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Ripening peaches

Posted by creekweb 6,7 (My Page) on
Thu, Aug 22, 13 at 7:43

I usually pick my peaches a few days before they're ripe, while they are still firm and have not reached peak sweetness, then ripen them further inside before refrigerating them. My crop this year is too large for this approach and I was wondering if I could still pick at this firm, semi sweet stage and refrigerate immediately and then later (days to weeks) ripen to full sweetness at room temperature or will the early refrigeration adversely affect the ripening process?

Follow-Up Postings:

RE: Ripening peaches

Thinking it over, a better question would be whether at storage temps of 32 - 40F would unripe peaches sustain injury that would prevent further ripening when put back at room temperature.

RE: Ripening peaches

Peaches need the sun to obtain full sweetness, so I presume that once you pick them and refrigerate them, that the sweetening process would stop. They will still soften up, but that's it.

RE: Ripening peaches

  • Posted by fruitnut z7b-8a,4500ft SW TX (My Page) on
    Thu, Aug 22, 13 at 11:49


What I've read several times is that some stone fruit cultivars are damaged when refrigerated others aren't. Breeding cultivars that don't suffer damage is a stated objective of some breeding programs so it's a real issue.

The injury when it occurs is at temperatures above 34F. 32-34F is the best temperature.

I've not had injury holding my fruit for up to 2-3 weeks and I think I'm above 34F.

The classic damage I've seen is fruit from Chile that is shipped up on a boat and suffers internal breakdown.

I'd say you need to try it and see what happens.

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