You have heard us discuss boosting apple consumption as a key reason for developing Arctic® apples. This is primarily because of their suitability for freshcut products, and application in foodservice – no one finds brown apples visually appealing after all!
In addition to the added convenience and eye-appeal of Arctic® apples, recent results of a comparative taste-test suggests the nonbrowning trait has a big impact on their “mouth-appeal” for consumers, too!
As apples turn brown, an unpleasant eating experience is generated. When apple browning is initiated by the enzyme polyphenol oxidase (PPO), the reaction causes melanin to form – changing the appearance, taste and texture of the surface of the fruit in an unpleasant way. Arctic® apples avoid these unfortunate effects since the genes that drive production of PPO have been silenced.
Participants in our recent mall intercept survey got to taste a plate of nonbrowning apples in comparison with a plate of their conventional apple counterparts. As you can see from the accompanying graph, the consumers had an extremely positive response to the nonbrowning apples (AA = Arctic® apple, CV = conventional).
It should also be noted that both the Arctic® and conventional fruit used in this study was harvested from the same orchard, and had been managed identically from planting through to this harvest.
Of the key factors explored (texture, crispness and eye-appeal) Arctic® apples came out ahead of the conventional counterparts by a wide margin (20%+) every single time!
After tasting the plate of Arctic® apples, consumers were also asked to share their initial reactions, with the vast majority voicing positive feedback. Common descriptors included “juicy”, “tasty” and “fresh” – the ultimate compliments freshcut apples can receive!
And, one more important note – everyone who had the option to try Arctic® apples for themselves (after learning the science behind them) chose to do so! Every. Single. One.