In general peaches harvested at a mature stage will ripen properly without an eternal ethylene application. Ethylene application to fruit harvested at a lower, minimum maturity will help to ripen the fruit more uniformly without speeding up the rate of ripening.
Apply 100 ppm ethylene at 68°F (20°C) for a minimum of 24 hours. Actual time of exposure to ethylene is determined by the maturity of the fruit; a decrease in fruit firmness indicates that the peaches are producing ethylene and the external ethylene source is no longer needed.
For more details on peach ripening, please see "Recommendations for Maintaining Postharvest Quality: Peaches and Nectarines" at this web page of UC Davis. The specialists at UC Davis can assist with more detail on the ripening of specific cultivars or any other questions.
A great resource for any Fruit Ripener is a publication from UC Davis entitled “Fruit Ripening & Ethylene Management”. Click this link for more information.
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