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Fig. 1. Ethylene production of ‘Perfection’ apricot fruit duringripening at 20°C. Fruit were segregated at harvest into twogroups, maturity 1 (M1), light green, partially turning to strawcolor; or maturity 2 (M2), straw color on most of fruit surface.Fruit
Fig. 2. Respiration rate of ‘Perfection’ apricot fruit duringripening at 20°C. Fruit were segregated at harvest into two(B:M2) days
Table 1Effect of MCP on apricot qualitya
Table 2

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