Heard the saying, "One rotten apple will spoil the whole bunch?" While sitting in on Biology 101 at USU, I learned this is true. Bruising of an apples releases "hormones" that trigger decomposition. They help the whole apple to begin rotting, but in doing so, the hormones emitted affect other apples to begin rotting as well. Pretty soon there's a rotten bunch. So, sort your produce for bad ones, especially when storing.
Apples can be stored for a long time in cool conditions. The apples bought in the store are usually about 1 1/2 years old. Pickers and growers ship apples to storage houses, which store the apples in huge, cool, storage areas and then ship them when they're ready to be sold. They're rotating them, of course, so this years' apples may actually be last years' pick. The cheapest apples are probably the oldest and need to be sold, whereas more expensive ones may be fresher.
Also, only the good apples are fit for selling in store. No one would buy an apple that physically looks bad. The apples that go into apple juice and applesauce are actually the inferior apples, because no one can tell.
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