The low temperature disorder, internal browning, of Yellow Newtowns does 
not develop at 40° F. or above according to Allen (8). By adding CO, to the 
atmosphere then, he found the ripening rate could be reduced to a level compar- 
able to low temperature storage and so extend the storage life of this variety. 
A more recent work by Van Doren (100) lists the CA requirements for Yellow New- 
towns as 5 percent CO, and 3 percent OQ» at SNS Ie 
Smock has reported that a delay in putting harvested fruit into CA 
storage greatly reduces the beneficial effects of CA storage (85). 
CA Storage Effects on the Fruit 
Fruit Quality 
Budiselich (13) and Van Doren (99) found an atmosphere of 0 to 0.5 per- 
cent CO) and 2 percent 0» kept Red and Golden Delicious in marketable condition 
through May. This finding agreed with the findings of Fisher (28) with respect 
to CO,, for he found an atmosphere containing CO, hastened the onset of meali- 
ness in Red Delicious. Schomer and Sainsbury (82) in 1957 also reported that, 
even with low levels of C0O,, Red Delicious apples stored in low oxygen atmos- 
pheres maintained a better appearance and texture than fruit stored in air. 
However, they reported a loss of its characteristic flavor, On Gravenstein 
too, Allen and Torpen (9) have found that although color development a id soften- 
ing are retarded the aroma and flavor are lost in CA storage as quickl: as or 
more quickly than in air storage. Okamoto and his coworkers (56, 57), reporting 
on CA storage of apples in Japan, found the acidity of apples from CA remained 
higher, sugar loss was less, and firmness was greater than in apples from or- 
dinary cold storage. Blanpied and Dewey (11) found that differences in the 
quality of McIntosh stored in air and controlled atmospheres did not become 
apparent until the fruit had been in storage about 100 days. From that time 
on, the superiority of the CA fruit became increasingly more pronounced. Off- 
flavors were reported to develop in McIntosh when the CA storage temperature 
was gradually lowered (87) or when held continuously at 32° (12). 
Jonathan Spot and Soft Scald 
Jonathan spot is controlled in an atmosphere containing 2.5 percent or 
more of CO, according to Ballinger (10) and in 3 percent or more CO, according 
to Hall and Sykes (33). Both papers report also, that the fruit remained free 
or nearly free of soft scald in CA storage. On Michigan-grown Jonathans, 
Ballinger (10) found the best storage conditions to be 5 percent CO and 3 per- 
cent 05 at 32° F, Subsequent work on Jonathans by Dewey, Ballinger, and Pflug 
(18) confirmed these conditions as giving the best control of Jonathan spot, 
near elimination of soft scald, as well as maintaining the quality of the fruit 
better than any other set of conditions tested. Varying degrees of success in 
controlling Jonathan spot and prolonging the storage life of Jonathans by CA 
storage have been reported by several other research workers (16, 38, 81, 101, 
102). 
89 
