The effect of controlled atmosphere (CA) regimens on the storage quality of ‘Granny Smith’ apples has been examined over two seasons. Fruit quality was assessed by physical parameters, incidence of storage disorders and sensory evaluation. There were small differences in fruit quality between 2% O2/2% CO2and 3% O2/3% CO2atmospheres, with slight advantages of 2% O2/2% CO2in terms of titratable acidity. A 2% O25% CO2atmosphere resulted in fruit of the same firmness as those in 2% O2/2% CO2, although titratable acid levels were lower. Compared with 2% O2/2% CO2, fruit from a 1% O2/ 1.5% CO2atmosphere were not significantly firmer or more acid. Low (0.75%) CO2concentrations with either 2% or 3% O2resulted in softer fruit, suggesting that moderate levels of CO2are important for maintenance of flesh firmness. Fruit from 2% O2/ 0.75% CO2atmospheres were also less green than fruit from 2% O2% CO2, but there was no effect of CO2on colour when O2levels were 3%. Low CO2concentrations resulted in a high incidence of coreflush and flesh browning. Sensory analysis did not detect differences between fruit from any of the CA treatments except 2% O2/0.75% CO2, which had the lowest acidity, lowest juiciness, and less overall acceptability.