The storage of fruits in modified atmosphere rich in carbon dioxide slows down the aging and the action of pathogens. Research has shown that loss decreases with increasing carbon dioxide concentration and duration of treatment. The percentage of fruit affected by pathogens is very small, the best option is 20% CO2 atmosphere maintained for two days at a temperature of 2° C. Weight loss had the lowest values at increased CO2 concentration and conservation time.The appearance of the fruits varied very little, and the taste varied between parameters: very good and acceptable.