Abstract
`Anna' and `Granny Smith' apples (Malus domestics Borkh.) that were kept at 46C for 12 hours or at 42C for 24 hours before storage at 0C were firmer at the end of storage and had a higher soluble solids: acid ratio and a lower incidence of superficial scald than unheated fruit. These heat regimes produced results similar to those obtained by keeping fruit at 38C for 72 or 96 hours before storage. Prestorage regimes of 46C for 24 hours or 42C for 48 hours resulted in fruit damage after storage.
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