Reading up on Pink Lady I found this quote indicating long storage of 60 to 120 days can improve Pink Lady: “Sourness, vegetative aroma and chewiness, which characterised the fruit at harvest, decreased after 60-120 days of storage and during ripening at 20°C, leading to a more balanced fruit flavour and less hard texture. Fruit quality declined after 180 days of storage, due to loss of juiciness, crispness and fruitiness and increase in mealiness.”
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