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Thursday, July 26, 2012 05:02 pm


In the Solving-Problems-We-Didn’t-Know-We-Had Department, federal regulators are pondering the fate of apples that won’t turn brown.

You can bruise it, you can slice it, you can dice it, you can put it on a tanning bed and still the Arctic Apple will not turn brown, according Okanagan Specialty Fruits, the apple’s creator that is based in Canada, eh, where 84 percent of the population is white.

A whole apple is too much of a commitment for many people, Neal Carter, president of Okanagan Specialty Fruits, recently told the New York Times, so apple slices that stay lily-white are a good thing. The U.S. Department of Agriculture, which must approve the genetically modified fruit, is now accepting comments from the public. Not everyone is thrilled.

The U.S. Apple Association, which represents growers, says that there are no genetically modified apples on the market today, and the association would like it to stay that way. Browning is natural, the association says, but can be discouraged by sprinkling apple slices with apple juice fortified with Vitamin C. A solution of lemon juice and water also works.
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