Method for shipment and ripening of peaches, nectarines & plums

An integrated method for harvesting, treatment, shipment and ripening of peaches comprising the steps of:

• (a) harvesting the peaches at an early-mature stage gauged by a colorimeter for measuring an "a" value of -8 or greener of fruit ground color whereby the peaches are in a preclimacteric low-ethylene evolving state before ripening begins;
• (b) storing and pretreatment holding of the peaches from step (a) at 0.degree. C. for two weeks or less;
• (c) shipping the peaches at non-chilling temperatures at about 8-10.degree. C. in controlled atmosphere cargo containers that are maintained between 2-4% oxygen and between 5-15% carbon dioxide thereby maintaining the peaches at a low-ethylene evolution state;
• (d) post-shipping exposure of the peaches at a port-of-entry to ethylene gas in a ripening room at ethylene concentrations between 10-3000 parts per million from between 4-24 hours depending upon the peaches ethylene evolving state during this step;
• and
• (e) delivering within 2 weeks these peaches from the port-of-entry to consumers at temperatures near 0.degree. C. and atmospheric conditions;
• thereby avoiding fruit "chilling injury" while maintaining quality of the peaches from harvesting to delivery over periods greater than 7 weeks.