THE unappealing look of an apple that’s covered in bruises and cuts makes it destined for the bin rather than a fruit salad.
However, a little-known storage trick keeps them tasty and fresh for longer.
Paul Jackson of NRC Business Waste, a UK-based company specialising in waste management and recycling said there are several factors to consider when trying to keep a fresh supply of apples.
Jackson told the Daily Record it’s important to examine apples carefully before purchase to ensure there are no bruises or insect damage.
He said a missing or broken stem can be an indication that the apple will spoil quickly.
Apples freshly picked from an orchard are considered to be better than store-bought alternatives because they haven’t been sprayed with chemicals that interfere with the ripening process.
From refrigerators to fruit bowls, the method used to store apples can greatly impact how long they remain safe to eat.
“To keep your apples in prime condition, pack them in a dry, aerated material,” Jackson said.
“Options include sawdust, grains, heat-dried sand, or even newspaper.”
He said the materials prevent rot caused by excessive moisture while also providing a “breathable environment” for the apples.
“To further protect your apples from premature spoilage, wrap them individually in newspaper,” he said.
“This hack prevents one bad apple from affecting the others, as the paper contains any ethylene gas released if an apple starts to go bad.”
The bad apple can be removed while the others remain fresh for an extended period.
Jackon said the wrapped apples are best stored in a cool, dry place rather than the fridge.
A pantry or cellar can be a great choice as long as potatoes aren’t nearby as the ethylene gas they produce accelerates the ripening of apples.
The advice comes after the Love Food Hate Waste experts revealed UK households waste around 80,000 tonnes of fresh potatoes every year.
Foods must be stored correctly to keep them fresh and prevent the spread of bacteria.
Nutrition expert Birgit Brendel said bread will last longer when stored in the fridge or freezer.
However, this can compromise the flavour.
Storing in ceramic or pottery containers is an alternative that allows for air to flow easily and slow the growth of mould.
Robert Morris, managing director of food safety consultants, Complete Food Safety, revealed the best place to store fresh fruit and vegetables.
He said salad foods should be stored in the fridge drawer, but away from anything grown in the soil such as carrots, parsnips and beetroot.
Tomatoes are an exception to the rule as fridges can alter the natural ripening process and diminish their taste.
He also advised against putting avocados and bananas in the fridge as this will cause them to blacken quicker.
Old guidelines recommended storing the vegetables in a cool, dark place
It was previously claimed that potatoes stored in the fridge could have elevated levels of acrylamide when cooked.
However, studies have disapproved of this assumption and said potatoes can last for up to six months when stored in a fridge at below 5 degrees Celsius.
“Storing your spuds in the fridge doesn’t actually increase acrylamide potential compared with storing them in a cupboard at room temperature,” said Love Food Hate Waste experts.
