By M. H. HALLER, associate pomologist, and P. L. HARDING, associate horticulturist,
Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry

Since peaches are harvested during the late summer, they may be
exposed to relatively high temperatures of 80° to 90° F. or above
after harvest. During transit they may be subjected to temperatures
of 60° to 36°, depending on the method of refrigeration and their posi-
tion in the load. Although peaches cannot be held in storage for long
periods, it is often desirable that they be stored for a few weeks to
extend the marketing period. It is important, therefore, to know the
effect of different temperatures on the rate of ripening and on the
dessert quality and composition of the fruit, and to determine the most
desirable storage temperature and the maximum length of time that
the fruit may be stored advantageously. The object of the investiga-
tions reported herein was to obtain information relative to these
points.

MATERIAL AND METHODS

The peach-storage investigations extended over the four seasons of
1930 to 1933, inclusive, and were concerned principally with the four
varieties Carman, Belle (Belle of Georgia), Elberta, and J. H. Hale.
The fruit was obtained from a commercial orchard near Leesburg, Va.,
in 1930, 1931, and 1932, and from Arlington, Va., and College Park,
Md., in 1933. The fruit was stored at the various temperatures the
same day that it was picked or in some instances on the following
morning.

The fruit was picked when it was considered to be shipping ripe.
The date of picking and condition of the fruit when harvested are
shown in table 1. The period during which pickings of a variety were

1 Submitted for publication October 27, 1938.

made varied in different seasons from 6 days for Belle (August 15 to 21) to 15 days for Elberta (August 16 to 31). These variations may have been due to differences either in the time of ripening or in the maturity of the fruit at the time of picking. The data show that both factors were in part responsible, as the firmness of the varieties often varied considerably, indicating that the fruit was not of the same maturity when picked. On the other hand, the firmer lots were not always the earlier picked lots, indicating seasonal differences in the time of ripening. The dry weight, sugar, and acid content of the fruit of a variety also varied considerably between seasons, and this variation did not seem to be related to the maturity of the fruit as measured by its firmness (table 1).

TABLE 1.-Condition of peaches at harvest

The ground color of the fruit at harvest was determined in 1933 by means of the apple and pear color chart (17). Although the color shades on this chart did not correspond with those of some of the peach varieties, particularly the white-fleshed ones, it was possible to determine the approximate depth of color of most of them. Coe (5) has presented a color chart for peaches, but this was even less satisfactory than the apple chart.

2 Italic numbers in parentheses refer to Literature Cited, p. 31.