by Lisa Johnson, Horticulture educator for Dane County UW-Extension
Depending on the variety, apples ripen between early August and late October in Wisconsin. Harvest them when mature, but not ripe. Some clues to help gauge maturity are:
- When seeds in the core turn from cream to tan to dark brown (sacrifice an apple to check).
- Fruit is firm, but not hard, with a good taste and aroma. Immature fruits taste starchy and have little aroma.
- Also, look for color changes. Apples color up first on the side facing the sun. Red varieties change from green to red as they mature, yellow apples go from pale green to yellow, and green apples change from bright green to light green.
Harvest apples carefully to avoid breaking off the fruit spurs they are borne on. Hold the apple in your palm (not fingertips to avoid bruising the fruit) and twist slightly while you pull. Don’t drop the fruit as you harvest, as it may bruise. Bruised fruit stores poorly and shortens the storage life of un-bruised fruit.
Ripening season is a good predictor for storage. Summer apples ripening prior to Labor Day are not good keepers because they only store a few days to two weeks. Use them quickly!
Fall ripening apples keep from one to five months, if harvested before they reach the peak of maturity. Cool them immediately after harvest for best results. If storing them short term, refrigerate at temperatures below 40 degrees, but above freezing. To store for longer periods, keep apples at 33 to 34 degrees and high humidity so they don’t dry out. Plastic bags with holes in them work well for this purpose. Check apples occasionally to make sure none are shriveling or starting to rot.