How to preserve apples without them breaking

The key to preserving apples well lies in controlling temperature, avoiding compression, adjusting humidity, isolating ethylene gas, and conducting regular inspections. There are mainly methods such as low-temperature refrigeration, single-layer placement, humidity regulation, separate storage, and timely handling of spoiled fruits.

1. Low temperature refrigeration

Placing apples in the refrigerator compartment can significantly extend their shelf life, with an ideal temperature of 0-4 degrees Celsius. Low temperature can inhibit apple respiration and microbial activity, slow down flesh softening and sugar conversion. No need to clean before refrigeration, natural fruit wax on the surface can prevent moisture loss. If cleaning is necessary, be sure to dry it and put it in a breathable plastic bag to avoid condensation causing decay.

2. Single layer placement

When storing, keep the apples flat in a single layer and stack them no more than two layers. Leave gaps between fruits to prevent mutual squeezing and damage to the skin, as damaged areas can accelerate the growth of mold. Use fruit and vegetable boxes or cardboard with partitions, especially placing the fruit stalks facing upwards to reduce pressure concentration on the contact surface.

3. Humidity regulation

Maintaining a relative humidity of 85% -90% can prevent apples from losing water and wrinkling. Wet kitchen paper or professional moisturizing pads can be placed in the freshness box and replaced regularly to avoid excessive moisture. Avoid directly sealing with plastic bags, as excessive humidity can promote the growth of fungi such as Penicillium and cause brown spots on the skin.

4. Store apples separately.

Apples release ethylene to accelerate their own and surrounding fruit and vegetable ripening, and should be placed separately from ethylene sensitive ingredients such as bananas and kiwis. Apples can be wrapped in aluminum foil to slow down ethylene release, or activated carbon can be used to adsorb gases. Commercial storage often uses 1-methylcyclopropene treatment, and household absorption can be assisted by baking soda powder.

5. Handle spoiled fruits in a timely manner

Check once a week and prioritize eating apples with soft skin or bumps. Remove moldy fruits immediately upon discovery, as fungal spores can contaminate the entire batch of fruits through airborne transmission. Local decay can be removed and consumed as soon as possible, but if the moldy area exceeds one-third, it is not recommended to continue consumption. In addition to the above methods, there are significant differences in storage tolerance among different varieties of apples, and late maturing varieties such as Fuji and Guoguang can be stored at room temperature for a longer period of time. Long term storage can be used to make dried apples or frozen apple chunks, which may result in loss of nutrients but can extend the shelf life of consumption. When purchasing, choose apples with green stems and intact fruit frost, as these fruits are usually fresher and more durable. During storage, avoid contact with strongly scented foods such as onions and garlic to prevent cross flavors from affecting the taste. If you need to ripen other fruits, you can put apples, kiwis, or avocados in a paper bag and use their natural ethylene gas to accelerate the ripening process.