Apple

An apple is the fruit of the apple tree, a plant belonging to the rose family. Its scientific name is Malus domestica. Apples develop from the flower of the tree and usually have a thin skin surrounding firm, juicy flesh. Depending on the variety and stage of ripeness, their skin may be red, green, yellow, or a mixture of these colors. Inside, several small seeds are enclosed in a central structure called the core.

The flesh contains mostly water, along with natural sugars, organic acids, vitamins, minerals, and dietary fiber. One type of fiber found in apples is pectin, a soluble fiber that can absorb water and form a gel-like substance. The taste of an apple results from the balance between sugars and acids, while its aroma comes from many volatile compounds. Apples are commonly eaten raw, but they can also be cooked, dried, pressed into juice, or used in many foods.

Their nutritional composition varies with variety, size, and preparation. Eating the skin provides additional fiber and plant compounds, although the skin should be washed before consumption. Like other plant foods, apples contain polyphenols, a group of compounds that participate in the plant's natural defenses and contribute to some of its characteristics. After an apple is cut, its exposed flesh may gradually turn brown.

This happens because enzymes in damaged cells react with oxygen in the air, causing oxidation of certain compounds. The process does not necessarily mean that the fruit has spoiled. Apples also continue to change after harvesting, and temperature, humidity, and storage conditions can affect their texture, flavor, and shelf life.