Predmetno istraživanje provodilo se na jabukama sorte „Zlatni Delišes“ koje su bile skladištene u ULO hladnjačama pri Laboratoriju za prehrano, Katedre za tehnologiju, prehrano in vino, Oddelek za živilstvo, Biotehniška fakulteta Sveučilište u Ljubljani. Referentni uzorak od 120 kg jabuka raspoređen je u četiri ULO hladnjače u kojima je bila uspostavljena kontrolirana atmosfera. Svaka hladnjača sadržavala je 30 kg jabuka. Na fakultetu praćeno je dozrijevanje ploda na tri temperature skladištenja 4°C, 8°C i 12°C, dok je temperatura od 20°C bila namijenjena za simulaciju uvjeta skladištenja na trgovinskim policama, relativna vlaga (RH) u hladnjačama održavana je između 75% do 80%, osim u uvjetima skladištenja na 20°C gdje se relativna vlaga održavala između 50% do 60%. Svaki drugi dan, kao uzorak, koristilo se 10 plodova sa svake temperature, te se na njima mjerila čvrstoća putem analizatora za teksturu voća i povrća, postotak suhe tvari putem digitalnog refraktometra i pripremali su se uzorci za arome i šećere.

The research was carried out on apples of the „Golden Delicious“ variety that were stored in ULO refrigerators at the Food Laboratory, chair of Plant Food Technologies, Human Nutrition and Enology, Department of Food Science and Nutrition, Biotechnical Faculty University of Ljubljana. A reference sample of 120 kg of apples was deployed in four ULO refrigerators, in which was established controlled atmosphere. Each refrigerator contained 30 kg of apples. Fruit ripening was monitored at three different storage temperatures 4°C, 8°C and 12°C, while the temperature of 200C was intended to stimulate the storage conditions at the store shelves. Relative humidity (RH) in refrigerators was maintained between 75% and 80%, except for storage conditions at 200C, where relative humidity maintained between 50% and 60%. Ten samples of apples from each storage temperature where sampled every other day, and measured their strength by fruit and vegetable texture analyzer, a percentage of dry matter by a digital refractometer and prepared a samples for aromas and sugars.