What are the factors that affect the flavor of apples?

Yantai apples have a sweet, crispy and juicy flavor. The fruit shape is upright, the fruit surface is smooth and clean, the color is bright, the juice is refreshing, and the flesh is crisp. The fruit is large, the fruit shape is positive, the color is bright and ruddy, the appearance is smooth and delicate, the taste is sweet and sour, the bite is fine and crisp, the fragrance and honey taste, and the flesh hardness is large, the fiber is less, the texture is fine, the juice content is more than 89%, the sugar content is high, the total sugar content contains iron, zinc, manganese, calcium and other trace elements beneficial to the human body, and the amino acid content is high.

Regular consumption can play a unique role in helping digestion, nourishing and moisturizing. Yantai apples have the reputation of "fruit queen" and are loved by many people!

1. Color waiter: The color of the peel of the apple is divided into two types: background color and surface color. The undercoat of the fruit is generally dark green when the fruit is not ripe, and there are three conditions when the fruit is ripe:

The green color fades or even disappears completely, and the background color is red. The green color does not fade completely, resulting in a yellow-green or greenish-yellow undertone. The green color does not fade at all and remains dark green.

2. Taste: more water, high sugar content, good taste, crisp and sweet aroma, more juicy quality, and high quality.

3. Shape: The fruit is slightly flattened spherical, with a diameter of more than 5 cm, concave at both ends, and ridges at the ends.

The color of apple peel is divided into two types: base color and surface color. The undercolor of the peel is generally dark green when the fruit is not ripe, and there are three conditions when the fruit is ripe: the green color fades or even disappears completely, and the undertone is red.

The green color does not fade completely, resulting in a yellow-green or greenish-yellow undertone. The green color does not fade at all and remains dark green. Pingqiao makes the town fruit with more water, high sugar content, good taste, crisp and sweet aroma, fine and juicy, and high quality.

Nutritional value of apples: Apples are one of the most familiar fruits, which are rich in sugars, vitamins, inorganic salts, cellulose, organic acids, polyphenols and flavonoid compounds. Eating apples often can not only supplement nutrients such as vitamins and non-allergenic crude salts, but also promote digestion, reduce constipation, maintain acid-base balance in the body, lower blood lipids, lower blood pressure, stabilize blood sugar, and beauty.

More importantly, apples also have highly effective anti-cancer and antioxidant benefits. One 100 grams of apples (including apple peels) is equivalent to 1,500 mg of vitamin C's antioxidant effects. Among the fruits that people often eat, apples are second only to strawberries in terms of antioxidant activity.

Japanese research has confirmed that the polyphenols in apples can inhibit the proliferation of cancer cells.

Characteristics: Apple is a deciduous tree, up to 15 meters high, the trunk is gray-brown, the old bark has irregular longitudinal lobes or flaky peeling, the twigs are densely hairy when young, and then smooth, purple-brown. The inflorescences are single-leafed alternate, elliptic to ovate, centimeter long, apex pointed, marginally rounded and obtusely serrate, hairy on both sides when young, and smooth and dark green on the posterior surface.

The flowers are white with a red halo, 3 5 cm in diameter, the peduncle and calyx have gray-white villi, the calyx leaves are long and pointed, the stamens are 20, the flower column is 5, most varieties are self-flowering sterile, and pollinators need to be planted. Fruit period 7 November fruit ripening.

Shape: The apple is slightly flattened spherical, with a diameter of more than 5 cm, concave at both ends, and often ridged at the end.

Taste: sweet and sour.

Nutrition: Each 100 grams of apples contains 52 calories, carbohydrate grams, fat grams, protein grams, fiber grams and other nutrients. Apples are highly nutritious, rich in minerals and vitamins, rich in calcium, which helps to metabolize excess salt in the body, and malic acid can metabolize calories and prevent obesity in the lower half of the body.

Extended Materials. Precautions for apples.

1. Eat apples on an empty stomach in the morning.

If the physical fitness is better, you can eat apples appropriately, but it is not wise to simply treat apples as breakfast, even if apples are highly nutritious, it cannot replace breakfast, remember to eat breakfast, for those who have low physical fitness, gastrointestinal function is not very good friends, do not eat apples on an empty stomach in the morning.

2. Apples should not be paired with milk.

Because food will not exist separately in the stomach, they will interact with each other, and the fruit acid in apples and the protein contained in milk react, causing calcium precipitation, which is easy to cause stones, so it is not suitable to match.

3. Pay attention to the amount of food.

Don't eat apples as meals, although apples have the reputation of wisdom fruit and memory fruit, the premise is that in the case of a normal diet, it is unwise to take the apple at that time, the fruit is not wise, and the apple influence is also lacking in nutrients relative to the normal diet, and it is best to keep 1-2 apples a day, it is not recommended to eat more.

Ellipsoidal, red, yellow, green, sweet, astringent, crisp, cottony.

Apples are red, yellow, and green, and are sweet and sour. Rich in vitamin C, the apples of Lixian are the most delicious.

Taste: high moisture, high sugar content, good taste, crisp and sweet aroma, fine and juicy, high quality. Shape:

The fruit is slightly flattened spherical, with a diameter of more than 5 cm, concave at both ends, and often ridged at the end. Color: The color of apple peel is divided into two types: base color and surface color.

The undercolor of the peel is generally dark green when the fruit is not ripe. <

1. Color: The color of apple peel is divided into two types: base color and surface color. The undercoat of the fruit is generally dark green when the fruit is not ripe, and there are three conditions when the fruit is ripe:

The green color fades or even disappears completely, and the background color is red. The green color does not fade completely, resulting in a yellow-green or greenish-yellow undertone. The green color does not fade at all and remains dark green.

2. Taste: more moisture, high sugar content, good taste, crispy and sweet fragrance, fine pants with more filial piety and juice, and high quality.

3. Shape: The fruit is a slightly flattened ball with a pure and parallel shape, with a diameter of more than 5 cm, concave at both ends, and a ridge at the end.