Unveiling the Mystery: Why Don’t Imported Apples Rot After a Whole Month?

The fact that imported apples remain unspoiled for weeks has made many consumers suspicious and hesitant to eat them. However, Dr. Vu Thi Tan clarifies that apples that stay fresh for a long time are not necessarily preserved with harmful chemicals.

Many people wonder: why do imported apples stay fresh for an entire month? Have they been treated with toxic substances? These doubts have caused considerable concern, making consumers more cautious about choosing imported fruits—especially apples.

Why Can Imported Apples Last So Long?

Speaking to VTC News, Dr. Vu Thi Tan, a lecturer at Hanoi University of Science and Technology, affirms:
“It’s true that fruit may contain pesticide or preservative residues if not used properly. However, we cannot automatically assume that apples which last a long time are soaked in toxic chemicals. In reality, apples are naturally long-lasting fruits, especially when kept in low-temperature environments.”

According to her, it is not unusual for apples to remain fresh for several weeks, even a month, and certainly not a reason to jump to conclusions about chemical treatment.

Dr. Tan explains that apples have a natural structure that makes them more resistant to spoilage: thick skin, low surface moisture, and a slower enzyme activity compared to many other fruits. These features help delay the decomposition process. That’s why apples can stay fresh at room temperature far longer than bananas, mangoes, or lychees.

Besides their natural durability, imported apples today benefit from advanced post-harvest preservation technologies. These are the key factors that help prolong shelf life while still ensuring consumer safety.

Among these methods, the most common is applying a protective wax coating. According to Dr. Tan, this wax is usually made from natural substances like carnauba or shellac, both of which are edible and non-toxic. The wax coating reduces water evaporation through the apple’s skin, retains moisture, and slows oxidation—thus delaying spoilage.

“If you notice a thin white film when you gently scrape the apple’s skin, that’s the wax coating—not a ‘strange chemical’ as many mistakenly believe,” she added.

In addition to waxing, apples are often stored in cold warehouses using Controlled Atmosphere (CA) technology, which lowers the fruit’s respiration rate and inhibits the growth of bacteria and mold. Thanks to this, apples can remain fresh for long periods without the need for synthetic preservatives.

Be an Informed Consumer

While modern preservation technology helps extend shelf life and keep apples fresh longer, consumers should still be cautious when purchasing imported fruits.

Experts recommend choosing products with clear origins, officially imported through reputable distribution channels. Apples of unclear origin, without proper labeling or traceability codes, may pose potential risks.

Consumers should also wash apples thoroughly before eating—especially if consuming the peel. Soaking in diluted salt water or warm water can help remove most surface dirt and residues.

Dr. Tan advises that instead of panicking over alarming claims about toxins, consumers should equip themselves with accurate knowledge, make informed purchasing decisions, and prioritize fruits with traceable origins. This not only protects their health but also helps combat unscientific rumors and misinformation.