In contrast, MAP1 (O2 12.0–13.5%, CO2 5.0–7.0%) had little benefit
on maintaining fruit
flavor and skin color. MAP3 (O2 0.5–1.5%, CO2
10%), on the other hand, showed
greater benefits in most of the quality attributes; however, fruit exhibited anaerobic off-flavor from a
significant accumulation of ethanol, especially in ‘Skeena’.