Sometimes when eating an apple, I notice that the bottom (blossom) end of the apple has a lot more sweetness and flavour to it, whereas the top half (stem) is often more watery, crispier and feels less dense than the bottom part.
A quick search on the internet revealed that I'm not the only one asking this question, but answers seemed to be mainly opinions. The largest discussion I stumbled upon can be found here, but comes to no satisfying conclusion. Apparently, this phenomenon seems to occur in pears (supposedly even mentioned in a japanese saying, but the article does not provide a solution to the question) and pineapples as well.
I am looking for a more scientific explanation, as I believe that the biology of apples might be more complex than to allow a simple "sugar is denser than water and gathers at the bottom"-solution.
Do apples ripen unevenly (the blossom-end growing first, allowing it to ripen for a longer time)?
Might this phenomenon be the result of how apples meant for long-term controlled atmosphere storage are picked slightly less mature?