- What indicates when summer fruit is ripe for eating?
- How do I ripen summer fruit?
- What is the best method to store fruit?
- What is the recommended method to wash fruit?
- What is a PLU?
- What type of fruit does B.C. Tree Fruits market?
- How are we able to buy fresh B.C. Brand apples throughout the year?
- Why are most fruits and vegetables waxed?
What indicates when summer fruit is ripe for eating?
Place fruit in the palm of your hand and squeeze gently. If it has some "give" and it smells sweet, it is ready for you to enjoy... on its own or as part of your favourite recipe. If you must wait, store ripe fruit in the refrigerator until use.
How do I ripen summer fruit?
Place unripened fruit into a paper bag and close it loosely. Then keep the bag at room temperature, away from direct sunlight. The paper bag will encourage the fruit's natural maturing process. A plastic bag, however, will trap moisture and air which will cause premature spoilage, so always use paper bags.
What is the best method to store fruit?
Apples and summer fruit requires refrigeration to maintain freshness. In fact, a fruit bowl display at room temperature will spoil far more quickly than when stored at optimum temperature.
What is the recommended method to wash fruit?
Don't wash fruit prior to storing it. Washing will strip away some of the natural protections in the skins which will allow the fruit to store longer. Once you are ready to eat the fruit, wash it under clean, running tap water – even if you won't be eating the fruit's skin.
What is a PLU?
PLU = Product Look Up
At one time, grocery retailers would only sell apple varieties that could be sold for the same price to consumers. Too often, the clerks in stores were not familiar enough with the apple varieties to be able to distinguish one apple from another. That severely limited our ability to sell some of the more exotic and exciting new apple varieties coming onto the market.
With the introduction of P.L.U. code labels on our apples, more varieties of apples are becoming available at grocery stores. PLU stickers clearly indicate the variety and price code for each apple, alleviating the confusion at the checkout stand.
Now, one can often find people comparing new apples in the produce section of their neighbourhood store. For instance, the next time you are in your local store, look for Fuji, Royal Gala, or Spartan apples. Each has unique features that separate it from the standard Red Delicious or McIntosh apples. And don't worry, the clerk will know which kind of apple you have in each bag. They are all wearing PLU stickers!
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What type of fruit does B.C. Tree Fruits market?
Apples are our largest crop, accounting for more than 86% of the total tree fruit crop. With more than 33% of Canada's apples grown in BC, our orchardists also contribute 60% of the country's cherries, 100% of the apricots, 20% of the peaches, 50% of the Bartlett pears and prune plums, and 100% of the D'Anjou pears. More varieties.
How are we able to buy fresh B.C. Brand apples throughout the year?
"Controlled Atmosphere" (C.A.) dramatically extends the storage life of fresh fruit by reducing the amount of oxygen present in the storage area. While C.A. storage does not replace regular cold storage, it does work in conjunction with it.
All fresh fruits continue to respire after harvest; that is, may take on oxygen and give off carbon dioxide. Many fruits ripen after harvest. This ripening process may be greatly retarded by the usual cold storage methods, which reduce fruit metabolism, including the rate of respiration. Under Controlled Atmosphere methods of storage, respiration and ripening may be reduced further by lowering the oxygen content of the air, which normally consists of 21% oxygen, 78% nitrogen and 1% other elements.
Two principal techniques are used to reduce the percentage of oxygen in C.A. storage rooms. The first allows the natural respiration of the fruit to replace oxygen with carbon dioxide. The second and much faster method involves controlled atmosphere storage. This system removes the oxygen from the room and replaces it with carbon dioxide.
Many fruits have been tested in C.A. storage to determine the most suitable atmospheric conditions and temperatures for prolonging their life. These fruits include apples, pears, peaches, grapes, strawberries, bananas, and oranges.
The most successful C.A. fruit storage has been with apples. Each apple variety differs slightly in requirements for oxygen, carbon dioxide, temperature, and relative humidity. Successful storage for eight months has been achieved with some varieties.
Essentials for C.A. storage include airtight rooms and special equipment to reach and maintain precise atmospheric conditions. Mobile units now allow fresh fruits and vegetables to be shipped under these conditions by truck or rail.
Good quality apples, properly stored in Controlled Atmosphere conditions hold their quality and flavour from the fall, when they are picked, until the following summer. This allows growers and others selling the apples the flexibility of an extended period for marketing the fruit. Consumers also benefit from C.A. storage because of the increased quantities of fruit available late in the season.
Why are most fruits and vegetables waxed?
In nature, a protective wax shield covers most plants, flowers, and fruits. While an apple is still on the tree, it develops a coating of this type of plant wax. The wax protects the apple and in particular slows dehydration.
When apples are picked for human consumption, they are washed in a soap and water bath at packing houses in preparation for the market. Unfortunately, that bath also strips away the natural wax protection that apples need to remain fresh and appealing. This necessitates replacing the original, natural protection.
Today's waxing process was invented in 1922 by a man named Brogden, who later established Brogdex Co. in Pomona, California, now one of several responsible firms providing this vegetable based material.
The wax put on apples to restore their coating is derived from vegetables and is completely edible and safe. In fact, a single gallon of it will coat 5 tons of apples!
Probably the first man-made application of wax to fresh fruits and vegetables occurred on citrus, but the Chinese were experimenting with waxing processes as far back as the 12th century. Also, most apples - citrus, rutabagas, cucumbers, many tomatoes, melons, and sweet potatoes are waxed. While there is admittedly a cosmetic effect, the principal function of the wax is to prevent and retard shrivelling and dehydration of the product, as many of these items are composed of 85-95% water.
All waxes on fruits and vegetables have been approved by Agri-Food Canada as completely safe and edible materials, non-toxic to humans! This is policed assiduously.