As the apples are being picked, they are placed into bins which are picked up by the tractor and brought in to the packing and storage house. Some are packed right away, while others are prepared for storage. The bins are stacked up into air tight rooms that are filled and sealed as quickly as possible.
Once the room is sealed the temperature of the room is brought down to 33 degrees. Once the room stays at 33 degrees for 24 hours liquid nitrogen is pumped into the room which brings the oxygen level down to about 4%. This process puts the apples to sleep until the seal is broken and the oxygen is brought back up to normal. This process is called controlled atmosphere storage or CA.
Once the seal is broken all of the apples are packed and shipped out to grocery stores, produce stands and you.
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