Sensory characteristics of controlled atmosphere- and air-stored 'Gala' apples

'Gala' apples from two Summerland sites were harvested at two harvest dates for two growing seasons (1994, 1995) and stored for 6 months in air and controlled atmosphere (CA). At harvest maturity indices were recorded. After storage, flesh firmness, titratable acidity and soluble solids were determined and sensory attributes were evaluated by a trained sensory panel. In both years, analyses of variance showed apples picked at commercial harvest were significantly more crisp, firm, and sour and less fruity and sweet than apples harvested two weeks later. Apples stored for 6 months in CA were more crisp, firm, juicy and sour, had fewer off-flavors, and had greater overall acceptability than apples stored in air. Apples held at 1.2% O2 for 6 months were more crisp than apples stored at either 2.5% O2 or 5% Q, while apples stored at 5.0% O were significantly less firm, juicy, and sour than apples stored using the other O2 concentrations. Apples stored at either 1.2% and 2.5% O2 had significantly more fruity flavor than apples stored at either 5.0% O2 or in air