Supermarket apples can be a year old. There’s nothing like biting into a crisp, juicy apple to evoke the spirit of autumn. If you live in the United States, your apples probably didn’t travel too far to reach you.
Only 5 percent of the apples sold in the U.S. are imported; the rest are grown domestically in temperate states like Washington, New York, and Michigan.
Apples are a great fruit to have on hand. A healthy and delicious snack, but they also keep fresh for months when stored properly. Up to 6 months!
They are grown in all states with California being the 5th largest producer and 2nd largest exporter. California’s harvest is from July to October and we produce four main varieties: Gala, Fuji, Granny Smith, and Cripps Pink.
FACTS ABOUT SUPERMARKET APPLES
But the apples in grocery store bins are usually not sold when they’re harvested. Instead, they might have been in storage for up to a year. Unless you take a trip to your local orchard, how do you know whether the apples you’re buying are actually fresh? And if they’re not, does that matter?
Lauren Sucher, a spokeswoman for the Food and Drug Administration, confirmed to TODAY.com that apples on store shelves aren’t always as fresh as they seem.
“Some commodities, including apples, may be stored to extend their availability for marketing,” she said. “In controlled temperatures and low humidity, apples can be stored for months before being consumed.”
According to the U.S. Department of Agriculture’s website, freshly picked apples left untreated will last a few weeks before they turn soft and rot, so they’re often stored under temperature-controlled conditions that allow them to last up to 10 months. Once they’re removed from storage, however, the clock starts ticking again.
“To slow the proverbial sands of time, some fruit distributors treat their apple bins with a gaseous compound, the USDA states. “It extends the fruits’ post-storage quality by blocking ethylene, a colorless gas that naturally regulates ripening and aging.”
The same chemical is used to lessen the “de-greening of broccoli, browning of lettuce, and bitterness in carrots,” according to the USDA.
Fresh Apples and Stored Apples
But even if this fact is surprising, it shouldn’t be scary. Although antioxidants and taste may wane over time, experts tell TODAY.com that such treatments are perfectly safe.
For starters, off-farm facilities that store food for consumption in the U.S. must register with the FDA, and must comply with related safety requirements, Sucher says.
Prolonging the life of produce isn’t a new concept, either. “Before the current technology, people had root cellars to extend the shelf life and availability of food commodities such as apples,” Sucher added. “This common, widespread practice allows consumers to eat a wider variety of produce items for more months of the year now than in decades past.”
Martin Lindstrom, author of “Truth and Lies About What We Buy,” told TODAY.com it’s more common for international supermarkets to sell apples that have been picked more than a year earlier, but that’s less often the case in the United States.
Of course, not all harvested apples go into long-term storage. Many are delivered to fresh markets. In addition, not all apples from storage appear in the produce section. They may be used to make juices, frozen pies, and other types of processed foods, Sucher says.
But even if extending the life of apples is safe, a store-bought apple may not be the healthiest option.
Fresh Apples Contain 100% Nutrient
“A fresh-picked apple is always going to have the optimal nutrient profile of vitamins and minerals,” said Madelyn Fernstrom, a diet and nutrition editor for TODAY. “Apples are especially rich in polyphenols, a type of antioxidant.”
Those antioxidants appear to disappear over time. The website Food Renegade cites research that claims a year-old apple may retain close to none of its antioxidant properties.
Fernstrom said there may be truth to the correlation between age and decreasing antioxidant value, but stated the use of ethylene doesn’t appear to be the reason for it.
“A recent study suggests that the amount of antioxidants in apples might drop with extended storage,” she added, “because these antioxidants are found in the peel, not the flesh of the apple.”
Although it’s often difficult to determine which supermarket apples are freshest until after they’re bought, Lindstrom said some markets are working to provide better information about each apple. “Some retailers are now offering ‘footprints,’ telling [shoppers] when it was grown and when it was picked,” he added.
BEST WAY TO STORE APPLES
Apples are pretty easy to store. The main factor for determining whether they last a month or six months is where you place them. But here are a few things to keep in mind.
Temperature
Apples like it cold, like me. They prefer a temperature around 30 degrees F. That means they are best stored in the fridge. Despite looking beautiful as a centerpiece, that is the worst way to store them.
Moisture
Apples prefer humidity, so storing them in a bag is best. Leave the bag open for airflow. This allows some moisture and ethylene gas to escape.
Washing
Don’t wash your apples before storing them. In fact, never wash any produce before storing it, aside from a few exceptions like berries. Your fridge is an enclosed space, unlike the grocery store where produce is sprayed with water. There the water evaporates. In your fridge, it will cause your food to spoil.
When you are ready to eat them, soak them in water with some baking soda for 15 minutes and then rinse.
But to have the 100 percent nutritional value of apples, your best option should be to buy apples seasonally and locally. That way you have the crunch and fresh taste intact.
