Influence of different controlled atmospheres and post‐storage temperatures on the acceptability of Cox's orange pippin and Suntan apples

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Abstract
A consumer survey of the quality of six samples of apples (Cox's Orange Pippin and Suntan stored at 4°C in 2% O2, 2, and Cox's Orange Pippin stored in 1% O2, 2, all three subsequently held for 10 days in air at 4°C or 17°C showed them to be equally acceptable, but for different reasons. Suntan had a poor aroma but a more acceptable appearance and overall flavour (by virtue of being sharper) than Cox's Orange Pippin, irrespective of storage conditions. Fruit stored at the lower O2level and held post‐storage at the lower temperature was less sweet and sharp, but had a crisper and juicier texture than fruit stored at the higher O2concentrations and post‐storage temperature.

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