SticksandStones said:So I bought a bag of apples the other day and in every one the insides look like they've been eaten by someone with bloody gums. It almost looks like the apples have been died and the die has snuck past the skin!
What kind of joke is this?!
Apples turn red due to the presence of a pigment called anthocyanin. This pigment is produced in response to sunlight and cooler temperatures, which are typical conditions during the fall harvest season.
No, not all apples are red. There are over 7,500 varieties of apples, and they come in a wide range of colors, including green, yellow, and even purple. The color of an apple is determined by its genetics, as well as environmental factors such as sunlight and temperature.
The color of an apple does not necessarily affect its taste. However, different varieties of apples may have different flavors and textures, regardless of their color. For example, a green Granny Smith apple may have a tart and crisp taste, while a red Delicious apple may be sweeter and softer.
No, apples cannot change color after they are picked. Once an apple is harvested, the production of anthocyanin stops, and the apple will not become any redder. However, the color of the apple may appear to change as it ripens due to the breakdown of chlorophyll, which gives the apple a greener appearance.
Yes, red apples (and apples in general) have many health benefits. They are a good source of fiber, vitamins, and antioxidants, and have been linked to lower risks of heart disease, diabetes, and certain types of cancer. The red pigment in apples, anthocyanin, has also been shown to have anti-inflammatory properties.