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12-, 20-, 56-, 60-, 70-, 72-, 80-, 88-, 90-, 100-, 113-, 125-, 138-, 150-, and 198-count.
Cartons: 40-lb., 10-lb.
- U.S. Extra Fancy
- U.S. Fancy
- U.S. No. 1
- U.S. Utility
- Washington Extra Fancy Premium
- Washington Extra Fancy No. 1
- Washington Extra Fancy No. 2
- Washington Fancy
Look for apples that are crisp, flavorful, and well-colored; skins should be firm and smooth. Crispness may be determined by measuring flesh firmness with fruit penetrometer.
Avoid fruit with bruises, broken skin, or internal browning.
Short-term storage recommendation (7 days or less)
- 34-36° F/1-2° C
- 90-95% relative humidity
Keep apples in original cartons (with lids closed) to prevent absorption of odors from other foods. Store away from flowers, fruits, and vegetables that are sensitive to ethylene and may be damaged by the gas. Exposure to ethylene may accelerate softening of apples; separate from other ethylene-producing fruits and ripening rooms.
Keep handling to a minimum to avoid bruising and skin damage.
To avoid discoloration, keep the surface of apples dry; do not rinse until ready to use.
- Internal browning, brown core, and soggy breakdown are indications of chill damage. Do not store apples below 29° F/-1.5° C.
- Soft flesh and loss of crunch indicate lack of refrigeration and exposure to ethylene gas. Store apples away from ripening rooms and at 33-34° F/0-1° C.
- Chop Idaho potatoes and apples into cubes; mix with olive oil and salt; roast with rosemary.
- Accent brown rice or stuffing with fresh cranberries, sautéed mushrooms, and chopped apples.
Major production areas include California, Idaho, Michigan, New England, New York, North Carolina, Oregon, Virginia, Washington, and West Virginia.