Storage Temperatures for Stone Fruits
Before ripening, stone fruit is temperature-sensitive. There are two safe ranges in which to store stone fruit before ripening: either very cold, from 32°-35°F (0°-1.7°C) or at room temperature, from 51°-77°F (10.6°-25°C). Very cold temperatures are suitable for storage, as they will put the ripening process on hold. Room temperature conditions allow ripening to progress. Temperatures in between — including typical cooler temperatures — are dangerous to unripened stone fruit, as they can cause chilling injury and internal breakdown.
Once fruit is ripened, which can be accomplished with post-harvest pre-conditioning or by following a ripening protocol, it can be safely stored at typical cooler temperatures. Talk to your supplier to learn more about their post-harvest handling and recommendations for storage practices.
Effects of Temperature on Peaches, Plums and Nectarines
32°-35°F
Ideal storage temperatures.No ripening will occur.
Internal breakdown minimized.
36°-50°F
KILLING RANGE! In this range, the fruit’s lifespan can be shortened by 75%.
51°-77°F
Good ripening temperatures.Internal breakdown will not occur.