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Intermittent warming (IW) was made on peach ´Yumyoung´ in cold storage for evaluating its effect on occurrence of chilling injury (internal breakdown, mealiness), storage life and fruit quality. The control fruits of 50% showed chilling injury 4 weeks after storage, whereas the fruits having the IW of 24 hrs a week were subjected to chilling injury 6 weeks after storage, indicating the prolongation of storage life. The firmness of flesh and peel decreased during storage in both the control and the treated fruits. However, until 6 weeks after storage, the IW of 12 and 24 hrs alleviated the decrease in the firmness of flesh and peel. Fresh weight of fruits also decreased during storage. But, unlike the firmness, the treated fruits showed slightly low weight as compared with the control fruits. Total soluble solids (TSS) sharply increased 2 weeks after storage in both the control and the treated fruits. Thereafter, no change in TSS of the control fruits, observed, while that of the treated fruits gradually decreased. Titratable acidity after storage decreased up to 30∼40% of initial value of harvest.
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