2021-08-162021-08-162004-06Akbudak, B. ve Eriş, A. (2004). “Physical and chemical changes in peaches and nectarines during the modified atmosphere storage”. Food Control, 15(4), 307-313.0956-7135https://doi.org/10.1016/S0956-7135(03)00082-3https://www.sciencedirect.com/science/article/pii/S0956713503000823http://hdl.handle.net/11452/21440Peach ("Flavorcrest" and "Red Top") and nectarine ("Fantasia" and "Fairlane") cultivars were stored in modified atmosphere packaging (MAP) by using 30 μm PP (polypropylene) and 45 μm PE (polyethylene) plastic bags at 0 °C temperature and 90% relative humidity in the same conditions in three different years. The peaches and nectarines were subjected to fungicide and intermittent warming. Physical and chemical changes [weight loss, respiration rate, fruit flesh firmness, total soluble solids, titratable acidity, overall appearance, taste and product decay index] were recorded on 0, 15th, 30th, 45th and 55th day of storage. PP gave the best result for MAP of peaches while PE gave the best result for MAP of nectarines. Peach "Flavorcrest" and nectarine "Fantasia" could be stored for 30-45 days using PP and PE, respectively. Peach "Red Top" and nectarine "Fairlane" stored successfully for up to 45 days using the same cover materials. Peach and nectarine cultivars had a shelf life of 10 days after these storage periods.eninfo:eu-repo/semantics/closedAccessFood science & technologyFungicide and intermittent warming treatmentsNectarinePeachStoragePrunus persicaPrunus persica nucipersicaArticle0002202639000112-s2.0-1242298680307313154Food science & technologyRipening; Prunus Persica; Chilling InjuryPolyethylenePolypropyleneAnalytic methodAtmosphereControlled studyFood analysisFood packagingFood qualityFood storageHumidityNectarineNonhumanPeachPhysical chemistryTemperatureWarming