Storage of ‘McIntosh’ apples (Malus domestica Borkh.) in low O2 atmospheres (1.5% CO2 + 1.0% O2) maintained fruit firmness by an average of 0.86 kg over 40 grower lots, compared with the same fruit stored in conventional controlled atmospheres (5% CO2 + 2.8% O2). Low O2 storage resulted in fruit which were higher in titratable acids and were significantly crisper, more acid, and juicier to sensory panelists. Fruit maturity at harvest was a significant factor in determining the losses of firmness and titratable acids in low O2 storage.