The top of the apple is the sweetest. Four parts of apple were measured with a sugar meter in Aomori apple experimental field in Japan, and the following conclusions were drawn:

(1)60%-70% of the apple top (scientific name calyx depression) is the sweetest.

(2) The middle part of the apple is the worst, followed by the shoulder of the apple (scientifically called peduncle depression), and the sweetness near the apple core is the worst.

Extended data

Apple selection method

First, the selection method of red Fuji apple:

(1) See if there are concentric circles on the apple handle, because it is sweet because of the sunshine;

(2) See if there are any stripes on the apple, the more the better;

(3) The redder the apple, the brighter it is.

Second, the selection method of Qinguan apples:

(1) Choose a symmetrical size, preferably a medium size;

(2) When you press an apple by hand, what you can press is sweet, but what you can't press is sour;

(3) the color should be uniform.

Third, the selection method of Marshal Huang's apples:

(1) If the color is yellow, the more pits, the better;

(2) By hand, the light ones are cotton and the heavy ones are crisp.