There should be some threads on this if you search, but my short answer is that I put about three pounds of apples in a poly bread bag, non-perforated, tie it snugly with a twist tie and keep them as close to 32 F as possible. It helps to start with apples that are known for keeping well, and I suspect that many of the apples that were kept in straw in the root cellar or in barrels needed that time to mellow. I’m thinking of something like Arkansas Black and Prairie Spy, for example. But also Winesaps; probably many of the so-called antique or heritage fruits were selected for their ability to winter over. Industrial outfits use nitrogen in a controlled atmosphere cooler. Probably not very doable for the home orchard (and something that can be risky).
Other fruits I know less about. You can freeze some things for later canning/preserves. Some people juice their fruit and freeze the juice. Make lots ofhard cider, and quit caring anymore …
:-)M