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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