This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2 and 4 for 8 months were stored in air at 10, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2 wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2 was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2 estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4 was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2 were significantly harder, juicier and more acid than chose stored at 4. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2 Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

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