## 3 Results and Discussion
### Changes in Organoleptic Characteristics of Apple before and after Storage in CA  
#### 3.2.1 Changes in Apple Peel Color  
Color is an important indicator of the appearance of apples and partly determines the choice of the consumers. Therefore, it is important to determine the particularities of the storage conditions that would minimize color changes and changes in the quality of the apples [4; 50]. Consequently, it is expedient to assess color changes of apple samples under controlled atmosphere storage conditions with the aim of keeping the fruit suitable for consumption and of an attractive commercial appearance for as long as possible. To determine color changes in apple samples under controlled atmosphere storage conditions, we performed the analysis of color co-ordinates using the CIE L\"a\"b\" scale. The composition of the controlled atmosphere was found to influence the color changes of the apples. The highest values of the red co-ordinate (a\") were found for \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Before**} & \multicolumn{2}{c}{**I**} & \multicolumn{2}{c}{**II**} & \multicolumn{2}{c}{**III**} & \multicolumn{2}{c}{**IV**} & \multicolumn{2}{c}{**V**} & \multicolumn{2}{c}{**VI**} & \multicolumn{2}{c}{**VII**} & \multicolumn{2}{c}{**VIII**} \\ \cline{2-19}  & \multicolumn{1}{c}{**Storage**} & & & & & & & & & & & & & & & & & & & & \\ \hline Cultivar & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, & SS, & TA, \\  & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% \\ \hline ‘Alva’ & 13.00 & 0.50 & 15.00 & 0.37 & 14.20 & 0.37 & 14.00 & 0.37 & 14.50 & 0.34 & 14.40 & 0.41 & 14.50 & 0.37 & 14.60 & 0.34 & 14.00 & 0.37 \\ \hline ‘Aúúsis’ & 13.00 & 0.50 & 14.80 & 0.40 & 15.00 & 0.42 & 14.40 & 0.42 & 14.00 & 0.37 & 14.80 & 0.40 & 14.80 & 0.37 & 14.00 & 0.34 & 14.80 & 0.33 \\ \hline ‘Conned’ & 13.60 & 0.24 & 14.60 & 0.21 & 16.00 & 0.20 & 14.80 & 0.17 & 15.20 & 0.18 & 14.40 & 0.21 & 15.50 & 0.18 & 14.60 & 0.17 & 15.40 & 0.21 \\ \hline ‘Cortled’ & 13.50 & 0.61 & 15.40 & 0.45 & 15.80 & 0.40 & 16.00 & 0.42 & 15.80 & 0.46 & 14.60 & 0.50 & 14.60 & 0.48 & 15.00 & 0.45 & 15.00 & 0.48 \\ \hline ‘Ligel’ & 12.40 & 0.32 & 13.50 & 0.18 & 14.00 & 0.18 & 14.30 & 0.18 & 14.00 & 0.21 & 14.20 & 0.18 & 15.00 & 0.16 & 14.80 & 0.20 & 15.00 & 0.16 \\ \hline ‘Lodel’ & 13.20 & 0.45 & 15.60 & 0.34 & 16.80 & 0.36 & 16.00 & 0.36 & 14.40 & 0.34 & 15.20 & 0.37 & 15.00 & 0.34 & 17.20 & 0.32 & 15.20 & 0.34 \\ \hline ‘Noris’ & 13.50 & 0.61 & 14.60 & 0.50 & 14.70 & 0.45 & 15.20 & 0.45 & 16.00 & 0.48 & 14.00 & 0.52 & 14.20 & 0.48 & 14.20 & 0.45 & 14.20 & 0.49 \\ \hline ‘Rubin’ & 14.00 & 0.50 & 15.00 & 0.40 & 17.60 & 0.37 & 16.60 & 0.40 & 16.20 & 0.37 & 16.60 & 0.42 & 16.00 & 0.37 & 16.80 & 0.36 & 16.50 & 0.34 \\ \hline ‘Sampion’ & 12.60 & 0.27 & 15.00 & 0.16 & 14.70 & 0.18 & 13.80 & 0.18 & 13.80 & 0.16 & 14.00 & 0.21 & 14.00 & 0.18 & 14.00 & 0.17 & 14.40 & 0.18 \\ \hline ‘Spartan’ & 12.80 & 0.48 & 14.00 & 0.37 & 14.20 & 0.34 & 13.60 & 0.42 & 14.00 & 0.34 & 14.00 & 0.37 & 14.40 & 0.34 & 14.00 & 0.37 & 14.00 & 0.33 \\ \hline \hline \end{tabular} Abbreviation: SS—content of soluble solids; TA—titratable acidity.  
\end{table} 
Table 4: Variability of the content of soluble solids and titratable acidity in apple samples before and after storage in CA. apple samples of 'Alva' (40.93 NBS), 'Lodel' (40.45 NBS), and 'Sampion' (42.32 NBS) cultivars stored in chamber VII conditions, and they did not differ statistically significantly from the values of the red co-ordinate before storage (Figure 1, Panel a). The study showed that the rich yellow color remained in apple samples of 'Auksis' (16.51 NBS), 'Connel Red' (17.82 NBS), 'Ligol' (13.73 NBS), and 'Rubin' (19.72 NBS) cultivars stored in chamber VI conditions (Figure 1, Panel b). [PERSON] et al.