The experiment was carried out at NPP/UFSM during 1993. Apple fruits of cultivar Fuji were stored for eight months in controlled atmosphere aiming to establish the best storage conditions. The experimental design was completely randomized with three rephcations. The treatments were combinations of CO2 and O2 concentrations in high and low relative humity and low ethylene concentration. Relative humity (RH) was maintained around 97% for treatments with high RH and around 75% for treatments with low RH. Low ethylene was mantained by constant absortion with potassium permanganate. After storage fruit firmness, total soluble solids (TSS), titratable acidity, rot and internal breakdown were evaluated. The highest fruit firmness, TSS and acidity values were obtained when O2 decreased from 2.0% to 1.0% with no CO2. Low RH decreased breakdown incidence and by the desidratation effect increased fruit firmness and TSS. Low ethylene mantained higher firmness and acidity, but did not reduce internal breakdown. There was no difference among treatments in relation to rot.
apple; storage; controlled atmosphere; fruit quality
