It was also mentioned that the variety stores best at 37-39 degrees which is warmer than best temps for most other varieties. Also that fruit should be conditioned for a week at 50 degrees before cooling.

Exposure to lower temps in the field has the same affect as failing to condition the fruit before putting it into refrigeration.

Relatively higher acid fruit within this variety is also said to store better.

Some of this info undoubtedly applies to other varieties- wish I knew which.

The article mentions this method as a way to get better quality in the high sun environment of Washington State, however. The grower who does this is afraid that other growers in the area will not go to this much expense to keep the quality up and will instead market cheaper, poor quality Honeycrisps and destroy his investment by making it impossible for him to realize adequate profit for his product.