Once ripe, the apple is picked (usually by hand, but sometimes by a special hand-like machine) off of the tree. It is then inspected. If there is sign of disease or un-ripeness or severe bruising, then the appple is either discarded or set aside for other purposes. (If it is bruised, then the seeds can still be used to plant more apple trees, for example.) If it passes inspection, then the apple is washed and sent out. This is generally the end of the "hravesting" process. It can continue, some people believe, until the apple is - if it is at all - turned into something like apple sauce, a pie, apple cider, and so on.
old apple
No. The shelf life of an apple has more to do with when it was harvested and how it was handled post harvest, as well as the variety.
Apple is classified as a rabi crop. Rabi crops are typically sown in the winter season and harvested in the spring, while kharif crops are sown with the onset of the monsoon and harvested in the autumn. Apples are usually planted in late winter to early spring and are harvested in late summer to early autumn. Thus, they fit the characteristics of rabi crops.
Yes, Molds can also develop in harvested fruit if it is held too long before processing
Nobody knows, apples have been harvested since prehistoric times so nobody knows why they were given the name they are. Apparently somebody just thought it was a good idea at the time to call them that.
An apple-picking analysis can provide insights into the efficiency of the picking process, the quality of the apples harvested, the productivity of the workers, and the overall health of the apple orchard. It can also reveal trends over time, identify areas for improvement, and help optimize the apple-picking operation.
The best time of year for frost apple picking is typically in the fall, specifically during the months of September and October. This is when the apples are ripe and ready to be harvested, and the cooler temperatures help enhance their flavor.
harvested
there are harvested in the spring
When an apple is alive, it exhibits characteristics such as growth, respiration, and the ability to respond to environmental stimuli. It develops through stages, absorbing nutrients and water, and can produce energy through photosynthesis when on the tree. Additionally, a living apple may undergo changes in color and texture as it ripens. However, once harvested, the apple is no longer alive and will gradually begin to decay.
Oil is not harvested, crops are harvested. Oil is explored and is normally pumped out of the ground.
It is conventionally harvested in Sep. or Oct.