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.
Storage conditions Where to store Temperature Humidity Storage (F) period
_Vegetables:_ Beans and peas, Any cool, dry 32-40 Dry Many Years dried place Beets Storage cellar 32-40 Moist Fall-winter or pit Cabbage Storage cellar 32-35 Moist Fall-winter or pit Carrots Storage cellar 32-40 Moist Fall-winter or pit Celery Roots in soil 32-40 Moist Fall-winter in storage cellar Onions Any cool, dry As near 32 Dry Fall-winter place as possible Parsnips Leave in 32-40 Moist Fall-winter ground or put in storage cellar Potatoes Storage cellar 45-48 Moist Fall-winter or pit Pumpkin, winter Unheated room 55-60 Dry Fall-winter squash or basement Rutabagas Storage cellar 32-40 Moist Fall-winter or pit Sweet Potatoes Unheated room 55-60 Dry Fall-winter or basement Tomatoes (green Unheated room 55-60 Dry 1-6 weeks or white) or basement Turnips Storage cellar 32-40 Moist Fall-winter or pit _Fruits:_ Most apples Fruit storage 30-32 Moist Fall-winter cellar McIntosh, Yellow Fruit storage 35-38 Moist Fall-winter Newton & Rhode cellar Island Greening Grapes Fruit storage 31-32 Moist 4-6 weeks cellar Pears Fruit storage 30-31 Moist Fall-winter cellar Peaches Fruit storage 32 Moist 2 weeks cellar Apricots Fruit storage 32 Moist 2 weeks cellar