Abstract
'Royal Gala' apple fruit segregated at harvest according to ground color were stored in controlled atmosphere (CA) environments in which O 2 concentrations were increased monthly. After 4 months storage, periodic increases in O 2 concentration resulted in treatments ranging from continuous storage at 1 kPa O 2 to 4 kPa O 2 . CO 2 in all treatments was static at 2 kPa throughout the experiment. Ester emission after 4 months CA storage plus 7 days ripening at 20°C was dependent on prior storage O 2 concentration. Higher CA O 2 concentrations resulted in higher ester emission after storage. Ester emissions by apples from all CA treatments were considerably lower than emissions at harvest or by regular atmosphere-stored fruit. CA storage also reduced alcohol, aldehyde and acetate emissions Loss of fruit firmness and titratable acidity increased with higher storage O 2 concentrations.
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