Why are ripe apples so bland?

The apple is both crispy and sweet, and the fruit is soft and spongy, pale and tasteless, even though they are born on the same mother tree. Are those light apples without sugar?

Actually the problem lies elsewhere. The cell walls of apples are very thick, the holes between the cells and the cells are very large, but that is before the apples ripen. These cells are stuck together with apple plastic, so the apple is quite brittle and hard.

But when the apple is ripe, it produces yeast, which makes the cell's apple resin to become easy to mix with water, then be resolved. So the cells that were previously bound together turned into a scattered crowd, so when the fruit was very porous.

The apples are spongy when eaten very lightly and tasteless, because the slots in the apple flesh are very large, the walls of the cells are thick, the teeth are not easy to chew these cells, the juice in the cell has no way of flowing. Out, so eating it feels really tasteless.