## 3 Results and Discussion
### Evaluation of Apple Weight Loss and Quality during Storage
Apple samples stored for 8 months in chambers I to VIII showed a general upward trend in the content of sugars and soluble solids, as confirmed by foreign researchers in their studies. [PERSON] and [PERSON] indicated that, during storage, the mass of water in apple tissue cells decreased and starch hydrolysis occurred [40]. Choosing the optimal conditions for the storage of apples in a controlled atmosphere may help affect the increase or decrease in sugar content in the fruit, thus allowing for creating the supply of apples with a lower sugar content and a high nutritional value. A decreasing trend of titratable acidity and ascorbic acid content was observed in apple samples stored in chambers I to VIII. [PERSON] et al. found that mechanical damage to apple skin could reduce ascorbic acid content by 8.00 to 25.00% [43]. In order to preserve the maximum ascorbic acid content in apples during storage, optimal storage conditions should be selected, which would minimize changes in ascorbic acid content. Ascorbic acid is an important component \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c} \hline \hline  & **I** & & & & & & & & & & & & & & & \\ \hline Cultivar & WL, & QL, & WL, & QL, & WL, & QL, & WL, & QL, & WL, & QL, & WL, & QL, & WL, & QL, \\  & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% & \% \\ ‘Alva’ & 8.30 & 17.10 & 8.20 & 12.60 & 3.90 & 13.00 & 4.70 & 13.80 & 3.40 & 12.60 & 3.90 & 14.50 & 5.10 & 10.50 & 5.20 & 14.60 \\ ‘Aukis’ & 5.20 & 35.80 & 4.70 & 33.60 & 5.10 & 26.20 & 7.00 & 37.60 & 4.10 & 34.30 & 4.00 & 37.90 & 5.00 & 33.50 & 5.00 & 33.90 \\ ‘Cornel Red’ & 6.70 & 16.60 & 4.90 & 16.10 & 4.40 & 18.70 & 4.20 & 18.70 & 4.20 & 28.10 & 3.60 & 31.30 & 8.00 & 35.30 & 5.60 & 39.30 \\ ‘Cortlend’ & 7.20 & 18.70 & 8.00 & 12.70 & 3.20 & 14.80 & 3.00 & 13.30 & 1.90 & 3.50 & 2.50 & 16.70 & 6.10 & 17.60 & 8.20 & 12.20 \\ ‘Ligol’ & 5.40 & 19.90 & 5.10 & 16.70 & 4.20 & 3.00 & 27.20 & 16.00 & 5.00 & 14.00 & 10.90 & 3.20 & 11.00 & 4.80 & 11.50 \\ ‘Lodel’ & 6.40 & 12.30 & 6.30 & 11.80 & 5.30 & 16.10 & 7.50 & 9.30 & 5.00 & 9.30 & 3.60 & 13.90 & 5.40 & 15.30 & 6.60 & 15.00 \\ ‘Nois’ & 5.50 & 25.30 & 5.30 & 8.50 & 3.00 & 13.90 & 4.20 & 16.70 & 2.30 & 16.10 & 2.20 & 15.70 & 4.80 & 15.10 & 5.20 & 16.90 \\ ‘Rubin’ & 6.00 & 16.20 & 6.50 & 10.50 & 2.00 & 18.40 & 4.90 & 18.50 & 2.50 & 9.70 & 2.00 & 18.20 & 7.90 & 19.30 & 6.30 & 25.70 \\ ‘Sampion’ & 4.20 & 13.00 & 7.50 & 7.60 & 3.40 & 10.40 & 3.90 & 8.70 & 2.20 & 8.60 & 2.60 & 8.50 & 4.50 & 8.10 & 4.90 & 8.60 \\ ‘Spartan’ & 8.00 & 8.70 & 5.60 & 3.90 & 4.20 & 8.30 & 4.40 & 4.70 & 3.50 & 11.00 & 3.70 & 7.20 & 4.90 & 7.30 & 5.10 & 6.90 \\ \hline \hline \end{tabular}  
* Abbreviation: WL—weight loss; QL—quality loss (e.g., the apples rotten, lost their original color, browned).  
\end{table} 
Table 6: Variability in quality and weight loss in apples during storage in CA. of oxidation-reduction (redox) reactions in the human body, and is needed in the diet to prevent chronic diseases. Apple color is an important indicator of the commercial appearance of apples, which determines the consumers' choice. In our study, it was important to identify the characteristics of the storage conditions that would minimize color changes during storage. Analysis of CIE L*a*b* color co-ordinates of the samples of different apple cultivars stored in a controlled atmosphere showed that the red co-ordinate predominated in the samples of 'Alva', 'Lodel', and 'Sampion' cultivars stored in chamber VII (10% of O\({}_{2}\), 3% of CO\({}_{2}\), and 87% of N\({}_{2}\)). [PERSON] et al., indicated that the yellow co-ordinate predominated in apple samples of the 'Sampion' cultivar grown in Poland. Apple color was found to be determined by the cultivar and climatic conditions of its growth [34], the location of the fruit in the fruit tree crown [68; 69; 70], and the qualitative and quantitative ratio of the pigments [71; 72].