Apple belongs to the family Pomoideae (Korban and Skirvin, 1984). Apples are often eaten raw, but can also be found in many foods (especially desserts) and drinks. Apples can be canned or juiced; they are milled to produce apple cider (non-alcoholic, sweet cider) and filtered for apple juice. The juice can be fermented to make cider (alcoholic, hard cider), ciderkin, and vinegar. Health benefits of apple consumption are numerous because of the phytochemicals produced by such apple (Boyer and Liu, 2004). Postharvest diseases affect a wide variety of crops particularly in developing countries which lack sophisticated postharvest storage facilities (Jeffries and Jeger, 1990). Postharvest diseases of fruits and vegetables account for about 10-30% loss of food production mostly in developing countries (Ikhatua and Onwuatuogwu, 2012).