Introducing Nonbrowning Apples
Making the perfect fruit even better
How did we make nonbrowning Arctic® apples? It’s a modern marriage of nature and science. We use an apple’s own genes to “turn off” the genes that make apples turn brown.
Why apples brown
When an apple’s cells are damaged by biting, slicing, or bruising, an enzyme called polyphenol oxidase (PPO) initiates a chemical reaction that results in the apple’s flesh turning brown. There’s more than one type of apple browning, but this primary form is called “enzymatic” or “oxidative” browning.
Arctic® apples have less PPO
Since PPO causes enzymatic browning, our scientists knew the best way to make nonbrowning apples was to reduce the PPO content. Our highly skilled team did that by using the science of biotechnology. Check out our infographic describing the process to see how we do it, and visit our company website to learn more about agricultural biotechnology.
Distinctly nonbrowning apples
Different apple varieties and even apples of the same variety don’t have the same levels of PPO. You may have noticed some apples brown more quickly than others. There are slow-browning and low-browning varieties out there, but Arctic® apples are distinctly nonbrowning varieties.
One small change = significant benefits
Less PPO gives Arctic® varieties their nonbrowning advantage, but Arctic® apple trees grow and behave the same as other apple trees. The fruit is just as healthy. An Arctic® Granny has the same nutritional content as a conventional Granny Smith and Arctic® apple varieties don’t experience the browning reaction which “burns up” nutrients like vitamin C and antioxidants.
Judging true fruit quality
Since Arctic® apples don’t undergo enzymatic browning, does that disguise old or damaged fruit? Nope. In fact, it’s just the opposite: Arctic® apples will rot and show browning that results from fungal or bacterial infection – just like other apples. Because Arctic® varieties won’t show superficial browning or bruising, Arctic® apples make it easier to judge the true quality of the fruit. Turning brown? Time to compost.
Reduced PPO is an extremely precise change that results in a clear, simple enhancement and there’s a lot of scientific understanding and due diligence that has gone into this development. It’s cool stuff. So if you want more in-depth information please check out okspecialtyfruits.com for more info, especially our blog posts that delve into the science behind Arctic® apples.