Excellent firmness retention in ‘Golden Delicious’ apples was achieved in a “rapid CA” (rapid reduction of O2 by use of N2 flushing) storage procedure. Pretreatment of the fruit with high levels of CO2 prior to rapid CA had little or no effect on firmness. Higher flesh calcium content was beneficial in firmness retention when fruit was stored in air, in “slow CA” (O2 reduced by fruit respiration), or held in air for 10 days prior to rapid CA. Rapid CA provides an effective means to control softening in ‘Golden Delicious’ apples and to avoid injury caused by calcium and high CO2 treatments.