Within a few moments of biting, cutting or bruising an apple, the fruit naturally begins to brown as oxygen is supplied to protect injured plant tissue—but the 'Arctic Golden Apple,' is a new kind of Golden Delicious from Okanagan Specialty Fruits that is described as "nonbrowning."
Some apples do seem to brown faster than others and this can be attributed to the enzyme levels and different compounds in each fruit. This new GMO fruit, which has been in development for more than 20 years, features less of the enzyme that causes browning. As Grub Street notes: "Unlike crops that were genetically modified to purportedly protect them from pests or increase crop yields, the Arctic Apple has been marketed as more convenient — they don’t brown after they’ve been sliced."
Non-Oxidizing Apples
Okanagan Specialty Fruits' Golden Delicious Apples are "Nonbrowning"
Trend Themes
1. Nonbrowning Apples - Opportunity for disruptive innovation in the fruit industry by developing genetically modified apples that do not brown after being cut or bruised.
2. GMO Fruits - Potential for disruptive innovation in creating genetically modified fruits with enhanced characteristics, such as reduced enzyme levels that cause browning.
3. Convenient Produce - Opportunity to disrupt the produce market by offering fruits that are more convenient and visually appealing, as they do not brown after being sliced.
Industry Implications
1. Fruit Industry - The fruit industry can explore genetic modification techniques to develop nonbrowning varieties that offer improved visual appeal and convenience to consumers.
2. Genetic Modification Industry - The genetic modification industry has the potential to create innovative GMO fruit varieties with enhanced traits, such as nonbrowning, that cater to consumer demands.
3. Produce Market - Disruptive innovation opportunities exist within the produce market by introducing nonbrowning fruits that appeal to consumers seeking convenient and visually appealing options.