The experiment was carried out with the objective to evaluate different partial pressures of O2 and CO2 in controlled atmosphere storage on the quality 'Chiripá' peaches. The evaluated controlled atmospheres conditions were: 0,8kPaO2/3kPaCO2; 1kPaO2/3kPaCO2; 1kPaO2/4kPaCO2; 1kPaO2/5kPaCO2; 2kPaO2/6kPaCO2; 2kPaO2/7kPaCO2, 2kPaO2/8kPaCO2, air/10kPaCO2 and control treatment in cold storage. The experiment design was entirely randomized with 4 replications of 20 fruits. The evaluations were accomplished after 4 and 8 weeks of storage at -0,5ºC ± 0,2ºC plus 2 days at 20ºC. The results showed that controlled atmosphere reduces the degradation of the chlorophyll and the weight loss, but has a little effect on firmness, soluble solids and acidity. During long term storage 1kPa of O2, associated with 3kPa of CO2, prevents occurence of wooliness. The fruits deterioration was reduced in 2kPa of O2, associated with 8kPa of CO2. The cold storage, as well as controlled atmosphere storage, maintains good fruit quality for 4 weeks at -0,5ºC plus 2 days shelf life. Eight weeks controlled atmosphere storage period is too long to maintain good quality of peaches. The high incidence of rot and wooliness are the main causes that reduce peaches quality, Chiripá cv., during long term storage.
Quality; oxygen; carbonic gas; woolliness
