Earlier this week, Wayne Martin included the following question in his Daily Trivia post:
How old can supermarket apples be?
Many of you were surprised by the answer of "one year." Since I live in the "Apple Capital of the World" and know more than a little bit about apples, I'd like to explain the answer. The question was a little tricky in that when you see the answer, it might lead you to believe the apples have been in the supermarket for a year or more. That is NOT the case.
Let me explain:
Controlled Atmosphere (CA) storage is like sending apples on an extended spa retreat—except they’re not soaking in mud baths or practicing yoga. Instead, they’re chilling out (literally) in special rooms where every element, from the air they breathe to the temperature around them, is precisely monitored to keep them fresh and tasty for months, sometimes over a year!
A Little Background on CA Storage
Back in the 1920s, scientists discovered that controlling the air around fruit could slow down the ripening process. It was a total game-changer for the apple industry. By the 1950s, this technique was making its way into commercial use, allowing apples to be stored for longer and to stay "at their best" whenever consumers wanted them. Today, CA storage is a standard practice in fruit-packing warehouses, where apples can wait patiently for months until it’s their time to shine on grocery store shelves.
How CA Storage Works:
CA storage creates an environment that apples love but keeps them from going soft and mushy. Here’s what happens in those high-tech storage rooms:
Low Oxygen, High CO₂: In normal air, oxygen levels are about 21%, keeping humans happy and breathing. But apples don’t need quite so much. Oxygen is reduced to around 1-3% in CA storage, slowing their natural aging. It’s like turning back the clock for our crisp little friends. And by boosting the carbon dioxide just a smidge, the apples take even longer to ripen. In other words, they’re put into “hibernation mode.”
Temperature Control: These rooms are kept just above freezing. This chilly but not freezing environment slows respiration and ripening, keeping apples fresh and firm.
Humidity: Just like us humans, apples need to stay hydrated, too. So, the storage rooms have high humidity to keep the apples from losing moisture. No one wants a shriveled apple, right? This combination of humidity and temperature control keeps them juicy and ready to crunch.
The Wait-and-Ship Routine:
Once the apples are picked, they go straight into the CA rooms at the fruit-packing warehouses, where they hang out until retailers place an order. When that order comes in, they’re woken from their “nap,” packed up, and shipped to stores, where they go straight to the produce section, looking and tasting as if they just came off the tree.
Controlled Atmosphere storage has changed the way apples hit the market, making it possible for us to enjoy fresh apples year-round. So the next time you bite into a crisp, juicy apple in the middle of winter, just remember—it’s been chilling in the apple spa, waiting for its moment to make your day a little sweeter.
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