EFFECT OF PRE-RIPENING ON WOOLLINESS OF PEACH

Experiments were conducted to evaluate the physicochemical changes associated with the woolliness in ‘Mibaekto’ peach fruits. Fruits were harvested at the mature stage and subjected to pre-ripening (20°C, 24 h) treatments on the day of harvest, to alleviate the development of woolliness. After storage at 0°C for 4 weeks, the fruits were ripened at 20°C. During the ripening period, characteristics associated with woolliness were examined. Pre-ripening significantly reduced development of woolliness. Pre-ripened fruits showed rapid softening in flesh and rather higher electrolyte leakage than cold-stored fruits. Pre-ripening enhanced PME and PG activity, which were highest in all treatments throughout the ripening period. Pre-ripened fruits had higher water-soluble pectin content and lower EDTA-soluble and sodium carbonate-soluble pectin contents than those stored without pre-ripening.