Why do apples become mealy and how to prevent it?

Question

What is the cause of mealy apples? Learn why they lose their crispness and discover storage tips to keep your apples crunchy and delicious.

Answer 1

Apples become mealy due to the breakdown of cell walls and the loss of moisture within the fruit. To prevent mealiness, store apples properly and choose varieties known for their crispness and longer shelf life.

Detailed Explanation:

Mealiness in apples is primarily caused by changes in the fruit's cellular structure during storage. Here's a breakdown of the process:

1. Cell Wall Degradation: Enzymes break down the pectin in the cell walls of the apple. This weakens the structure that holds the cells together.
2. Air Spaces: As the cell walls degrade, the cells separate, creating air spaces within the apple's flesh.
3. Moisture Loss: The apple loses moisture over time. This moisture is what normally gives the apple its crisp, juicy texture. When moisture is lost and replaced by air, the apple feels dry and mealy.
4. Starch Conversion: The starch in the apple converts to sugars. While this makes the apple sweeter, it also contributes to the loss of structural integrity.

To prevent apples from becoming mealy:

1. Proper Storage: Store apples in a cool, humid environment, ideally in the refrigerator. This slows down the enzymatic processes that cause mealiness. A crisper drawer is ideal.
2. Avoid Bruising: Handle apples carefully to avoid bruising, as damaged areas are more susceptible to mealiness.
3. Choose the Right Varieties: Some apple varieties are more prone to mealiness than others. Varieties like Honeycrisp, Fuji, and Granny Smith are known for their crispness and longer storage life. Avoid varieties known to become mealy quickly, like Red Delicious.
4. Eat Sooner Rather Than Later: Apples are best consumed soon after purchase to enjoy their optimal texture and flavor.

Pro Tip:

Store apples away from other fruits and vegetables, especially those that produce ethylene gas (like bananas and avocados). Ethylene accelerates the ripening process and can cause apples to become mealy faster.