The objective of this work was to evaluate the effect of temperatures and O2 and CO2 partial pressures on the quality of ‘Pink Lady’ apples (Malus domestica Borkh.) during controlled atmosphere storage. The following treatments were evaluated: 1.5kPa of O2 + 1.0kPa of CO2 at -0.5°C, and 1.5kPa of O2 + 1.0kPa of CO2; 1.5kPa of O2 + 2.0kPa of CO2; 1.0kPa of O2 + 1.0kPa of CO2; 1.0kPa of O2 + <0.5kPa of CO2; cold atmosphere (20.8kPa of O2 + <0.5kPa of CO2) at +0.5°C. Quality evaluations were carried out after nine months of storage followed by seven days of shelf-life at 20°C. Fruits kept at controlled atmosphere conditions showed the lowest occurrence of rots, the highest flesh firmness and the highest total soluble solid, compared to cold stored fruits. The best partial pressure to keep the quality of ‘Pink Lady’ apple were 1.5kPa of O2 + 1.0kPa of CO2 at -0.5°C, and 1.5kPa of O2 + 1.0kPa of CO2; 1.5kPa of O2 + 2.0kPa of CO2 at +0.5°C. On the other hand, the partial pressures 1.0kPa of O2 + 1.0kPa of CO2 and 1.0kPa of O2 + <0.5kPa of CO2 showed the highest occurrence of rots and senescent breakdown incidence, respectively. Controlled atmosphere conditions, compared to cold stored, kept higher quality of the ´Pink Lady` apple
temperature; oxygen; carbon dioxide; quality
