I forgot the movie name already but the scene is still very clear to me. A man asked his maid for sliced apples. His request arrived but he irked and refused it. Seeing the slices discoloration, he told the maid that it took her so long to accomplished such an easy task.
What else can the maid do. Apples are real quick when it comes to changing its color from very pale yellow to unappealing brown. I said so cause it is not its natural color. Like how we move our eyebrow when we see a blue chocolate or a violet mango. We won’t accept it readily unless introduced by a big and well known company.
We are welcoming the golden rice open arms because it has long been advertised. The pink or ruby chocolate because it has a big grand entrance. The square watermelon that was introduced by Japanese scientists. However the browned apple slices has long been rejected.
Apple will undergo browning reaction immediately after cutting or removing the skin off. It can be checked by dipping in slightly acidic solution. By squeezing calamansi or lemon in water then soaking the fruits after.
Apple juices are coming up brown because of this occurrence. I only see brown apple juices on shelves because most of it are diluted juice drinks and are packed in opaque container.
There might be a time that the next apple in your hand will never exhibit unpleasant discoloration. The Okanagan Specialty Fruits Inc succeeded in producing GMO that never manifest browning. The trademark Artic Apples was given distribution permits to US territories.
The commodity may or may not pass our regulatory agencies. However, whichever the outcome is. The chance of it reaching your hand is close to 100%.
If your a GMO hater, it is too easy to spot it. I am sure I don’t need to explain how.
In my own opinion, I don’t see a need for such expensive research. Browning is natural, just accept it. Shake the ketchup bottle before using. Stir the peanut butter before spreading it to your favorite bread. Not in need of magic tricks.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.