Initial kernel thickness 58 Kernel strength and stress 59 Kernel strength 60 Kernel stress 69 Kernel strain 75 Stress-strain relationships 79 Kernel area 81 Initial cob diameter S3 Cob strength 86 LAB-SHELLING INVESTIGATIONS 89 Introduction 89 Test Procedure 92 Determinations 93

Initial kernel thickness 58 Kernel strength and stress 59 Kernel strength 60 Kernel stress 69 Kernel strain 75 Stress-strain relationships 79 Kernel area 81 Initial cob diameter S3 Cob strength 86 LAB-SHELLING INVESTIGATIONS 89 Introduction 89 Test Procedure 92 Determinations 93

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ABSTRACT. Two strains of ‘Delicious’apples were held in controlled atmosphere (CA) storage at various carbon dioxide levels for nine months before removal and evaluation. Oxygen in all atmospheres was 1%, and carbon dioxide levels were 1, 3, or 5% with an additional carbon dioxide treatment that was increased every six weeks from 1 to 5% over the storage period. Storage temperature for all treatments was 1C. Little quality difference was noted for the ‘Delicious’apples immediately after storage or after an eight day ripening period regardless of CO2 level in storage. Mean values for firmness, external and internal color, soluble solids content, titratable acidity and amount of scald did not differ between the