Tree fruit such as apples and pears

Cool, dark storage slows ripening. Fruit gives off ethylene gas, so a single damaged or over-ripe fruit speeds decay in the rest, and keeping varieties apart makes it easy to spot problems.

When

Pick and store only late-keeping varieties, gathered when ripe in autumn, roughly September to October. Early varieties do not keep and should be eaten fresh.

How

1) Pick by cupping the fruit and lifting or gently twisting so the stalk stays on. 2) Handle carefully to avoid bruising. 3) Set aside any fruit with bruises, holes or blemishes to use straight away. 4) Wrap apples singly in paper, or lay them unwrapped in slatted trays so they do not touch; keep pears unwrapped. 5) Store in a cool, dark, frost-free place at around 3 to 7C with some humidity, such as an unheated shed, garage or cellar. 6) Keep apples and pears apart from onions, potatoes and strong smells. 7) Check regularly and remove any fruit that is rotting.

Notes

Different varieties keep for different lengths, so store the best keepers longest and use others first. Pears ripen suddenly, so check often and finish them off at room temperature.