How to Wash Apples So They Last Longer

January 8, 2026 •

3 min read

According to a 2017 study published in the Journal of Agricultural and Food Chemistry, a baking soda solution is significantly more effective at removing surface pesticide residues from apples than plain tap water. Knowing how to properly wash apples so they last longer is key to maximizing freshness and shelf life.

Quick Summary

Extend apple freshness by using the correct washing techniques and timing. Washing too early can accelerate spoilage, but a proper, immediate pre-eating wash removes contaminants. Proper drying and refrigeration also play crucial roles.

Key Points

Timing is crucial: Wash apples right before eating or using, not before storing, to prevent accelerated spoilage.
Baking soda is effective: A 12-15 minute soak in a baking soda solution (1 tsp per 2 cups water) is scientifically proven to remove more surface pesticides than water alone.
Thorough drying is vital: After washing, pat apples completely dry before eating or refrigerating, as moisture can lead to mold and bacterial growth.
Store in the fridge: Keep unwashed, dry apples in the refrigerator's crisper drawer for maximum shelf life, up to several weeks.
Isolate apples: Store apples away from other produce, as they release ethylene gas that speeds up the ripening of nearby fruits and vegetables.
Inspect and remove bad apples: Check your stored apples regularly and remove any that are bruised or rotting to prevent the decay from spreading to others.
Clean equipment is important: Use clean towels, brushes, and cutting boards to avoid recontaminating your fruit during the washing and preparation process.

The Golden Rule of Apple Washing: Timing is Everything

Washing apples right after bringing them home can actually lead to faster spoilage. Apples have small pores called lenticels, and moisture trapped in these pores during storage creates a favorable environment for mold and bacteria to grow. To make apples last longer, wash them just before you eat or use them. Store them unwashed in the refrigerator.

Method 1: The Baking Soda Soak

A study highlighted that a baking soda soak is highly effective in removing pesticide residues from apple surfaces, outperforming plain water and even a commercial bleach wash.

Step-by-step instructions:

Dissolve about 1 teaspoon of baking soda in 2 cups of cold water in a bowl.
Submerge apples and soak for 12 to 15 minutes.
After soaking, gently scrub apples under cool running water with a clean brush or your hands.
Rinse well and dry each apple completely with a clean cloth before eating.

Method 2: The Vinegar Spray

Another option is a vinegar spray, which acts as a natural sanitizer to help reduce surface bacteria.

Step-by-step instructions:

Mix 1 cup distilled white vinegar with 4 cups water in a spray bottle. Adding a tablespoon of lemon juice can help with taste and prevent browning.
Spray apples thoroughly while in a colander.
Let the solution sit for 2 to 5 minutes.
Rinse completely under cool water and dry thoroughly with a clean towel.

Comparison Table: Washing Methods for Apples


Feature	Plain Water Rinse	Baking Soda Soak	Vinegar Spray
Pesticide Removal	Ineffective for deep surface residue.	Most effective for surface residue, according to studies.	Effective for surface removal but less studied than baking soda for pesticides.
Time Commitment	Less than 1 minute.	12-15 minutes soak time.	2-5 minutes wait time.
Effectiveness	Removes dirt and loose debris only.	Excellent for removing surface dirt, wax, and many pesticides.	Reduces surface bacteria and some residue.
Taste	No impact on taste.	May leave a faint salty aftertaste if not rinsed properly.	Can leave a mild vinegar taste if not rinsed thoroughly.
Cost	Minimal, just tap water.	Inexpensive pantry staple.	Inexpensive pantry staple.

The Crucial Steps After Washing

After washing, ensuring apples are completely dry is essential, as moisture promotes bacterial and mold growth. Store whole, dry apples in the refrigerator, ideally in a bag or the crisper drawer, for optimal crispness and longevity.

Additional tips for longevity:

Keep apples separated: Apples produce ethylene gas, which can speed up the ripening of other produce. Store them apart.
Monitor for decay: Regularly check for bruised or rotten apples and remove them to prevent spoilage from spreading.
Use bruised apples promptly: Utilize apples with imperfections quickly for cooking or smoothies.
Refrigerate: Cold temperatures in the crisper drawer slow down ripening and extend shelf life significantly.

The Secret to Crispy Apples: A Quick Soak

For crisp apple slices, a short soak in a saltwater solution (1/2 tsp kosher salt in 1 cup cold water for 5 minutes) after washing can help. This also aids in preventing browning. Remember to rinse and dry slices before serving or storing.

Conclusion

Extending apple shelf life involves more than just washing. Washing just before eating, using methods like a baking soda soak or vinegar spray for cleaning, and proper storage including refrigeration and separation are key practices. These steps help ensure clean, crisp apples for longer, reducing waste and maintaining quality.

Visit the FDA's website for more on safe produce handling.

Frequently Asked Questions

No, you should not wash apples before storing them. Washing and then storing wet apples can introduce moisture into the fruit's pores, promoting the growth of mold and bacteria that cause faster spoilage. Always wash them right before you plan to eat them.

According to a study, soaking apples in a solution of 1 teaspoon of baking soda per 2 cups of water for 12-15 minutes is the most effective home method for removing surface pesticide residues.

No, the FDA and USDA warn against using soap or household detergents on produce. Fruits like apples are porous and can absorb chemicals from the soap, which are not safe to ingest and can cause illness.

Washed apples should be consumed as soon as possible. Once washed, they lose their protective coating and are more susceptible to decay. For longer storage, wash and store them correctly, and then wash them just before eating.

Store whole, unwashed apples in the crisper drawer of your refrigerator. For maximum longevity, consider placing them in a paper bag in the fridge, as the bag helps absorb excess moisture.

Apples release ethylene gas, a natural plant hormone that accelerates the ripening process of other fruits and vegetables stored nearby. To prevent this, store apples in a separate drawer or area from other produce.

Yes, all apples, including organic ones, should be washed before consumption. While organic apples may not have synthetic pesticide residues, they can still carry dirt, debris, and bacteria from handling during transport.

Yes, you can. After cutting, a quick 5-minute soak in a mild saltwater solution (1/2 tsp salt to 1 cup cold water) can prevent browning for a few hours. A squeeze of lemon juice also works well.