Surface color. Marked differences in surface color of fruit slices as affected by the
different O2 and CO2 atmospheres were obtained after 7 days of storage (Figure 1). Slices
held in low O2 atmospheres had higher L* and b* values than those held in air. Among the
two low O2 treatments, the 3% atmosphere caused greater increases in L* and b* than 1%
atmosphere. High CO2 atmospheres of 2-5% did not cause variations in L* and b* that
differed much from that in air.