Topic Reading-Vol.2787-11/28/2019
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Topic Reading-Vol.2787-11/28/2019
0422-27-5366
〒180-0006 東京都武蔵野市中町2-3-5 IIHA武蔵野1階
電話受付/月〜金 9:00-18:00
Topic Reading-Vol.2787-11/28/2019
Dear MEL Topic Readers,
How climate change could kill the red apple?
The banana is yellow, the orange is orange, and the apple is red, but not always. In fact, the apple has a variety of colors, such as red, green and yellow. But when you think of an apple, it is usually red. And unless you want to have or try a different taste or flavor, you most likely pick red apples over yellow or green ones. There seems to be a certain expectation of taste by the color. While apple buyers tend to weigh more on the color rather than the taste or texture, many kinds of apples are grown in farms that provide different functions. Some are more suitable for sauce or cider and others are perfect for pies.
What makes apple red is a protein called MYB10. The more MYB10 in the apple, the redder the skin likely be. Also, temperatures play some roles. As temperatures rise, apples’ skin less likely becomes red. That’s why apples are usually grown in cooler regions.
But what if no or only a few apples were red? That could happen if global warming progresses and temperatures in apple-growing regions rise.
In a few decades from now, your grandchildren may ask, “Did apples use to be red?”
Enjoy reading the article about what affects the color of the apple.
https://www.bbc.com/future/article/20191119-how-climate-change-could-kill-the-red-apple
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