Harvest Maturity and Storage Affect Quality of `Cripps Pink' (Pink Lady®) Apples

apples ( Malus × domestica ) harvested at a starch index of 2 and 4 was evaluated over three crop seasons. Apple quality was evaluated after harvest and after regular atmosphere (RA) and con-trolled-atmosphere (CA) storage at 1% O 2 and 1% CO 2 , 1% O 2 and 3% CO 2 , and 1% O 2 and 5% CO 2 (1 year only) at 1 ºC (33 to 34 ºF). Over three seasons, commercially acceptable fruit quality was achieved on either harvest date following both long-term RA and CA storage. Fruit size was not different between apples harvested at a starch index of 2 or 4. Firmness and acids remained at acceptable levels [62 N (14 lb) and ≥ 0.50%, respectively] in ‘Cripps Pink’ apples regardless of maturity, storage time or storage conditions. Delaying harvest after a starch index of 2 was achieved increased soluble solids concentration (SSC), SSC to TA (titratable acidity) ratio, peel color, malic acid and citric acid concentra- tions but decreased fructose content. ‘Cripps Pink’ apples responded well to CA storage conditions of 1% O 2 with 1% or 3% CO 2 , but displayed signifi- cant firmness loss and greatly increased internal breakdown at 1% O 2 and 5% CO 2 at 1 ºC.