Move over Golden Delicious and Granny Smith, there’s a new apple in town and apparently this one has something that no other apple does—it’s got non-browning properties. When a typical apple is bruised, bitten or even sliced, its polyphenol oxidase (PPO) mixes with its polyphenolics to create a brown coloured melanin—which is where that unappealing brownish colour comes from. With Arctic apples, however, the combination of these two proteins never actually occurs, therefore bypassing the colour change. If you plan on pursuing food quality training, or enrolling in any quality control courses, this is one innovative item you may want.. READ MORE »
