judiciously thinned fruitlets (24.15 & 25.38%), improved size and weight (89.90 & 92.75 g/fruit) of fruits, proportion of ‘A’ and ‘B’ grades fruits without any adverse effect on total yield as compared to other chemical treatments. Trees sprayed with 60 ppm NAA attained highest shoot length, tree volume and leaf area. Ethrel at 300 ppm and NAA at 60 ppm significantly increased TSS (14.23 & 14.31%), total and reducing sugars as compared to control. The net return of Rs. 668 and 982 per tree during 2009 and 2010, respectively and fruit quality attributes were also better with 300 ppm ethrel treatment.

Effect of prolonged cold storage on the sensory quality of peach and nectarine

To maintain peach and nectarine quality after harvest, low temperature storage is used. Low temperatures induce physiological disorders in peach, but the effect of cold storage on the sensory quality of the fruit before it is damaged by chilling injury syndrome remains unclear. To evaluate the cold storage effect on the sensory quality two peach cultivars (’Royal Glory’ and ‘Elegant Lady’) and two nectarines (’Ruby Diamond’ and ‘Venus’) were harvested at a standardized firmness level and subjected to quality evaluations and sensory analysis at harvest and after storage at 0°C for 35d. For both time points, a supplementary ripening followed such that homogeneous flesh firmness and suitability for consumption was achieved.The fruit segregation through the Durofel firmness (DF), evaluated using a non-destructively method (Durofel device), allowed the formation of a uniform group of fruit in terms of flesh firmness (FF), showing scores between 45.1 and 55.9N. The average FF in fruit ripened immediately after harvest was 22.9N and 25.6N in fruit ripened after cold storage for 35d.The “acceptability” of fruit is highly correlated with “aroma”, “sweetness”, “juiciness”, “texture” and “flavor”. Only the “acid taste” parameter had no significant correlation with “acceptability” or with the other parameters evaluated.It is possible to conclude that the sensory quality and acceptability of peach and nectarine are characteristic of each cultivar and change, depending on the time elapsed after harvest. In general, it was confirmed that nectarine cultivars have a more consistent quality than peach cultivars.

The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

SummaryA nectarine purée was manufactured with different pretreatments (thermal blanching or ascorbic acid – AA – addition), and then, the purée was processed by high‐pressure treatment to evaluate the effect of the initial manufacture conditions in the stability of the processed purées. A thermal treatment was also carried out to compare the effect with the high‐pressure processing (HPP). All applied processes were effective to ensure the microbiological safety of the purées. However, the pretreatment (thermal blanching or AA addition) applied during the manufacture affected the final quality of the processed purées. Initially, the AA addition had a protective effect on colour degradation during the manufacture of the purées; however, when these purées were treated by HPP showed less colour stability during storage, lower bioactive compounds content, and antioxidant activity. In contrast, purées with an initial thermal blanching maintained better the quality after HPP and during storage.

Postharvest Quality of Nectarine cv. ‘Venus’ as Affected by Hot Water Dips and Length of Storage

The effect of hot water dip (48° C) duration (6 or 12 minutes) (HWD 48° C 6' and HWD 48° C 12') and length of storage at 0° C in normal atmosphere (two or four weeks) on chemical and sensory quality of nectarine (Prunus persica var. nectarina cv. 'Venus') was studied. After two weeks of storage, HWD-treated fruits had significantly lower weight loss and SSC compared to control. There was no significant difference between HWD 48 °C 6' and HWD 48 °C 12' – treated fruit. HWD 48 °C 12' - treated fruit maintained sensory quality after two weeks of storage. After four weeks of storage, control fruit received higher scores compared to HWD – treated fruit for all traits, except for aroma which was still higher for HWD 48 °C 12' - treated fruit. Duration of hot water dip is significant factor for maintaining postharvest quality of nectarine fruit.

Ripe nectarines segregated through sensory quality evaluation and electronic nose assessment

Introduction. The aim of this study was to determine the ability of an electronic nose (e-nose) to predict the quality of nectarines and peaches, and, in particular, the aroma. Materials and methods. Four nectarine cultivars ('Maria Dolce', 'Maillarlate', 'Nectaross' and 'Venus') and one peach cultivar ('Royal Glory') were evaluated. The fruit was harvested ripe and the quality evaluations were carried out just one day after harvest. The intensity of the main des- criptors of fruit quality was described, and fruits were subjected to an e-nose assessment. The sensory analysis and the e-nose results were presented through a Principal Component Analysis (PCA). A multiple linear regression (MLR) was also used to create a predictive model for the attri- bute 'aroma' compared with the other sensory parameters and the most informative e-nose sensor data. Results and discussion. 'Royal Glory' and 'Maria Dolce' were placed in a separate cluster far from 'Venus', 'Nectaross' and 'Maillarlate'. The result of the MLR included the attributes 'aci- dity', 'sweetness' and 'acceptability' in the model, and the data registered by sensor 6 of the e- nose (SnO2-sensor, RGTO Mo, 45 A thick layer), which were those factors that best related to the aroma, reached a R 2 of 0.48 and a mean square error (MSE) of 3.85. It was concluded that the e-nose is an instrument able to discriminate peach varieties through their aromatic features, which are among the descriptors that mainly determine acceptability by the peach consumer. Chile / Prunus persica / fruits / varieties / segregation / volatile compounds / olfaction / measuring instruments

Postharvest shelf-life discrimination of nectarines produced under different irrigation strategies using NIR-spectroscopy

Quick assessment of storage time in fruits is important for both growers and consumers due to the fresh fruit market is becoming increasingly demanding with regard to product quality. This study sought to evaluate the ability of near-infrared reflectance spectroscopy (NIRS) to classify intact nectarines in post-harvest storage, as a function of pre-harvest irrigation strategies applied and post-harvest cold storage duration. A total of 220 nectarine fruits ( Prunus persica (L.) Batsch cv. ‘Sweet Lady’) were sampled after 7, 14, 21 and 28 days of refrigerated storage (0 °C, 95% RH) and at commercial harvest time. Two commercially-available spectrophotometers were evaluated for this purpose: a handheld MEMS spectrophotometer of 1600–2400 nm and a diode-array Vis/NIR spectrophotometer of 400–1700 nm. Models developed using partial least squares 2-discriminant analysis (PLS2-DA) correctly classified between 86 and 96% of samples by post-harvest storage time using the handheld instrument, and between 66 and 89% in the case of the diode-array spectrophotometer. Classification models based on pre-harvest irrigation treatment classified 57–84% of the samples correctly, due to the similarity in physical–chemical properties of fruits in both irrigation strategies. These results showed that NIRS could be used to monitor changes in nectarine quality parameters during pre- and post-harvest as an essential tool for decision-making both in-field and on-line.

Prediction of intact nectarine quality using a Vis/NIR portable spectrometer

A commercial visible-near infrared spectrometer was tested for intact nectarine quality prediction using partial least squares calibrations. Soluble solids content, firmness, fruit weight and colour index were analysed in each fruit. External validation carried out indicated good predictive performance, particularly for soluble solids content and fruit firmness. These parameters are of key importance in strategies for nectarine post-harvest handling and for nectarine harvest scheduling. RPD values were 2.66, 2.14, 1.95 and 1.67 for soluble solids content, fruit weight, fruit firmness and fruit colour index. R values were 0.95, 0.94, 0.91 and 0.81 and RMSEC values represent 6.78%, 8.77%, 10.39% and 8.8% for the same parameters. These values indicate a good predictive potential.

Postharvest Aloe vera gel‐coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage

SummaryTo evaluate the role of Aloe vera gel coating on ripening and fruit quality of nectarine (Prunus persica L. Batch cv ‘Arctic Snow’), the uncoated and coated fruit were allowed to ripen at 20 ± 1 °C in first experiment and in the second experiment, the fruit were stored at 0 ± 0.5 °C and 90 ± 5% RH for 3 and 6 weeks prior to ripening at 20 ± 1 °C. Aloe vera gel‐coated fruit kept at ambient or 3 and 6 weeks cold storage reduced respiration rate, ethylene production (62, 37 and 43% respectively), retarded fruit softening, reduced electrolyte leakage (EL), weight loss (65%), levels of ascorbic acid and total antioxidants (24, 9 and 13%) during ripening than control. In conclusion, Aloe vera gel can be used for extending storage life at ambient or cold storage and maintaining quality of ‘Arctic Snow’ nectarine.

Quality of nectarine and peach nectars as affected by lye-peeling and storage

Abstract This study was focused on nectarine and peach nectars, with the aim to evaluate different quality indices at the time of production and to devise a predictive model for quality variation during storage at 23 and 37 °C. Nectars were produced from the Elegant Lady and Redhaven peach varieties and from the Stark Red Gold nectarine variety, from both peeled and unpeeled fruits. The effects of processing on antioxidant contents, antioxidant activity and colour were evaluated. At the time of production, β-carotene ranged from 0.52 to 0.79 mg/kg, hydroxycinnamic acids (chlorogenic and neochlorogenic) from 34 to 73 mg/kg, catechin from 0 to 24 mg/kg, quercetin 3-O-glycosides from 3.9 to 12.7 mg/kg, and cyanidin 3-O-glucoside from 0 to 9.4 mg/kg. Within the same variety, carotenoid and phenolic contents were lower in the nectars obtained from peeled fruits than in those obtained from unpeeled fruits. However, as ascorbic acid was adjusted to a level of 300 mg/kg during blending, which is far higher than the observed levels of phenolics and carotenoids, it mainly accounted for nectar radical-scavenging activity towards the 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical, which on average was 1.8 mmoles Trolox equivalents/kg. The colour of nectars was improved by processing lye-peeled fruits at room temperature, whatever the variety used; i.e., this process decreased the redness index, a∗, and increased the lightness index, L∗, and yellowness index, b∗, with respect to the traditional process. During storage, ascorbic acid degraded by following pseudo-first order kinetics, with the same rate constant for all nectars. The colorimetric parameters a∗, L∗, and b∗ varied following pseudo-zero order kinetics, with the same rate constant in all the nectars. Therefore, the better the colour after processing, the better it remained during storage. These results were validated by an independent process carried out with the Springebelle peach variety. From the kinetic models defined, which can be applied to the nectars whatever the variety and process used, it was demonstrated that an increase in storage temperature from 23 to 37 °C caused a 3.5-fold increase in the rate constant for ascorbic acid degradation and a 4-fold increase in the rate constants for a∗ and L∗ variations.

Non-destructive determination of quality parameters in nectarines during on-tree ripening and postharvest storage

Changes in physical–chemical properties of nectarines ( Prunus persica (L.) Batsch cv. Sweet Lady) were studied during on-tree ripening and postharvest refrigerated storage, using near-infrared (NIR) spectroscopy. Two commercially available spectrometers were evaluated for this purpose: a handheld micro-electro-mechanical system (MEMS) spectrometer of 1600–2400 nm and a diode-array Vis–NIR spectrophotometer of 400–1700 nm. Analysis covered a sample of 144 nectarines during on-tree ripening, and another one of 220 nectarines during postharvest storage (0 °C, 95% RH). Spectra and analytical data were used to develop MPLS (modified partial least squares) calibration equations to quantify changes in soluble solids content (SSC) (%), flesh firmness (N), fruit weight (g) and diameter (equatorial diameter; cm), these being the major parameters used to chart ripening and measure shelf-life in this fruit. Both NIRS instruments provided good precision for SSC ( r 2 = 0.89; SEP = 0.75–0.81%) and for firmness ( r 2 = 0.84–0.86; SEP = 11.6–12.7 N). The diode-array instrument predicted well the two other physical parameters tested ( r 2 = 0.98 and SEP = 5.40 g for fruit weight; and r 2 = 0.75 and SEP = 0.46 cm for diameter), while the handheld MEMS instrument proved less accurate in this respect. The results show that changes in nectarine quality parameters can be measured non-destructively, with a single spectrum measurement and in a matter of seconds, during both on-tree ripening and postharvest storage, paving the way for using the handheld instruments to assist growers in making harvesting decisions in the field.

Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes

AbstractSensory attributes and chemical composition in peach and nectarine fruits of nine different cultivars were evaluated and compared. The cultivars investigated in the research were: ‘Maria Marta’, ‘Romestar’, ‘325 × A/8’, ‘224 × A/13’, ‘V × S/4’, ‘Bea’, ‘Maria Aurelia’, ‘Venus’ and ‘Spring Red’. In sensory evaluation the ‘Maria Aurelia’ was the highest rated, and the ‘224 × A/13’ was the lowest. The cultivars ‘325 × A/8’, ‘224 × A/13’, ‘V × S/4’ and ‘Spring Red’ were poor in sugars; however, the ‘Spring Red’ was rich in organic acids. Similarly, the ‘Maria Aurelia’ and ‘Venus’ fruits had higher contents of organic acids and were also rich in sugars. Furthermore, the relationships among sensory and chemical attributes of fruit quality were studied. The sensory evaluations of sweetness, taste, and aroma were well correlated with some chemically measured attributes of peach and nectarine quality: sweetness was influenced by citric acid, shikimic acid and sugars/organic acids ratio; aroma was correlated with total organic acids, sucrose, sorbitol and malic acid; taste was related to malic/citric acid ratio, total sugars, sucrose, sorbitol and malic acid. The results of the research indicate that sensory evaluation provides a good tool in the quick assessment of peach and nectarine fruit quality. Copyright © 2005 Society of Chemical Industry

Peach and Nectarine Quality Following Treatment with High-temperature Forced Air Combined with Controlled Atmosphere

Yellow- and white-fleshed peach [Prunus persica (L.) Batsch] and nectarine [Prunus persica (L.) Batsch var. nectarina (Ait) Maxim.] cultivars of mid- and late-season maturity classes were subjected to combined controlled atmosphere–temperature treatment system (CATTS) using heating rates of either 12 °C/hour (slow rate) or 24 °C/hour (fast rate) with a final chamber temperature of 46 °C, while maintaining a controlled atmosphere (CA) of 1 kPa oxygen and 15 kPa carbon dioxide. Fruit seed surface temperatures generally reached 45 °C within 160 minutes and 135 minutes for the slow and fast heating rate, respectively. The total duration of the slow heating rate treatment was 3 hours, while 2.5 h was required for the fast heating rate treatment. Following treatment the fruit were stored at 1 °C for either 1, 2, or 3 weeks followed by a ripening period of 2 to 4 d at 23 °C and subsequent evaluation of fruit quality. Fruit quality was similar for both heating rate treatments. Compared with the untreated controls, CATTS fruit displayed higher amounts of surface injury, although increased injury was only an important factor to marketability in cultivars that had high amounts of surface injury before treatment. The percentage of free juice in the flesh was slightly less in CATTS fruit early in storage but was often greater in treated fruit toward the end of the storage period. Slower rates of softening during fruit ripening were apparent in CATTS fruit. Soluble solids, acidity, weight loss and color all were either not affected or changed to a very small degree as a result of CATTS. Members of a trained sensory panel preferred the taste of untreated fruit over fruit that had been CATTS but the ratings of treated and nontreated fruit were generally similar and it is unclear whether an average consumer could detect the difference. Although further work needs to be done regarding the influence of CATTS on taste, it otherwise appears that CATTS does not adversely affect the marketability of good quality fruit and therefore shows promise as a nonchemical quarantine treatment for peaches and nectarines.

Quality of nectarine cultivars subjected to forced-air heat treatment for Mediterranean fruit fly disinfestation

SummaryThe postharvest quality of nine early-, mid-, and late-season cultivars of California nectarines was determined following forced-air heat treatment used for quarantine disinfestation of Mediterranean fruit fly. The treatment consisted of heating the nectarines to a seed surface temperature of 47.28C for 2 min over a period of 4.h. Nectarines were evaluated after storage at 08C for 14.d and 208C for 4.d, which simulated shipping and sale of the fruit. Surface appearance, indexed by colour measurements and visual ratings, was generally unchanged by heat treatment and would have had no influence on the marketability of the fruit. A detectable change in the chroma of the internal flesh was shown in a number of cultivars, but was imperceptible when rated by visual evaluation. Heat treated fruit were firmer than unheated fruit, but retained the ability to soften. Only minor differences in soluble solids content and titratable acidity between heat treated and untreated control fruit were detected. It was concluded that the forced-air heat treatment for Mediterranean fruit fly for quarantine required for international trade did not adversely affect the quality and marketability of California-grown nectarines.

Fresh Nectarine Quality and Methyl Bromide Residues after In-package Quarantine Treatments

California nectarines [Prunus persica (L.) Batsch. var. nectarina (Ait) Maxim.] packed in single-layer corrugated fiberboard boxes were fumigated with methyl bromide (MB) at a rate of 48 g·m-3 for 21 hours at 21C and normal atmospheric pressure and a 50% load (v/v) as a quarantine treatment for codling moth (Cydia pomonella L.). When the boxes were loosely stacked with spaces between them or tightly stacked and forced-air fumigated, concentration multiplied by time (C × T) relationships were > 68 g·m-3·h-1, which is recommended for efficacy. Tightly stacked boxes that were not forced-air fumigated had C × T products <68 g·m-3·h-1. Organic bromide residues were <0.001 μg·g-1 and inorganic bromide residues were < 7.0 μg·g-1 after 3 days. A trace to slightly phytotoxic response was observed in `Summer Grand' and `Fantasia' nectarines in 1989 but not in 1990.