Bear in mind that sweeter varieties store for only a few weeks, while more tart varieties can be stored all winter long if kept in the right conditions. Also early apple varieties, harvested between September and October – such as ‘Beauty of Bath’ and ‘Worcester Pearmain’ – don’t tend to keep well and are best eaten within a fortnight of harvesting. Late apple varieties, harvested in November – such as ‘Newton Wonder’, ‘ Bramley’s Seedling’ and ‘Ashmead’s Kernel’ need to ripen in storage over four or five weeks and will then last throughout the winter months if they’re stored correctly.

These kind of conditions are often provided by garages, sheds and even a cellar if you have one but the house (including lofts and attics) is often too warm. Store away from strong smelling substances (such as paint) along with vegetables like garlic and onions. The main consideration when storing apples is to keep them cool, either in the fridge or in a cool but humid room such as a cellar or unheated garage. But there are other considerations, too: harvest your apples with care and try to keep the apple stalk intact, as this can help prevent the fruit from rotting. Always store unblemished apples – those with bruises or cuts, or any holes made by codling moth or other insects, should be eaten immediately as they won’t keep. Simply cut around the blemishes or bruises and eat or juice accordingly. Store home-grown apples only, as supermarket apples have already been in storage for several weeks. To successfully store apples, you need to provide them with cool (typically 3-5°C) conditions which remain frost free and don’t exceed around 7°C. Fluctuations in temperature are decidedly unhelpful, your chosen location should also be dark with some air circulation and watch out for rats and mice! cool, with an even temperature of 2.8-7°C (37-45°F) for apples and even cooler for pears, if possible (pears can even be stored in the salad compartment of a fridge)

Core flush (pink or brownish discolouration to flesh around the core) is usually the result ofcarbondioxidebuild-up and is common in apples stored in plastic bags

When one tray of fruit is reaching optimum ripeness, remove it from storage promptly as the gasses released may speed up the ripening of the remaining fruit in store Wire mesh and door latch - keep out any wildlife that want to eat away at fruit and vegetables, entirely vermin proofMulti-functional - perfect for storing both fruit and vegetables, keeping your produce fresh, no matter the season

Extra measures such as wrapping apples individually in newspaper or tissue paper can help them keep longer but will be a hindrance to regular inspection. Keep fruit away from strong scents that may taint them such as paint, fertilisers and onions. Quince have a very pungent smell and are best kept away from other fruit To access and use all Apple Card features and products available only to Apple Card users, you must add Apple Card to Wallet on an iPhone or iPad that supports and has the latest version of iOS or iPadOS. Apple Card is subject to credit approval, available only for qualifying applicants in the United States, and issued by Goldman Sachs Bank USA, Salt Lake City Branch.

If you reside in the U.S. territories, please call Goldman Sachs at 877-255-5923 with questions about Apple Card. Storing some pears loose in the salad compartment of the fridge can help to delay ripening until after those in store have been used. Recommended reading Pears and quinces are prone to internal browning which can be found at harvest time or develop later in storage. The reasons for this are not fully understood but can be caused by environmental conditions during fruit development, poor storage conditions and internal rots