← Cellars, clamps and earth pits H50-06 · Module 6 of 7 · Pages: 19 · Worksheets: 6

Apples, pears and quinces

Which varieties keep, how to cool, wrap and stack them, how pears ripen after the cellar, and how to keep winter apples until April

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Apples, pears and quinces

In short

  • Apples: 0–4 °C (32–39 °F) and 85–95 % humidity; pears 0–2 °C; quinces 0–4 °C, kept apart because of the smell.
  • Only sound fruit with the stalk, medium-sized and cooled overnight, goes into store.
  • Keep fruit apart from potatoes, cabbage and carrots: ethylene and smells.
  • Wrapping in paper and stacking in 1–2 layers stop rot from spreading.
  • Winter pears from store ripen in 3–7 days at room temperature.
  • Check every 1–2 weeks; rotten and mouldy fruit never goes into juice or jam (patulin).

What's inside

Chapters

  1. Which varieties keep
  2. From picking to store
  3. Conditions and place
  4. Wrapping and stacking
  5. Pears: ripening after storage
  6. Quinces and medlars
  7. Storage diseases and disorders
  8. Checking and using
  9. Without a cellar: flat, backyard and clamp
  10. How much fruit for winter
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Stock and crate calculator
  • Date calculator from picking
  • Fruit store calendar
  • Crate record
  • Variety scores
  • Crate labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

This guide in other languages:

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