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Updated: October 26, 2022

What is Chilling Injury in Peaches, What Causes it, and How Can You Manage it? (FS-1141)

Peaches have a short shelf life capacity, thus are susceptible to high spoilage. Therefore, peaches destined for the wholesale market need to be harvested mature but not fully ripe, and submitted to cold storage to delay the ripening process. Chilling injury (CI) is a physiological disorder triggered by exposure to cold storage temperatures for a certain period of time, especially when kept in the “killing” temperature range of 36-46°F (2-8°C). CI will only be perceived when the fruit is re-exposed to room temperature, thus when the fruit reaches consumers. As such, CI is an enormous challenge and leads to consumer disappointment through undesirable fruit internal quality. Authors: Kevin Moore and Macarena Farcuh; Title: What is Chilling Injury in Peaches, What Causes it, and How Can You Manage it? (FS-1141)
Updated: March 17, 2022

Fruit Texture and the Science Behind It (FS-1189)

Attaining the optimal fruit texture is a challenge all growers must face in order to maximize consumer acceptability. Fruit texture, and particularly flesh firmness, is an important maturity index, in combination with other quality parameters. Learning how to measure fruit texture and what factors that affect it is an integral part of orchard management. Authors: Macarena Farcuh, Cameron McPherson. Title: Fruit Texture and the Science Behind It (FS-1189)
Updated: March 16, 2022

Are Your Peaches Ready to Harvest? (FS-1182)

Harvesting peaches at the right maturity stage is crucial to improving fresh market quality and potentially increasing marketability. Peach maturity indices based on target markets can help growers identify the right conditions for optimum fruit quality harvest. Macarena Farcuh and Yixin Cai, authors. "Are Your Peaches Ready to Harvest"