FOOD Apples That Don't Turn Brown, Even After Slicing

Get ready for more GM food in the supermarkets, this time an apple that doesn't turn brown. Supposedly stays fresh looking even after slicing.

"Apples that never go brown could be on sale as early as 2014.

A Canadian biotech company has filed a request with food regulators to start selling two varieties it claims will stay fresh for weeks on end.
Okanagan Specialty Fruits said the genetically modified apples have had the gene responsible for browning ‘silenced’, meaning they remain green or red indefinitely.
The firm hopes that it will get approval in the U.S. and Canada within a year and will start planting trees - with the fruit being sold the year afterwards.
Its founder and grower Neal Carter said it wanted approval for two varieties, its ‘arctic granny’ and ‘arctic golden’ apples.
They are different from apples like Empires in that even if their white flesh is exposed, they will not start to brown and can be left like that for weeks.
Mr Carter said that GM apples would benefit growers as they would not have to throw away brown or bruised fruit and there will be more good quality apples.
He also said that apples would not need to need to be chemically treated before being processed for food and that juice will be clearer.
Mr Carter said: ‘At the end of the day, it’s just a very nice apple that doesn’t go brown.’

Fruit growers in Canada however have attacked Okanagan and said that consumers will be confused about what kind of fruit hey are buying.
Kirpal Boparai, president of the British Columbia Fruit Growers’ Association, said: ‘These will drive the prices of other apples down’.
Lana Popham of the New Democratic Party has gone so far as to start a petition against Okanagan’s arctic variety which has 2,000 signatures.
She said: ‘The certified organic growers could potentially lose their organic status, because of the ability for pollen to be transferred from genetically modified apple trees to certified organic apple trees. ‘That’s one of the strong points around certified organic production, is that there are no genetically modified organisms.’ "

Read more: http://www.dailymail.co.uk/sciencet...-fruit-staying-white-weeks.html#ixzz1vpAobORP

OK, yeah, right. Article predicts that the price of regular apples will go way down after this one is released. In that case, bring it on! But be darn sure to label the heck out of it so I can stay far away from it.

Kajun

TXKajun said:

Get ready for more GM food in the supermarkets, this time an apple that doesn't turn brown. Supposedly stays fresh looking even after slicing. http://www.dailymail.co.uk/sciencet...-sale-2014--GM-fruit-staying-white-weeks.html

OK, yeah, right. Article predicts that the price of regular apples will go way down after this one is released. In that case, bring it on! But be darn sure to label the heck out of it so I can stay far away from it.

Kajun

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I hope regular apples DO go down in price. I wonder if they will clearly label the 'new' apples, though. Maybe they should label them "Snow White's Wicked Step-mother Apples"! I will stick with my own 'old fashioned' REAL and some citric acid solution or lemon juice, thanks anyway!

There are several varieties of apples already that don't turn brown after slicing (at least not for quite a while). They aren't GM and have been around for quite a while. I can't think of the names of the varieties, and am at the office so don't have access to my books to look it up, but if you do some research on apples, you should be able to find them.

Don't have time to read the article in the OP so that one may be GM, but if you want non-browning apples, they are already out there.

Kathleen

One thing I have noticed with GMO produce, it has a incredible shelf life .
Recently I bought some beautiful tomatoes, three weeks later one was
still setting in the kitchen window in perfect condition.
I tossed it and haven't bought anymore tomatoes from that source.
My garden tomatoes rot within a few days after ripening.

The pollen will not affect the apple except for the seeds. The rest of the apple is a product purely of the mother tree. Tomatoes with long shelf life have been around for decades. This is not a GMO trait.

Windy Ridge

Cortland apples are beauties and stay crisp white and red for hours after slicing.

Lei said:

One thing I have noticed with GMO produce, it has a incredible shelf life .
Recently I bought some beautiful tomatoes, three weeks later one was
still setting in the kitchen window in perfect condition.
I tossed it and haven't bought anymore tomatoes from that source.
My garden tomatoes rot within a few days after ripening.

Click to expand...

This hasn't been my experience at all. Tomatoes I buy from the grocery store tend to rot within a few days. The ones I grow in my garden will keep unrefrigerated on the kitchen counter for at least two weeks.

The brown of an sliced apple or the rotting of any whole food is a barameter of how nutritionally dense that food is...............since vitamins and minerals are catalysts to all organic chemical reactions in the body that browning or spoiling is nothing more than oxyidation brought on by the nutrients within the food source................

To manufacuture or design a whole food where the oxyidation process is inhibited makes me wonder what nutritional value is in the food or worse yet.......what is engineered into the food that prevents it................

Also, natural fruit fiber spoils fast as well...................so what are they doing to the fiber in the fruit?....

I'm sure you are all familiar with McDonald's food being laid out on a table for days, weeks, months and there are no signs of any spoiling..........hell not even bacteria want to touch that poison............

I'll stick to the real thing when it comes to whole foods...............our health has been going down hill ever since agriculture was invented 10,000 years ago and is falling off a cliff with our reengineering what natural selection has matched for our bodies in a process that took almost a million years........................

and the phytochemcials or micronutrients are the great unknown that laboratories cannot replicate in our foods..................they are the synergist cement that puts all our health together and are only found is whole foods..............science has only isolated a few thousand of them but there are 10s of thousand of unknown phytochemicals that are critical to health......

If it makes the price of Honeycrisp apples go down, go for it. Those things are the finest apples known to man.

Honeycrisp (the latest type, and developed in Minnesota) are really yummy. But I must admit that I'm weak for the tart Granny Smiths...

Freeholder said:

There are several varieties of apples already that don't turn brown after slicing (at least not for quite a while). They aren't GM and have been around for quite a while. I can't think of the names of the varieties, and am at the office so don't have access to my books to look it up, but if you do some research on apples, you should be able to find them.

Don't have time to read the article in the OP so that one may be GM, but if you want non-browning apples, they are already out there.

Kathleen

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One of the best apples I have ever eaten and did not turn brown was a Jonagold. Got them in Oregon at a Farmer's market type store. That was the only place that had these delicious Jonagolds.

Hansa44 said:

One of the best apples I have ever eaten and did not turn brown was a Jonagold. Got them in Oregon at a Farmer's market type store. That was the only place that had these delicious Jonagolds.

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CHEF TIP: Fruit will not turn brown if you cut it with a ceramic knife! Ceramic knives are also amazingly sharp; great for chopping veggies, fruit, and boneless meat.

High vitamin C content in some apple varieties will prevent browning. If an apple has low vitamin C then you can prevent browning by dipping in lemon juice or similar high vitamin C solution.