What causes the green flesh of apples

The greenish appearance of apple flesh may be caused by factors such as incomplete ripening, chlorophyll residue due to low-temperature storage, special variety characteristics, mold growth, or chemical contamination.

1. Immature

Insufficient maturity of apples during harvesting can result in the flesh containing more chlorophyll. It is normal for chloroplasts in the flesh cells of immature apples to not fully decompose and appear green. This type of apple has a sour and astringent taste, and can continue to ripen at room temperature. The flesh color will gradually turn white or yellow.

2. Low temperature storage effect

refrigeration environment may inhibit the degradation of chlorophyll during apple ripening. When some apple varieties are stored at low temperatures, the decomposition rate of chlorophyll in the flesh slows down, especially in the green area near the core. This phenomenon does not affect the safety of consumption, but may affect the taste and sweetness.

3. Special Variety Characteristics

Some apple varieties, such as light and green bananas, have green flesh characteristics themselves. This type of variety retains some chlorophyll even after maturity, and its flesh is light green or yellow green, which is a characteristic of the variety. Its sugar and nutrient content are not significantly different from ordinary apples.

4. Mold contamination

The appearance of clumps of dark green inside apples may be caused by fungal infection. Mold often accompanies unpleasant odors, softening texture, or brown lesions, and is commonly found on apples that have been bumped, damaged, or stored for too long. Moldy apples may produce toxins such as penicillin. If any abnormalities are found, the whole apple should be discarded and not eaten.

5. Chemical pollution residues

In rare cases, improper use of pesticides such as copper preparations during the planting process may cause copper ions to penetrate into the fruit flesh and form green sediment. This type of pollution is usually accompanied by a metallic or bitter taste, which needs to be confirmed through professional testing. It is recommended to choose apples from legitimate channels.

When purchasing apples in daily life, you can observe whether the fruit stem is fresh and whether the skin is damaged, to avoid purchasing fruits with obvious mechanical damage or dents. When storing, pay attention to maintaining ventilation and dryness. Apples with insufficient maturity can be stored together with fruits such as bananas that release a large amount of ethylene to accelerate ripening. If abnormal discoloration of the fruit flesh accompanied by odor and texture changes is found, it should be immediately stopped from consumption. Normal variety characteristics or storage green color do not affect health, but moldy and contaminated apples may harm liver function and should be carefully identified.