The Frank P Matthews Guide To Harvesting And Storing Fruit Nature’s propensity to ripen fruit as quickly as possible to enable seed dispersion and germination is often not conducive to our desire to store it. Modern commercial fruit production utilises controlled atmosphere cold storage more commonly known as refrigeration, where temperatures are lowered and oxygen removed from the immediate vicinity to slow natural ripening. Although very effective, it is almost impossible to implement this method in your own home. At home we have to utilise more traditional and natural storage methods, these methods are often referred to as ‘barn storage’ methods. This phrase is derived from the literal meaning when farms and smallholders had no other option for the storage of their crops over winter. In order to optimise fruit storage, fruit needs to be gathered when in peak condition and quickly stored in as cool a place as possible. Your fridge at home is ideal, however, a cool dry cupboard or outdoor space may be required if fridge space is a premium. In this guide, we will share some of our tips and tricks to maximise the storage time for your fruit! Harvesting Fruit should be harvested just prior to full maturity. Ripening is the process of starch converting to sugars and picking too early can result in a reduced ability to convert the starch resulting in a compromise on flavour. Only pick fruit when it is dry. This includes dewy mornings as wet fruit attracts mildews and rots. Fruit ripens unevenly with the fruits most exposed to the sun ripening at a faster rate than those that are more sheltered. The sun supports the conversion of starch to sugar. Fruit from trees growing on clay or heavy soils store better than those grown on light sandy soils. Retain the stalks on the fruit if possible, when picking be careful to unhook the fruit rather than pull it in haste. Handle with extreme care, bruising will take time to appear, often after the fruit has been stored with obvious consequences. Storing As a rule small fruit will store longer than large fruit which should be eaten first. Blemished fruit should not be stored, eat it or process it immediately. Wrapping fruits individually will extend their storage and many types of material can be used. Newspaper is the most economical option but tin foil and grease-proof paper are both excellent for preserving the life of fruit. Store in a cool airy place and in single layers if space allows. Cellars and outbuildings with earth floors are ideal for keeping day/night temperatures low and even. Rates and mice will run riot if given the opportunity. Remove stones from fruit before freezing while fruit is still firm. Fruit Specific Tips Apples Avoid storing early varieties other than in the fridge and mid season for a short period. Eat from the tree daily and give surplus fruit to friends, family and neighbours. Apricots If unable to eat fresh, then dry, bottle, jam or freeze for the winter. Cherries Immerse in cold water as soon as they are picked, they will stay fresher for longer. They can also be frozen successfully. Hazels, Cobnuts and Filberts Harvest when the husks are green for fresh eating or as husks turn yellow for storage. Protect from vermin and dry in the airing cupboard. Damsons, Sloes, Bullaces Shaking the tree regularly removes only the fruit that has ripened and imporantly retains the stalks. All processing including jams, cheeses and bottling can be carried out after freezing if time is short. Certainly freeze before adding to gin, defrosting breaks the skin leading to better flavour infusion. Figs Store for several weeks in the fridge. Pick when the fruit are well coloured and begin to droop or split near the base. Eat fresh or bottle in syrup. Medlars ‘Bletting’ (controlled ripening in sawdust in stone or glass jars) seperates the fruit and slows ripening. Mulberries Shake from the tree each day and gather the ripe fruit. Ideal for freezing. Peaches and Nectarines Pick when fruit is still firm but able to be unhooked. Use the palm of the hand rather than gripping with fingers. Place on soft tissue, cotton wool or bubble wrap. Store in a cool, dark place but a fridge is ideal. Inspect daily and eat when the stalk softens. Pears Always unhook fruit leaving the stalk intact, pick when firm, store in single layers wrapped individually. Inspect regularly as pears in particular ripen unevenly. Plums Use egg cartons to keep fruit separate. Shriveled fruit can still retain good flavour. Later varieties can be stored in the fridge for several weeks. Good for freezing. Quince Pick as the first fruits drop from the tree. Quinces emit high levels of ethylene, like bananas that will hasten the ripening of other fruits. Chestnuts Collect from the ground, de husk and dry before storing in a cool dry place. Walnuts Collect from the ground or pick as the husks split. De-husk and dry quickly in the airing cupboard in single layers. Store in dry sand and salt mix. Homegrown fruit is a true delight and for those looking to undertake a bit of self sufficiency storing it correctly will allow it to be enjoyed long after the last fruits leave the tree. Back To List Related Articles… Tree Care Essentials When planting your trees, it’s important to consider what they … Full Details The Best Trees To Plant In Shade At Frank P Matthews, we understand that gardening in shaded … Full Details Frank P Matthews Offers Bluelight Card Discount for Emergency Services Personnel 23/08/2024 Frank P Matthews, one of the UK’s leading tree nurseries, … Full Details Fruit Trees for Juice Whether planted as a small farm shop operation, pick your … Full Details
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