How to store a large number of apples

Large quantities of apples can be stored in a cool and ventilated place, vacuum packed, stored in cellars, and dried fruits to extend their shelf life. The key to storing apples is to control temperature and humidity, avoid squeezing and collision, and reduce oxidation reactions.

1. Refrigerate storage

Put intact and undamaged apples into a fresh-keeping bag, tie the bag tightly, and place it in the refrigerator compartment. Maintaining a temperature of 2-4 degrees Celsius can suppress ethylene release, while maintaining a humidity of around 90% can prevent dehydration and shrinkage. Be careful not to mix with fruits that easily release ethylene, such as bananas. Check and remove fruits that have started to rot every week.

2. In a ventilated and cool place [SEP], choose a cool environment with a stable temperature of 10-15 degrees Celsius, and place it in a breathable bamboo basket or wooden box in a single layer. Bottom cushion with soft cloth for shock resistance, covered with thin gauze for dust prevention, and regularly checked by flipping. This method is suitable for short-term storage and should be avoided from direct sunlight and high temperature environments.

3. Vacuum packaging

After washing and drying the apples, place them in a vacuum bag to evacuate the air and isolate oxygen, which can effectively delay oxidation and deterioration. Apples packaged in vacuum can be refrigerated for a longer period of time, but they should be consumed as soon as possible after opening. Pay attention to selecting apple varieties with higher hardness and ensure that the surface is completely dry before packaging.

4. Cellar Storage

Traditional cellars have the characteristic of constant temperature and humidity, and the best effect is achieved when the temperature is maintained at 4-8 degrees Celsius. Apples are placed in layers on a rack covered with straw, separated by cardboard between each layer, and regularly ventilated. Before storage, the cellar needs to be disinfected to prevent the growth of mold.

5. Making Dried Apples

Slice apples and dehydrate them by sun drying, oven drying, or freeze-drying. Drying requires continuous sunny days and dust and insect prevention. The drying temperature should be controlled below 60 degrees Celsius, and freeze-drying can preserve nutrients to the greatest extent possible. The finished product needs to be sealed and moisture-proof for storage, and can be paired with oatmeal or eaten directly as a snack.

Regularly check the condition of apples during storage and prioritize consuming fruits whose skin begins to soften. Different varieties of apples have significant differences in storage tolerance, with late maturing varieties such as Fuji and Guoguang being more suitable for long-term preservation. Avoid using plastic bags to seal and store at room temperature, as it can accelerate decay and deterioration. You can try to separate apples and potatoes and use the carbon dioxide released by potatoes to inhibit apple ripening. For apples that have already been cut open, they can be soaked in light salt water or lemon water and refrigerated, but it is recommended to consume them within 24 hours.