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About N.S. Apples
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and Cooking | Apple Attractions
Eating
and Cooking
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of N.S. Apples and Pears |
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for N.S. Apples | Purchasing
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at Home | Keeping Pears at Home
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and Juice | Nutrition
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| Apple
F.A.Q.
Frequently
Asked Questions
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Apple I.Q. with an Apple Q&A
Q.
What is the difference between cold storage and controlled
atmosphere storage as marked on apple packaging?
A. Cold storage apples
are placed in refrigerated rooms (0°C) with a humidity
of 85% or higher. Low temperatures, slow respiration, and
high humidity prevent moisture evaporation. Canadian cold
storage apples are available during the fall and early winter
months. Controlled atmosphere (CA) storage combines airtight
refrigeration from 0°C to 5°C with reduced oxygen
supply and increased levels of carbon dioxide to retard
ripening. Controlled atmosphere apples are available during
the winter and through into the summer months, and they
retain virtually all of their harvest crispness and flavour.
Q.
How should apples be stored?
A. To retain a crisp,
juicy texture and full flavour, apples should be refrigerated
in the crisper drawer in a perforated plastic bag.
Q.
Why are Nova Scotia apples a more brilliant red than those
of other climates?
A. Our Nova Scotia climate,
with its sunny fall days and cool nights, is particularly
well suited to producing a brilliant red apple.
Q.
Why is it important to purchase graded apples?
A. Graded apples insure
certain qualities particular to the grade indicated. Canada
Fancy is particularly well suited for eating. The Canada
Commercial, or "C," grade is an ideal choice for
cooking purposes, since the skin is usually removed and
the apple cut up.
Q.
How can browning be prevented when slicing apples for salads
or fruit compotes?
A. Dip slices in diluted
lemon juice or apple juice, or use Cortland apples, which
stay white when cut.
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