where do red apples get their red pgment from ?
461563
The pigments belong to a group of chemicals called flavonoids.\nPlants make all the things they need from carbon dioxide in the air and water from the soil (this is photosynthesis) plus minerals (e.g. nitrates, sulphates, phosphates, etc.)from the soil.\nThe pigment you mention and any other colour you see in plants is made by the plant.\nPlants make themselves.
533449
Because each apple blossom can become an apple if it is fertilized.  If you pick the blossoms, it can reduce the apple yield of the tree, thus reducing the farmer's income.
532756
The juice of the red cabbage is a natural indicator, with the transition from purplish to red/pink.  Don't recall at what pH, off the top of my head.
473038
Apples, they work better than coffee.
152910
Egypt I think.  Apparently early Eqyptians were very partial to onions.  HOwever, they were also grown in China  and India.  They like to grow where the hours of daylight are relatively long, so as you move further away from the equator they were more likely to be grown.  Onions often grow wild.  \n\nI hope this is of some help, but it is a bit difficlt to find info specifically on red onions.
208500
Perhaps the plants transpiration processes of; photosynthesis, CO2, & nitrogen along with other conditions, ie. H2O temp., Ph level, UV length of intensity play a part of the chemical transformation of plant material to become reddish in color.  Ideally, a micro nutrient of Fe (iron) would make a difference but not certain.
797066
Basically as the apple is left on the table with air, the air will react with the apple and carbon is produced. The process is called oxidation.
612140
This question has been asked numerous times.  Theses are User estee06's words.  I put a link below.\n \n\nApples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the apple. The oxidation reaction basically forms a sort of rust on the surface of the fruit. \n\nYou see the browning when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals
468481
ummmmmmmmmmmmmmmmmmmmm red
492952
Years ago in agrarian communities, families would send part of their crop to school to give to the teachers because they were poorly paid. The pay in crops was sometimes more than the pay in actual money. This continued, and then evolved to an apple over time as people moved into town. It was also perpetuated in early motion pictures & has become a standard symbols for teachers.
890791
It is self explanatory. Say you buy six apples and there are no more for sale. One may have a bad spot and you ask the person selling them; "You have any better apples" They say; "What you see is what you get". Best I can explain it to you.
284087
I don't think this is what you mean, but I find it interesting:    All Granny Smith apple trees can be traced back to the first one grown from a pip by Granny Smith, a poor Australian immigrant.  How's that.  Incidentally, the vast number of trees grown from pips are totally unsuccessful.  Most turn into crab-apples.
571037
Yes they sell bananas in Poland, although they are all imported just the same as in most of the european countries.  They also grow apples, pears, grapes, raspberries, blackberries, and many other fruits.
64515
Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. Bananas and plantains are today grown in every humid tropical region and constitute the 4th largest fruit crop of the world. World production is estimated to be 28 million tons—65% from Latin America, 27 % from Southeast Asia, and 7 % from Africa.India is the leading banana producer in Asia.\n\nThe orange is cultivated over thousands of years now. It is supposed to originate from South- and indo-China.Brazil produces more oranges than any other country, followed by the United States, China, Spain and Mexico.
191908
Fresh cut apples turn brown when iron-containing chemicals inside apple cells react with oxygen in the air.  We see this every day when iron objects rust, or when scabs on cuts turn brown. \n\nThe chemical reaction is called "oxidation", and the enzyme that regulates oxidation in apples is called "polyphenol oxidase" (PPO), also known as "tyrosinase". \nThere are millions of tiny cells inside each apple.  One way apple cells get exposed to oxygen is by cutting the apple open.  This damages the wall that protects each cell and exposes its contents to oxygen in the air. \n\nBruised apples also exhibit oxidation.  When an apple gets damaged--as might happen if it were dropped--many of the cell walls inside the apple get broken.  \n\nYou see the browning when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals. When its uncut, this is much slower as the outer skin prevents oxidation.
345080
Actually, it was the fruit. It originated in China and worked its way around the world until it was introduced in Europe, where its name was derived from the Persian word for the fruit. The town of Orange in France was also named for the fruit and the color was derived from the color of the skin.
29431
The Hebrew word "tap·pu´ach" which is usually translated to English as translated “apple,” appears a number of times in the Bible but it does not appear in the account of Adam, Eve, and the tree of good and bad.   The idea of an apple probably came from Medieval and Renaissance artists who painted apples in Garden of Eden scenes.  Some of these artists include Peter Paul Ruben and German court painter Lucas Cranach the Elder.  John Milton was probably the first person to put the idea into writing in Paradise Lost.  \n\nSo, what was the fruit.  It does not say in the Bible.  God probably didn't feel this detail was important when he inspired Moses to write down the account.