Apples, Pears

Chemical changes take place in the ripening process of apples and pears. This activity is called respiration. Starch changes to sugar, acids and insoluble pectins decrease, and volatile gases are given off. This continues until the fruit becomes overripe and mealy. During this ripening Process oxygen is consumed from the air, and water and carbon dioxide are Produced and heat is generated.

You may slow respiration by cooling fruit as rapidly as possible after picking. The sooner this is done the longer the fruit will keep.

Research indicates that when apples are stored at 30 F, about 25 percent more time is required for them to ripen than at 32 . Stored at 40 , the rate of ripening is about double that at 32 . At 60 the rate is close to three times that at 40 , and at 85 the softening and respiration rates have been found to be about double those at 60 . This emphasizes the importance of cooling quickly and keeping cold. The average freezing point of apples is about 28 or 29 .

Most apple varieties keep best at a temperature of 30 to 32 F and a relative humidity of 85 to 88 percent. However, McIntosh, Yellow Newton, and Rhode Island Greening apples do best at 35 to 38 . This prevents internal browning and brown core.

Pears can be stored ideally at 30 to 31 F. The highest freezing point for pears is about 29 . Since pears are likely to shrivel, keep the humidity at 90 percent. Most pears won't ripen satisfactorily for eating at the above temperatures. They should be taken out of storage and ripened between 65 and 70 . This is ideal for Bartletts.

Bartlett pears ripen faster than apples. If you store pears too long they will not ripen properly. Don't store Bartletts after 3 months or Anjou longer than 6 months.

Maintaining desired temperatures for home storage of apples and pears may be difficult. If you must settle for 40 F or even higher, you won't get the good results you would if you refrigerate at the optimum temperatures. Sometimes cold storage facilities are available where you may store your fruit for a set price per container.

Don't mix windfalls (fruits that have dropped to the ground) with fruit you pick from the tree. Windfalls are overripe and give off ethylene gas which speeds ripening of picked fruit.

Desirable temperatures may be possible in refrigerator hydrator drawers for small quantities.

An extra refrigerator can be used to store fruit, but do not take the shelves out. When it is empty, for safety reasons take off the doors.

Other Fruit

Storing fresh cherries, peaches, and apricots very long is difficult. Refrigerate as close to 32 F as possible. Peaches ripen well at 65 to 85 and refrigerate well in hydrators for as long as 4 weeks. Peaches may be stored in walk-in refrigerators in larger quantities.

Grapes are generally not adapted to long storage. Concord grapes may be stored 4 to 6 weeks at 31 to 32 0 F. Catawba and Delaware varieties can be held 8 weeks. Vinifera table grapes such as Emperor and Ribier will keep 3 to 6 months at 30 to 31 .

Since apples, pears, grapes, and other fruit absorb odors from potatoes, onions, and other vegetables, store them separately.

Some kitchen garden herbs, such as chives and parsley, may be potted cared for as house plants. These plants will supply flavoring and garnishing to enhance wintertime meals.

Trying to predict exactly how long your fruits and vegetables can be stored is next to impossible. Much depends on condition of the product and how successful you are in maintaining correct temperatures and humidity. Generally, you can keep parsnips and carrots all winter, late potatoes 6 to 8 months, cabbage 3 months, onions 6 to 10 months, and pumpkins, squash, root crops, and tomatoes 3 to 6 months.

Cleanliness. One last precaution: Keep the storage areas clean and free of decaying fruit and vegetables; otherwise, molds and bacteria will spread to your sound produce.

If you store nuts (especially peanuts), soybeans, other dry beans or peas, make every effort to prevent growth of molds. Moisture, temperature, and time are necessary to promote their growth. A harmful toxin may be produced if mold growth is allowed to progress. It is important that storage areas be regularly checked so as to avoid this type of contamination.

Discard all produce that shows any sign of decay.

Insects, rats, and other pests can spread disease and are unwanted guests in any food storage area. To escape these undesirables:

Build them out. Close all cracks and use adequate screening over all openings -Prevent trash piles from accumulating Keep the storage area clean Control rats inside and outside. (Seek the advice of your county Extension office or a sanitarian)

Destroy any infested food Remove all containers at least once a year. Wash them and air dry in the sun -Remember that good housekeeping practices apply to all places where food is stored