Why and how are apples processed for long-term storage? How apples are processed for long-term storage How apples are processed for long-term storage

Every buyer now knows that all fruits and most vegetables are processed in some way. And, of course, concerns and questions arise about how safe the substances used to process fruits are. So let's find out!

One of the common substances used to treat imported fruit is methyl bromide.

METHYL BROMIDE (METHYLBROMIDE) is an organic fumigant used to treat fruits and vegetables exported to protect them from harmful insects. Fruits treated with methyl bromide last longer than those not treated. Meanwhile, methyl bromide poisoning severely affects the lungs, kidneys and nervous system, and changes the composition of the blood, which often occurs in people working with methyl bromide when processing fruits, vegetables and grains in warehouses. It is believed that when the fruit reaches store shelves, there is practically no methyl bromide left and particles of this substance are washed off the fruit with water. But in fact... any substances that fall on the surface of fruits and grains, one way or another, penetrate inside the plant cell. Next, these substances interact with cellular inclusions, and the chemical composition of the intracellular juice changes. Naturally, the organoleptic characteristics of the fruit (taste and aroma) also change. Nobody is studying how deeply these substances penetrate, and whether the peel of, for example, a banana or an apple protects against such penetration. The goal is one - to increase shelf life and get more profit.

The use of methyl bromide is prohibited in the Scandinavian countries, Germany, Italy, and the Netherlands. The UN recognized methyl bromide as a substance that thins the earth's ozone layer, and by 2010 all industrialized countries were supposed to phase out the use of it as a fungicide, but they still do.
In 2005, it was banned for use in the Russian Federation. And in 2011 it was again included in the list of permitted ones, only under a different name - “Metabrom-RFO”. In addition to fruits and vegetables, grains are also processed with this substance.

Fruits that were picked unripe receive another dose of chemistry. Therefore, to bring them to marketable condition, they are “fumigated” with ethylene.

ETHYLENE (ETHEN) is an organic compound, a flammable gas, colorless, with a faint odor, the most produced substance in the world. Ethylene is used in the production of polyethylene.
Ethylene gas is synthesized in small quantities by plants; it is a phytohormone involved in the ripening process of fruits, berries and vegetables, causes the aging of leaves and flowers, and the falling off of faded inflorescences and ripened fruits.

Industrial ethylene is widely used as an accelerator for the ripening of fruits in warehouses (tangerines, lemons, oranges, bananas, melons, tomatoes). The amount of ethylene that can remain on fruit is considered harmless to humans. However, it is worth remembering that unripe fruits are treated with ethylene and are used to achieve only decorative, external ripeness.

But inside such fruits will never again have that bouquet of tastes and aromas, as well as useful substances that fruits fully ripened in the sun could acquire.
But what happens to fruits in the sun that cannot happen when treated with ethylene? First of all, this is the transformation of starches into sugars and their accumulation in cell sap. The amount of tannins and acids decreases, the content of vitamins, aromatic and pigment (coloring) substances increases.
As it matures under natural conditions, the content of soluble pectin increases. It is soluble pectin, when harvested correctly, that preserves them and prevents cell sap from quickly evaporating. Vegetable pectin is very necessary for our body. It helps reduce cholesterol and normalize metabolism in the human body.
And one more important point occurs when fruits ripen under natural conditions - this is the ripening of seeds from which new fruit plants can be obtained.

The most dangerous of all the chemicals used to increase the shelf life of fruit is biphenyl.

BIPHENYL (BIPHENYL), food preservative E230. Has a strong antibacterial effect. Biphenyl is used to treat the surface of fruits and vegetables to increase shelf life. Preservative E230 prevents the development of bacteria, mold and yeast. Biphenyl is a carcinogen (cancer-causing substance) that accumulates in the body. Negatively affects the respiratory system and eyes, causing allergic reactions.

If the fruit is sticky, it means it has been treated with biphenyl. Have you probably noticed that imported fruits are carefully wrapped in a separate beautiful wrapper? So, this wrapper acts as a preservative, since it is usually treated with biphenyl or other fungicides.

Biphenyl is washed off from fruits using special products, soap and hot water. If the peel is removed from bananas and citrus fruits and it is quite dense, then on apples it is too thin, and therefore is not able to protect the fruit from the penetration of diphenyl into the pulp. Therefore, it is better not to buy sticky apples at all.

SULFUR OXIDE SO2 (E220) is a sulfur dioxide gas, it is colorless, has a strong pungent odor, and is highly soluble in water. Vegetables, fruits, dried fruits and fresh grapes are treated with sulfur dioxide to increase shelf life. Changes in grapes and dried fruits occur already during treatment with sulfur oxide - just as during treatment with any other chemicals, namely, the chemical composition of cell sap changes, some vitamins and microelements are destroyed. But, since E220 is a gas, after completion of processing, a small amount of sulfites (salts of sulfurous acid) may remain on the surface of dried fruits, while the gas itself evaporates. However, sulfites can cause severe allergies in asthmatics. And when sulfites enter the body, they destroy vitamin B1, which can cause nervous disorders with prolonged exposure.

Dried fruits treated with sulfur oxide have a brighter glossy surface. Sometimes you can smell the smell of a lit match from such fruits and dried fruits. Unprocessed fruits, on the contrary, have a matte surface, dried fruits are strongly wrinkled and have an aroma characteristic of this fruit.

In order to protect yourself and “neutralize the enemy,” it is recommended to soak grapes and dried fruits in water at room temperature for at least 1 hour before consumption. This will cause the sulfites to pass into the water. Then the fruits should be rinsed well with running water. In this case, it is recommended to wash and peel vegetables and fruits well.

PARAFFIN, WAX AND SORBIC ACID. This mixture is used to treat apples, pears, citrus fruits, and peppers. Sorbic acid (E 200) - preservative, antibacterial agent. Scientists have found that sorbic acid destroys vitamin B12, which is so necessary for our nervous system. Sorbic acid may cause gastrointestinal problems. However, E200 is widely used in the food and pharmaceutical industries. Paraffin and wax prevent moisture from evaporating from fruits and make them “long-lived” and more attractive in appearance.

Therefore, “glossy” fruits and vegetables must be washed with hot water and a brush and, best of all, with soap or special products; this is the only way to wash off the mixture of paraffin, wax and sorbic acid from the peel. Or you can peel off the skin...

1-METHYL CYCLOPROPENE (patented name SmartFresh - “smart freshness”) is a gas that suppresses the processes of overripening of fruits and vegetables. The inventors of this gas believe that treating fruits and vegetables with SmartFresh in tiny doses no later than 3 days after harvest preserves all nutritional properties for a longer period. Scientists also claim that this substance is harmless to humans. 1-methylcyclopropene is an inhibitor (suppresses the effect) of ethylene. And, as we wrote earlier, ethylene is released in small quantities when fruits ripen.

But here’s an interesting point: SmartFresh was previously positioned as a processing tool for preserving cut flowers, and now they are trying to process fruits and vegetables with this “freshness”.
1-methylcyclopropene can be obtained in different ways, and all methods are a combination of various chemical reagents. Well, for example, 3-chloro-2-methylpropene and lithium amide are combined in a boiling dioxane environment, or obtained by combining finilithium with alichlorides...

In addition, this gas, as it turned out, cannot be preserved. But chemists (that’s why they are chemists) have come up with a way to preserve this gas using special sorbents. And, since “smart freshness” is patented and is know-how, we probably won’t know how we got this gas? Although I would really like...)

But there is a safe method of storing vegetables and fruits in a controlled gas environment using CO2 (carbon dioxide). This is a much more natural and healthier component. And since children buy fruit most of all, the issue of the safety of agricultural products is a matter of the future of the country. Therefore, if it uses incompletely studied substances that can enter the body of an adult or child (!), then this is not just negligence, but an intentional crime. Then you can guess why you should “fence such a garden” around SmartFresh...

RGS - controlled gas environment. These are special refrigeration units used in storage for vegetables and fruits. Carbon dioxide CO2 is used as a preservative to suppress ripening (overripening) processes during storage. Fruits and vegetables preserved in this way are no different from freshly picked ones and retain all nutrients and vitamins.

Good advice: Türkiye, China, Holland, Israel, more than others, process fruits and vegetables with all kinds of chemicals, especially those products that “go” to Russia. Of course, nothing can replace your own freshly picked fruits and vegetables, but if such are inaccessible to many, then it is best to buy domestic fruits and vegetables from the countries of the former CIS. Choose products according to the season, because, for example, cucumbers and tomatoes from Uzbekistan in January can only be grown in greenhouses and also not without the use of growth accelerators and fertilizers. Therefore, you should expect more nitrates and minimal benefits from their content. Pay attention to the appearance of the products, do not chase after external attractiveness and gloss, you can focus on the aroma (many “chemicalized” fruits and vegetables do not have their characteristic aroma).
And it happens that strangers hide under the name of “their own”, using the names of farms that have long been closed or never existed. And if you doubt that the sellers are telling the truth about “where the fruit comes from”, you have the right to demand a certificate of conformity or a quality certificate.

If we all become more demanding of the quality of products, and do not allow ourselves to be deceived, then there will be less deception. Be healthy and vigilant!

Apples have the ability not to lose their properties for a long time if you properly take care of storing the crop. In order not to buy store-bought fruit in winter: to save money and enjoy selected fruits, you need to figure out how to preserve apples for the winter.

In order to preserve the harvest as much as possible, as well as enjoy the taste, aroma and beneficial properties of apples in winter, you need to take care of this in advance. It is important to choose the right variety, prepare the collected fruits and create necessary conditions storage

This is the first thing you need to pay attention to. Summer varieties of apples are not suitable for storage, autumn varieties will last up to two months, but winter varieties can last until spring.

Suitable for long-term storage:

• Antonovka;
• Bogatyr;
• Melba;
• Zhigulevskoe;
• Welsey.

During the harvest period they are hard and sour, but when properly stored they ripen and acquire flavor.

How to store apples for the winter: harvesting

The second condition for long-term storage of fruits is proper harvesting. Necessary:

• do this in dry weather;
• do not shake the tree;
• collect starting from the lower branches;
• pick the fruit together with the stalk;
• do not throw, but carefully place in a container lined with burlap;
• do not wrinkle or scratch.

It is important to preserve the bluish coating, it protects the fruit from harmful microorganisms. To do this, you can use fabric gloves when collecting. It is also recommended to pick apples with the stem (without it they will spoil faster). This is done like this: the fruit is lifted a little and scrolled.

If the fruits have fallen, collect them in a separate container. They may look good, but they usually already contain microorganisms from the soil (may contain bacteria and viruses). It is better to eat them or use them to make juice.

Apples are stored longer if they are not collected from too young trees (since young apple trees are more likely to get sick), and from the side of the crown that receives more sun.

Apple processing and room preparation

First of all, you need to sort and process the apples, after which you can begin preparing the room and containers for storage.

Sorting

Select fruits without damage or worms by sorting them. Medium-sized apples are best stored. Small ones fade faster, so use them in preparations.

Larger fruits tend to store less well because they produce more ethylene. This gas causes fruits and vegetables to ripen, leading to spoilage.

Processing

To protect against pests, apples can be greased or dipped in melted wax. Do not wash or dry fruits.

Some gardeners pre-treat with special solutions in order to increase disease resistance and increase shelf life (this is the name given to the ability of fruit to retain its properties for a certain period).

To do this, use one of the following methods:

• purified propolis (100 g) and 96% alcohol (0.5 l) are heated, apples are dropped in there one at a time, then dried;
• moisten a piece of cotton cloth with glycerin and wipe the fruit;
• dipped in a solution of calcium chloride (4%) or potassium permanganate for one minute and dried;
• immersed in melted paraffin or wax, after drying, placed in boxes with sawdust.

Apples processed by any of these methods must be washed before use.

Preparing the premises

It is also important to prepare the storage area. As a rule, a well-ventilated cellar or basement with whitewashed walls and a floor treated with vitriol solution is used to prevent mold from growing.

Since ethylene is released to a minimum in cool air, the optimal temperature will be from -1 to +5, humidity - from 85 to 95%.

The room must be protected from groundwater and also well insulated.

How to store apples: 10 secrets of gardeners

Since apples are widespread throughout Russia, proven methods have been developed over the centuries. Before preserving apples at home, check out the different options and choose the one that suits you best.

Method 1: individual

If the harvest is small, you can wrap each apple in paper and place it in baskets or boxes. This way they are better stored, because when one fruit rots, the other does not become infected. Also, paper absorbs moisture, limits the contact of fruits with each other, and serves as additional thermal insulation.

You can, without wrapping, line each layer with paper, straw or wood shavings. In any case, the stalk should not be at the bottom.

Method 2: mass

If the harvest is large, then the most popular storage method is in a mound, laid out on hay or dry leaves. The bottom is lined with herbs (mint, lemon balm, thyme), they also line each row and cover the top - they protect the fruits from insects and rodents and reduce the release of ethylene.

Method 3: in the sand

In order to store apples, boxes with sand are often used, since this is one of the most reliable options, it is done like this:

• Line plywood boxes with newspapers.
• To disinfect, heat the sand, let it cool, and pour it to the bottom in a layer of about 20 cm.
• Place the apples in a row and completely cover them with sand. Place a new layer on top and fill it up.
• Place the boxes near the wall in several tiers, with a small gap between each one.

With this storage method, apples do not spoil until the end of spring, maintaining their aroma and juiciness.

Method 4: in plastic film

A piece of polyethylene is placed diagonally in the box, another is placed at the cross of the first. Apples are laid on top and wrapped in film in the form of an envelope.

Method 5: in plastic bags

Place apples (approximately 3 kg) into bags and place them in storage without tying them up to avoid the formation of condensation due to temperature changes. After a day, when the apples have reached the desired temperature (like indoors), the bags can be tied.

Method 6: on racks

Racks with drawers are more convenient. Apples are laid out in one layer. It is ideal if the fruits do not touch. The distance from the floor and between the drawers should be 15-20 cm, to the ceiling - 30 cm.

Since the temperature is usually higher at the top, products that are used earlier are placed there, and at the bottom - for long-term storage.

Method 7: in boxes

Boxes made of wood or cardboard are suitable. Lattice boxes are also used; their bottom must be covered with paper or cloth. You can stack apples in them in several rows, making sure that the stems do not scratch each subsequent row.

Drawers are usually stacked one on top of the other, so don't fill them all the way to the top. For convenience, attach a label to each storage unit indicating the size and type.

Method 8: in containers

To store too much harvest, wooden containers are used. However, they are not very convenient, since it is necessary to arrange ceilings inside for normal air access and reduce pressure on the lower rows of the rest of the mass.

Sometimes the apples are covered with straw, but this is not enough. If even one apple spoils, or condensation forms due to temperature changes, this can lead to rotting of the straw and the entire crop.

Method 9: in trenches

When there is no suitable room, apples can be stored directly in the ground. But this climate is only suitable for southern and central Russia, since at temperatures below -20, the fruits will freeze.

This is done like this:

1. Place apples (1.5 kg) in plastic or canvas bags, tie tightly.
2. In a prepared trench 50-70 cm deep (depending on your climatic conditions), place the bags at a distance of 20 cm from each other so as not to touch them when digging.
3. Mark the location of each bag. To do this, you can tie a stick to it (at the same time it will be easier to pull it out).
4. To protect against rodents, place spruce or juniper branches in the hole.
5. Cover everything with earth, cover with leaves and branches.

Dig out bags as needed. With this storage method, apples do not lose their taste and beneficial properties until spring.

Method 10: at home

City residents who do not have a cellar, basement or land plot, apples can be stored in the apartment, on the balcony, in the garage. Place the products in cellophane or paper bags, filling halfway, and tie.

In each bag, make a cut about 10 cm long. If the weather is humid, drops of water will appear inside the bag, which will nourish the apples. This will protect the products from drying out and maintain their freshness and elasticity.

Result:

If the proper conditions are created, apples can be stored in a cellar, garage, or apartment. With a little effort, you can preserve your harvest and enjoy the wonderful taste of these fruits at any time of the year.

Long-term storage of apples in storage is the easiest way to increase the value of the crop, since selling fruits outside the harvest season allows you to count on maximum profits. At the same time, the modern buyer does not want to purchase frankly waste goods, forcing agricultural companies to use modern storage technologies that preserve not only the presentation, but also the nutritional value of the product.

One of these technologies is the practice of crop conservation in a controlled gas environment (CGA).

Classic apple storage technology

Traditional storage technologies are based on the high keeping quality of apples. These fruits are able to ripen during storage, simultaneously improving both the presentation and nutritional quality of the product.

The classical scheme assumes placing containers with fruit in an area with low temperatures - from 0 to 7 degrees Celsius. Certain varieties can be placed in refrigeration chambers with temperatures ranging from -2 to 0 °C. In this case, the humidity of the storage environment should be maintained at 85-95 percent.

The following options are used as storage locations:

• Above ground warehouses and underground bunkers, in which a constant storage temperature for apples is maintained: 4 °C. This mode is ensured due to the heat resistance of the walls and 30-fold air exchange.
• Calders– storage facilities with cooled ventilation, which involves the movement of inflow air through the fruit. The air in such a room is cooled due to the low temperature outside. The microclimate is monitored by a differentiating thermostat, which determines the volume of cold air intake. Thermal equipment is not used in this case.
• Refrigerators– thermally insulated storage facilities, the atmosphere of which is cooled using special thermal equipment. (review and cost of equipment for cold supply of fruit and vegetable storage facilities)

Get acquainted with standard project storage facilities for fruits and vegetables (for 1500-1600 tons of products) with several storage zones can be found at the link

The stated storage conditions for apples provide preservation of fruits for 4-6 months. Then the unsold harvest residues are sent for processing or disposed of. At the same time, some apples retain their marketable appearance for a very short period, and only special varieties of fruit can survive a 6-month period.

This practice leads to a reduction in assortment on the market; for example, even in Italy and France, two or three varieties account for about 70-80 percent of the turnover. However, even the most persistent and shelf-stable varieties cannot survive a six-month storage period without treating the body of the fruit with chemical reagents, which protects the apple from bacteria and fungi.

As a result, classical storage technologies are associated not only with a reduction in the species diversity of varieties, but also with the risk of losing consumer interest in the product. Common long-storage varieties quickly become boring, after which the buyer switches his attention to imported, exotic fruits with a pronounced variety of flavors.

Industrial storage of apples in a controlled gas environment

Modern storage technologies are based on classic conditions, seasoned with an innovative solution - controlled atmosphere(read more about the technology here). The warehouse is maintained at 90 percent humidity and controlled temperature (maintained between -2 and 7 degrees Celsius), while simultaneously changing the proportions of the components of the storage atmosphere.

The classic composition is replaced with an environment with a depleted oxygen content and a high content of carbon dioxide and nitrogen. oxygen does not exceed 5%, and the proportion of carbon dioxide can range from 1 to 10%. The rest of the air mass is formed from cheap nitrogen.

OA - normal atmosphere, RA controlled atmosphere, 1MCP - 1-Methylcyclopropene (base preparation of the group of pesticides in SmartFresh and Fitomag), Bi-On - ultra-adsorbent ethylene absorber; - not recommended; * - if the storage period is exceeded, there is a possibility of fruit damage by tanning

Deprived of a natural oxidizing agent, apples remain in the same condition as at the time of harvest. Nitrogenous and pectic substances, carbohydrates and organic acids, phenolic compounds and vitamins, pigments and lipids - they all lose the chance for natural transformation after interacting with oxygen, and excess carbon dioxide perpetuates this effect.

As a result, any warehouse with a CGS allows you to count on the following advantages:

• Long shelf life of apples - some varieties can be sold even in June.
• Minimal losses - the volume of defects can be reduced by half, even compared to refrigerators.
• Possibility of storing varieties with a phobia to low temperatures - in the RGS chamber it can be increased to 3-4 degrees Celsius, without any consequences.
• Easy tolerability of the process of unloading and unloading - the apple tissue retains its natural elasticity.
• The absence of “tan” on the surface of the skin, spots of rot inside the apple tissue and other traditional defects that reduce the commercial value of the crop.

In a controlled atmosphere (gas environment), even the most delicate varieties of apples can be preserved until the next harvest, increasing the assortment offered to customers or retailers.

Equipment for RGS warehouse

Such a storage facility can be based on an ordinary refrigerated warehouse, retrofitting it with the following elements:

• Sealed gates, which will ensure the stability of the atmosphere created inside the warehouse.
• Nitrogen generators, which will increase the content of this gas in the warehouse.
• Equipment for fast and ultra-fast removal of oxygen from the warehouse atmosphere, since from the moment the fruits are collected from the apple tree, it is better to reduce the time for loading fruits into the CGS storage to 24 hours. Each subsequent day reduces the storage time by 2-3 weeks.
• Adsorbers excess carbon dioxide and gaseous products released by the apples themselves (ethylene, etc.).
• Humidifiers and dehumidifiers that maintain the recommended level of environmental humidity.

The walls and ceilings of the storage facility must ensure zero (or close to it) gas permeability, so they will have to be treated with special compounds or protected with special materials.

RCA or ILOS units are usually used as oxygen removal equipment. To remove excess ethylene, catalytic converters (LECA technology) are used.

Besseling PSA Nitrogen Generator

The nitrogen generator is connected to the pressure channels, and the catalysts and adsorbers are connected to the exhaust lines of the ventilation system, cycling the air exchange of the warehouse.

The creation and maintenance of a controlled atmosphere is controlled by automation (often DANFOSS automation is used), reading signals from internal gas analyzers and transmitting commands to air dampers and fans. The circulating medium passes through generators and adsorbers until the desired concentration of the components of the controlled atmosphere is achieved.

The temperature in the storage room is maintained using the thermal equipment of the refrigerated warehouse. The fruits are stored in containers placed in a special way.

Methods for placing containers

Apple storage boxes usually hold from 20-30 to 250-300 kilograms of fruit. When sorting, preference is given to hand-picked fruits with intact skin.

Typical wooden container for long-term storage of apples

The walls of the box should not be solid - this interferes with air exchange, and containers cannot occupy more than 80% of the total volume of the warehouse. When placing containers inside a warehouse, it is customary to adhere to the following schemes:

• Forming a continuous stack with ventilation gaps separating every two or four boxes. The minimum dimensions of the gaps are 10 centimeters.
• Laying in stacks on a grated floor, up to three meters high. At the same time, meter-long passages are made in the stacks, placed in increments of 3-5 meters. They are necessary for visual control of the quality of stored products.
• Formation of a package, 4-5 tiers high. This scheme involves the use of a forklift moving the stack on a pallet. Moreover, in 50-ton warehouses, stacks are placed without gaps, and in rooms with large storage volumes, a central 1.5-meter passage is left. With this scheme, the distance from the wall to the nearest package (pallet) should not be less than 50 centimeters.
• Packing the box in a film that retains water vapor, but is permeable to carbon dioxide and oxygen. In this case, you can operate both kg boxes and 300 kg containers.

When loading a warehouse with a controlled atmosphere, it is customary to use a scheme with a continuous stack, leaving control boxes in front of the inspection window of the sealed gate for visual control of the safety of the fruit.

Before stacking, it is customary to treat the warehouse premises with special compounds that destroy the beginnings of colonies of fungi and mold. You can do the same with stored fruits, using additional protective measures.

How are apples processed for storage?

Varieties with a structure that is problematic for storage - thin skin and juicy pulp - are usually treated with wax, covering the fruits with a thin layer protector mixed with fungicides. Thanks to this, you can preserve both the density of the apple and its color.

An alternative to wax is a special composition prepared on the basis of baking soda, iodine, starch and potassium iodide, which are dissolved in water. An iodine-polymer film appears on the surface of an apple immersed in this solution, which is washed off with ordinary water.

Any wax analogue can be considered edible fat, mixed with an antiseptic approved by sanitary standards. For example, apples can be stored in paper treated with petroleum jelly.

The mentioned compositions increase the shelf life of fruits even when using classical technologies, reducing losses from physiological diseases.

The AgroHranStroy company carries out the construction of fruit and vegetable warehouses for storage in the RGS, as well as the supply and installation of equipment to existing warehouses. All details regarding equipment configuration and its cost can be clarified by phone - 8 - 800 -234-03-44 or by leaving a request using the feedback form below.

Source: http://skladovoy.ru/xranenie-yablok-na-sklade.html

How apples are processed for long-term storage. How are apples processed?

If you have ever held an imported apple in your hands or, for example, washed it, you may have probably noticed a kind of oily film covering the surface of the fruit.

What is this? Is it really some kind of harmful substance? Most likely, your fears are in vain, because before transportation they are simply covered with a thin layer of ordinary wax or paraffin. And it’s not even about the attractiveness of the product, although, of course, shiny, glossy apples are very beautiful.

It's all about preserving the fruit and extending its shelf life, because apples have to travel huge distances before getting to your table.

For young children, it is always better to peel apples, and the point here is not that the peel is harmful. It’s just that the baby is not always able to chew and digest the peel. It can damage her delicate mucous membranes or even choke.

When apples are placed tightly together in large quantities, they can begin to spoil very quickly. It turns out that ripe fruits are capable of secreting special substances - plant hormones, which can affect the condition of neighboring fruits.

If one apple was spoiled during transportation, then there is a high probability that the rest of the fruits will also suffer. It is for this reason that apples are treated with paraffin. The resulting film prevents the spread of plant matter, which means it helps preserve these fruits much longer. You shouldn’t worry too much about paraffin, because it is good for the body, especially in such small quantities. Of course, you should not intentionally eat it.

That is why apples brought from should be thoroughly washed under running, preferably warm, water using a small amount of soap and a special soft brush. This way you can be sure that you have completely gotten rid of the paraffin film. After the apples are washed, they should be wiped with a soft towel, and then eaten. You see, peeling apples is not at all necessary.

Remember that after removing the film, apples can quickly begin to deteriorate, so it is recommended to wash imported fruits only immediately before.

How are fruits and vegetables sold in stores processed? How are oranges, dried fruits and grapes processed and how to buy safe

If the fruit is washed before consumption, is the harm from protective chemicals very conditional?

Not always. For example, one of the most dangerous substances is biphenyl (included in the category food additives under the symbol E-230, prohibited in many countries); suppresses the action of all types of fungi, but it is difficult to wash off from the surface of the fruit even with hot water and soap. It has been proven that biphenyl is able to penetrate into the fruit and remain there. Citrus fruits are often treated with it.

Then the appearance of the fruit does not change, but they become sticky to the touch. Of course, citrus fruits have thick peels, and before you eat an orange, you peel it. So the risk of harmful effects is reduced. But it is not excluded! Do all of us wash our hands with soap after peeling an orange?

And if an apple is treated with biphenyl, it may be completely saturated with this substance. And, by and large, you eat the antifungal along with the fruit.

Treatment with sulfur oxide is relatively dangerous.

This is a powerful allergen; when bound with other elements, it forms sulfides, which cause a hypersensitivity reaction, including asthma attacks. In addition, sulfur oxide can destroy vitamin B1. But if an empty fruit storage facility is fumigated for disinfection, with strict adherence to concentration, and then thoroughly ventilated, harmful effects on fruits is practically impossible.

If the fruit itself is processed, it will have a sulfuric odor. It is safer to peel it - if possible.

Dried fruits are also treated with sulfur oxide. They then have a glossy, very presentable appearance and are stored for a long time. They just need to be washed in running water, and then be sure to soak for an hour or two in water at room temperature.

Plums and grapes can be treated with chlorine gas. It can be recognized by its characteristic “hospital” smell and a whitish coating in the area of ​​the stalk. Such fruits must be washed thoroughly and for a long time in running water, preferably each berry. If whitish stains remain after washing, it means that the salts of the substances used have managed to penetrate deep into the fruit. It's better not to eat at all.

Imported berries - raspberries, strawberries and cherries - can also be fumigated with chlorine and other antifungal agents. It is difficult to recognize the chemical treatment method in raspberries by their appearance: a bluish coating, which is often mistakenly mistaken for a sign of chlorine, is completely natural for this berry. But the smell is your true guide.

What about waxing? Wax doesn’t smell, how can you tell?

Compared to antifungals, waxing does not pose a major safety concern. But it matters what kind of wax is used and whether something else was used in addition to it.

All-natural beeswax or palm wax is completely harmless, but it is expensive. More often, artificial wax is used, which is produced from oil refining waste.

The substance does not penetrate into the pulp, but to remove it from the surface of the fruit, you need to wash the fruit with hot water and then wipe it well with a towel.

There is one caveat here. Some fruits produce their own natural wax. Some varieties of apples grown in northern and temperate latitudes, including Belarusian ones, have this property. And southern apples have a rough surface. Therefore, if you see an apple from Italy with a characteristic “mastic” coating on the counter, it has been treated with wax. But if Polish looks the same, it may not have been processed in any way.

What fruits are not treated with chemicals? Apples

Untreated in the cellar, they can last until February at most, and they are sold in stores all year round. It turns out that certain varieties of apples are rubbed with a thin layer of wax before storage - this is a mixture of paraffin, wax and sorbic acid. This coating gives the fruit a glossy shine and allows it to be stored for almost two years.

To get rid of wax, you should purchase special detergents for fruits and vegetables, or brush it with a brush under hot water for a few minutes or cut off the peel. Apples are also sprayed with biphenyl. Diphenyl is a hydrocarbon product of petroleum refining, slows down the rotting processes of fruits and vegetables, is a strong allergen, prohibited in the USA and EU countries due to carcinogenicity.

Biphenyl is colorless, odorless and tasteless, and therefore people do not see or hear it and quite often do not wash fruits. Biphenyl remains on the hands and enters the body along with fruit. Processed fruits look fresh, but they may have already begun to rot inside, which means they contain a toxin that is dangerous to humans - patulin.

Patulin is a mycotoxin produced various types mold fungi, has mutagenic properties, and can cause acute toxicosis in animals and humans. If the apple skin feels sticky and slippery to the touch, it means the fruit has been treated with biphenyl. Biphenyl is not washed off with water; such fruits must be washed with soap and the peels must be cut off. Citrus fruits are also treated with it.

But even if the fruits and vegetables have not been rubbed or sprayed with anything, then at the vegetable bases they light special smoke bombs. The emitted smoke contains a fungicide that protects fruits and vegetables from pathogens of rot, scab and mold. In a ventilated room, the fungicide quickly evaporates, and the residues are washed off with water, so it is not at all dangerous to human health.

Subsequently, vegetables and fruits that have not been treated with chemicals can cause more significant harm to the body if rot and mold begin to develop in them. If fresh fruits and vegetables are stored in warehouses that are not protected from rats (the main carriers of infections), then they can become a source of yersiniosis. To protect yourself, place the vegetables in a weak solution of vinegar or salt for 10 minutes, then rinse with water. After this treatment, the yersiniosis bacteria will die.

How to treat apple trees so that the apples are not wormy. Folk remedies and chemicals against caterpillars

How to get rid of worms on an apple tree? There are many ways to control worms and caterpillars. There are also traditional methods, and medications that will help get rid of these pests. The first and easiest way to control insects is water. If you direct a strong pressure on the branches and foliage, the caterpillars will simply be washed away by the flow of water. This method is good for those pests that are visible on the surface of flowers and leaves, since those that have not been washed away by water must be collected by hand.

Just a note. How to spray apple trees against worms? An environmentally friendly method of fighting insects is to spray the tree with infusions of various herbs. For this, infusions of dry leaves and decoctions of them are used. To combat the codling moth, celandine is used. From the fresh leaves of this medicinal plant a belt is woven, which is secured in a spiral around the entire trunk. Such a belt is woven twice a year: in spring and autumn.

Worms that feed on foliage are combated with a decoction of tomato leaves. Another infusion is made with wormwood. The effective result of spraying trees with these infusions and decoctions will be if you repeat the procedure 3-4 times. Typically the interval between spraying is a week.

If worms have already appeared in the flowers of the apple tree, what should you do in this case? Chemicals that have a faster and stronger effect will come to the rescue. So how to treat apple trees to prevent wormy apples?

Chemicals used to control worms on apple trees are not uncommon these days. They can be purchased freely at any specialized store. The most common drug is the insecticide Intavir. One tablet is enough for one tree. It must be dissolved in a bucket of water and sprayed completely over the apple tree. It effectively fights various categories of insects, but has some disadvantages.

Apple tree processing

Important! Inravir should not be used during the flowering period; it is also very toxic to bees. If you use it for a long time, it will become addictive.

Another insecticide is a drug called Tonrek. You only need 3 ml per bucket of water. To treat one tree you need 3 liters of water with Tonrek dissolved in it. It is also a toxic drug and can be addictive.

Fufanon causes mass poisoning of the pest. It dies within 20 hours after spraying. The duration of action of this drug is 10 days. In one season, this drug can only be used twice. Also toxic.

Karbofos causes instant death of worms. Its validity period is 10 days. Effective only upon direct contact. That is, those caterpillars that were not exposed to the solution during spraying continue to live and harm the future harvest. But it is not toxic to bees. Has a strong unpleasant odor.

How do corporations process apples for long-term storage? Principles for long-term storage of apples

There are a number of principles for storing apples that are recommended to be followed:

1. Before placing fruit in the basement, the walls are treated with slaked lime. The proportions are 1.5 kg of product per 10 liters. water. The floor is wiped with iron sulfate (5%). The containers where the fruits will be stored are washed with soda ash. Experts also advise treating the room from mice.
2. When selecting apples, you should remember that unripe or, conversely, overripe, as well as not fully fertilized fruits are not recommended to be stored in winter. Effective preservation is ensured by selecting medium-sized apples.
3. Fruit picking should preferably be done with hands protected by cotton gloves. Each apple is slightly lifted, then scrolled and only then torn off.
4. The collected apples are placed in wooden containers or cardboard boxes. In this case, it all depends on the variety. If the stalk is too long, it is cut off. Otherwise, there is a risk of damage to other fruits.

Attention! When placing fruit in a container, the stalk is placed upward.

Source: https://zdorovaya-eda.com/produkty/chem-obrabatyvayut-yabloki

How and how apples are processed for long-term storage

With the onset of autumn, many gardeners and farmers begin to worry about the question of how to properly store and how to process the apple harvest so that they are suitable for long-term storage, but do not cause harm to health. Doing this is not as difficult as it might seem at first glance.

In order for a rich harvest to last throughout the winter and spring, you need not only to prepare a basement and special solutions for processing fruit, but also to pay attention to the varieties being harvested and the quality of the material itself. Then there is a high probability that the harvested crop will not spoil during storage and will retain its taste and nutritional properties.

How to treat apples before storage

Fruits arriving on store shelves are coated with wax or biphenyl for storage. While the first can be washed off with a special product, the second has neither color nor odor, so buyers often do not know that they bought a product treated with a dangerous carcinogen.

To harvest homemade apples and process them, natural compounds are used that will increase the shelf life of the product and will not cause negative reactions. The following tools are best suited for this:

1. Glycerol. A small piece of cloth is soaked in this substance and the fruit intended for long-term storage is carefully wiped.
2. Paraffin. There is no need to cover the entire apple with it; it is enough to treat the place where the stalk attaches to the fruit itself.
3. Calcium chloride. A large container is filled with a 2% solution, after which the fruits are dipped into it one by one. The processed apples are allowed to dry and only then stored for long-term storage.
4. Alcohol solution of propolis. The beekeeping product is first kept in the refrigerator so that it hardens and is easier to grate. Propolis and alcohol are taken in a ratio of 1:5 and mixed thoroughly. The resulting solution is used to treat apples and the fruits are stored much longer.
5. Natural antibiotics and biofungicides. Containers with already laid out apples are sprayed with one of the preparations - Fitoflavin or Golden Autumn. It is important to choose only 1 solution, since the compositions cannot be layered on top of each other. The method of preparing the solution and the required amount depends on the size of the crop.

All the methods described above help preserve the crop and avoid its rapid spoilage. Before eating processed apples, you need to wash them thoroughly in warm water using a soft brush and a special detergent for vegetables and fruits.

How to store apples

But simply processing apples for long-term storage is not enough. It is important to properly prepare the room itself where the harvest will be stored, as well as take care of the correct collection of apples and their subsequent packaging.

First, you should take care of preparing the basement:

1. Activities to put the harvest storage room in order begin in the summer. At this time, the basement is regularly ventilated. If there is a sharp temperature difference between day and night, this can cause condensation to form on the walls of the room. Then you need to install and equip the exhaust pipe with a fan and turn it on at night.
2. No later than 2 weeks before the start of storing apples, the walls and ceiling of the basement are treated with biological products to prevent the development of pathogenic microorganisms indoors.
3. After it gets colder at night, the basement is left to air. It is important that the temperature in the basement does not rise above 10 degrees; this is important for the preservation of the fruit.
4. It is necessary to protect the exhaust pipe from rodents. To do this, it is filled with mineral wool; this material will allow air exchange in the room, but mice and rats will not get to the apples.

The next stage is the selection of varieties suitable for long-term storage and their collection:

1. Its beneficial properties long time Only winter varieties are preserved. These are Welsey, Zhigulevskoye, Melba, Antonovka or Bogatyr. Apples are removed from the tree slightly unripe; they ripen for the first month in storage, after which they can be eaten.
2. Carrion is not suitable for storing in the basement. It is best to pick fruit by hand. They need to be removed from the tree in such a way as not to accidentally tear off the stem - its presence guarantees better preservation of the product. The collection is carried out only in dry weather, and the fruits begin to be picked from the lower branches of the tree. It is important to carefully place the apples in pre-prepared boxes so that there are no dents or cracks on the sides - such specimens are not suitable for long-term storage. You cannot crush or throw apples - all this reduces the shelf life of the fruit.
3. Before processing and storing in the basement, the harvested crop is carefully sorted, specimens with even the slightest signs of spoilage are put aside - it is better to squeeze juice from them, make jam, dry them or use them in baking. The same applies to wormy specimens. If there are a lot of such fruits, then they are given a separate storage box and placed away from whole apples to avoid spoilage.
4. Medium-sized fruits are best stored. Small apples will quickly wither, and large ones will spoil, since a large fruit releases a lot of ethanol, a gas responsible for the rapid withering of the product.

After the harvest has been sorted and the best specimens have been separated for storage, they are treated with homemade solutions, dipped in wax or rubbed with fat. At the same time, it is important not to destroy the existing thin waxy layer covering the apples. This is a natural protection, thanks to which the tree protects the fruits from the effects of pathogenic microorganisms.

The next stage is placing the fruits in the basement. You can do this in several ways:

1. Wooden containers. They are used when the harvest is very large. There should be dividing boards inside such a container for better air ventilation. Apples can also be arranged with straw. The disadvantage of this storage method is that it is labor intensive and has a high risk of fruit spoilage. If at least one apple becomes unusable, then the rest of the fruits will not last long.
2. Folding in a slide. Hay and dry leaves, mint, lemon balm or thyme are placed on the floor - these herbs will protect the crop from insects and rodents. Each subsequent layer must also be sandwiched with a mixture of hay and medicinal herbs so that the apples are better preserved.
3. Wooden and cardboard boxes. Fruits are carefully placed in them in several layers, and it is important not to accidentally scratch them with the stalks. The boxes are not filled to the top to make it easier to stack them one on one.
4. Packing in paper. The method is suitable for small harvests. Each fruit is wrapped in a piece of paper before being placed in a box or basket. Such protection will allow the harvest to be stored longer: even if one of the fruits disappears, the others will not suffer.
5. Sand. It is pre-calcined and allowed to cool. Plywood boxes are lined with paper, after which a layer of sand of at least 20 cm is poured onto the bottom. Apples are laid on the resulting pillow. When the bottom is filled, the fruit is covered with sand again and a new layer of fruit is laid out. The procedure is repeated until the container is almost completely filled. After this, the boxes are stacked on top of each other so that there is a little space between them for better ventilation.
6. Shelves with drawers. The fruits are laid out in them in one layer. Since the air temperature near the ceiling is always a little higher, fruits that need to be consumed the fastest are placed on the upper shelves.
7. Plastic bags. Apples are packaged in 3 kg bags and taken to storage, but the packaging is not tied. The next day, when there is no risk of condensation, the bags are tied, but they must have small holes for air ventilation.
8. A piece of polyethylene film. Place 2 pieces of film on the bottom of the box so that when folded they form an envelope. Before rolling the film in this way, apples are placed at the bottom of the box.

Each method has both advantages and disadvantages; their choice will depend on the number of apples collected and the size of the room.

After the harvest is planted, it is important to monitor its safety and the condition of the basement. If condensation appears on the walls, it must be removed promptly with a soft cloth. It is recommended to spray the basement walls with special bioprotection, but not more than once a month. It is important to check the safety of fruits and throw away rotten ones, and promptly respond to the appearance of rodents.

Apples do not disappear from the shelves throughout the year. Buyers often wonder how the fruits are preserved. They do not even show signs of mechanical or biological damage. Trying to preserve your harvest of winter varieties does not give similar results. On the packages you can read that the harvest was delivered from countries in Asia, Africa and even South America. I can’t even believe that they traveled thousands of kilometers to end up on the store counter.

Is it possible to achieve similar storage results on your own? What preparations are used to prevent bacteria, fungi, mold and other biological pests from penetrating into the pulp? Consumers are interested in how they ensure that there are no signs on the surface that the fruits were in the hands of people. The waxy layer characteristic of apples on the branches is preserved.

Experts note that the maturation process is divided into several stages. Apples have:

• removable ripeness, which is characterized by the acquisition of sizes and shapes characteristic of a particular variety. The fruits acquire a smell, and a waxy layer is created on the surface, protecting the pulp from damage. Long sugars predominate in the pulp; there is no real noticeable sweetness yet. However, the crop can be harvested, stored or transported;
• consumer maturity. This condition is characterized by the acquisition of the color that apples should have when ready to eat. In the pulp, long polysaccharide molecules are split into short sugars (they create sweetness). The aroma is released from the surface of the skin. The wax layer is partially destroyed. It is no longer practical to transport such fruits; their strength is lost. Any mechanical damage causes rust and rotting.

Special requirements for fruit harvesting technology for long-term storage.

1. Falling from a height of more than 15...20 cm is not allowed.
2. The surface of the receiver at the fruit collection device must be equipped with a soft, pliable coating that will absorb shock.
3. The fruit from the conveyor must be transferred to the container. The stacking height should not be more than three diameters.

When designing means for mechanized cleaning, the use of manipulators equipped with rubber grips is provided. They must grab the apple and move it from the branch to the storage bin.

For comparison. Mechanized harvesting of fruits intended for processing is carried out using the shaking method. An awning is placed around the tree trunk, similar to an umbrella turned upside down. The manipulator grabs the tree trunk and creates vibration with a fairly large amplitude.

As a result, the fruits fall onto the awning, and then are sent by conveyor to the hopper of the vehicle.

A less harsh method of harvesting is using a pneumatic vibrator. Used in palmette gardens. A special rotating nozzle creates an air flow of variable pressure. The branches of the tree begin to vibrate, the fruits fall onto a special mobile receiver located in the portal machine for harvesting fruits.

Machines for picking apples without damage from the manipulator use pipes made of elastic material. The fruit rolls along them from the branch to the hopper.

Sorting

To transport crops from the garden to points primary processing and storage, they are placed in containers using a vibrating stacker. Some compaction prevents the fruits from hitting each other during transport.

Another delivery option is to use water. The container for transportation from the garden to the storage is sealed and partially filled with water. Floating apples no longer touch directly. Water cushions. Transportation over hundreds of kilometers is possible.

At the enterprise, the harvested crop is laid out on a conveyor. Previously, there were people who discarded damaged fruits. Now there are machine guns. They have built-in photocells that are tuned to a certain appearance of apples. Based on the standard, all products that do not meet the requirements are rejected. The defect will not go to waste; it will be used for the production of juice or puree. And high-quality products will be processed for long-term storage.

Where are the fruits stored?

Fruit storage facilities require storage in a special gas environment at low temperatures. Protective gases for storage are:

• Nitrogen (N₂) Under normal conditions, the air contains 77% nitrogen and 22% oxygen. By adjusting the gas mixture, oxygen is removed. When it is absent, oxidative processes cannot occur;
• Carbon dioxide (CO₂) is also quite widely used for long-term storage. Its excess content does not allow the development of pathogenic microorganisms and fungal infections;
• Argon (Ar) is an inert gas. In nature, it ranks third after nitrogen and oxygen. Argon environment is quite widely used for storing food materials. There is absolutely no possibility of aerobic influence on the pulp.

An important parameter is temperature. A constant temperature of +1...+3 ⁰С is maintained in the storage facilities throughout the entire storage cycle. Even during loading and unloading, conditions are created for moving from the warehouse to the vehicle along special protected ladders, where constant coolness is also maintained.

Apples that arrive at sales points are moved to a warm environment of +15...+18 ⁰С, where they slowly warm up. Only then are the processes of fruit ripening completed. They move from a removable state to a state of consumer maturity.

To activate the process, ethylene is supplied in a small amount to the room where the fruits are located. This gas activates ripening. It penetrates the skin and starts the process of breakdown of polysaccharides into short sugar molecules.

There is no need to specially supply gas; it is enough to place ripe fruits in the room. Ethylene is synthesized during the breakdown of starch to sucrose. The ripening product itself begins to stimulate the remaining part to transform the pulp.

How apples are coated for long-term storage

There are traditional ways to store fruits. They use different ways protection:

• apples are wrapped in paper, which prevents the exchange of gases with environment. A simple method prevents gas exchange for 4..5 months. Waxed paper is even better; the paraffin it contains serves as additional protection;
• A thin layer of wax is applied to the surface of the fruit. First, wax and a small amount of propolis (a bactericidal substance from a beehive) are melted, then they are dissolved in ethyl alcohol or its concentrated solution (75...80⁰). All that remains is to dip the fruit into the resulting solution and lightly wipe. Then an additional coating will be applied on top of the usual wax layer, which will prevent gas exchange between the apple and the environment. After such treatment, the crop can be stored in a cool place for up to 8...10 months;
• a solution of paraffin or stearin in ethyl alcohol allows you to block gas exchange for a long time. Apples of winter varieties can be stored for up to 8...10 months;
• Glycerin applied to the surface also prevents the pulp from interacting with the environment. This treatment allows you to preserve fruits for up to 4...6 months;
• calcium chloride (CaCl₂) and potassium permanganate (KMnO₄) are dissolved in water, the approximate concentration of both substances is 0.05%. The apple is immersed in the solution for 45...60 s. As a result, the surface is disinfected and the pores become clogged. After such treatment, apples can be stored for up to 4...6 months in a cool state.

IN different countries the emphasis is on one or another method of pre-processing. But agricultural producers are looking for the least expensive methods. The listed processing methods are good. They can be used to preserve fruits from your own garden.

Industrial methods of fruit processing

In the early sixties of the last century, a cyclic paraffin called dephenyl (C₁₂H₁₀) was tested. A substance representing white crystals, from solid to liquid state transforms at a temperature of 68.93 ⁰С. It boils at normal atmospheric pressure when the temperature reaches 254…255 ⁰С.

In practice, for processing, dephenyl is dissolved in an alcohol solution. Before being stored, apples roll along an inclined conveyor. When the fruit is in the processing zone, it is sprayed with a stream from a special spray bottle. Usually there are two sprayers located on the sides.

Drying is ensured by rolling along an inclined surface from the unloading hopper to the receiving hopper. Only then are the apples placed in plastic boxes in a layer of no more than three fruits in height and sent into a controlled gas environment and low storage temperature.

Some apples arrive directly into insulated containers, in which they are transported from Argentina to Novorossiysk or St. Petersburg. While they are being delivered, no processes can occur with the transported fruits.

Attention! Dephenyl may cause allergic reaction. When kept in a warm room for a long time, it decomposes to simple non-toxic hydrocarbons.

Conclusion

1. Long-term storage of apples is carried out in a controlled gas environment at low temperatures.
2. A protective coating is pre-applied. It limits gas exchange with the environment.

A rich harvest of apples is a reason to think about how to store and how to process sweet fruits so that they delight with taste for as long as possible, appearance and nutritional properties.

And for those who buy fruit in the store, information about how mass producers process apples for long-term storage will help right choice sweet fruits that are safe for health.

What you need to consider to preserve the harvest

Step #1: Choose the right variety

The time during which the fruit remains unspoiled, or keeping quality, is determined by the variety.

Summer apples rot quickly and are not suitable for saving in winter. Autumn ones remain fresh for 2-3 months. Typically, gardeners pay attention to winter varieties that are stored until spring.

Top 5 most popular winter apple varieties in Russia:

1. Antonovka. This is not even a variety, but a variety type, including several varieties. Described back in 1848. Residents of the middle zone appreciate Antonovka for its amazing aroma, taste, and ease of care. True, the fruits are stored only for 2-3 months.
2. Bogatyr. Ripens in September. The harvest is harvested when the apple reaches full harvest ripeness. The fruit is well stored for 6 months and acquires an excellent taste for the New Year.
3. Star. The apple tree gives good harvests small (weighing up to 85 g), but very tasty sweet and sour fruits, which are successfully stored until March.
4. Renet Simirenko. The variety is excellent for the southern regions of the Russian Federation. Very high yield. Record holder in fruit keeping quality. Juicy apples with a spicy aroma and wine-sweet taste are stored until June.
5. Northern Sinap. Apples ripen in October and hang on the branches after leaf fall. They are stored for 6-7 months. Their skin becomes oily over time, which is a varietal feature and not a sign of spoilage.

In addition to these varieties, for most regions of Russia we can also recommend:

Cabbage: how to prepare and store fresh. Preservation, drying, freezing How long to store cauliflower at home: cellar or refrigerator? Broccoli: how to store the most whimsical type of cabbage How to properly store carrots in the cellar and apartment: a detailed guide

• Pepin saffron;
• Renet Chernenko;
• Sinap Orlovsky;
• Welsey;
• Veteran.

Suitable for southern latitudes:

• Delicious;
• Memory of Michurin;
• Idared;
• Migints;
• Rossoshansky striped;
• Jonathan;
• Golden Delicious;
• Amazing;
• Korea.

For Siberia:

• Krasnoyarsk sweet;
• Treasured;
• Altai Phoenix;
• Zhivinka;
• Girlfriend;
• Lada;
• Swan song.

These winter varieties are time-tested. The fruits are stored until at least February, and some (Idared, Jonathan, Golden Delicious, Amazing, Korey) until May.

Step No. 2: Properly remove apples from the tree

Storing apples in winter directly depends on compliance with harvesting technology. There are some subtleties here:

• choose good weather for collection: no rain or wind;
• do not squeeze or scratch the fruits so as not to damage the peel;
• The stem is important for an apple, so take the fruit in your palm and twist it along with the tail;
• wear cloth gloves, this will protect the matte film on the skin from damage;
• handle the fruit carefully to avoid dents;
• Free the lower branches from the fruits first, gradually moving towards the top.

Various devices are used to remove apples from tall trees.

Did you know that...

To harvest, apples must reach removable ripeness. Each variety has its own: initial, medium or complete. You can definitely determine ripeness only by the color of the seeds. The darker the color, the riper the fruit.

Step #3: Divide by variety and size

The apple harvest is here. But don’t rush to put it away for long-term storage. Keep the harvested fruits in a cool place for 2-3 weeks to allow them to develop. After this, carry out the following activities:

• For storage, select only undamaged fruits;
• sort, put each variety in a separate box;
• divide the fruits by size and place them in different containers;
• Leave the apples with the stems on, this way they will last longer.

Did you know that...

Fruits should not be washed before storing for long-term storage; this leads to damage to the natural wax layer and rapid spoilage.

Physiological diseases

They do not have a direct pathogen, the reasons for their formation are different, most often these are unfavorable conditions prevailing during the period of fruit growth during the growing season and during storage. For example:

• Very high temperatures do not contribute to the saturation of fruits with calcium.
• Warm September provokes fruits to be unprepared for storage at low temperatures in cold rooms. Harvested in hot weather and placed in a cold cellar, a refrigerated chamber, fruits are subject to thermal stress.

Bitter pitting or subcutaneous spotting

If the heat prevails in summer and September, and there is a lack of moisture in the soil, symptoms of a bitter subcutaneous spot on apples may appear. Such fruits should not be used for storage or cellars. These symptoms can only be detected during storage. They are the result of insufficient calcium in the fruit or an insufficient potassium:calcium ratio.

Glassiness of fruits

If apples with glassy flesh are stored, you can expect that the flesh will then begin to rot. Vitreousness occurs when there are significant temperature fluctuations between day and night during the pre-harvest period. 'Red Delicious' and 'Elise' varieties are particularly susceptible to glassiness.

Tanning (brown skin)

If apples are harvested too early and stored at temperatures higher than recommended, a surface change called apple tanning or browning of the skin may occur in sensitive varieties. The risk of disease is greater when it is hot during the growing season, especially before harvest. In cold storage, after long-term storage, up to 100% of apples can be affected by this disease. Often tanning does not appear during storage and occurs for a short time only after the fruit is transferred to a room with a higher temperature.

Storing fruits in winter at very low oxygen concentrations can significantly reduce the manifestation of this disease. The method and duration of storage must be adapted to the growing conditions in the garden, especially those prevailing before harvest.

Why is too low a temperature dangerous?

Storage temperatures that are too low may cause damage. Symptoms of spoilage are most often observed in fruits (for example, the Jonagored variety) that were collected on hot days and immediately after harvest were placed in a cold cellar at low temperatures. The likelihood of disease manifestation increases with temperature differences above 25 °C. Fruit harvested late is more susceptible to these damages. The appearance of a lesion prevents fruit from being stored at a temperature of 3-4 °C. Immediately after harvest, before the fruits are placed in a cold storage room, they can be stored for 6 days at 20°C and less than 50% relative humidity. The apples can then be stored at low temperatures.

Damage during long-term storage

Apples stored for a long time (for example, until next July) may develop brown spots on the skin. Such symptoms sometimes appear on apples after 9-10 months of storage, when they are covered with dew after being removed from the cellar or warehouse. This is the result of stress after prolonged storage and exposure to a warmer environment. If it is cold after removing the fruit from the chamber, there is no risk of this phenomenon.

To preserve the apple harvest for the winter, you need to provide them with the necessary conditions - temperature, humidity. Of course, the fruits can be stored at home - in a basement, cellar, or unheated garage. It is important to provide storage optimal conditions. It is also important that fruits intended for long-term storage are healthy, without mechanical damage (scratches), this will speed up spoilage. Boxes must be clean, preferably new.

Optimal conditions in the cellar, basement:

• temperature – preferably 1-4 degrees;
• air humidity - dry air will accelerate the aging of fruits, we can prevent this by placing containers with water next to the boxes;
• continuous feed fresh air- this condition can be met by opening a slightly open window and organizing proper ventilation in the basement.

Air exchange is necessary to remove the ethylene produced by the fruit.

Gardeners experience satisfaction and joy when contemplating the harvest they have grown. How much work was invested to achieve the result. Worries due to natural disasters are a thing of the past. Here they are: yellow, green, red, striped. The household has already enjoyed the fruits of the new harvest. But how to preserve apples until spring?

In a good year, housewives solve a difficult problem: how to preserve a rich harvest of ripe, aromatic fruits from minimal losses? Preparations in the form of compotes and jam have already been made. The harvest of autumn and winter apples is approaching. To keep fruits fresh and aromatic, you must follow certain rules.

How to pack apples

The question of when to collect apples for storage has already been clarified. The fruits are sorted. Now let's decide how to lay the grown crop. Every gardener finds an acceptable installation method for himself.

Easy way

In this case, the fruits are not transferred to anything.

1. Arrange the apples in a container in several layers with the stem facing up.
2. If the stalk is too long, shorten it. This way it will not damage neighboring fruits.
3. Check the condition of the fruit often, because one rotten apple can infect the rest.

This method is simple but ineffective. To maximize shelf life, apples should be packaged or layered.

Packaging paper

Shows good results a method in which each apple is wrapped in paper and placed with the tail facing up. Use:

• newspaper;
• napkins;
• paper towels.

Sprinkling and re-layering

You can try storing apples for the winter using a method in which the harvest is placed in cardboard boxes in layers and covered with improvised means:

• dried leaves;
• onion peel;
• sawdust;
• wood shavings;
• buckwheat peeling waste;
• husk;
• perlite or vermiculite (see “5 reasons to use perlite and vermiculite for winter storage of vegetables, fruits, rhizomes, tubers and bulbs”).

It is important that the fruits of the container do not touch, and the filled material is dry, otherwise the formation of rot cannot be avoided

Plastic bags

This method is suitable for those who have many hooks for hanging:

1. Fill the bags with 2-3 kg of selected fruits.
2. Tie tightly.
3. Make small holes (4-5) for ventilation.
4. Place it on hooks in storage.

Cling film

You will need to prepare a cardboard box and cling film:

1. Line the box with cling film crosswise so that the edges hang over.
2. Place the fruits in a checkerboard pattern and on their sides so that they do not touch and are not injured by the stem.
3. Cover the top with the free ends of the film.
4. Lay no more than 3 layers.

Did you know that...

Experienced gardeners advise using high-quality hay or straw for layering apples.

It is recommended to pour apples for storage from a bucket into a box, rather than transferring them one by one. The fruits must be carefully poured out of the bucket, practically lowering it into a storage container. In this case, they are practically not damaged.

Periodically inspect the crops you have stored and remove any rotten fruits.

To make it easier to find and retrieve a bag of apples buried in the ground, tie it to a long stick, the end of which should protrude above the ground.

To kill microbes on the surface of the fruit, place the apples under an ultraviolet lamp for half an hour.

Of course yours is raw chemical composition the fruit will not last as long as commercially stored apples. But homemade ones are much healthier than store-bought ones. Therefore, it is worth making a little effort in the fall in order to enjoy tasty and aromatic fruits in winter and spring.

https://youtu.be/OtsYm1tmxLI

Improving keeping quality

To preserve apples at home throughout the winter, summer residents use folk remedies. To extend the shelf life of fruits, you need:

• dip each apple in an alcohol solution of propolis;
• lubricate with glycerin, petroleum jelly;
• Apply a paraffin or wax coating.

5% salicylic acid and calcium chloride 2% saturation are also used.

Tip of the day

During storage, apples can be affected by fungal rot, so periodically sort the fruits and remove spoiled specimens.

Harvest storage conditions

To preserve the harvest, it is very important to observe the storage conditions for apples:

• Maintain the room temperature at a level from -1 °C to +1 °C. But temperatures up to +4 °C are not yet critical.
• Humidity between 90% and 95% is considered comfortable for fruits. Increasing this parameter will lead to rotting of the fruit, and decreasing it will lead to wilting.
• It is important to ventilate the room because the concentration of ethylene accelerates the ripening of fruits. And this leads to premature damage.

Did you know that...

You can’t keep apples next to potatoes, carrots, and onions. The fruits acquire a starchy taste and spoil, and the vegetables sprout much earlier.

Causes of premature spoilage and methods to combat them

To prolong the freshness and taste of the collected fruits for a long time, follow a number of recommendations:

• It is advisable to pick fruits by hand, starting from the lower tier of the tree;
• it is important to follow the recommended collection times;
• apples intended for long-term storage are harvested 1.5 weeks before full ripening;
• harvest in dry, clear weather;
• you cannot pick the stalk;
• The surface protective layer on the fruit should not be washed off.

The following unfavorable factors can lead to premature rotting of products:

• improper application of fertilizers (failure to comply with dosage and timing);
• excess nitrogen and potassium in the soil;
• lack of calcium in fruits;
• getting damaged, rotten, infected specimens into the container with the harvest;
• cold summer, long rains;
• failure to comply with storage conditions.

Apples must be properly collected, selected, processed and placed in special containers. The conditions must also meet basic requirements. In this case, it will be possible to extend the shelf life of the product.

Storage room

It is better to store winter apples in the winter in a cellar or basement. This is where the necessary temperature and humidity conditions are created.

To store apples in the cellar, it is prepared in advance. You need to do the following:

• whitewash the walls with a solution of lime or copper sulfate;
• treat floors with 1% copper sulfate.

Store fruits:

• in wooden, plastic boxes;
• in boxes made of durable cardboard;
• in baskets made of wicker or synthetic material;
• on the racks.

Wash and disinfect containers and structures to prevent mold from forming.

To keep fruits as long as possible, use any of the considered methods of placing in containers.

The boxes should not touch each other, the floor or the wall, so as not to impede air circulation

Tip of the day

Place stickers on the container with information about the packaging date and variety. This way you will know which fruits to eat first and which ones to leave for later.

Preserving crops in the ground

Not every gardener has a cellar or basement. They approach the question of how to store apples at home from the other side - if there is no room, the earth is used:

1. On summer cottage a long ditch half a meter deep is dug. The bottom is covered with spruce branches to protect against rodents.
2. The apples are packed in plastic bags, which are tied tightly with rope, leaving a long end.
3. The packages are placed in the hole so that there is a space of 20 cm between them.
4. The ditch is covered with earth, and the ends of the ropes remain outside. Sticks or dry branches are tied to the ropes and stuck into the ground.
5. The top of the pit is insulated with dry leaves.

In winter, the bags are pulled out by pulling a rope.

We answer the question: Why do apples turn black inside when stored?

The enzymatic system is responsible for the longevity of fruit cell tissue. Enzymes gradually lose their activity and cease to maintain cell stability. In some varieties the process is faster, in others it is slower. Cells die, the organoleptic properties of the product change. When you cut an apple, you can see that it is dark inside. Moreover, not only the color changes, but also the smell, consistency, and taste.

Now apples are treated with special stabilizer substances that slow down enzymatic processes, but such a product is very dangerous.

Unpretentious varieties

For long-term storage, winter varieties that have high storage capacity should be selected. Different varieties respond differently to low temperatures.

Some varieties can withstand prolonged hypothermia (even down to -3°C). At the same time, the harvest is preserved with minor losses. With slow defrosting, such apples do not even lose their taste and other commercial qualities.

These frost-resistant varieties include:

• Pepin Saffron;
• Boyken and some others.

But most, even winter apples, have brown flesh. Such manifestations are typical for the following varieties:

• Parmen Winter Gold;
• Antonovka Ordinary and others.

Resistance to hypothermia during crop storage is associated with the structure of the pulp of the fruit itself and its viscosity.

Storing apples in an apartment

For city residents in the autumn, the question arises of how to store apples in the winter. There is no need to despair; without a cellar, you can also stock up on fruit and save it with minimal losses.

Apples are stored in the apartment:

• in a cool pantry;
• on a glazed balcony, loggia;
• in the refrigerator;
• in the freezer.

On the balcony and loggia

If the size of the balcony or loggia allows, install a thermal box. It is made by hand. You will need 2 boxes made of durable cardboard or plywood and insulation in the form of polystyrene foam, old warm clothes, construction foam, sawdust.

1. Select the size of the boxes so that there is a gap of 15 cm between their walls.
2. Place foam at the bottom of a large box. Place a smaller box of fruit on it.
3. Fill the empty space between the boxes with insulation. Cover the top of the thermal box with foam.

Thermal box for storing vegetables and fruits on the balcony

Now you need to monitor the air temperature outside the window: in frosty weather, additionally cover the thermal box on top with something warm; when it’s warmer, remove everything unnecessary.

How to store apples on the balcony if there is no space for boxes or shelves:

1. Place the fruits in plastic bags, filling them halfway.
2. Tie the bags tightly and make holes for ventilation.
3. Bring it to the ceiling.

This method is good if the balcony does not freeze in severe frosts.

In the closet, hallway, on the windowsill

To do this:

1. Use smaller bags.
2. Fill them 1.5-2 kg each, tie them.
3. Make holes for gas exchange.

Store the packages in the room on the windowsill, leaving the window open, or in the hallway, in the pantry.

In the refrigerator

1. At the bottom of the refrigerator there are containers for vegetables and fruits; fill them with fruits without pre-packaging.
2. Place some of the fruits in plastic bags on higher shelves.

Video

Watch the video to figure out how to properly store apples in your apartment and cellar:

https://youtu.be/YeC24w8E9XQ

https://youtu.be/7E93DZl6Ulo

Young mother, wife and housewife. Prepares delicious food for the household, and most importantly - healthy dishes. Therefore, he searches and tests various options conservation useful properties fruits and vegetables at home. I am ready to share the experience gained and the results of experiments with readers.

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