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Bartlett' pears (Pyrus communis L.) tolerated up to 10 days of exposure to atmospheres containing 1.0%, 0.5%, or 0.25% O2 at 0, 5, or 10C without any detrimental effects on their quality attributes. The fruits also tolerated 4 to 6 days of exposure to air enriched with 20%, 50%, or 80% CO2 at the three temperatures. The beneficial effects of exposures to the O2-reduced or CO2-enriched atmospheres included reduction of respiration and ethylene production rates and retardation of skin yellowing and flesh softening. While 1.0% or 0.5% O 2 and 20% CO2 did not increase ethanol and acetaldehyde contents, 0.25% O2 slightly increased and 50% or 80% CO2 dramatically increased the contents of these two volatiles in juice of the fruits. The effects of low O 2 or high CO2 on the above attributes generally became more pronounced at the higher temperatures. The low O2 or high CO2 treatments did not significantly affect either soluble solids content or titratable acidity. Low O 2 did not influence, but high CO2 slightly increased pH of the fruits. There have been many studies of controlled-at mosphere (CA) storage of fresh fruits and vegetables, but these have largely evaluated the responses of the commodities to moderately low O2 (2% to 3%) and/or high CO2 ( ≤ 5%) levels over long-term storage. In recent years, there has been increased interest in studying the responses of fruits and vegetables to short-term exposure to O 2 levels ≤ 1% and CO2 levels ≥ 20%. Such at- mospheres may be effective as a quarantine treatment for insect control in fresh fruits and vegetables (Aharoni et al., 1979; Lidster et al., 1981, 1984; Soderstrom and Brandl, 1987; Sod- erstrom et al., 1986). Exposure of 'Granny Smith' apples to O 2 levels ≤ 0.5% for 9 days has been reported to have beneficial effects in scald control and in delay of fruit softening and loss of greenness (Little et al., 1982). Nichols and Patterson (1987) showed that short-term storage of 'Delicious' apples to 0.5% or 0.75% O 2 maintained fruit firmness and increased ethanol content. Yoshi- da et al. (1986) reported that storage of 'Bartlett' pears in 1% O2 for 4 months reduced ethylene production rate and retained higher levels of organic acids. Claypool (1969, 1973) showed that low-O2 atmospheres (0.5% to 1%) prolonged storage life and caused no injury to 'Bartlett' pears. Long-term storage of 'd'Anjou' pears in 1.0% O2 maintained higher dessert quality and higher contents of amino acids and organic acids than stor- age in air, and prevented scald disorder and internal brown core (Chen and Mellenthin, 1982, Chen et al., 1981; Mellenthin et al., 1980). Couey and Wright (1977) reported that short-term exposure of 'd'Anjou' pears to 12% CO2 for 14 days before storage re- duced stem decay and scuffing, improved flavor retention, and retarded softening after either regular or CA storage. Similarly, prestorage high CO2 (10% to 20%) treatments for 10 to 15 days retained higher firmness, acidity, and flavor scores of 'Golden Delicious' apples (Couey and Olsen, 1977) and retarded soft-

Physiological and Quality Responses of `Bartlett' Pears to Reduced O2 and Enhanced CO2 Levels and Storage Temperature