SENSORY CHARACTERISTICS OF CONTROLLED ATMOSPHERE-STORED AND AIR-STORED GALA APPLES

'Gala' apples from two Summerland sires 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 r ecorded. After storage, flesh firmness, titratable acidity and soluble solids were determined and sensory attributes were evaluated by a tra ined 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 ap ples stored in air. Apples held at 1.2% O-2 for 6 months were more cri sp than apples stored at either 2.5% O-2 or 5% Q, while apples stored at 5.0% O were significantly less firm, juicy, and sour than apples st ored using the other O-2 concentrations. Apples stored at either 1.2% and 2.5% O-2 had significantly more fruity flavor than apples stored a t either 5.0% O-2 or in air.