We Found Out Why Apples Are Red, So You Dont Have To

Apples are red because they contain an enzyme called polyphenol oxidase. It’s responsible for turning the apple into its bright red color.

But did you know that there are other reasons apples are red? They’re also high in vitamin C, fiber, potassium, and antioxidants.

So if you want to eat an apple, you should definitely choose a red one. But if you want to learn more about why apples are red, read on!

So why are apples red ?

Two reasons are there behind this:

The survival reason – Apples should be seen by animals in the wild in order to be eaten and seeds spread.

The second one is a technical reason that helps the first. The red apples’ color is caused by a pigment called anthocyanin.

This pigment comes from the natural sugars and sun, and also provides apples with really good taste.

Red apples pop against green leaves

Let’s explain why the apples need to be red.

Red is more colorful in the wild and really stands out from other colors. It will be noticed immediately since most of the plants are green.

The leaves on trees or flowers are green because they need to photosynthesize.

There are either warnings or a means of communication when there are brightly colored plants.

In apples’ case, their bright color helps them be spotted by animals and they can then be eaten.

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The seeds will be passed out via the body’s feces.

I wonder if that helps with anything. The apple seed will be fertilized by the excrement. They are capable of growing into big trees that will help the species.

We’ve made a point of growing red apples because they’re appealing to most humans.

Anthocyanins are the main culprit

Alright, let’s get a bit more technical. The red apples have anthocyanin, a pigment which is responsible for its color.

This is a type of pigment that is used in printers, and part of it is called ‘cyan’.

Why does this matter? The wonderful thing about this is that it can range from red to blue, then back up to purple and black. It’s the most versatile color out there, that’s for sure.

You will find anthocyanin in red cabbage, mul strawberries, and purple carrots.

Red from a berry is always bluish reds or cool toned reds, as a fun sidenote.

The red of a tomato or pepper is often warm toned because of the carotenoids found in it. Carrots and the yellow-orange-red palette have to be responsible for it.

Anthocyanins need sugars to develop

To develop a red color, anthocyanin needs some help. The help is given by direct sunlight and an optimal temperature.

There are a number of apple varieties that can be found with bright red color like Red Delicious, and there are other varieties that blush red but are striped red like the Pink Lady.

The genetic makeup of each apple is different, so they all contain anthocyanins. Apple biology is very difficult to understand.

Direct sunlight and temperature affect sugars

As apples form tiny fruit to full on apples, they develop sugars in their structure, which is needed by the body’s natural predator, the anthocyanins.

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The more natural sugars are present in the apple, the quicker the process of making a pigment will occur.

The sugars in apples can be developed from direct sunlight or even reflected sunlight.

This is why apple trees are trimmed in the middle of the season, to let the sun shine on apples at the bottom of the tree.

They sometimes put reflective surfaces under trees to make sure that the light is reflected in the apples.

Temperature plays an important role in the color evolution of apples. It appears that it is a great combination of cool night and warm day, though more research is needed.

Loaded trees produce poor, bland apples

If you want your apples to look good, don’t plant too many apples on one tree. This leads to overproduction.

When the fruits start developing, they’ll begin to grow faster than the rest of the tree.

It takes time before the apples reach maturity, and during that period, the tree has less nutrients available to feed its leaves.

So what happens next? Well, the leaves turn brownish green, and eventually die off. That’s not ideal!

Humans have been specifically breeding apples for centuries

Apples were first domesticated around 8500 BC in China. They spread throughout Asia and Europe.

In America, we had our own revolution when Thomas Jefferson planted his seeds. He was the father of American agriculture.

He introduced new techniques such as grafting, cross pollination, and selective breeding.

These methods allowed us to create better tasting apples. We also learned how to store them properly.

It’s clear that red apples are sweet apples and the majority of them are red out of the crowd.

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Other apple varieties are green , yellow, or mixed

Green apples are those without any pigments. Yellow ones are those with only chlorophyll. Mixed apples are those that have both colors.

Yellow apples are usually sweeter and milder flavored. Green apples tend to be sour and bitter.

A lot of people think that green apples taste bad, but this isn’t true. Some green apples actually taste really nice.

Some people say that green apples aren’t worth eating, but I disagree. There are plenty of delicious green apples out there.

I’ve eaten several kinds of green apples myself, including Granny Smiths, Galas, Braeburns, and Golden Russets.

Some of these apples are sweet while others are tart. But no matter what kind of green apple you eat, you’re guaranteed to enjoy it.

You should know that most green apples come from Japan.

Conclusion

There are various different varieties of apples available today. Each type comes with its unique characteristics.

But if you want to get the best quality apples possible, then you need to buy organic apples.

Organic apples contain fewer pesticides and other chemicals. And because they haven’t been genetically modified, they won’t cause allergies like GMO foods do.

And lastly, organic apples are grown using sustainable farming practices. These include crop rotation, composting manure, and avoiding chemical fertilizers.

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