There are no chemicals and no magic. Since 1880, Cornell has introduced 65 different varieties of apples on the market, including Empire, Jonamac and Cortlands. New apples are developed by cross-pollinating different varieties. Brown and her colleagues found a variety of apple that oxidized (or browned) very slowly, and then bred it with a better tasting option. While plant genetics and molecular research helped, the non-browning apples had a low tech start. Researchers spread pollen by hand on apple blossoms.
"We have to get to a tree before a bee does. Because a bee is carrying pollen we don't want our pollination to cross,” Brown says.
Fruit and vegetable cross-breeding dates back to some of the earliest farming. After all, tri-colored corn didn't start out that way, but now researchers are working on new apple varieties that could satisfy picky toddlers who don’t want brown apples slices.
"If you have kids, kids will eat more sliced apple than they would a whole fruit. And if you have toddlers, this would allow you to put it in their lunch box and not even worry about it,” Brown says.
These non-browning apples are available now. Look for the Rubyfrost variety at your local grocery store or farm stand.
