Others, such as McIntosh and Parker Red, can be good for both. Although apples keep well, proper storage will extend their flavor and crispness. Store apples in a sealed, plastic bag in the refrigerator, away from foods with strong odors, to retain moisture and keep them from absorbing other food odors and flavors. Apples also can be kept in a cool basement or garage. Leaving stems on slows spoilage.
Apples often turn brown when cut and can lose their fresh appeal.
Discoloration results when oxygen combines with the apple's natural substances. It does not affect flavor or nutrition. To lessen browning, place cut apples in a solution of 1 to 2 tablespoons of lemon juice per cup of water. A solution of 3 tablespoons salt to 8 cups of water also will work, as will covering the apples with plastic wrap. When baking, a pound of apples is equivalent to 2 large apples, or 3 cups peeled and sliced apples.