A question was submitted asking about the cause of internal browning or discoloration of peaches. From my experience, the internal discoloration that sometimes occurs in peaches is due to chilling damage. But what is unique with peaches, the chilling injury develops at warmer than expected temperatures.
Peaches should be stored between 30 and 35 degrees, but 30 to 31 is recommended. The discoloration (from chilling) actually occurs when the peaches are stored at warmer temperatures, between 36 and 50 degrees. Strange, isn’t it? This is due because the very cold temperatures (30 to 31) actually put the ripening process on hold, thus preventing the fruit from becoming mealy and discolored. Unfortunately, maintaining a storage temperature of 30 to 31 degrees is difficult.
There are many other factors involved, such as the firmness of the peach, the size of the peach, and the maturity (% soluble solids) that affect how long a peach can be exposed at these temperatures (36-50) before showing signs of internal browning. That is why you do not always find this defect.
Does anyone have any advice for the wholesalers and chain stores that may have to store the peaches for more than few days? Any suggestions or comments would be appreciated.