Apples - To Brown or Not To Brown

Yet another interesting story from NPR. This one is about genetically modified apples. A company in Canada called Okanagan Specialty Fruits has designed an apple they call "Arctic Apple." It will not brown, because they have silenced certain genes in the apples responsible for the browning reaction.
This is pretty fascinating to me. As a food scientist, the browning apple is a classic science experiment that I love to share with kids. Everyone knows that when you cut an apple it will eventually begin to turn brown. Every slow-eating kid has turned up their nose, and every mom has replied in exasperation, "There's nothing wrong with that apple- just finish eating it!" Or maybe it's just me.
The reason that the apple turns brown is not because it is rotting or spoiling. It is an enzymatic reaction. There is an enzyme in apples (and other fruits) called polyphenol oxidase (PPO). This enzyme is normally happily contained in plant cells along with polyphenol compounds. You may have heard about the antioxidant benefits of polyphenols in chocolate and grapes (red wine). Well, lots of plants contain polyphenolic compounds, including apples.
When you bite or cut or drop the fruit, you are bursting open plant cells and their insides become exposed to oxygen. The PPO enzyme allows the reaction of oxygen and the polyphenol compounds that are found in fruits. And the compounds that result from this reaction are a brown color.
There are different methods of reducing this enzymatic reaction. Lowering the pH causes the enzyme to be less effective. That's why you will often find that ascorbic acid (Vitamin C) has been added to the little packets of sliced apples you can get in many fast food kids meals these days. Lots of cookbooks suggest adding lemon juice or lemon lime soda as well, though Vit C is more effective. Another method is to keep oxygen away from the cut fruit by simply soaking in water. And heat is a sure fire way to inactive the enzyme.

Now that you've had your science lesson for the day...
time to address the real reason for the story.

What is the role of genetic modification in our foods? Where is the line and how do we determine where that line should be? Is there really any difference between using this technology in our fresh fruits and vegetables than in field corn and soybeans? Should we use this technology only when it is helping to increase yield to feed the billions of people in this world- or is it OK to use it to make our food look or taste more like we want it to? We've been using traditional "non-laboratory" genetic methods to make hybrids that behave like we desire for many, many years.
I certainly don't have all the answers, but we need to all be thinking about these questions. Don't be afraid to engage in dialogue about these topics. One of the problems with these GMO discussions is that they often involve big long words that the general population does not understand. And the most common result of ignorance is fear. When technology development begins to outpace our ability to have open discussions about the possible benefits and consequences of that technology, it is easy to blame the technology for moving too fast. But maybe it is our responsibility to pick up the pace with our communication too?



From Okanagan Specialty Fruits website

Documenting the Landscape

Coshocton county native Megan Lightell is a landscape painter who has a wonderfully unique project right now. She is returning to the county to capture places that are special to farmers- not only through her paintings, but with interviews as well.

 

Documenting the Landscape Click here to view some of Megan's latest work and hear interviews from some area farmers.

 

If you are a farmer in Coshocton county and would like to have Megan paint a view on your land that is particularly special or beautiful to you, please contact me at the Extension office at 622-2265.

 

Rice in the News

I heard a segment on NPR this morning about food safety when it comes to rice. Any time I hear something about food safety in the news - especially when a particular agriculture commodity is called out - I immediately do my homework.

Consumer reports is encouraging the FDA to consider federal standards on maximum arsenic content in rice. Though there are standards on maximum levels of arsenic in drinking water, there are not standards for foods.

So how is arsenic getting into rice? Inorganic arsenic is found in soil & water in very low levels and is therefore naturally occurring in plants. Because of the way that rice is grown, by flooding fields with large amounts of water, this makes for a unique situation that may allow rice to absorb more arsenic than other grains that we eat.

PHOTO: Texas Department of Agriculture, Rice Harvest, Fort Bend County

Click here to read or listen to the Story from NPR


Here also is a excerpt from an article by MARY CLARE JALONICK of the Associated Press

"Scientists have known for decades that arsenic is present in rice, but the issue has renewed interest as consumers are more interested than ever in what they eat and technology has advanced to the point that inorganic and organic arsenic can be measured separately...  Professor Jaymie R. Meliker of Stony Brook University, who has studied the effects of arsenic, says it's all a matter of moderation. "In general, in life, you shouldn't stand out in the sun eight hours a day," he said. "You shouldn't eat rice exclusively every meal. You should introduce variety in your diet because there are contaminants in everything. Nothing is completely safe."'

Bottom line - eat a variety of foods. There is not enough data yet to determine if these levels should be of concern. FDA has tested about 200 of 1200 samples. When they gather all the data from testing, then a plan of action will be developed.

Also, this is one more example of a time when pesticide residues are named as a potential for food safety risk. As farmers, we need to continue to do everything right when applying pesticides to reduce risks to the food supply.

Right Source

Right Rate

Right Time

Right Place

Information about the 4R's

Increase Slow Moving Vehicle Visibility

As harvest time is quickly approaching, it is important to inspect Slow Moving Vehicle (SMV) emblems to ensure that they are clean, colorful and reflective. SMV signs that have been manufactured within the last 10 years should contain reflective material. If the sign is over 10 years old, it may be a good idea to consider replacing it with a newer more reflective emblem. 

You can buy SMV emblem signs as well as replacement decals at farm supply stores.

Also be sure that all headlights, taillights and warning lights are in working order. For more ideas on increasing your visibility on roadways, click here: Tips for Increasing Visibility

 

And even if you will not be driving a tractor or other farm machinery this harvest season, remember that more of these vehicles will be on the roadways soon. Take extra precaution in late afternoon and evenings while driving along our winding county and township roads. And be patient. Easier said than done, I know, but your safe driving can ensure a safe harvest season for us all.