Harvest maturity and storage affect quality of 'Cripps Pink' (Pink Lady®) apples

Quality of 'Cripps Pink' apples (Malus x 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 controlled-atmosphere (CA) storage at 1% O-2 and 1% CO2 1% O-2 and 3% CO2, and 1% O-2 and 5% CO2 (1 year only) at 1 C-Q (33 to 34 F-Q). 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 greater than or equal to0.50%, 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 concentrations but decreased fructose content. 'Cripps Pink' apples responded well to CA storage conditions of 1% O-2 with 1% or 3% CO2 but displayed significant firmness loss and greatly increased internal breakdown at 1% O-2 and 5% CO2 at 1 C-Q.