Abstract
The low temperature injuries were studied in white peach "Okubo" fruits, in relation to temperatures and the delayed storage.
Fruits ripened in 7-9 days at 20°C, 17-21 days at 10°C and the ripening was suppressed at 2.8°C. More injuries developed at 2.8°C than at 1°, and 10°C, and the development of injuries was reduced by the delayed storage.
Fruits seemed to be more susceptible to low temperature injuries at 3-5°C than at 0-1°C. The best storage conditions seemed to be in the delayed storage at 0-1°C.
