Influence of different controlled atmospheres and post‐storage temperatures on the acceptability of Cox's orange pippin and Suntan apples

A consumer survey of the quality of six samples of apples (Cox's Orange Pippin and Suntan stored at 4°C in 2% O 2 , <1% CO 2 , and Cox's Orange Pippin stored in 1% O 2 , <1% CO 2 , all three subsequently held for 10 days in air at 4°C or 17°C showed them to be equally acceptable, but for different reasons. Suntan had a poor aroma but a more acceptable appearance and overall flavour (by virtue of being sharper) than Cox's Orange Pippin, irrespective of storage conditions. Fruit stored at the lower O 2 level and held post‐storage at the lower temperature was less sweet and sharp, but had a crisper and juicier texture than fruit stored at the higher O 2 concentrations and post‐storage temperature.