The case of the non-browning apple.

I typically reserve my mild-mannered musings about ~~freaky~~ food for other forums (just ask my hubby and my immediate family!), but since coming across this news release a few months ago, I can’t seem to let it go. I just have to know: What are your thoughts on the creation of a non-browning apple?

I mean, isn’t this something a little dash of lemon juice can take care of? Does it matter if cut apples don’t look pristine in salads, etc.? Will this have a positive or negative effect on apple producers and consumers worldwide?

Do you welcome the innovation of the non-browning ‘Arctic’ apple? Or will you refuse to buy it if it comes to market?

Posted by:

Sheryl @ Flowery Prose

Sheryl Normandeau is a writer and gardening enthusiast living in Calgary, Alberta, Canada, in the foothills of the spectacular Rocky Mountains.

14 responses to “The case of the non-browning apple.”

Cathy

November 8, 2012

If it’s genetically modified, no thanks! Will it taste any different?! In the seventies, my uncle -a market gardener -had to start growing tomato sorts that had a longer shelf life… we all refused to eat them cos they didn’t taste of anything compared to the old ones!

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1. Sheryl
  
  November 8, 2012
  
  Yes, it’s definitely “engineered.” I wonder, too, how it will taste.
  
  That’s very interesting about your uncle – I agree, the tomatoes (and most other produce) that are bred for better transport and storage are definitely lacking in flavour…it’s as if the two traits can’t co-exist. There’s such a huge difference between supermarket tomatoes and the ones you pick off plants you grew yourself!
  
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gardeninacity

November 8, 2012

I would be very skeptical, especially since it could contribute to a reduction in the kinds of apples that would be commercially grown. Don’t know if this GMO stuff can be stopped, though.

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1. Sheryl
  
  November 8, 2012
  
  I agree – it will likely change the face of apple production and perhaps limit consumer choices. I wonder if there will be pressure on breeders and growers to ensure that all commercially-grown apples are non-browning.
  
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Holleygarden

November 8, 2012

I bet the restaurants will eat it up! 😉 But, I won’t – at least not in my home. Or, I should say I’ll try to stay away from it. But how will I know if it’s not labeled as such? (The very reason they don’t want gmo foods labeled here – ignorance is bliss!)

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1. Sheryl
  
  November 8, 2012
  
  Labelling of GMOs is a HUGE issue – you’re right, it’s becoming very difficult to know exactly what we’re putting on our plates. And it doesn’t appear as if positive change will occur any time soon….
  
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Sarah

November 9, 2012

Older apple varieties are already under enough pressure from the new varieties that transport better and look perfect on the supermarket shelves (regardless of taste). I didn’t realise that browning in apples was a big enough problem to warrant the kind of investment GM research would entail – but them maybe I just don’t get invited to the right parties!

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1. Sheryl
  
  November 9, 2012
  
  Yes – who would have thought that the natural process of browning would be so offensive?
  
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Donna@Gardens Eye View

November 10, 2012

I am not in favor of this type of manipulation of my food…it leads to many things that will harm our food sources. Leave nature alone I say.

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1. Sheryl
  
  November 12, 2012
  
  “Manipulation” is definitely the right word here! Hopefully we will still be able to make good food choices as time goes on – it seems that our options are becoming more and more limited.
  
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Patrick’s Garden

November 15, 2012

Now food companies are trying to “process” one of our best fruits. I think apple growers are too smart to make such an patent investment when lemon juice is the competition. I hope and pray, anyway.

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1. Sheryl
  
  November 16, 2012
  
  I couldn’t agree more! 🙂 Thanks so much for stopping by my blog! I had a chance to browse a little on Patrick’s Garden – I will definitely stop by to check out your future posts. Interesting information and lovely photos!
  
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biggsis

November 18, 2012

I think it’s a ridiculous and dangerous waste of time and money. Unfortunately much of it has to do with big ag. companies finding ways to get a lock on the farmers dollar by providing ‘must have’ products that can only be purchased from them so that the farmer is then locked into buying from a company that then raises prices / demands that they not save their patented seeds / use their special pesticides if they want to claim the name of the special product, etc.

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1. Sheryl
  
  November 19, 2012
  
  Yes, I agree, that’s definitely a significant aspect of this kind of food “tinkering,” and has huge ramifications across the entire food system, from producer to consumer.
  
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