The use of genetic modification in our food supply is a topic of frequent discussion. A genetically modified organism, or GMO, is a plant or animal whose genetic material has been altered in a laboratory setting. This technology allows for the introduction of specific traits that do not occur naturally.
The Availability of GMO Apples
The vast majority of apples available for purchase are not GMO. For centuries, new apple varieties have been created through traditional cross-breeding methods, which involves crossing two different types of apples to produce a new one. This long-standing agricultural practice is responsible for the wide array of apple types, from Honeycrisp to Gala, found in grocery stores.
Only a few specific varieties of GMO apples have been approved for sale, marketed under the brand name Arctic® Apples. Developed by a Canadian company called Okanagan Specialty Fruits, the first varieties were approved by the USDA in 2015. These include specific types of Golden Delicious, Granny Smith, and Fuji apples.
Because GMO apples represent a very small fraction of the total apple market, the chances of randomly selecting one from a typical grocery store display are low.
Understanding the Modification in GMO Apples
The primary modified trait in Arctic® Apples is their non-browning characteristic. When a standard apple is cut or bruised, its flesh is exposed to oxygen, which triggers a chemical reaction causing it to turn brown. This browning is caused by an enzyme called polyphenol oxidase (PPO).
In the development of Arctic® Apples, scientists used a technique known as RNA interference. This method “silences” the apple’s own genes responsible for producing the PPO enzyme. By significantly reducing the amount of this enzyme, the apple’s flesh does not brown when exposed to air.
The genetic modification is precise, targeting only PPO production without altering other characteristics of the apple, such as its taste, texture, or nutritional content.
Purpose of Genetically Modifying Apples
The primary motivation for developing non-browning apples was to reduce food waste at both the consumer and commercial levels. Many edible apples, especially pre-sliced ones, are discarded simply because their appearance becomes unappealing after browning.
By preventing browning, developers aimed to make sliced apples a more convenient and attractive snack, potentially increasing apple consumption. This is relevant for the food service industry, including school cafeterias and restaurants, where apples are often prepared in advance. The non-browning trait helps maintain the fruit’s visual appeal, making it more likely to be eaten.
This modification also offers benefits in the supply chain. Apples that are less prone to browning from bruising during handling and transport can lead to less product being rejected. This adds convenience for consumers and efficiency for the food industry.
Identifying GMO Apples in the Market
In the United States, the National Bioengineered Food Disclosure Standard requires that GMO products be labeled. These foods can be identified through text on the package, a symbol, or a QR code that provides more information. Arctic® Apples, for example, are labeled as “bioengineered.”
A Price Look-Up (PLU) code on produce stickers beginning with the number ‘8’ was designated to identify GMO produce. However, the use of this code is voluntary for suppliers and has not been widely implemented. Therefore, the PLU code is not a dependable method for identifying GMO fruits.
The most reliable ways to avoid GMO apples are through specific certifications. Produce that is certified “USDA Organic” is, by regulation, not allowed to be genetically modified. Another trustworthy label is the Non-GMO Project Verified seal, which indicates a product was produced according to standards for GMO avoidance.