It seems to me most of the information regarding apple storage is anecdotal and, if my understanding is correct, a significant amount is just hearsay upon hearsay reports of what other people have written many years ago. In addition, the available information only documents a small number of the thousands of apple varieties out there.
So maybe we, as a group, can address that.
Why don’t we start a new thread in the first week of every month in Dec, Jan, Feb, Mar, Apr and May entitled something like “Apple Storage Report: Jan 2025”. In this we can all post and list the apple varieties we happen to have stored at that time and how they are doing.
Of course, storage conditions vary from location to location and year to year but I think that if a number of us do this for some years we should be able to see some patterns emerge.
This would also, hopefully, generate storage data for previously undocumented varieties as well. Photos would allow the condition to be observed and assessed. Also, negative results would be just as important as positive ones. Consistent reports across multiple users that Apple X does not even store till December would be fairly definitive.
What do people think? I volunteer to collate and summarise the results each summer unless someone else would like to do it.
Quite a bit of Apple storage history is well backed by long documented commercial experience with many varieties. It is the less commercially desirable types that is lacking.
Or curiosities like Pomme De’Fer. With little commercial interest. But so thick skinned, hard and very dense the question becomes; how long to store before becoming edible.
Keep in mind some apples have strict temperature requirements so participants should note an accurate temperature and humidity too in their storage location. Honeycrisp develop Soggy Breakdown when the temperature goes below 37 degrees. Which the apple looks fine on the outside but the inside has turned brown and soft. Honeycrisp will also get Soft Scald with the outside skin turning light brown and extending into the flesh resembling a bruise.
There are some studies along with taste panels on many varieties. I remember that Winesap and Stayman both did the best at 30 to 32 degrees. Although Stayman’s skin did develop superficial scald after three months, but the fruit quality was unaffected. Gala, Honeycrisp, Golden Delicious, Empire, and SnowSweet are not susceptible to superficial scald. Cortland, Red Delicious, McIntosh, and Granny Smith are susceptible.
Honeycrisp, Jonagold, Granny Smith, and Cortland are very susceptible to Bitter Pit. That is partially related to calcium deficiency.
All varieties eventually develop senescent breakdown, an aging disorder. Some like Macoun develop it in a few months. Then there’s Firm Flesh Browning that occurs in Empire and McIntosh apples when stored for long durations at cold temperatures. It has a narrow range to prevent it. Consistent temperature at 35 degrees and early harvest of fruit.
Lastly of note is Lenticel Breakdown. Honeycrisp is known for it when storing very mature fruit for long periods.
As noted by Danny has noted, there are lots of history on storage. Tracing the background of newer hybrids should provide clues to storage issues. The wide use of Honeycrisp and Golden Delicious in breeding brings forward some of their deficiencies.
Wish I had a root cellar. My apples have suddenly become more expensive as I bought a 13.8 cu ft convertible refrigerator that is “garage ready”. Picking it up from Lowe’s on Saturday. Although my tree of Sweet 16 is getting too ripe now so most will go into applesauce.
That is some really detailed information @jerryrva I did not know most of those problems had names.
I think we should try to just document the results of the typical user experience. This means everybody storing how they normally store without taking any extra care (unless you want to). I’m thinking we should just just record the results as they are - not necessarily try to optimise things or goal seek. If we get enough results we should see patterns emerge for particular varieties. Yes the storage date will probably be a range, and there will be outliers, but enough data should provide indicators.
One factor that may skew the data is people eating their apples before they go bad. (I know I do - that is the entire point of storing them). So if a user notes apple variety X is doing well in storage in January and then doesn’t mention it again in February are we to assume it went bad in the meantime? Without a definitive statement the last date recorded in storage is always going to be a minimum in many cases.
As I see it this idea is not meant to be anything more than a “do what you normally do and report how it worked out” sort of thing. If we can glean some information from the aggregate then so be it.
Doing a lot of old heritage varieties there are a sizable amount of them whose storage ability is merely rated by word description. Quite a few are well established long storing champions. But we certainly lack resources for cold storing. We hold a lot of meat in store.
I guess I need to research old timey storage methods. And clear a limited section in the refrigerator for a few types.