Peaches
The amount of red blush on the peach is not a true sign of maturity. However, green background color suggests the peach was immature when picked and may not ripen well. Softening of the fruit or a slight shriveling of the skin at the stem end indicate over-ripeness.

Plums & Pluots®
Slight shrivel at the stem end of a plum or pluot® is normal.

Nectarines
Rich yellow or clean, white background color (depending on variety), plumpness and a slight softening along the seam are important signs of quality. Look for nectarines with smooth, unblemished skin and avoid those that are hard, dull, too soft or shriveled. Russeting or staining of the skin may affect appearance but will not detract from internal quality.

Apricots
Avoid dull looking, soft, mushy or very firm fruit. Apricots stored in high temperatures become mealy. Apricots should be deep yellow or yellow-orange, plump, well formed and fairly firm.

Cherries
Avoid cherries that leak, are sticky, or show signs of decay. Immature fruit will generally be hard, smaller, more acidic and dry with a lighter color than ripe cherries. Over mature fruit will be soft, dull and shriveled.

Cherry stems should remain intact and unbroken to prolong shelf life. Poly liners should be slit and lids of boxes opened when received, to increase circulation and slow spoilage. Rainier cherries may appear slightly scuffed; these typically have high sugar content.

Temperature:
Peaches, Plums, & Pluots®:
32 - 34 degrees F, 0 - 1.1 degrees C (in transit)
51 - 77 degrees F, 10.5 - 25 degrees C (receiving)

Nectarines:
31 - 32 degrees F, 0 - 0.6 degrees C (hold temperature)
51 - 77 degrees F, 10.6 - 25 degrees C (for ripening)

Relative humidity, all varieties: 90 - 95%

Mist: No

Peaches, Plums & Apricots are ethylene producers.

Peaches & Plums are also highly sensitive to freezing injury.

Cherries are odor sensitive.

Nectarines and Cherries are sensitive to dehydration and should be stored out of drafts.

Ripe stone fruit bruises easily and should be stored in original containers to minimize handling. Display ripest fruit on top and do not stack more than two layers deep.

Display a range of stone fruit varieties in rows, bushels or baskets to show contrasting colors.