Abstract
T HE purpose of the work, the results of which are dealt with in this paper, was to study the influence of oxygen and of carbon dioxide upon the progressive changes in chemical composition that take place during the storage of mature Bramley's Seedling apples after gathering. Two temperatures of storage were used, i and 50 C., because it was hoped that the results might afford some clue as to why functional breakdown and death of the tissue occur prematurely when these apples are stored at io C., although they remain healthy when stored at 50 C. It is known that Bramley's Seedling apples will not tolerate long exposures to temperatures lower than about 30 C. in air and that carbon dioxide accelerates the onset of functional breakdown at temperatures below this (Kidd & West, I930).
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