a 1.5 percent 0» atmosphere at 32° significantly reduced scald in Granny Smith 
and DPA controlled it in all treatments. Ina later publication Scott, et al. 
(83) reported that an atmosphere of 5 percent CO, with 2.5 percent 0) was most 
suitable for long storage of Granny Smith apples grown in New South Wales. 
Hall, Scott, and Coote (36) reported scald on Granny Smith to be con- 
trolled by DPA in air, CA, or polyethylene liners. Stevenson (93) found scald 
on this variety to be related to the amount of CO, in the atmosphere and to be 
less severe on more mature fruit. Stevenson (93), testing Granny Smith, found 
a 5 percent CO») and 16 percent 0, atmosphere to be better than air storage for 
this variety. Subsequent reports (94, 95, 96) on Granny Smith have indicated 
that this atmosphere was satisfactory, but a treatment, such as a DPA dip, was 
necessary to control superficial scald. Hall and Sykes (34) reported an atmos- 
phere of 5 percent CO) and 16 percent 0, was better than air for the storage of 
Jonathan apples, Hall and Sykes noted too that more than 3 percent CO, was 
required to control Jonathan spot. McGlasson and Jacobsen (53) found a 5 per- 
cent CO» and 3 percent 0, atmosphere at 32° F, was superior to air storage for 
Jonathans. Huelin and Tindale (38) found that the Democrat variety not only 
responded well to CA storage, but it appeared to undergo an improvement in 
quality as well, as a result of such treatment. 
According to Martin and Cerny (51) storage of Tasmanian apples in atmos- 
pheres low in 09 and in the absence of CO, at 31° to 32° F. is superior to 
storage in air or in 5 percent COj and 16 percent 0,. Better texture and qual- 
ity were maintained, less breakdown, scald, and core flush occurred, but 
Jonathan spot was not controlled as well as in an atmosphere containing CO 
though it was less severe than it was in air. These authors suggested at this 
time an atmosphere of 3 percent 05 at 32° as one most suitable for all Tasmanian 
apple varieties. Martin (52) later reported control of scald on Granny Smith 
in an atmosphere of 5 percent CO, and 16 percent 0, by first passing the fruit 
through steam arising from boiling water which contained at least 0.5 percent 
DPA. Three 10-second passes were especially effective. 
New Zealand 
Mandeno and Padfield (48) found Jonathan spot to be negligible on New 
Zealand Jonathans after storage in atmospheres of 3 to 9 percent CO,. However, 
in 8 percent CO, or more at temperatures of 40° F, or above. brown heart and a 
form of deep scald were likely to occur. By storing Jonathans in an atmosphere 
of 7 percent CO, and 14 percent 0, at 40° to 41° and a relative humidity of 90 
percent, they were able to extend the storage life of this variety 2 months 
beyond that obtainable in ordinary cool storage, They report, too, that in- 
creasing amounts of CO, retarded softening and slowed color changes, With 
Granny Smith they found no consistent effect of CO, level on occurrence of 
scald, but on Sturmer they found a direct relationship between the 0, level and 
scald at 35°, At 35° scald was lowest in the low 0, atmosphere while at 41° 
the incidence of scald was not affected by the 05 lével. Padfield (58) later 
reported atmospheres of 2 to 5 percent CO, and 3 to 5 percent 05 provided ad- 
vantageous storage conditions for 5 of 10 apple varieties tested. 
87 
