Sampling Schedule 



Initial determinations were made on all lots November 3; later tests were made on 

 fruit from regular-air storage (check fruit) on April 1, May 10, and June 4, 1954. On 

 July 27, tests were made on both the C. A. fruit and the check fruit, and fruit was 

 selected from each lot for respiratory studies. The respiration rates were determined by 

 measuring at intervals the carbon dioxide evolved during 3 weeks at 70° F. 



On each of these dates, except November 3, fruits from the sampled lots were 

 placed in the ripening room at 70° F. , and after 1 to 2 weeks, firnnness, total acidity, 

 pH, and soluble solids were determined. 



On August 4, 5, and 6, samples of fruit from regular storage and from the C.A. 

 cabinets were displayed at the laboratory, and interested fruit shippers and growers 

 were invited to examine and score them. Samples included fruit that had been held at 

 31° F. and at 70° since removal from the cabinets. Thirty-four score sheets were re- 

 ceived and analyzed. 



Data on scald, decay, and breakdown after C.A. storage were obtained from sam- 

 ples from each lot held for 1 month at 70° F. and from samples held for 1 month in regu- 

 lar storage at 31° followed by 8 days at 70°. 



RESULTS 



At the start of the C.A. tests the Golden Delipious apples were more mature than 

 desired. Subsequent behavior in regular storage and negligible effects from C.A. storage 

 indicated this fruit was too mature to respond appreciably to the controlled atmospheres. 

 Consequently, data on Golden Delicious apples are not included in this report. Additional 

 tests will be run on this variety. 



Odors and Volatile Concentrations 



When cabinets 1 and 2 were opened, there was a strong pine-box odor; but in cabinet 

 3, which had a cannister containing 1. 5 pounds of activated carbon, there was little odor 

 of any kind. In none of the cabinets was there an apple odor. If an apple odor were pres- 

 ent, the box odor in cabinets 1 and 2 masked it. Corresponding box flavors were likewise 

 detected in the apples from cabinets 1 and 2. 



Measurements of the volatile concentration of the air in the cabinets substantiated 

 the odor observations. Analyses of the nonethylenic volatiles gave the following results 

 in terms of Ce(SO^)2 reduced per cubic foot of air: Cabinet 1, 65. 5 mg. ; cabinet 2, 

 110.6 mg. ; and cabinet 3, 6.0 mg. Concentrations of volatiles that reduce 2 to 4 mg. of 

 Ce(SO^)2 per cubic foot of air are considered low, whereas a reduction of approximately 

 20 mg. Ce(SOj^)2 per cubic foot of air represents a high volatile level (9). It is evident 

 that the volatiles were several times higher in cabinets 1 and 2 than in the most odorous 

 commercial storages, whereas the volatiles were satisfactorily controlled in cabinet 3. 

 This control of volatiles was accomplished without recharging the carbon cannister. In 

 some previous tests (6), apples were stored in the same cabinets in normal air until the 

 end of March. The volatiles rose to a high level in January, and the carbon had to be 

 replaced. 



Chemical, Physical, and Organoleptic Evaluations 



On June 4, after 7 months in regular-air storage at 31° F. , the Starking Delicious 

 fruit was still attractive. The texture was crisp and the flavor mild. Slight staleness was 

 detected in a few fruits (table 2). On July 27, the fruit from regular-air storage was 

 judged to have better varietal flavor than that from any of the C. A. cabinets. All of the 

 apples in the controlled atmospheres had lost much of their varietal flavor, which was 

 never fully regained with subsequent holding (table 3). 



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