half of the apple ripe
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Explanation:
means please ask clear question
Answer:
Days from bloom: The most accurate method is to count the number of days since the tree bloomed in the Spring. Each variety of apple has a specific number of days to reach it's optimum ripeness. Of course, that can vary, based on weather conditions, but it's pretty accurate. But if you do know know or remember the date the trees bloomed, here are the other ways to tell when to harvest the apples:
Color. Color, both on the outside and and the flesh, is a useful indication of maturity. Depending on the variety, apples may be yellow, red, green or combinations of these colors at harvest. When the green has almost completely given way to yellow, a yellow variety is mature. With red blush or striped apples, the area where there is no red color usually changes from green to yellowish at maturity. Some of the newer red strains are challenging, because they are red all over long before they are sweet and mature. In these, the change in the color of the flesh goes from greenish to white when they are ripe. Red Delicious spur-types apples are odd in that the greenish tint may take months in storage to disappear, but they are fine to eat before that!
Ease of separation. Unless the orchardist has used a "stop-drop" spray, that causes the apples to stay on the tree, mature apples are separate easily from the tree with a, twist it upward with a rotating motion.
Seeds: Cut a sample apple horizontally and look at the seeds. Usually, the seeds become brown the fruit is ripe. That's more true with later ripening varieties, like Fuji. With early season apple varieties, like Gala, , they may be ready to eat before the seeds turn brown.
Fruit drop. When a few good, healthy apples drop to the ground, the apples on the tree are nearly mature. (rotten, buggy or diseased apples can drop at any time)
Softness and flavor. The taste test never fails! When an apple becomes slightly softer and tastes sweet and juicy, it is mature. Some varieties, such as Delicious, become sweeter in storage; but that's different from ripening.
The Iodine starch test. An apple is cut horizontally through the core and sprayed with a mild iodine solution. Since the iodine turns the cells containing starch dark, unripe apples turn dark, ripe apples remain white. Penn State has a page that has more information about the iodine apple ripeness test.