Грени Смит със странен "загар"

Иначе на вкус ябълките са окей.

Интересно, между другото един от любимите ми сортове ябълки, обичам ги още от много малък. 

Superficial scald of apple is a skin browning disorder that develops in some varieties when they are cold stored longer than three months. Brown splotches develop on the green side of the apple, and will continue to grow in size when the apple is held at warm temperatures. It is also associated with early harvest date. Cortland, Red Delicious, McIntosh, and Granny Smith are susceptible and should be treated with an anti-scald agent prior to placement in cold or controlled atmosphere storage. Diphenylamine (DPA), 1-MCP and ethoxyquin are scald inhibiting agents labeled for use on apple. 1-MCP is not effective for preventing superficial scald in Cortland, so this variety should receive DPA when stored longer than three months. Gala, Honeycrisp, Golden Delicious, Empire, and SnowSweet are not susceptible to superficial scald.