the russet formation of ‘Golden Delicious’ apple was significantly inhibited since the young fruit stage (Fig. 2). In fact, we tried CA concentrations including 0.05, 0.5 and 5 mmol L−1in 2012, and found that all concentrations had significant inhibition while 0.5 mmol L−1was the most effective. In 2013, we tried more narrow concentrations from 0.14 to 0.71 mmol L−1, and the results turned out that 0.56 mmol L−1was the most effective (data not showed). Thus, we believe that CA concentration at about 0.5 mmol L−1 is the best in inhibiting fruit russeting of ‘Golden Delicious’ apples