Abstract
McIntosh apples (Malus sylvestris Mill.) held in 1.5% CO2 + 1.0% O2 were 2.60 kg firmer and had 89 mg/100 mL more acid after 7 mo storage at 2.8 °C than did apples held at standard commercial atmospheres of 5% CO2 + 3% O2. After holding these apples for 7 days in air at 21 °C there were still significant treatment differences. There was no evidence of any internal or external injury or of increased ethanol or acetaldehyde production resulting from the low O2 treatments.
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