Always handle apples carefully, to avoid bruising them. Apples with even small bruises must never be stored with "keepers." Only perfect apples should be used for long-term storage. Even minor imperfections speed spoilage. While you're wrapping, check each apple for cut skin, soft spots, or bruises. Even bruised apples taste fine when they're fresh, so sort the best culls into a box to be eaten right away. If there are too many, make apple pie filling out of the excess. Use culls with extensive blemishes for cider. Or cut out any really gross parts and make applesauce.