How do you sweeten the sour apples you bought, and how do you keep them sweeter?

Sweetens sour apples:

You can put the sour apples into a clean jar or plastic bag, spray some fragrant liquor (or rub them with wine one by one) and then cover tightly, seal or tie the plastic bag tightly, after 3 5 days, it will turn from sour to sweet, cyan to red and blue. This method is also suitable for other sour fruits. The reason why the sour apple is sour is because it is not ripe, when the apple is not ripe, a lot of organic acids accumulate in the vacuoles of the pulp cells, so it has a sour taste, with the ripening of the fruit, the content of organic acids in the pulp gradually decreases, in this way, the sourness of the apple decreases, the sweetness increases, and the unripe apple has an astringent taste, because its cell fluid contains tannins, and after ripening, the tannins disappear and the astringency is gone.

In addition, there is a lot of starch in unripe apples, and during the ripening process of apples, the starch is converted into sugar as the respiration increases, so ripe apples are particularly sweet. The practice of using liquor to store for 3-5 days after sealing is to carry out the effect of ripening.

1.Peel and cook with water and sugar for 10 minutes.

2.Put the unripe sour apples into a clean jar or plastic bag, spray some white wine, cover tightly, put them in a warm place, and after 2-3 days, the green sour apples will turn red and yellow, and the taste will be sweet. This method is also suitable for other sour fruits.

Apple, a common fruit, has a sweet taste, a crisp taste, and is rich in nutrients. Green apples are generally sweet and sour, while red apples are sweet and sour.

Ways to sweeten sour apples:

1.Wrapped in a bag, the apples themselves produce ripening gases that sweeten the sour apples.

2.and bananas in a bag.

When apples are placed together with ripe bananas or ripe mangoes, the (ripe) bananas and mangoes release a substance called ethylene, which catalyzes the ripening of the fruit.

Normally ripe apples will increase in sweetness after three to ten days, but over time, the starch and malic acid in apples will ferment and deteriorate, and will not become sour, only alcoholic and bitter.

The cells in living organisms need to breathe to sustain life. The same is true for the placed apple, the pulp cells in it are also constantly respirating, breaking down the polysaccharides into monosaccharides and water (H2O), and at the same time releasing energy for the life activities of the cells, such as cellular respiration itself, which consumes energy. Over time, sugar accumulates and the placed apples get sweeter and sweeter.

However, when the apple's energy storage material is consumed, the cells can no longer respire, and at this time, the cells will die. At this time, the apple will be decomposed by bacteria, and the energy substance used by the bacteria is the product of the cellular respiration of the apple, glucose or fructose, and the energy released by the decomposition is used by the life activities of the bacteria, and the product is some acid, then the apple will slowly become sour.

It will not change much, the sugar content of each apple is mainly the nutrient accumulation of the apple itself, and the sweetness of a sour apple will be properly precipitated and changed for a period of time, but it will not change too much, it will only become soft and dry.

Yes, but you can't leave it for too long, and in the end the sweetness is sweet, and the apple will be bad.

When apples are not ripe, they contain starch, fruit acids, and tannins, and the starch itself has no taste, and fruit acids are naturally sour, and tannins are astringent, so apples at this time are sour and astringent.

When the apples are almost ripe, the starch will be converted into simple sugars under the action of various enzymes, the fruit acid will be consumed, the tannins will be reduced a lot, and the flesh will become brittle.

However, in order to ensure that there are no problems during transportation, apples are not picked until they are 100% ripe, but are picked a little earlier.

If you feel that apples are sour, you can use other ripe fruits, such as bananas, and put them together to use the released ethylene to promote the ripening of apples, further promoting the sugar conversion within the apples.

Many people report that this year's fruits such as grapes, peaches, strawberries, apples, etc. are not sweet enough and do not taste good, so how can we improve the sweetness of the fruits? The following three points can be referred to:

1. After the fruit expansion period, a biological fungus with its own nutrients is applied to fertilize the roots and activate the root system and soil nutrition.

2. After the fruit expansion period, use high-potassium liquid fulvic acid water-soluble fertilizer to nourish roots and supplement nutrients, promote the rapid replenishment of nutrients by fruits, and meet the nutrients required for sweetening.

3. Foliar spraying of boron-calcium foliar fertilizer and high-phosphorus-potassium liquid fertilizer can be used alternately several times in the later stage.

4. If the continuous rainy days and the photosynthesis of plants is poor, you can supplement some titanium-containing products, such as organic titanium, boron, calcium foliar fertilizer and other titanium fertilizers.

5. Spray apple coloring glycemizer, when the fruit is fully softened and some of the fruit turns purple slightly, one week before picking, evenly spray 150 300 times of apple coloring glycemic agent on the fruit spike to promote coloring and improve sweetness.

6. Spraying hormones, mainly regulating phosphine and boosting hormone, etc., can increase the sugar content by about 1 degree and degree respectively.

When the fruit begins to soften, spray a modified phosphine solution, or a booster solution. The spraying part is also mainly young leaves and leaf backs, and the spraying should be uniform and all wet.

When planting apples, you should add more nutrients to the apples, and you can put paper bags on the apples when the apples are fruiting, so as to keep the sweetness of the apples better.

Be sure to pay attention to the choice of varieties, pay attention to the condition of the soil, maintain sufficient nutrition, and pay attention to the watering, so as to better maintain the sweetness.

To maintain the sweetness of apples, you should keep them in plenty of sunlight and at the right temperature, so that they are bigger and sweeter.

Summary. This is because apples and lemons contain different chemicals. Apples are high in natural sugars, which makes them taste sweet.

Lemons, on the other hand, contain high citric acid, which gives them a sour taste. In addition, different varieties and ripeness can also affect the taste of the fruit.

This is because apples and lemons contain different chemicals. Apples are high in natural sugars, which makes them taste sweet. Lemons, on the other hand, contain a high level of citric acid, which makes them taste sour and fast.

In addition, different varieties and ripeness can also affect the taste of the fruit.

Fellow, I really didn't understand, I can be more specific.

This is because finger apples and lemons contain different teases and chemicals. Apples contain large amounts of natural fructose, a sweet-tasting substance, while lemons contain citric acid, which is a sour substance. Thus, apples will make us feel sweet, while lemons will make us feel sour.

Because apples contain malic acid, unripe apples generally contain about 0.5 percent malic acid.

Malic acid, characterized by white crystalline particles or crystalline powder, odorless or slightly peculiar odor, has a special pleasant sour taste.

Malic acid is found in the juice of unripe hawthorn, apple, and grape fruits. In ripe apples, the apple acid ferments and becomes a variety of sugars, but not completely, which is why the ripe apples are known to be sweet and sour.

Look at the color: When buying apples, you should buy apples with red lines on the surface, so that the apples have more moisture and a sweeter taste. Smell the fragrance:

Apples that are ripe and have a good smell of Vokkison have a better taste for apples. The fragrance of apples is too strong, indicating that the apples are overripe, and the fragrance of apples is light, indicating that the ripeness of apples is not enough. Look at the apple tie:

If the apple stalk is light green, it means that the apple is fresh, and if the apple stalk is darker, it means that the apple tastes better and sweeter. <

1. Look at the color: When buying apples, you should buy apples with red lines on the surface, so that the apples will have more moisture and sweeter tastes.

2. Smell the fragrance: When buying apples, you can smell the taste, and the apples with good ripeness have a good apple fragrance, so the apple taste will be better. The fragrance of apples is too strong, indicating that the apples are overripe, and the fragrance of apples is relatively light, indicating that the apples are not ripe enough.

3. Look at the apple pedicle: If the apple pedicle is light green, it means that the apple is fresh, just picked for a long time, if the color of the apple pedicle is darker, it means that the apple taste is better and sweeter.

4. Look at the apple navel: if the navel of the apple is deeper, then the sweeter the apple is, if the navel of the apple is not very deep, and even some apples, almost no depression, then the general taste of this apple is worse.