Whole ‘Spartan’ apples were exposed to 1 kPa O2, air (21 kPa O2) and 100 kPa O2 at 1°C for 5, 12 and 19 days. Subsequent to the pretreatment, apples were cored, sliced and 40095 g of slices were sealed in 40-mm-thick low density polyethylene film bags having a moderate O2 transmission rate (OTR 2.28 fmol s m m Pa at 23°C) and held for up to 2 weeks at 1°C. Cut surface browning and flesh softeni...
