These non-GMO apples won't turn brown after being sliced (2024)

FAQs

These non-GMO apples won't turn brown after being sliced? ›

The naturally-bred Opal apple is a cross of Golden Delicious and Topaz apples and does not go brown after cutting, which preserves those apple slices for salads and kids' lunchboxes longer.

Apples that don't brown aren't only real, they've actually been available in American grocery stores since 2010. Called Opal apples, these non-browning apples are a hybrid between a Golden Delicious and the lesser-known Topaz apple.

Arctic apples are genetically engineered (GE) to prevent browning. This means that the genetic material that dictates how the apple tree grows and develops was altered using biotechnology tools.

Freshly cut Opal Apples. If you do want apples that don't easily brown, Opal apples are a non-GMO variety produced using natural breeding techniques. They are a warm golden color, crunchy in all the right ways, with a balanced flavor profile — not too tart and not too sweet.

This unappetizing phenomenon is actually due to a chain of biochemical reactions known as “enzymatic browning.” When an apple is injured (or cut into pieces), the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase (PPO) to—wait for it—oxidize polyphenols in the apple's flesh.

Method #1: Lemon Juice

Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process. To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water.

Apples, similar to their produce peers pears and bananas, tend to turn brown once the flesh is exposed. Even if it's the freshest fruit and you select and store apples following our Test Kitchen's pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit.

5. Fuji and Gala: Tied for fifth place, both of these apples appear on the Cleveland Clinic's list of most nutrient-packed apples. According to Livestrong, the Fuji apple has the highest overall concentration of bioflavonoids (which protect against heart disease and cancer) of any variety of apple.

The grower-supported organization in Yakima, WA, said the non-GMO varieties of Barnsby, Maslin, Rosy Glow, Ruby Pink and Lady-In-Red (if under license) are now included under the "Pink Lady" trademark. This means, to eliminate consumer confusion, these varieties will need to be sold under "Pink Lady" store signage.

Once they are cut into pieces, they turn brown if one doesn'ʹt eat them immediately. That makes the apple seem unappetizing. Therefore, Okanagan Specialty Fruits Inc. has developed non-‐‑browning "ʺArctic Apples"ʺ with the help of genetic engineering.

How to tell if an apple is GMO? ›

Red Delicious

According to the Journal of Agricultural and Food Chemistry, certain compounds (polyphenolic) found in apples may play a big role in human health. Studies show that Red Delicious apples are higher in these compounds than many other types and the vast majority of nutrition lies in the skin of the apple.

Regulatory approval and safety

Varieties that have received U.S. approval include Arctic Golden (called GD743) and Arctic Granny (GS784) in 2015, and Arctic Fuji (NF872) in 2016.

“Browning resistance can be passed down genetically through apple breeding programs,” says Watkins. Some of the most popular apple varieties, like white-fleshed Pink Lady apples, are a direct result of such crossbreeding. Only one variety of the fruit—Arctic apples—has been genetically engineered to not brown.

You can try this experiment with different types of apples or even different types of fruit! How can we prevent apples from turning brown? To slow the chemical reaction, you can isolate the fruit in an anaerobic – or oxygen-free – environment. This is possible by placing lemon juice or pineapple juice on the apple.

The results confirmed the hypothesis that if apple slices are soaked in saltwater, then there will be less browning in comparison to other treatments. There was less browning in the slices treated with saltwater due to the chloride ions which inhibit the polyphenol oxidase (PPO) enzymes (Zhang and Liang).

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

Packaged apples found at McDonalds or in your local produce section are usually treated with a solution of calcium ascorbate (a blend of calcium and vitamin C) or citric acid (found in citrus fruit) to maintain freshness and color. Both are very safe to use on fruit that will be consumed.

The late-season cultivar was bred in Hawkes Bay, New Zealand, in 1985 and was released to commercial markets worldwide in the early 21st century. Envy™ apples were selected for their balanced, sweet, and tangy taste, crunchy nature, and thick skin, allowing the apples to be shipped long distances around the world.

Your cut and sliced apples should be stored in resealable bags or airtight containers, then stored in the refrigerator for three to five days. Left untreated, the cut surfaces of the apples will begin to turn brown very soon after slicing. Before refrigerating, take a few extra minutes to prevent apples from browning.