The suitable shelf life of the apple stored at room temperature was within 15 days, and the suitable shelf life of the apple stored at low temperature was within 30 days. If one-time purchases are more likely to end up in the short term, it's best to keep them in the refrigerator.
Apple is best placed in the refrigerator
Apple is rich in carbohydrates, organic acids, cellulose, vitamins, minerals, polyphenols, and flavonoids, which scientists have called "a full range of healthy fruits." However, due to their own respiratory metabolism, water loss, microbial contamination and other reasons, apples are prone to aging and rot, resulting in decreased fruit quality and reduced nutrient content. In order to study the relationship between apple storage conditions and storage time and nutrient content, we conducted follow-up monitoring.
A batch of Red Fuji apples purchased from the fruit shop were divided into two groups and stored in the refrigerator (4°C) and room temperature (average 18°C). The appearance of the apples was observed within 60 days to determine the weight loss rate, reducing sugar, titratable acidity, Vitamin C content and nitrite content were compared between the two storage temperatures.
Apples stored at room temperature showed significant changes in nutrient composition from 7 days to 15 days. On the fifteenth day, there was shrinkage of the pericarp, softening of the skin and appearance of brown spots on the flesh of the skin for 30 days. The weightlessness rate increased significantly after 7 days. On the 15th day, the loss of vitamin C content reached 50% and the nitrite content increased significantly. Refrigerated storage did not begin to show significant changes until 30 days. For example, when the skin was stored for 30 days, it appeared soft-feeling, and peeling occurred in 60 days. Vitamin C was lost by 30%.
In addition, under the same storage time, the weight loss rate, the increase of nitrite content, and the decrease of vitamin C content of apples stored under refrigeration conditions were significantly lower than those stored at room temperature. This may be because at room temperature, the respiration of apples consumes their own water and nutrients, and due to the appearance of decay, the nitrous acid content increases; while at low temperature storage, the respiration rate of apples slows and the amount of ethylene released decreases. The consumption of nutrients and water itself is also less than at room temperature, and decay is also delayed.
The suitable shelf life of the apple stored at room temperature was within 15 days, and the suitable shelf life of the apple stored at low temperature was within 30 days. If one-time purchases are more likely to end up in the short term, it's best to keep them in the refrigerator.
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