To evaluate the effects of the temperature and partial pressures of O2 and CO2 on the quality of `Gala' apples stored under controlled atmosphere an experiment was carried out using a completely randomized design with three replicates, each of 30 fruits. The treatments were: 1.0 kPa of O2 and 2.0 kPa of CO2; 1.0 kPa of O2 and 3.0 kPa of CO2; 1.0 kPa of O2 and 4.0 kPa of CO2; 0.75 kPa of O2 and 2.0 kPa of CO2; 0.75 kPa of O2 and 3.0 kPa of CO2; 21.0 kPa of O2 and 0.0 kPa of CO2 at the temperatures of 0 and 1ºC. RH was mantained around 97%. After 8 months, fruit quality was assessed at the opening of the CA chambers, and after 7 days of shelf life (24ºC). The highest firmness, titratable acidity and soluble solids were found for 0.75 to 1 kPa of O2 combined with 3.0 kPa of CO2 at the temperature of 1ºC. `Gala' apple presented internal breakdown at 4.0 kPa of CO2 and also at 0ºC. Fruits at the temperature of 1ºC showed better quality after 8 months of storage.
Malus domestica; conservation; postharvest
