- 
TAG | Apples that dont brown when eaten: Enchanting! |
|
|
| by William Atkins | |
| Monday, 05 May 2008 | |
|
Page 1 of 2 The new apple variety was developed by the Australian National Apple Breeding Programme, which is a part of Western Australia’s Department of Agriculture and Food (DAFWA). Agriculture and Food Minister Kim Chance, who is a member of the Parliament of Western Australia (under the Australian Labor Party), stated on April 29, 2008, "This exciting new variety has pure white flesh that naturally stays very white, even after several hours of exposure to air, unlike other apples which brown readily.” [Australian Labor Party: “Minister launches Enchanted TM apple that doesn't brown”] The project was financially funded by the state of Western Australia, along with the Australian federal government and Horticulture Australia Limited, a national research, development, and marketing organization. It is being grown in Manjimup, in the southwestern part of Western Australia. The Enchanted apple matures late in the apple season (last part of April in WA). The new Enchanted apple appears with a bright pink, nearly red, skin (which is thin when compared to other varieties); pure white flesh; oblong shape; and medium size. The apple is described as having eating qualities similar to the Golden Delicious but with a more tart and crisp taste similar to the Cripps Pink (Pink Lady). Considered a firm and fine textured eating apple, its main feature, however, will be the fact that it does not brown when eaten, a process that is called oxidation. What is oxidation in apples and why does it occur? Why is it important to delay oxidation? Please read on. |
| < Next story in category | Previous story in the category > |
|---|
