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Shelf-life of ´Tsugaru´ apples was investigated after 40 day storage in CA (2.5-3% O₂ and 2.5-3% CO₂, 0±1℃, RH 90-95%) or in air (0±1℃, RH 90-95%). After storage, apples were kept at 8℃ and ambient temperature (18-20℃). On the shelf for 9 days, CA stored apples maintained higher fruit firmness and acidity than cold stored apples. Shelf temperature also affected the quality changes resulting in higher firmness and acidity in apples kept at 8℃ than in apples at ambient temperature. CA stored apples kept at ambient temperature for 9 days showed similar quality to those kept at 8℃ after cold storage, suggesting that, for the maintenance of poststorage quality, storage atmosphere is more critical factor than shelf temperature. Soluble solid content slightly increased after CA and cold storage. CA stored apples showed more increase in soluble solid content and maintained higher on the shelf. Fruit firmness and acidity tended to be lower in late-harvested apples. When apples were grouped by size, medium-size fruits were firmer than large fruits.
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