The U.S. Department of Agriculture has approved the first genetically engineered apples that do not brown after being sliced [1].
This approval marks a significant shift in agricultural biotechnology. By preventing the oxidation process that turns fruit brown, the developer aims to reduce food waste and extend the shelf life of fresh produce for consumers and retailers.
The apples were developed by Okanagan Specialty Fruits, a company based in the Okanagan region of British Columbia, Canada [1]. The genetic modification targets the enzymes responsible for browning, allowing the fruit to maintain its appearance longer after the skin is broken.
Agricultural experts have noted the impact of specific varieties on the global market. Jim Bair said that Honeycrisp "changed everything" in the industry [2]. The introduction of non-browning traits is seen as the next step in evolving the commercial appeal and durability of apple varieties.
The USDA approval process ensures that the genetically engineered crop meets safety standards for human consumption and environmental impact. The company intends to use this technology to make pre-sliced apple products more appealing without the need for chemical additives, such as calcium ascorbate, often used to prevent discoloration.
While the development took place in Canada, the U.S. regulatory approval is critical for the wide-scale commercial distribution of the fruit across North American markets [1].
“The USDA has approved the first genetically engineered, non‑browning apples.”
The approval of non-browning apples represents a move toward 'consumer-facing' genetic engineering. Unlike previous GMO crops designed for farmer benefits, such as pest resistance or herbicide tolerance, this modification provides a direct aesthetic and waste-reduction benefit to the end user, potentially shifting public perception of genetically modified foods.
