Responses of ‘McIntosh’ Apples to Low Oxygen Storage1

Storage of ‘McIntosh’ apples ( Malus domestica Borkh.) in low O 2 atmospheres (1.5% CO 2 + 1.0% O 2 ) maintained fruit firmness by an average of 0.86 kg over 40 grower lots, compared with the same fruit stored in conventional controlled atmospheres (5% CO 2 + 2.8% O 2 ). Low O 2 storage resulted in fruit which were higher in titratable acids and were significantly crisper, more acid, and juicier to sensory panelists. Fruit maturity at harvest was a significant factor in determining the losses of firmness and titratable acids in low O 2 storage.