How to keep a large number of apples fresh

Large quantities of apples can be preserved for extended freshness through refrigeration, ventilated storage, vacuum packaging, cellar storage, chemical preservation, and other methods. The key to apple preservation lies in controlling temperature and humidity, reducing oxidation, and avoiding mechanical damage.

1. Refrigeration

Place the apple in the refrigerator compartment and keep the temperature between 0-4 degrees Celsius, which is most suitable. Refrigeration can effectively inhibit apple respiration and delay the ripening process. When storing, it is recommended to pack in a fresh-keeping bag to avoid mixing with other fruits and vegetables. Ethylene sensitive fruits and vegetables such as bananas and kiwis should not be stored together with apples, as the ethylene released by apples can accelerate the spoilage of other fruits and vegetables.

2. Ventilation storage

Choose a cool and ventilated environment, with a temperature maintained at 10-15 degrees Celsius. You can lay a single layer of apples flat in a wooden box or bamboo basket, and pad it with clean paper to absorb moisture. Regularly inspect and remove rotten fruits to prevent the spread of mold. This method is suitable for short-term storage and should be avoided from direct sunlight and high temperature and humidity environments.

III. Vacuum Packaging

Using a food grade vacuum bag to remove air and seal, it can block oxygen contact and slow down oxidation. Vacuum packaged apples can be stored for a long time under refrigeration conditions, making them suitable for storing sliced apples. Pay attention to keeping the cutting tools and operating table clean during operation to avoid microbial contamination.

4. Cellar Preservation

Traditional cellars have the characteristics of constant temperature and humidity, and the temperature is usually maintained at 5-10 degrees Celsius. Apples can be placed in layers on a wooden rack covered with straw, maintaining appropriate spacing. The cellar needs regular ventilation to maintain a reasonable concentration of carbon dioxide. This method is suitable for storing a large number of apples for overwintering in rural areas.

V. Chemical Preservation

Food grade preservatives such as 1-methylcyclopropene can inhibit ethylene synthesis and delay apple ripening. Before use, carefully read the instructions and control the concentration and processing time of the medication. Chemical preservation is often used for commercial storage and transportation, and it is recommended to prioritize physical preservation methods for household use.

During storage, the condition of the apples should be regularly checked, and any localized decay should be immediately isolated and treated. There are differences in storage tolerance among different varieties of apples, and late maturing varieties such as Fuji and Guoguang are more suitable for long-term storage. Before consumption, it is recommended to rinse the surface with running water and peel off the skin to further reduce the risk of pesticide residues. Reasonably planning the purchase quantity and consuming the freshest apples in batches can maximize the retention of nutrients. Apple seeds contain trace amounts of cyanogenic glycosides, which can accumulate and decay in large quantities, producing harmful gases. Storage areas need to maintain air circulation.