Ripening and Handling
Storage temperatures for stone fruits
Before California peaches, plums and nectarines become ripe, they are extremely temperature-sensitive. There are two safe ranges in which to store stone fruit before ripening: either very cold (32°-35°F, 0°-1.7°C) or at room temperature (51°-77°F, 10.6°-25°C). Very cold temperatures are used for storage, as they put the ripening process on hold. Room temperature conditions allow ripening to continue. Temperatures in between these safe ranges (including typical cooler temperatures) are known as the “killing range,” and are dangerous to unripe stone fruit as they can cause chilling injury and internal breakdown. Once fruit is ripened, it can be safely stored at typical cooler temperatures.
- 51°-77°F
- Good ripening temperatures.
- Internal breakdown will not occur.
- 36°-50°F
- KILLING RANGE! In this range, the fruit’s lifespan can be shortened by 75%.
- 32°-35°F
- Ideal storage temperatures.
- No ripening will occur.
- Internal breakdown minimized.
For more detailed information on ripening and handling, visit Cal State PPN – the learning center for everything you need to know about California peaches, plums and nectarines: www.calstateppn.com.