Abstract
The behaviour of Jonathan apples in storage was studied in relation to the concentrations of carbon dioxide and oxygen in the storage atmosphere. A factorial design of 2, 4, and 6 per cent carbon dioxide and 1.2, 2.2, and 13.2 per cent oxygen was used and apples were removed from storage at 32�F after 20, 23, and 26 weeks. The concentrations of carbon dioxide and oxygen in the storage atmosphere were related quantitatively to weight loss, ground colour, firmness, titratable acidity, and to the incidence of superficial scald and breakdown. Rest retention of weight, acids, ground colour, and firmness, and least wastage from superficial scald were found in atmospheres with high carbon dioxide and low oxygen concentrations, but more of the fruit in these atmospheres had breakdown.
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