Selecting & Storing Apples

 When selecting, handling, and storing apples, follow these tips:

  • Select firm apples-free from bruises.
  • Be sure to handle carefully, bruised apples do not store well.
  • Striped apples and apples with patches of green are often of excellent quality, depending on the variety.
  • Skins should be a light, fresh-looking color. Deep green background color often indicates immature fruit.
  • Smaller apples keep longer. Buy as many apples as can be used within a reasonable time.
  • Freckles (russet) on Golden Delicious indicate ripeness.
  • Keeping apples crisp means keeping them cold. All apples should be refrigerated to prevent quick ripening.
  • Apples ripen 8 to 10 time faster at room temperature.
  • Store apples in a ventilated plastic bag or hydrator drawer to prevent absorbing other food flavors.
  • Dipping peeled apples in lemon juice or salt water helps prevent the flesh from darkening.
  • Apples, like many other fruits, produce ethylene gas which promotes ripening. Realize that fruits such as peaches, pears and bananas produce ethylene gas and are sensitive to the ethylene produced by apples.
  • Storing these fruits in close proximity to each other may hasten the ripening process. Oranges, pineapples, and tangerines make good storage companions for apples because they do not produce ethylene gas and are not sensitive to it.