Apples that don't brown when eaten: Enchanting!

William Atkins
Sunday, 04 May 2008 18:22

Science - Health

Oxidation in apples is a chemical action that causes apples to turn brown.

It is caused when iron inside cells of the apple react with oxygen in the air. The process usually means that browning occurs as soon as the apple it bitten into or cut with a knife.

However, the Enchanted apple has been developed so that oxidation does not occur immediately but it instead delayed for a long period of time. Such a feature will make it very popular to consumers.

Agriculture and Food Minister Kim Chance adds, "The resistance of EnchantedTM to oxidation makes it much more useful and attractive for industry, offering better value-adding possibilities and the opportunity to develop new products using fewer preservatives to expand the apple range…. It is also likely also to be very popular as a fresh apple for platters and lunchboxes, and for fresh juicing, where it retains an attractive pink blush and fresh light flavour." [ALP]

The marketing company Perfection Fresh, which is based out of Syndey, will have exclusive rights to market the Enchanted apple. Perfection Fresh is a well known marketer of fresh fruits and vegetables in Australia.

Learn more about the Enchanted apple from the Perfection Fresh website: http://www.perfection.com.au/.

Small numbers of the apple will be available in Western Australia in early May 2008. It will be distributed through fruit stands provided by Perfection Fresh at Perth’s Canning Vale Markets.

Eventually the company will market and distribute the apple throughout Australia and, finally, throughout the world.

The natural non-browning characteristic of the Enchanted apple will make it unique from the many different varieties of apples found throughout the world.