Apples are picked underripe in August and September and are treated with a chemical called 1-methylcyclopropene (1-MCP), waxed, boxed, stacked and stored in a cold room for an average of 12 months . The “healthy” apple you are eating also starts to lose antioxidants after only three months of storage in the cold. After a year, the antioxidant content is near to zero.
Does this mean that you’re safe if you are buying organic? Don’t assume yes, while this chemical is not used with organic apples, they can still use approved non-synthetic fungicides and controlled atmosphere cold storage to achieve a similar effect.
What’s the solution? Buy local from a farmer you trust!
Your friend in health,