THE EFFECT OF OXYGEN AND LOW CONCENTRATIONS OF CARBON DIOXIDE ON THE QUALITY OF APPLES STORED IN CONTROLLED ATMOSPHERE

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Abstract
Atmospheres having a concentration of CO2 from 2.5 to 5% in conjunction with low O2 were consistently superior to low O2 atmospheres without CO2 for storage of McIntosh, Spartan, and Newtown apples. Zero percent CO2 was associated with accelerated softening and acid loss, and greatly increased incidence of disorders such as scald, core browning, and flesh browning.

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