Long-Term Storage Of Apples
May apple lovers are concerning about the method of long-term storage of their favorite fruits. Generally, apples should be store in a cool place instead of a location with very low temperatures. This is because freezing temperature will result in the rupture of cells which will make apples rot. A temperature over the freezing point will keep the quality and taste of apples and can extend their shelf life. Usually, the practical temperature for storage should be based on the quantity and variety of apples.
If you intend to store your apples for a short period, refrigerated containers would be enough for your requirement. Some fridges have specialized designed containers for fruits and vegetables for preserving the freshness. These boxes can help you control the humidity, and you can also consult the manufacturer for advice regarding the climate control for storing apples. Under normal circumstances, Apples should not be stored in a dry environments which will cause fruits to shrink. A refrigerated place with low humidity is usually considered as the best location for storage.
Apples may interfere with other fruits and vegetables in a variety of ways and therefore they should be put in the refrigerated containers which is isolated from the outside. Apples will give off a type of chemical called ethylene which will be absorbed by other vegetables and fruits like carrots, lettuce and cauliflowers. In addition to the isolation, putting a box of baking soda in the refrigerator can also be helpful to solve the issue. Of course, paying more attention to the humidity and ethylene and store apples in plastics bags in a cooler place is always the best approach.
Regarding the long-term storage for apples, the method and appliance should depend on the quantity and variety of the fruits. The quality of apples should be premium and they should not be fully mature. The most suitable varieties for long-term storage are Fuji apples and Green apples. Generally, ripened apples usually have a yellow-green tint while raw apples have a green and red color. For instant consumption, the best choice is the fully ripened fruits, and the best choice for storage is the raw ones.
Image provided By Mleprince (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
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