Keep apples fresh for up to 2 months by avoiding common storage mistake - expert insight
Wasting perfectly good apples is a common frustration, but there's a solution that can help extend their freshness for up to two months.
Whether you prefer sweet Pink Ladies or tangy Granny Smiths, you can make apples last up to two months by following one simple storage rule of thumb.
Properly storing this noble fruit not only maintains their crisp texture and vibrant colour, but also enhances their delicious flavour.
And, according to one expert, your apples looking worse for wear after just a few days could be due to a common mistake many people make when putting them away after their food shopping.
To prevent your fruit from going bad, Vlatka Lake, a storage expert with Space Station, shared her top recommendation for keeping apples fresh for longer.
She said: “For optimal freshness, apples should be stored at a cool temperature, ideally between -1°C to 1°C, and in a slightly more humid condition.
“This means that despite how appetising they look in your fruit bowl, it’s best to place them in your fridge or in a cooler location such as the garage or cellar.”
The storage expert notes that high temperatures can hasten spoilage, while temperatures below the recommended range may compromise the apples’ texture and flavour.
And once you’ve selected the best storage area in your home, there are a few other considerations to keep in mind.
The expert continued: "Firstly, you should be careful when handling, making sure you don’t drop them, as bruised apples not only have a shorter shelf life, but also release more ethylene gas, which can affect the quality of any surrounding apples.
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“It’s also crucial you allow sufficient air circulation to avoid premature rot.
“Where possible, your apples should not be stacked tightly together, as this can trap moisture, leading to mould and decay."
Finally, think about how apples are positioned alongside other produce in your kitchen.
The expert shared: “This is because of the high volume of ethylene produced, even without bruising, which is a natural gas that accelerates the ripening process, particularly amongst ethylene-sensitive fruits and vegetables such as lettuce, broccoli and bananas.”
