Everyone likes to eat big red apples, but have you ever noticed that apples that ripen quickly are often eaten by insects? Why is this? To understand why, you first need to know how apples mature. As apples grow and mature, a lot of oxidation reactions will occur. The starch in it gradually turns into sugar, the sugar content increases, and the fruit acid in it decreases. As it matures, the cells swell, the cell walls thin, and the quality becomes crunchier and more flavorful. At the same time, the aroma, vitamins, and wax in the fruit also gradually increased. For apples to undergo an oxidation reaction, they need oxygen, but the waxy layer on the outside of the apple is unwilling to let oxygen in. In this way, the oxidation reaction is slow and the apples mature slowly. But a bug-bitten apple is different. The insect bites through the wax layer and burrows straight into the center of the fruit, opening an oxygen "channel" inside the apple. A lot of oxygen gets in. The oxidation reaction of the apple proceeds quickly, so it matures early.