The effects of different storage techniques (regular atmosphere (RA), controlled atmosphere (CA) and dynamic controlled atmosphere (DCA)) and 1-methylcyclopropene (1-MCP) treatment on the storage quality and superficial scald of 'Granny Smith' apples were evaluated. Fruits treated with 1-MCP at a concentration of 1 mu L L-1 for 24 h at 20 degrees C were stored in CA (1% CO2 - 1.5% O-2) for 10 months and RA (21% O-2) eight months. In addition, non-treated fruits were stored in DCA (0.7-0.8% O-2 - 1% CO2) for 10 months. Fruits of all treatments were stored at 0 degrees C and 90+/-5% relative humidity. During the storage period fruit firmness, fruit colour, ethylene production, respiration rate, titratable acidity (TA), total soluble solid (TSS), weight loss and superficial scald severity were examined. CA+1-MCP and DCA were the most effective treatments for maintaining the fruit firmness. CA, CA+1-MCP and DCA treatments preserved the green ground colour of fruits. The respiration rate and ethylene production of fruits were suppressed by the all treatments except for RA during eight months. However, the role of 1-MCP in the suppression of ethylene production was higher than other treatments.