The only chemical commonness is that red apples have anthocyanins in their skins, while green apples do not.
Beyond that, two red apples are not always any more carefully related to each other than they are to green apples. The anthocyanin genes move easily in between apple ranges when they’re cross-bred, so any red apple could have some green apples in their background, and vice-versa.
The taste and other cooking properties of apples depend on other genes. There are red and green (along with purple, yellow, and even black) apples in every category: cooking apples, eating apples, juice apples. Reproducing an apple cultivar is sluggish work, since it takes years for a tree to grow and produce fruit, but the cultivars transfer genes quickly and they produce an impressive variety.
Industrial apples are specifically grown to avoid producing new ranges. The majority of today’s industrial ranges were discovered among those feral trees, or amongst the farmers.
In the end, you cannot inform much about an apple by its color, and more than you can outline an individual by their skin. Industrial apples come in only a few varieties (unfortunately), and you can learn their properties and put each to its suitable uses.
- GREEN: green apple( real name Granny Smith green apple) is a tip-bearing apple cultivar, come from Australia from a possibility seedling.
The fruit has hard, light green skin and a crisp, juicy flesh. In some parts of Canada the Granny Smith is described as a Green Delicious. little sour than the red one in taste
- RED: the red apple really describes RED DELICIOUS another discovery from possibility seeding, dark red in color, the skin is thick and bitter and has to be chewed vigorously … this apple ranks near the bottom when cooked … sold all year, so store with apprehension. Delicious keeps its cheerful excellent looks long after its taste has actually left
APPLE: the typical fruit, a little lighter red than red delicious.