Why do some apples taste very pink and some are crispy?

Oh, my God... This is entirely determined by the variety of apples! The quality also varies from person to person, some people like powder, some people like crispy, personal tastes are different, and there are big water and crisp!

Like I like the water bigger, the crispy ones ** are also divided according to the quality of the variety!

There are different types of apples, and it is possible that some of them do not grow well

The taste of apples is related to sweetness, acidity, firmness, aroma, etc., and the difference in these indicators determines the difference in taste. Apples contain insoluble pectin and cellulose, and the pectin in them will change from protopectin to pectin to pectin to pectin during the growth and ripening of plants.

Protopectin is a non-water-soluble substance found in unripe fruits, bound to cellulose, which gives the fruit its firm, brittle character. As the fruit matures, it is separated from cellulose and decomposed into pectin under the action of protopectinase in the fruit. Pectin is easily soluble in water and is present in cell fluid.

At this point, the cells lose their bonding effect, and the ripe fruit becomes soft and cottony.

When the fruit is further ripe and senescent, the pectin continues to be decomposed into pectinic acid and methanol by the action of pectinidase, and the pectin has no binding ability, and the fruit will become soft and rotten. When pectin is further broken down into galacturonic acid, the fruit decays and disintegrates. Therefore, when the apple is ripe, the insoluble pectin and cellulose will gradually "retire", and the apple will change from crisp to face.

In addition, apples also contain a variety of organic acids, usually after their development is completed, the content of organic acids is the highest, with ripening and aging (in storage), the content is decreasing, resulting in an increase in the sugar-acid ratio, which is why some fruits become sweet after a period of storage.

At the same time, the amount of sugar and the type of sugar in apples are constantly changing during the ripening and aging process, which will also lead to changes in the taste of apples. The aroma of apples is also affected by the variety of volatile aromatic substances contained in apples, and the types of aromatic substances vary with the variety, climate and growth stage.

The essence of apple flour and crispiness is actually caused by the difference in the content and properties of insoluble pectin and cellulose in the pulp cells of apples during the ripening stage. After ripening, due to the action of ethylene, the insoluble pectin content between pulp cells decreases, the soluble pectin content increases, the fiber content decreases, and the intercellular cohesiveness decreases, and the pulp gradually softens from the hard and brittle when it is not ripe (i.e., the face). During the mature stage, the adhesion between the cells is moderate, so it is not as hard as it is when it is not mature, and it is not as "soft" as when it is about to die.

However, due to different apple varieties, the degree and rate of intercellular adhesion decline are different, resulting in differences in crispness and noodles between apples.

Precautions for eating apples.

1. You may wish to give preference to bagging apples. The skin of this apple is clean and even, and it is less affected by polluting gases, pesticide spraying, etc.

2. It is best to choose apples with pollution-free, green and organic certification, so that apples will have much less heavy metal and pesticide residues, even if it is not equal to zero, it will be smaller than the residue in ordinary apple peels, and it is more assured to eat the peel.

The main thing is the difference in variety. Nowadays, it is common to find Fuji, which is a relatively brittle variety, and there will be no problem if it is stored in cold storage until after the New Year. Similar to Fuji, there are Gala fruits, which change their faces quickly, and Red Shogun (a variety of Fuji, but it will be distinguished from Fuji) is also an early fruit, so it cannot be left for a long time.

Others are relatively rare, like Jin Shuai (Jin Marshal), Jona Gold, Red Venus, etc., all of which are very brittle when they are just picked, but they will change their faces after a short time. We grow apples in our family, and these varieties are rare now. There are a few of them, but they are mainly used as pollinators (apple cross-pollination has a high fruit set rate), and very few are sold.

The rest of the breed is almost non-existent. As for some people saying that heavy ones are crispy, that's a complete misunderstanding, good Fuji apples will feel lighter and look watery, and that kind of apples are really delicious. It's crunchy and sweet, full of water, similar to the legendary melt-in-your-mouth sensation (not that it's so soft, but the taste is very pure, without any unpleasant sensation).

Some are harder and more "heavy", and they will taste a little astringent, or Fuji is the most expensive, and other varieties are cheaper. According to my guess, other varieties are not suitable for long-term storage, so they are not suitable for large-scale reselling. Now there are still many imports, so it is not clear.

Another point is that Fuji is easy to store, so we can keep it for ourselves and leave it the next spring, but of course there will be some changes in the taste. Most of the products we sell are packaged directly into cold storage, and there is no "waxing" situation. Based on my knowledge and experience, I can't understand the situation of waxing.

I guess it's something secreted from the surface of the apple or sometimes a foreign substance when it is packaged, which makes some people misunderstand.

Crisp apples have a higher fructose content.

In terms of sugar content, crisp apples contain fructose to about grams, glucose to grams, sucrose to grams, in addition to some vitamin C, vitamin B and other vitamin components, and calcium, iron, zinc and other minerals.

The softer sand apples contain fructose to about grams, glucose to grams, and sucrose to grams. As you can see, crisp apples have a higher fructose content, so they taste sweeter, but soft apples have a higher starch content.

How to pick crisp apples

1. Look at the appearance: choose apples with uniform appearance and round shape, and don't choose apples with defective shapes, such apples are not good-looking or delicious.

2. Smell the fragrance: apples will emit fragrance after they are ripe, and then you can smell the fragrance of apples when you buy apples, some apples are coated with a layer to prevent water loss, and the fragrance will be very light.

3. Look at the color: When choosing apples, you should choose red and yellow ones from the color, which is ripe fruit. Don't choose red and blue, such is fruit.

The above content refers to Encyclopedia - Apple.

The texture of apples is somewhat soft and some crisp, mainly due to the different varieties that lead to different tastes. Apples are our national fruits, and if you rank them in daily life, apples are definitely one of the most common fruits in life. The benefits of apples are also countless, apples contain a variety of vitamins and carbohydrates, which can give the human body many nutrients needed, and can also make people whiter and delay aging; In traditional Chinese medicine, apples can relieve cough and sober up.

All living organisms are made up of cells, and the inside of cells is also characterized by a variety of biological characteristics. There are many varieties of apples, but the main ones are "soft" and "hard", that is, whether they are crisp or soy when you bite into them. Whether an apple is crisp or not depends mainly on the amount of "insoluble pectin" and cellulose in the cell

Insoluble pectin plays a role in the adhesion between cells, and if there is more insoluble pectin, the apple will be relatively brittle, and vice versa, the apple will be softer. <>

Pectin mainly works during the ripening of apples, and pectin is developed from propectin, which produces a chemical reaction under the action of enzymes, at which point it separates from cellulose. Pectin is easily soluble in water, so when ripe, apples become soft and creamy. Cellulose is an important component of the cell wallCellulose and pectin and other substances adhere to each other to form a hard feeling, so whether the taste of apples is crisp or not mainly depends on these two substances

In addition,We will also find that when the same apple is eaten at different times, it has different textures, which is commonly known as soft after a long time。This is mainly because with the passage of time, the cells gradually lose their activity, as they are picked, the apple has no way to continue to take in water, and the apple also needs to respire, so it can only be converted by consuming its own energy, so a large amount of water is lost, and the weight will be reduced, which will cause the phenomenon of wrinkled apples that have been left for a long time, and this will cause the connection between the cells to become lower, become looser, and become softer.

This is due to the different varieties of apples, for example, the Hanabeef apples are creamy, while the Fuji apples are crispy.

This is because the varieties of apples are different, the kind of fluffy apple skin you are talking about should be yellow, and the crispy one I guess should be red Fuji or green apples, I like to eat crisp ones.

Because of the different varieties, the taste of apples will be different, for example, the taste of "red Fuji" apples is crunchy, and the taste of "red banana" apples is soft, especially suitable for people with bad teeth.

The essence of apple powder and crispiness is actually caused by the difference in the content and properties of insoluble pectin and cellulose in the pulp cells of apples during the ripening stage.

After the apple is ripe, due to the action of ethylene, the insoluble pectin content between the cells of the orange flesh decreases, the soluble pectin content increases, the fiber content decreases, the intercellular adhesion decreases, and the pulp gradually softens from the hard and brittle when it is not ripe, that is, it becomes powdery.

During the mature stage, the adhesion between the cells is moderate, so it is not as hard as it is when it is not mature, and it is not as "soft" as when it is about to die. However, due to different apple varieties, the degree and rate of intercellular adhesion decline are different, resulting in the difference in crispness and powder between apples. The color of the peel is mainly determined by the different anthocyanin synthesis content, and the two are two.