Storage and Preservation, and Apple Products

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
Storing apples is simple in principle, but exacting in practice. The requirements are that the apples should be of a well-keeping—which means late—variety; that they should be absolutely sound, for even a small bruise or a break in the skin releases enzymes which hasten decay; that the place should be dry and cool; and that the apples should not touch each other, lest infection be spread by contagion.
The practical details were understood early. Pliny the Elder (1st century ad) warned against trying to store windfalls or apples picked on wet days. He recommended a cool, dry room with windows on the side away from the sun which could be opened on warm days. The apples were to be stored in a way that would permit free circulation of air around them.