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一些桃和油桃在0℃贮藏9个星期后,在18～20℃条件下成熟的,内部严重腐坏(breakdown)品质极差,而类似的果实在0℃气调(1%O_2+5%Co_2)贮藏,进行18—20℃的周期性间歇加温(总时间2天)才成熟的,通常是几乎一点没有腐环,并保持良好品质达20个星期左右。成熟度差的果实(采收时的硬度为6.8公斤)贮藏后其酸度比起较成熟的果实(采收时硬度为5.5公斤)更高。果实在每次间歇加温时用苯菌灵浸渍的,与只在贮藏前浸渍苯菌灵的相比。腐烂的程度差不多,但果实内部品质表现较好,并且含酸量比较高。在0℃贮藏两个星期后才气调贮藏的,果实品质一般比在采后2—3天内就进行气调贮藏的来得差。
Some peaches and nectarines mature at 18 ~ 20 ℃ after 9 weeks of storage at 0 ℃, and the quality of the breakdown in the interior is very poor. However, the similar fruit is very poor at 0 ℃ (1% O2 +5 % Co_2), matured periodically at 18-20 ° C for a total of 2 days, usually with almost no rotting ring and with good quality for around 20 weeks. Poorly maturing fruits (6.8 kg harvested at harvest) have higher acidity after storage than mature fruits (5.5 kg harvested harvested). The fruit was impregnated with benomyl each time it was intermittently warmed, compared to the pre-storage immersion of benomyl. The degree of decay is about the same, but the internal quality of the fruit performs better and has a higher acid content. After being stored at 0 ° C for two weeks, the quality of the fruits is generally poorer than the quality of the fruits stored within 2-3 days after harvesting.