Features of Green Apple
Green apple, a variety of Malus domestica, is most commonly associated with the Granny Smith variety. Known for its bright green skin, mildly tart flavor, and crisp texture, green apple has lower sugar content compared to sweeter apples. This makes it especially preferred in diet plans, detox drinks, and healthy snacks. It has a long shelf life, is durable, and is convenient for transportation.
History
The most popular known type of green apple, Granny Smith, was first discovered in 1868 by Mary Ann Smith in Australia. Emerging as a result of natural crossbreeding, this variety quickly became widespread across the globe and began to be cultivated in many countries. In Turkey, green apple production is prominent in regions such as Isparta, Niğde, Karaman, and Afyonkarahisar.
Health Benefits
Green apple is rich in fiber and vitamin C, which support the immune system and aid digestion. Due to its low glycemic index, it helps balance blood sugar levels, making it an ideal fruit for individuals at risk of diabetes. It is also rich in antioxidants, potassium, vitamin A, vitamin K, and polyphenols.
The pectin fiber in green apples promotes gut health, while its antioxidant properties protect cells from free radicals. Additionally, it helps with metabolism, assisting in weight management. Green apples contribute to dental hygiene and oral health, naturally helping to clean teeth. However, its acidic nature requires careful consumption, particularly for sensitive individuals, when consumed on an empty stomach.
Harvesting, Packaging, and Export Process of Green Apples
Green apples are usually harvested in September and October when they reach full ripeness. The harvesting process is done carefully by hand to avoid damage. Due to their bright skin and firm texture, green apples are more resistant to damage and are advantageous for transportation.
After collection, the apples are sorted by size, color, and quality at production facilities. They are then washed and dried. Some exporters apply a waxing process to enhance the fruit’s shelf life and maintain its appearance. Afterward, green apples are stored in a cold chain environment and prepared for export.
During the export process, green apples are packaged according to international standards. Health certificates, origin documents, and phytosanitary inspection reports are prepared. Green apples are exported from Turkey to many countries, including the Middle East, Europe, Russia, and India. Transportation is generally carried out via road, sea, and air using refrigerated systems.
Conclusion
Green apple, with its healthy, refreshing, and appetite-stimulating qualities, holds great value both nutritionally and commercially. It has become a staple for individuals embracing a healthy lifestyle worldwide and continues to symbolize freshness and naturalness.