Newest side effect of global warming: Apples losing their crunch

The study measured levels of acid and sugar concentration, fruit firmness and watercore – a disease that causes water-soaked areas in an apple – and found that while acidity, firmness and watercore decreased, the apples experienced a rise in sugar concentration.

Toshihiko Sugiura of the National Institute of Fruit Tree Science in Fujimoto and co-author of the study said that while the increased sweetness of the apple may serve as a positive attribute, the decrease in firmness is negative.

“We think most people like sweet and firm apple fruits, although everyone has his own taste. A soft apple is called ‘Boke’ in Japanese which means a dull or senile fruit,” said Sugiura