11 questions
When will Braeburn apples be available again?
Dear Sinai01
Thank you for your request. The apples, Braeburn sweet and sour, are already available in our stores. Best regards
your M-Infoline Team
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Recently, the quality of Braeburn apples has been quite poor. They look good on the outside, but every apple I've bought in the last few weeks has been brown and mealy on the inside. I even had to compost some of them straight away because they were so bad. Why is that?
Hello Nusjen, thank you for the question. We're sorry that the apples didn't convince you recently! We immediately discussed this with the specialist department. Various factors can affect the quality of the apples. For example, the apples may have been stored for too long. We have reported this to the supplier and are keeping an eye on this issue. Kind regards, your M-Infoline team
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We miss your Braeburn apples. When will they be available again?
I agree with this - the Swiss version! I also miss the Pink Lady...
Hello superior_69 The Braeburn apples are back! Where have you been looking in vain? Best regards, your M-Infoline team
I searched in Seon.
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At the moment, Braeburn apples from distant countries are available, which taste very fresh. I know that the carbon footprint in spring/summer is better for fresh imported apples that have been transported by ship than for domestic stored apples from the last harvest. But when the airplane is used, it's a CO2 catastrophe.
Hence my question to Migros: Do the apples come by ship or by plane?
Hello trixvi
Thank you for your inquiry - we appreciate your interest!
Our Braeburn apples are transported by ship.
We will be happy to answer any further questions you may have!
Best regards, your M-Infoline team
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Guest
Hello. In recent months, Braeburn apples have simply stopped being tart and have become sweet. They arrive in the stores much riper than a few months ago. This was also the case in spring, so it will have little to do with the faster ripening process in summer. I think it's a shame that you can only buy sweet apples in Migros. Will that change again?
Dear guest
Thank you for your interest in our range.
During the ripening process, the apple becomes sweeter and sweeter over time - as it converts starch into sugar. Of course, the climatic conditions during growth also have an influence on the sugar content.
The old harvest of these apples has now been used up. These days we are starting with the Gravensteiner variety, which is more acidic, and then in mid-October with the new Braeburn harvest. The Elstar/Cox/Boskoop/Granny varieties, which are slightly more acidic, will also arrive in the fall.
We hope this has been helpful and wish you lots of enjoyment. Your M-Infoline team
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I've noticed that more and more apples (not just Braeburn) are rotten on the inside. They look perfect on the outside, but when you bite into them...
Why is that? I can't remember it being like that in the past. I think something must have changed in the process chain!
How about a spot check?
Hello m.ehret
Thank you for your comment.
The apples are harvested and stored in late fall. The oxygen content in the storage cells is reduced and the humidity is increased. At the same time, temperatures are around freezing point. This slows down the ripening process of the apple, which therefore has a longer shelf life.
Now it can happen that the apple does not tolerate too rapid or too rough a change in its environment and, as it were, suffocates and turns brown on the inside. Braeburn is particularly susceptible to this.
The stocks of domestic apples are above average this year for various reasons. Normally, most varieties are sold by the middle/end of June.
Although the apples are still of perfect quality when they are removed from storage and delivered to the retail outlets, they ripen extremely quickly. The ripening process continues much faster than in winter or fall. We are therefore reaching the limits of our shelf life.
It is important to us to always offer very good quality in our stores. We try to guarantee this by imposing clear requirements on our suppliers and by carrying out strict checks on incoming goods. However, we are aware that, in individual cases, poorer quality goods can sometimes be found in our stores. However, we are constantly working to prevent this as far as possible and we have of course passed on your information to the responsible departments in Purchasing and Quality Assurance.
As a general rule, you can return products that you are not satisfied with to the relevant store and receive a replacement if necessary.
We hope that we will be able to impress you with our quality again in the future.
Best regards from the M-Infoline team
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Guest
In the last few months I have also repeatedly bought Braeburn apples where the flesh is brown inside around the skin. That is totally unappetizing...
Dear guest
Thank you very much for your feedback. We are sorry that you were not satisfied with the apples.
Products of impeccable quality are also very important to us.
We try to guarantee this quality by setting clear requirements for our suppliers on the one hand and by carrying out strict checks on incoming goods on the other. Certain quality deviations sometimes only become apparent after some time and are barely visible. We are constantly working to prevent this as far as possible.
As a general rule, if you are not satisfied with a product, you can return it to the relevant store and receive a replacement if necessary.
Best regards
Your M-Infoline Team
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Guest
Is it possible that the apples no longer turn brown when they are cut open?
According to my information, this has to do with the "phenols", which have been bred out of some varieties. This in turn increases the risk of cross-allergies.
How can I tell (before buying, of course) which apples have been bred without phenols and which have been left natural?
Better brown than allergy!
Hello guest
Thank you for your comment. We are happy to answer your question.
It is correct that phenols have an influence on the browning behavior of the fruit. Mechanical or thermal stress or destruction of the cells oxidizes the phenolic substances in combination with oxygen, which triggers browning at the cut or bite site. It can be observed very well in unripe fruit, whereas this tendency decreases in fruit that has been stored for a long time. Browning varies from variety to variety. The amount of vitamin C in the apple can also have an influence.
However, phenols are not bred out. They play an important and health-promoting role. Furthermore, we do not consider the natural browning of apples to be a deficiency at all.
We hope this helps you and wish you a good day.
Best wishes from the M-Infoline team
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Guest
Recently, the quality of Braeburn apples has been poor. I regularly have to cut away large pieces of fruit that look perfect on the outside because they are brown or mealy. I think there is a large number of unreported cases because people just don't run to the customer service department with bad apples that have been cut open. That's too stupid for me too. But of course I would rather have apples of perfect quality.
Guest
I can only agree - for some time now I have had to throw away more than 50% of the Braeburn variety (but also Mairac) after I have cut open the apples. The fruit looks tiptop on the outside, but is mealy, brown and rotting on the inside. What is wrong here?
Guest
I've been like this for weeks! I would say 80% of the apples end up partially or completely in the bin because they are brown inside. Of course I could have taken them to customer service, but honestly, for those few francs it's too stupid for me. In hindsight, it was about 100 in total that I threw away. I would have liked to switch to other fruits, but the summer fruits won't be available until much later this year. Now I've decided not to buy any more fruit at all until the summer fruit is in season and tastes good. I don't know what Migros can do about it either, because you can't see it from the outside. I think the problem is that there were some rotten apples in the store and these infected the others. But I'm not an apple expert either. I would ask Migros to improve the quality, if that is possible.
@gast I; @gast II; @pumpkin: I have noticed the same thing, also for several weeks now.
Particularly noticeable during the Braeburn campaign about 2-3 weeks ago. The apples were strangely large (rarely seen such huge Braeburn apples), the skin rather rough and dull. On the inside, many of the apples had a kind of 'woody' texture (in some cases almost dried out) and a brown discoloration, all of them were mealy.
I don't like to take the apples to customer service, among other things because nobody can actually see inside the apples, and the problem can also be found with Coop (Braeburn) apples. From a layman's perspective, I also suspect an unfavorable storage temperature, which could have led to a kind of dehydration. As this appears to be a more widespread problem, it will probably take some time before it is identified and rectified.
Unfortunately, I have the same problem with the Gala apples :-(
Apples are natural products with good storage properties that stay fresh and crisp for many months. Some varieties only reach their full ripeness for consumption after weeks anyway.
The fruit industry uses this typical characteristic of apples to be able to offer consumers fresh apples for many months after the harvest. For this purpose, they are put into a kind of deep sleep after being stored in the fall and are now awakened from their hibernation.
The majority of the harvest is stored in so-called CA warehouses. "CA" stands for "controlled atmosphere" and means that not only the storage air, but also the temperature and humidity are constantly and carefully monitored.
By lowering the oxygen content and simultaneously increasing the proportion of carbon dioxide in the storage air, it is possible to slow down the apples' respiration and reduce their metabolism in a completely natural way. In this way, it is now possible to store apples for a longer period of time without reducing the freshness quality. This means that apples can be offered well into the spring and taste almost as good as freshly picked, but unfortunately only have a short shelf life. This is because as soon as the apples have left the store, they ripen very quickly. Therefore, only buy as many apples as can be consumed within 4-5 days.
@suppenteller: I have also encountered this 'problem' with Gala apples; as guest II notes, it also occurs with the Mairac variety.
@Istanbul: Thank you for the interesting explanations!
As far as purchasing is concerned, I always proceed in this way, because who knows what will be available in 4-5 days' time?
Hello everyone
Thank you for your feedback. We do our best to always offer only perfect quality. Unfortunately, the shelf life of the apples is not so good this season. Depending on the variety, they no longer keep for long and become mealy after a few days.
The new harvest will not be available until the middle/end of August. Therefore, from mid-June, when the Swiss season comes to an end, we will be importing mostly new-harvest produce from the southern hemisphere until the best quality Swiss apples are available again.
In general, you can return products that you are not satisfied with to the relevant store. There you will receive a replacement if necessary.
Best regards from the M-Infoline team
I agree with Istanbul: natural products :-). Although: mine from the market in June/July, for the most part not from CA but from the natural store, have been perfect so far (not Braeburn, though, but Jonathan, Glocken, Idared). And if they are then really overdried and no longer fine, I fall back on dried apple rings and Beeri for a month or two :-). Anything is better than imported apples. But now the new ones will soon be here, and there are already tasty apple varieties from other countries, e.g. Gravensteiner.
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Guest
Normally these apples are always nice and juicy, crunchy and slightly tart - just perfect. But unfortunately the last 2 times I bought them, they weren't like that at all. From the outside they looked quite good, red, but a little more yellow than usual. They weren't juicy and crunchy at all, they were fuzzy and didn't taste as good as usual... So you can't enjoy the apple and have to eat it without eating it, as throwing it away is out of the question!
I hope that this will change and that I can enjoy my favorite apples again the next time I buy them.
Dear guest
Thank you very much for your valuable feedback. It is a pity that you were not satisfied with our Braeburn apples.
Of course, it is important to us to always offer very good quality in our stores. We try to guarantee this by setting clear requirements for our suppliers on the one hand and by carrying out strict checks on incoming goods on the other. However, we are aware that, in individual cases, poorer quality goods can sometimes be found in our stores. However, we are constantly working to prevent this as far as possible.
Your information has of course also been forwarded to the responsible departments in Purchasing and Quality Assurance. In general, you can return products that you are not satisfied with to the relevant store and receive a replacement if necessary.
We hope that you will be satisfied with our apples again in the future and wish you a pleasant rest of the week. Your M-Infoline team
Guest
i have also had the experience several times that braebrun apples from migros can be very mealy. however, this has never happened to me at coop....
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