In June, while apples are still less than an inch around, imperfect fruit is discarded, and the best apples are bagged. The apple bags are made of a special opaque paper and lined with a translucent, colored wax paper. The bags are wired shut so the apple receives no sunlight for three months or more. This keeps out pests, extends the storage life and flavor of the fruit, and leaves apples a creamy white color. In the fall, farmers again climb the ladders to carefully remove the outer bag. "The color of the wax paper -- red, green, light blue, dark blue -- affects the fruit's ultimate color," Stevens says.