普通油桃果实的成熟在颜色、硬度和香味方面有显著的变化,伴随着这些变化,CO_2和乙烯产生速度迅速增加。一般在20℃下经5或6天后,达采收成熟度的果实进入可食用成熟状态。最近,我们曾报道过:一些在加州弗勒斯诺市园艺研究所培养的油桃品系,不表现这种特征的成熟变化模式,在20℃下贮存一个月或一个多月,成熟果实保硕保绿,CO_2和乙烯生成率也不表现升高,恰如蕃茄成熟度突变型表现的那样。这些油桃基因型可能对研究不同成熟参数间的关系,以及呼吸跃变性和非呼吸跃变型果实间的差异是有用的试验材料。 The ripening of common nectarine has significant changes in color, hardness and flavor, with these changes, CO 2 and ethylene production rate increased rapidly. Generally at 20 ℃ by 5 or 6 days, the harvest of ripe fruit into edible mature state. We have recently reported that some nectarines cultivated at the Horticultural Institute of Fresno, California, do not exhibit a mature pattern of variation of this trait, storing at 20 ° C for one month or more, and mature fruits Paul Green, CO 2 and ethylene production rate does not show an increase, just as mutagenic tomato maturity performance. These nectarine genotypes may be useful test materials for studying the relationship between different maturity parameters, as well as differences in respiration and non-climacteric fruits.