2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Why does it happen that under equal conditions the fruit yield is often different for different owners? It turns out that the whole point is in small nuances that one summer resident knows about, but the other does not guess. What tricks does a more experienced gardener use when storing apples?
So that your rejuvenating apples themselves do not age for a long time
Apples are called the fruit of youth for a reason. Fresh apples are the prevention of Alzheimer's disease, when baked, it is a dietary product for pancreatitis. And of course it is a valuable source of iron, which is especially important for women. Interestingly, even in apples picked from trees, various biochemical processes do not stop. They continue to ripen, emit gases, and lose moisture. Some gardeners pick apples unripe, and only in the basement do they reach their consumer ripeness. And if you do not have time to use them, in the end they will overripe and disappear.
You may have noticed that during storage in a warm, dry room, the crop loses about 15% of its original mass. This also happens because transpiration processes continuously occur in the living cells of your bulk apples, that is, water evaporates from the fruits. And now the fruit becomes not as tight and juicy as it was plucked from the branch.
How to prolong youthfulness of apples? As practice shows, the optimal storage method, in which the transpiration rate can be slowed down, is to put the crop in boxes and stack the latter in stacks. In this case, the structure must be wrapped in plastic wrap. This kind of shelter will do two things:
• First, it creates a microclimate in which carbon dioxide accumulates. This will slow down the fruit ripening process a little;
• Secondly, the crop will not become dusty, covered with lime crumbs from walls and ceilings, and also absorb aromas from other vegetables and fruits stored nearby.
It is a mistake for those gardeners who keep apples of early varieties and late varieties together. Because of this, the rate of biochemical processes inside the latter is disrupted, and they begin to mature faster. If that was the intention, great! But when your goal is to keep winter apples for as long as possible, then keep them separate.
I wanted the best, but it turned out …
The appearance of foci of decay is a natural, albeit unpleasant process. And in order to prevent the spread of the infection, caring housewives can sort out the crop several times during the storage period, removing specimens with a hint of spoilage.
But as experience shows, it is not necessary to disturb the apples in storage unnecessarily unless absolutely necessary. The fact is that by touching infected and healthy fruits many times, we ourselves transfer the spores of pathogenic microorganisms with our own hands, thereby provoking decay processes.
About temperature and humidity
The apple storage must meet several requirements. This primarily concerns room temperature and air humidity. It should not be hotter than + 4 ° С here, but also the thermometer should not be allowed to go below zero. These parameters will keep winter varieties from ripening soon.
Humidity must be maintained within 85-92%. At this level, the evaporation of moisture from the fruit is reduced. This is especially noticeable on apples of those varieties, the fruits of which are covered with a slightly rough skin. If the hygrometer shows an insufficient level of humidity, it can be easily corrected by moistening the floor, placing a basin with water in the basement.
However, high importance also does not work very well on the fruit, so you need to ventilate the store. This is especially true for those fruits that release large amounts of ethylene. As a rule, this is typical for early varieties.
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