SUMMARY AND CONCLUSIONS 



Starking Delicious apples were stored for approximately 9 months in controlled- 

 atmosphere cabinets. The fruit in 2 cabinets, in which oxygen levels of 3.2 and 4.4 per- 

 cent were maintained, was superior in appearance and texture to similar fruit in a cabi- 

 net with 6. 2 percent oxygen. The latter fruit was not markedly different in texture and 

 flavor from the check fruit stored for the same period in regular refrigerated air stor- 

 age. The carbon dioxide concentrations in the 3 cabinets were 0. 3 percent and 2.4 per- 

 cent in the low-oxygen cabinets and 0.4 percent in the cabinet with 6 percent oxygen. 



The better appearance and texture of Starking Delicious apples in the best of the 

 C.A. storage lots, compared with the check lots, was accomipanied by a loss of varietal 

 flavor. However, the fruit could withstand prolonged exposure at room temperature 

 (shelf life) without developing stale, acetaldehyde flavor. 



The fruit showed considerable core and flesh browning in the modified atmosphere 

 lots after a week or more at room temperature. 



Activated carbon was effective as an air purification agent throughout the season 

 and minimized box odors and off-flavors caused by box odors. Its use in controUed- 

 atmosphere storage appears justified on this basis. 



