The right varieties:
Some apples bear longer than others. Late ripening varieties actually get better when stored because they get time to ripe slowly and sweaten. Cripps Pink, Cripps Red, Enterprise, Fuji, Golden Delicious, Braeburn, Crispin, Stayman and Rome are some varieties that keep well for lon periods of storage. Plucking apples when they are slightly under ripe is a good idea because they will ripen up during the storage.
Check all apples for cuts and bruises. Even a small bruise can spoil an apple when stored and spread the spoil. Separate all such apples and eat them or make applesauce or apple pie out of them. Sort the big ones from the small ones. Store both sizes in different boxes because the small ones bear the time better. So when you plan to eat, start with the big ones.
Apples are usually stored in traditional wooden boxes, seed trays, or cardboard boxes. Get newspapers and wrap up the apples roughly in them. Do not pack tightly because you want the air to circulate. The newspapers will keep any spoil from spreading. Some people even store their apples in polythene bags. Keep checking the boxes for spoils and removing any apples that show signs of spoils.
You can also keep the apples in the refrigerator in perforated polythene bags leaving room for air circulation. However this is only possible for small quantities and you have to take extra care to prevent them from frosting which breaks them down.
Where to store:
The perfect storage place is cool, dark spot where they won’t freeze. Root cellars are one good option as long as you do not keep the potatoes near them because potatoes release a gas which spoils apples. However, it does not have to be a root cellar. You can keep them in an unheated basement, a pantry, an enclosed porch, an unheated attic where the conditions are dark and cool.