In storage experiments with raspberry, cv. 'Meeker', three different storage techniques were used: a) Cold storage at 1 degrees C, b) Cold storage 1 degrees C plus high CO2 treatments (10%, 20%, 30% CO2), without O-2 regulation (high CO2) and c) Cold storage 1 degrees C plus high CO2 (10%, 20%, 30% CO2) plus 2% O-2 (CA storage). At 3 day intervals and after additional 1 day shelf-life at 20 degrees C raspberries were analysed for several quality parameters like percent sound fruit, total soluble solids, titratable acidity, ascorbic and dehydroascorbic acid, ethanol, and acetaldehyde content and respiration. During the 9 day storage period, raspberries tolerated CO2 concentrations as high as 30%. The rate of sound fruits in CA and high CO2 treatments were found higher than the control treatment.