The symptoms of carbon dioxide injury vary with the concentration, length of storage in the abnormal atmosphere, and often with the variety of apple. Delicious apples stored in normal oxygen (21 percent) and 5 percent carbon dioxide at 32 °F for 6 months and then held in air at 70° for 6 days developed extensive death and discoloration of the skin (top photo) which resembled severe storage scald. Golden Delicious held in normal oxygen and 15 percent carbon dioxide at 32° for 4 1/2 months developed extensive brown, baked-like areas (second photo) that extended into the flesh. Rome Beauty apples stored in polyethylene liners at 32 °F for 6 months accumulated 6 to 8 percent carbon dioxide, which caused only small, brown areas within the core line (third photo).
High CO2 injury, Delicious
High CO2 injury, Golden Delicious
High CO2 injury in core area
High CO2 injury, Braeburn
Brown heart of apple (carbon dioxide injury)