The fruit from the cabinets was distinctly sour tasting, and the chemical tests 

 showed it was markedly more acid than fruit from regular-air storage. Total acids in 

 the fruit at the time it was removed from the 3 cabinets averaged 0. 158 percent, whereas 

 fruit fromi regular-air storage at a comparable time had 0. 099 percent. A comparison 

 of total acidity changes in fruit in regular-air and C. A. storage is shown in figure 2. 



Hydrogen-ion concentration followed the same trend as total acidity. The fruit from 

 cabinets 1 and 2 was crisp, whereas that from cabinet 3 and from air storage was softer 

 and varied from crisp to yielding. Pressure-test readings of these 4 lots were 13. 6, 

 14.0, 11.9, and 11.8 pounds, respectively. Figure 3 shows the changes in firmness of 

 the fruit (fruit in regular-air storage) as the storage season progressed and the firmness 

 of the C.A. lots at the end of the storage period. No marked differences in s-oluble 

 pectin, soluble solids, or sugars, were found among the 4 lots. 



After 1 week at 70° F. , the fruit from regular -air storage had declined in quality 

 and was mostly mealy to yielding in texture and mild to stale in flavor, although it still 

 retained varietal flavor. The C.A. fruit had lost most of the box flavor but was still acid 

 and lacked varietal flavor. It was superior in texture to the fruit from regular-air stor- 

 age, and no staleness was detected. Firmness and total acidity had declined in all lots, 

 but their relation between lots was about the same as it had been the previous week. No 

 marked changes in composition of the fruit were detected by other analytical tests. 



The controlled atmosphere had retarded the respiratory rate of the fruit as shown 

 in figure 4. The respiration studies were made on apples at 70° F. beginning 24 hours 

 after the C.A. cabinets were opened. The 24-hour period allowed the fruits to warm to 

 room temperature and reach an equilibrium with the surrounding air.. The respiration 

 studies extended over a 3-week period. 



Respiratory values, as indicated by carbon dioxide determinations, reached a peak 

 ■24 hours after the measurements were started. At that time the fruit from regular-air 

 storage was respiring at a rate of about 31.5 mg. CO2 per kg. per hr. and the C.A. 

 fruit 19. to 22. mg. , or about two-thirds as high. The rate of CO2 production of the 

 fruit from regular-air storage dropped sharply for 2 days and then constantly declined 

 over the remaining 17-day period. The rate for the C.A. fruit likewise declined for 2 

 days and then remiained fairly constant for 6 days, after which the rate increased very 

 slowly. At the end of the 3-week period, the fruit from both types of storage were 

 respiring at about the same rates, the range being 18 to 21 mg. CO2 per kg. per hr. 



Texture and Flavor Evaluation by Taste Panel 



Data from the score sheets used by the taste panel are summarized in table 4. 

 Preferences of the panel members followed the same order as their average scores. 

 Therefore, only their scores are presented, together with a summary of comments on 

 flavor and appearance. 



Fruit from cabinet 2 received the best texture score, and in most cases that from 

 cabinet 1 received the next best. Fruit from regular-air storage was rated poorest in 

 texture. ^, ,., 



A different situation prevailed for flavor. Fruit taken directly from the 31° regular- 

 air storage received the highest score and the greatest number of favorable comments; 

 fruit from cabinet 2 received the lowest flavor score. After 1 week at 70° the fruit from 

 cabinets 1 and 2 was rated higher than the other fruit. By that time the fruit from 

 regular-air storage had deteriorated so much that it was rated lowest in flavor. These 

 results demonstrated some extension of shelf life by controlled-atmosphere storage. 



A high proportion of the judges noted off-flavors in the fruit from cabinets 1 and 2 

 as it came from cold storage. However, when the fruit from these cabinets was held 

 for a week at 70° F. , most of the objectionable flavor had disappeared, as indicated by 

 the smaller number of judges reporting off-flavors; 



