Why Do Apples Bruise?

An apple a day keeps the doctor away— we have all come across this saying once in our lives. This is why the fact that apples can bruise seems comic. Once we move past the giggles that this discovery might have brought, let’s find out what a bruise on an apple is. And, exactly, why do apples bruise?

How do apples bruise?

The apple’s red peel, known as the skin, is the first line of defense, protecting it from harm. Just beneath the skin lies the flesh. The flesh is soft, delicate, and filled with sweet juice, making it the primary target of impact when an apple gets hit or falls from a height. Bacteria and fungi can then use up the juice of the apple through a process called fermentation. The products of fermentation can give an off-color and an off-taste. At this stage, the apple has already been spoilt.

Imagine the apple as a small city, and the flesh contains all the tiny houses — or cells . When an external force strikes, these houses shudder, and some might even crumble, leading to what we recognize as a bruise.

Why do apples bruise?

The presence of a bruise on an apple affects more than just a blemish. It affects the apple’s health and taste as well. Upon impact, the cells are disrupted and crushed. The vacuoles present in the bruised cells burst open, releasing a barrage of enzymes to combat potential intruders, like bacteria, in the damaged area. One such enzyme, called polyphenol oxidase, reacts with polyphenols present in the ruptured cells of the apple. The reaction produces an off-taste and forms soft, brown patches.

Another reason that leads to browning in bruised apples is the entry of oxygen through the broken skin of a bruised apple.

While warding off harmful bacteria, these enzymes also break down the damaged cells, creating a softened patch visible as a bruise. This process doesn’t halt at altering the texture but affects the apple’s taste as well. If you’ve ever bitten into a bruised apple, you’d notice it doesn’t offer the same crisp bite and might carry an unusual flavor. This change is due to the enzymes breaking down the cells, altering their normal function.

While a bruised apple might not taste as delightful, it’s essential to know it isn’t harmful to your health. The apple’s changed taste doesn’t signal danger but reflects the aftermath of its defensive measures against bacteria.

Caring for your apples: Prevention and salvage

Apples are delicate fruits, and physical damage is one of the primary reasons for bruising. First, handle your apples gently. Avoid tossing them around or stuffing them haphazardly in your lunch bag. Remember. Although they might seem tough, apples can be pretty sensitive.

Furthermore, avoid stacking too many apples together. Their weight can pressure the apples at the bottom, increasing the risk of bruising.

Suppose you have an apple that has already developed a bruise. Is it possible to save it? While you can’t reverse the bruise, the apple is still usable. The simplest way is to cut out the bruised portion and enjoy the remaining unaffected rest. Alternatively, you could use the bruised apple in recipes like applesauce or apple pie. Regardless of its bruises, every apple can be utilized effectively.

Apart from bruising, pieces of apples can also get tarnished in the air and develop a black color due to chemical reactions. Many chefs use lemon juice to prevent apples from developing this black color, which can also affect the taste. Lemon contains citric acid, which readily reacts with oxygen. Lemon juice acts as a ‘scavenger’ of oxygen, consuming the gas before it oxidizes and produces a black color.