Assessing the effects of high temperature on physiological disorders in peach fruit (Prunus persica L.)

Abstract

Peaches are drupes or fleshy stone fruits found in global countries as famous and delicious summer fruit. The fruit quality is greatly influenced by climate change during the different phases of growth and development of the fruit. This study examined the effects of high temperatures on physiological disorders in peaches using the physiochemical data gathered from field conditions and artificial chambers in three different cultivars, including ‘Madoka’, ‘Cheonjungdo’, and ‘Daewol’. The day and night temperatures in field conditions were measured during the entire experimental period, and only color value a* in the flesh of the ‘Madoka’ peach showed a significant increase while other quality measures remained nearly constant, suggesting red color development in the flesh. Although ‘Cheonjungdo’ peaches, showed the maturity consequences, the SSC did not increase due to the development of bitterness under high-temperature conditions. In artificial chambers, four different day and night temperatures were maintained: 1) 20/10°C, 2) 25/15°C, 3) 30/20°C, and 4) 35/25°C. According to the results, the 30/20°C and 35/25°C chambers showed considerably higher a* color values, indicating red color development due to the red flesh/browning disorder in the ‘Daewol’ peach. Ultimately, the present findings of this study showed that high temperatures substantially influence the physiological abnormalities in peach fruits that develop a red color flesh and can have a detrimental impact on the fruit quality. © 2024 International Society for Horticultural Science. All rights reserved.