BEIJING, Aug. 20 (Xinhuanet) --Although consumers have not realized the taste and texture changing of Japanese apples, the fact is an absolute “yes”, according to new research.
Over the past 40 years, a gradual change do happens on apples in Japan.
The Scientific Reports, a primary research publication from the publishers of Nature, said Monday that global warming could be likely responsible for the subtly alteration towards Japanese apples.
"The taste and textural attributes of apples in the market are undergoing change from a long-term perspective, even though consumers might not perceive these subtle changes," wrote lead study author Toshihiko Sugiura, a fruit tree researcher at Japan's National Agriculture and Food Research Organization.
Temperature, rainfall, time of bloom, time of harvest and other environmental indicators are recorded by researchers every year to compare annual qualification.
For better understanding the growth of apples, some “undesirable” conditions are still need to be documented, such as acid concentration, firmness and water core.
By the end of this year’s study, researchers found that apple had declined in acidity, firmness and water core rating. Even if the changing degree still stays at a “not high” level, the change is still significant.
"If global warming continues to progress, the changes in the taste and textural attributes of apples could be more striking as blooming dates become even earlier and temperatures increase during the fruit maturation process," the researchers said.