Apples

Apples are the edible fruit of trees in the Malus genus (in the rose family). Commercially grown apples are from the species M. domestica which was domesticated from the wild form M. sieversii, a tree that originates in the mountains of Central Asia. Most other species of apples are small, green, and too sour to eat though they are often used in cooking.

There are a number of commercial varieties found in the supermarket including Honeycrisp, Fuji, Gala, Golden Delicious, Granny Smith, and Red Delicious. Since apples are generally not grown from seed, instead being grafted onto rootstocks, most apple varieties are genetic clones of each other. Different apple varieties may vary in their optimal storage/preservation procedures.

Optimal temperatures
Honeycrisps are best stored between 36-40°F, while Fuji, Gala, Golden Delicious, Granny Smith, and Red Delicious apples are best stored at 30-34°F. Honeycrisps are very sensitive to low temperatures and rapid cooling or cold storage can cause injury. Gala apples soften quickly and should be cooled rapidly.

Pathological disorders
Blue mold (caused by Penicillium expansum) and gray mold (caused by Botrytis cinerea) are the two most common decay-causing diseases on apples. Both of these infect wounds and so fruit injury should be avoided as much as possible. Other important procedures are cooling quickly and sanitizing with chlorine water (most tap water has chlorine in it).

Using
Since apples store and transport relatively well, they're great for giving out as standalone snacks. However, apples can also be hard to chew threw which can make them inaccessible for some folks. In addition, you may have just been given too many apples that you don't know what to do with. Luckily, there are a large number of ways apples can be cooked, prepped, and preserved to deal with these issues.