The reduced pressure storage of apple, American Summer Pairman, was investigated comparing with the other storage methods and the following results were obtained.
1. The reduced pressure storage was better to extend the storage life and freshness of apples than the controlled atomoshere storage.
2. Decreasing the pressure of chamber atmosphere to about 20 ㎝Hg showed the best result among several pressure conditions.
3. As for the surface treatment of the apples, poly-ethylene film wrapping showed to be the most favorable method in a short-term experiment. In a long-term experiment, however, poly-ethylene film wrapping seemed to cause apples rot. Poly-vinyl acetate coating seemed to keep the apples from color changing, but it caused an unpleasant odor and a peculiar taste. No significant effect was observed in Gibberellin.
4. Total sugar and reduced sugar of apples were decreased after a certain period of increasing. Acid and Vitamin C, however, gradually decreased from the beginning of storage.
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