Apples all grow the same way. They are produced on small branches that grow from small exits in larger branches. Due to the climates in which Pippins and other green apples originated, they tend to be green. Dense areas with more rain than sunlight has bleached the surface of the small branches, confusing pigmentation in the fruit, selecting green because of the phosphorous contained in the plant.
Because of the skin on the outside and how it reflects light and color.
Green apples can be green when ripe for eating (Granny Smith's for example) or they can be the color of red apples that aren't mature yet. Most apple varieties are green when not ripe.
not all green apples are sour and not all red apples are sweet. it all depends upon the variety. i recommed slightly light green golden delicious apples as they are green and are still sweet.
they have Kristopher garcia in them that make them sour but Julia ann zepeda to make them sour
Green apples are sour for the same reason as lemons, they contain acid, and acids are sour-tasting.
because it is not ripe.
bc they are duhhh
because there is an ingredient that makes a acidy solution to make a sour taste in the mixture
The least sour apples are lowest in malic acid content. As a rule, of all the acid present in apples, 90 - 98% of it is malic acid. The acid gives the apple a sour but fresh, clean taste. New green apples tend to have more bite than red apples, so it is likely that they contain the least malic acid.
Some fruit tastes sour because, god makes them sour, we cant change the sour of a fruit or a vegetable.
Acids have a sour taste.
Yes a lemon does contain Citric acid. It's what makes the lemon taste sour.
a little sour. but really good 2 me!
because some are just not ready and they just get picked out .and the green apples are sour and they taste good
Granny Smith apples have a sour taste when they are not too ripe, but when they are they sometimes have a sweet taste
because there is an ingredient that makes a acidy solution to make a sour taste in the mixture
Acidity, and low pH. If a Gran apple is allowed to ripen fully on the tree so that it has a red blush, it will develop much more sugar and flavor so that it is no more tart than the average apple variety.
The least sour apples are lowest in malic acid content. As a rule, of all the acid present in apples, 90 - 98% of it is malic acid. The acid gives the apple a sour but fresh, clean taste. New green apples tend to have more bite than red apples, so it is likely that they contain the least malic acid.
Some sour fruit could be green grapes, green apples, and mabey a grape fruit that you ate to early.
salt, chemicals
depends on what you eat
because there is an ingredient that makes a acidy solution to make a sour taste in the mixture
Yes, it does. For example take bread, untoasted bread tastes different than toasted bread. Same with apples a red apple will taste sweeter than a green apple which will taste more sour.
Ascorbic acid (aka vitamin C) gives many fruits that crisp, slightly sour taste. Add citric acid of the citrus fruits and you get sour like a lemon. Malic acid in apples provides the sour/tart flavor. Tartari acid in grapes provides the tart taste there.