How to Store Honeycrisp Apples for Maximum Freshness

Honeycrisp apples have exploded in popularity in recent years due to their incredibly sweet, juicy taste and large size. However, while they may be one of the tastiest apple varieties, they are also one of the most challenging to store properly.

Follow these crucial tips to maximize the storage life and quality of your Honeycrisp apples this season.

Pick at Optimal Maturity

The maturity of Honeycrisp apples at harvest is absolutely key for good storability. Immature fruit will be prone to disorders and have poor flavor, while overripe apples will have a very short shelf life

Target the following maturity indicators when harvesting your Honeycrisp crop:

  • Background color should be greenish-yellow, not fully yellow
  • Starch index of 6 or below on the Cornell starch chart
  • Average starch clearing of 50-60%
  • Minimum firmness of 14 lbs pressure
  • Soluble solids (Brix) around 12-13%

Using tools like reflective ground covers and pruning for good light exposure can help with color development and optimal maturity timing. Pick your Honeycrisp trees clean in 2-3 selective harvests spaced 5-7 days apart.

Precondition the Fruit

Before placing Honeycrisp apples into cold storage, it is essential to precondition them for 3-7 days at warmer temperatures of 50-70°F. This process reduces their sensitivity to chilling injury and CO2 damage.

Aim to keep CO2 levels below 1% during preconditioning through proper ventilation. The warmer the temperature and the longer the duration (up to about 5 days), the more protected the apples will be in storage. However, this can accelerate softening and shorten potential storage life.

A conditioning duration of 3-5 days at 65-70°F is a good compromise between injury reduction and maintaining firmness.

Store at Ideal Temperatures

The optimal storage temperature range for Honeycrisp apples is 36-38°F. Temperatures below 36°F significantly increase the risk of chilling injury.

Room cooling should be gradual, aiming for a maximum drop of 1°F per day until reaching the final storage temperature. Fluctuations in temperature should also be minimized as much as possible.

Use Supplemental Treatments

Technologies like controlled atmosphere (CA) storage, SmartFresh (1-MCP), and diphenylamine (DPA) sprays can help extend the shelf life of Honeycrisp apples.

CA storage involves reducing oxygen levels to 1-3% and elevating CO2 to 1-5% once in cold storage. This slows ripening and senescence. Honeycrisp are sensitive to CO2 injury, so the preconditioning step is critical.

SmartFresh inhibits ethylene production in apples to slow softening and color changes in storage. DPA is applied as a pre-storage drench and reduces scald development. Using SmartFresh and DPA together can extend storage life to 8-9 months.

Monitor Fruit Condition

Keep a close eye on your stored Honeycrisp apples for signs of issues like soft scald, internal browning, bitter pit, and decay. Check apple quality every 4-6 weeks. Remove any bins showing defects immediately before the disorder spreads.

Follow Proper Extraction Procedures

Fruit temperature should be raised slowly prior to removal from storage, avoiding temperature spikes above 50°F. Allow apples to acclimate at room temperature for 24 hours before washing, waxing, and packing to prevent condensation-related breakdowns. Gentle handling is key!

Market or Consume Rapidly

Once Honeycrisp apples leave cold storage, they have a relatively short shelf life compared to other varieties. The fruits continue to ripen and soften quickly at warmer temperatures.

Market your Honeycrisp apples soon after storage removal to achieve premium prices. For home storage, keep apples refrigerated and try to eat within 5-7 days of purchasing for best quality.

Key Storage Parameters

Follow these recommended storage conditions based on whether supplemental SmartFresh or DPA treatments are used:

Regular Storage

  • Storage life: 4 months
  • Preconditioning: 5-7 days at 50°F
  • Storage temperature: 36-38°F

With SmartFresh

  • Storage life: 6-7 months
  • Preconditioning: 5-7 days at 50°F
  • SmartFresh treatment: 1 ppm for 24 hours
  • Storage temperature: 36-38°F

With DPA

  • Storage life: 6-7 months
  • Preconditioning: 5-7 days at 50°F
  • DPA drench: 250-1,000 ppm
  • Storage temperature: 36-38°F

With SmartFresh + DPA

  • Storage life: 8-9 months
  • Preconditioning: 5-7 days at 50°F
  • SmartFresh treatment: 1 ppm for 24 hours
  • DPA drench: 250-1,000 ppm
  • Storage temperature: 36-38°F

Careful management of maturity, preconditioning, storage temperature, and supplemental treatments allows Honeycrisp apples to be kept in excellent condition for up to 9 months. Follow these best practices for delighting consumers with outstanding quality.

Troubleshooting Issues in Honeycrisp Storage

While Honeycrisp are challenging to store, you can avoid many potential pitfalls with proper protocols. Here are some common storage issues and how to prevent them:

Chilling Injury

  • Causes browning, soggy breakdown, and soft scald
  • Avoided by preconditioning and 36-38°F storage temps

CO2 Injury

  • Results in brown, sunken lesions
  • Keep CO2 under 1% during preconditioning
  • Use DPA or 1-MCP to reduce risk

Bitter Pit

  • Found as small brown lesions on the skin
  • Manage crop load and avoid stress preharvest
  • Optimize calcium nutrition

Decay

  • Most often caused by fungi like penicillium and botrytis
  • Use good sanitation and decay control practices in the orchard

Internal Browning

  • Shows up as brown, dry flesh around the core
  • Cause not well understood but may be a chilling injury symptom
  • Harvest at optimal maturity and ideal preconditioning helps

Key Takeaways for Honeycrisp Storage

Storing Honeycrisp apples while maintaining quality is certainly possible with careful management:

  • Pick at the proper maturity – not underripe or overripe
  • Precondition for 3-5 days at 65-70 ̊F to reduce chilling and CO2 injury sensitivity
  • Store at 36-38 ̊F – no lower than 36 ̊F
  • Use controlled atmosphere if possible in combination with SmartFresh and/or DPA
  • Monitor storage rooms closely and remove any problem fruit immediately
  • Store for 6-9 months depending on supplemental treatments
  • Market as soon as possible after storage for maximum quality and sweetness

Following these protocols allows you to reap the benefits of producing the coveted Honeycrisp variety and keep consumers coming back for more. With proper care, these apples can retain their signature crisp snap and sweet flavor even after months in storage.

Comprehensive Honeycrisp harvest and storage recommendations

, – September 12, 2022

There are many ways to store honeycrisp, and the best way to do it, especially for a long time, depends on work done in the field and after harvest. Here we discuss those options, focusing on successful storage recipes for Honeycrisp with various options.

Figure 1. Chilling injury in Honeycrisp. Ribbon scald (a. k. a. soft scald) and soggy breakdown (internal browning) occurring together. Both may manifest alone. Photo by Randolph Beaudry, MSU Extension.

Honeycrisp apple fruit are difficult to store due to a number of postharvest issues. One of the most important problems is the extremely high sensitivity to chilling (Fig. 1). Five to seven days of pre-storage conditioning at 50 to 60 Fahrenheit is a good way to protect the fruit, but it still needs to be kept at temperatures a few degrees above freezing. Our suggested storage temperature is 36 to 38 F. Lower temperatures may work sometimes if the fruit is pre-conditioned, but we’ve seen problems happen after pre-conditioned fruit was stored at 32 F. Pre-storage conditioning can help bitter pits grow, so we suggest that when you can, you store only the fruit that is least likely to develop bitter pits. Honeycrisp are also sensitive to injury by CO2 in storage (Fig. 2). Damage from CO2 is a little worse for fruit that isn’t fully ripe yet, and it also depends on the amount of oxygen in the storage space; lower oxygen levels make damage worse. We suggest that you protect yourself from CO2 damage in some way. For many years, an intense conditioning period of five to seven days at 68 F has worked very well for us. A shorter conditioning period (three days) at higher temperatures (75 – 80 F) may be similarly effective. Unfortunately, this form of intensive conditioning can advance ripening and can slightly shorten storability. Treatment with diphenylamine (DPA) as a drench or thermofog is very good at stopping CO2 damage in Honeycrisp. It could definitely be used instead of a preconditioning treatment to stop CO2 damage. DPA has no meaningful suppressive effect on chilling injury. Another alternative to CA storage is the use of 1-MCP to suppress ripening. So far, the results have been pretty good, but there may be a small increase in how easily CO2 can hurt plants. Also, 1-MCP treatment has been known to exacerbate a disorder known as leather blotch (Fig. 3), which is orchard-specific, and little is known about causes of this injury. We strongly advise keeping an eye on CO2 levels during the loading phase and the first cooling phase, and venting the room if needed. That being said, high O2 levels (e. g. , air with 21% O2) suppress CO2 injury. The following are our recipes for storage of Honeycrisp with some estimates of storability. These recommendations are drawn from work by MSU, Cornell, Washington State, and Ontario researchers. At MSU Extension, you can find out more about when to pick Honeycrisp and other apple varieties and when they are fully ripe.

Figure 2. CO2 injury in Honeycrisp. Photo credit by Randolph Beaudry, MSU Extension.

Figure 3. Leather blotch and associated decay on Honeycrisp. Photo credit by Randolph Beaudry, MSU Extension.

If you want to store Honeycrisp apples or any other apple variety, you should pick them early in the season instead of later. To pick Honeycrisp early, use the tools you have access to, such as ground covers that reflect light, pruning to let more light in, early coloring cultivars, and avoid early ripening cultivars.

Manage crop load and minimize biennial bearing to even out production and reduce the risk of bitter pit. Provide adequate calcium using five to eight sprays beginning shortly after fruit set. Avoid bitter pit promoting rootstocks and orchard sites. Use historical records to identify risky sites and avoid them for long-term storage.

Use of early coloring cultivars (not early ripening cultivars like Premier and others) and growth regulators is encouraged. To stop fruit drop, use less of ReTain (multiple applications are fine) or Harvista, with or without NAA. Harvista-treated blocks might give better color because the inhibitory treatment is later in development and can’t mess up red coloration as much as ReTain.

  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • Set the temperature to 50 to 60 degrees Fahrenheit for five to seven days to prevent chilling injury (make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees).
  • Keep at 36 to 38 F for three to four months, or a little longer if it was less mature at first.
  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • If you can, treat with 1-MCP (1 ppm, 24 hr) during preconditioning. It’s not helpful to use 1-MCP over and over if the interval is 1. 5 months of greater.
  • Set the temperature to 50 to 60 degrees Fahrenheit for five to seven days to prevent chilling injury (make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees).
  • Keep at 36 to 38 F for up to five months, or a little longer if it was less mature at first.

OPTION 1 (mild preconditioning)

  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • Set the temperature to 50 to 60 degrees Fahrenheit for five to seven days to prevent chilling injury (make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees).
  • Keep it between 36 and 38 F for at least one month with CO2 levels below 0. 5 to 1% and O2 between 1. 5 and 3%. Next: Standard CA: Store at %2036%20–%2038%20F%20for%20another%20five%20to%20six%20months (~%20six%20to%20seven%20months%20total)%20with%20CO2%20level%203%%20and%20O2%20between%201 5 and 3%. Fruit can be held longer if initial maturity was less. *Low O2 content: store at %2036%20%E2%80%93%2038%20F%20for%20~six%20to%20seven%20months (~seven%20to%20eight%20months%20total) with a CO2 level of 1% and an O2 level of 200 5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.

OPTION 2 (intense preconditioning to help control CO2 injury)

  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • Make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees. Precondition for three to five days at a temperature of 207°F to stop chilling and CA injuries. Intense preconditioning can shorten the time that food can be stored and make the bitter pits grow bigger. Standard CA: Store at %2036%20–%2038%20F%20for%20~%20six%20months%20with%20a%20CO2 level%20of%20%3C1%%20and%20O2%20between%201 5 and 3%. Fruit can be held longer if initial maturity was less. Low O2 CA: Store at 2036.62 degrees Fahrenheit (E2.80938.93 degrees Celsius) for six to seven months with a CO2 level of 1% and an O2 level of 200 5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.

OPTION 1 (mild preconditioning)

  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • Use 1-MCP (1 ppm, 24 hours; at the same time as preconditioning) to treat.
  • Set the temperature to 50 to 60 degrees Fahrenheit for five to seven days to prevent chilling injury (make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees).
  • Keep at %2036% to %2038% F for up to one month with CO2 levels below 1% and O2 levels between 1% and 2%. 5 and 3%. Then: 20%20Standard%20CA:%20Store%20at%2036%20–%2038%20F%20for%20~%20six%20to%20seven%20months (~%20seven%20to%20eight%20months%20total)%20with%20oxygen%20levels%20between%201 and%201%. 5 and 3%. Fruit can be held longer if initial maturity was less. Store at %2036%20–%2038%20F%20for%20seven%20to%20eight%20months (~%20eight%20to%20nine%20months%20total)%20with%20a%20CO2%20level%20of%20less%20than%201%%20and%20an%20O2%20level%20of%200 5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.

OPTION 2 (intense preconditioning)

  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • Use 1-MCP (1 ppm, 24 hours; at the same time as preconditioning) to treat.
  • Conditions for three to five days at a temperature of 205°F to prevent chilling and CA damage (make sure CO2 levels don’t go above 1%; this is especially important for fruit from young trees). Intense preconditioning can shorten the time that food can be stored and make the bitter pits grow bigger. Then: Save at 20%20Standard%20CA%20for%20six%20to%20seven%20months%20with%20a%20CO2%20level%20less%20than1%%%20and%20O2%20between%201 5 and 3%. Fruit can be held longer if initial maturity was less. Store at %2036%20–%2038%20F%20for%20seven%20to%20eight%20months%20with%20a%20CO2%20level%of%20%3C1%%20and%20an%20O2%20level%of%200 5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
  • Prior to 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and ground color change from green to yellow, the crop should be harvested at its peak maturity.
  • Set the temperature to 50 to 60 degrees Fahrenheit for five to seven days to prevent chilling injury (make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees). Then: 20%20Standard%20CA:%20Store%20at%2036%20–%2038%20F%20for%20%27months%20with%20a%20CO2%20level%20less%20than%201%%20and%20O2%20between%2018%20and%201%. 5 and 3%. Fruit can be held longer if initial maturity was less. Store at %2036%20–%2038%20F%20for%20seven%20to%20eight%20months%20with%20a%20CO2%20level%20of%20~1%%20and%20an%20O2%20level%20of%200 5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.
  • Harvest at the best time—before 60% starch clearance (Starch Index less than 6% on the Cornell Starch Chart) and the ground turns yellow from green.
  • Use 1-MCP (1 ppm, 24 hours; at the same time as preconditioning) to treat.
  • Set the temperature to 50 to 60 degrees Fahrenheit for five to seven days to prevent chilling injury (make sure the CO2 levels don’t go above 1%; this is especially important for fruit from young trees). Store at %20Standard%20CA:%20F%20for%20eight%20months%20with%20a%20CO2 level of 3% and a%20O2 level between 1% and 2%. 5 and 3%. Fruit can be held longer if initial maturity was less. Low oxygen levels: Keep the item at 66° to 38° for nine to ten months with a carbon dioxide level of 1% and an oxygen level of 200 5 to 1% (use DCA technology if available). Fruit can be held longer if initial maturity was less.

How to Store Apples for Months – Home cold storage! Deep freezer for Honeycrisp apples

FAQ

Should I store Honeycrisp apples in the fridge?

Apples keep best in the refrigerator held at 32-38 degrees and high humidity (90-95%). Honeycrisp apples need to be stored at 38 degrees Fahrenheit and high humidity (90-95%).

Does Honeycrisp store well?

Excellent storage life – Honeycrisp apples have amazing storage life. Outstanding flavor and texture can be maintained for at least seven months in refrigerated storage without atmosphere modification. Think of it. You can have a great apple to pick and then store, sell or savor for more than half the year!

Do apples last longer in the fridge or on the counter?

They can last six to eight weeks stored in a refrigerator,” says Wortz. Scheck notes that if your room temperature is on the warm side, the refrigerator is ideal for storing apples for any amount of time. The countertop is an option for shorter storage; apples can last one to two weeks there.

How to make honeycrisp apples last?

Air storage (no 1-MCP) Precondition for five to seven days at 50 F to suppress chilling injury (make sure CO2 levels do not exceed 1% – this is especially important for fruit from young trees). Store at 36 – 38 F for three to four months, slightly longer if initial maturity was less.

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