apples & taters not turning brown?

[me&thegals]

We've had "wild" apples that stayed startingly white after bitten into. I don't think there's anything eery about this one... I also planted some low-starch potatoes this year (Nickola?), and I wonder if a lower-starch variety might also brown more slowly...

 

[~gd]

I checked the bag over for any clues (like the radura symbol or something), but there's nothing to indicate anything different.

All is does say is....."U.S. NO.1, produce (NOT product) of USA, Golden Russet potatoes, Packed for Tri-Cities Produce Inc, Pasco, Wa 99301"
on the back is a Nutrition Facts claim and a barcode for price scanning.


It doesn't even say where they're grown or packed....just WHO they're packed for.


ETA: As for the apples, awhile back the kids had some for a snack & didn't finish it all. A few hours later I found their leftovers still looking as fresh as ever. eeeewww

Some apple varieties are known for their lack of browning I.E. courtlands. with the new varieties being produced by cross breeding I would not be suprised if anti-browning was not one of the traits selected for. I don't know about golden Russet potatoes but Youkon (sp) Golds are brown resistant.

 

[kcsunshine]

My pea brain did wonder why the apples I dried a few weeks ago didn't turn brown - but the thought just came and went like so many others I have lately.

 

[Emerald]

I don't know how scientific this is but when I grow potatoes they don't brown/black as fast as the store one, but when they get older they do. I wondered if it was a freshness thing-the potatoes that I just bought were from a local place and they are as fresh as they come- only a few days from harvest.

Plus the whole potatoes didn't brown/black as fast as the few shreds that I must have spilled on the floor.. could be a more surface showing thing too.

 

[old fashioned]

what 'they' are doing to our food NOW?
Spraying, GMO or??????

I rest my case... http://www.foxnews.com/leisure/2010/11/29/company-develops-apples-dont-turn-brown/#

 

[Shiloh Acres]

Sigh ... Is it really THAT HARD to dip cut apples in lemon juice to keep them from browning in a salad?

No, we need to spend tens of thousands per acre to replant, and risk contaminating other apples, just so old slimy apples don't LOOK old and slimy.

Ah nevermind. I'm to tired to climb up onto the soapbox tonight.

 

[Rebbetzin]

I would think the lack of oxidation in potatoes and apples is due to irradiation rather than genetic engineering. There are no regulations as far as letting the public know what foods are being irradiated. We know there are about 40 irradiated foods that are approved by the FDA to be sold to the public.

But, it is not easy to find which 40 foods are on that list. I did find this document though..

http://www.fda.gov/Food/FoodIngredientsPackaging/IrradiatedFoodPackaging/ucm081050.htm