The experiment with 'Gala' apple was conducted during 1995 at Federal University of Santa Maria. Apple fruits were stored in controlled atmosphere with: 4% of CO2 and 1% of O2; 3% of CO2 and 1% of O2; 2% of CO2 and 1% of O2; <0.2% of CO2 and 0.75% of O2; <0.2% of CO2 and 1% of O2; <0.2% of CO2 and 1.25% of O2 and <0.2% of CO2 and 20.8% of O2. Storage temperatures were 0°C and 1°C and 97%RH. The evaluation was made after eight months of storage after seven days of shelf life and chamber openning. After this storage period was verified that the fruits stored with 2% to 3% CO2 and 1% O2 at 1°C showed higher flesh firmness and titratable acidity. At 0°C, the increased of CO2 level from 2% to 4% proporcionated flesh breakdown. The treatments with <0.2% of CO2, in both temperatures, proporcionated fruits over ripe with mealiness and flesh breakdown.
apple; ripening; controlled atmosphere; quality
