11:46 a.m. Karst: Any other messages to the industry about the non-browning apple?
11:50 a.m. Carter: I prefer people to use the term Arctic apple because the Arctic apple is a lot more than just a non-browning apple. I think maybe that is my comment. Control of enzymatic browning and the inhibition of Polyphenol Oxidase, and the fact that our apples have this make them unique. There may be other reasons that apples are slow-browning or low browning but it is no because they don’t have Polypheunol Oxidase. So basically what we are doing is we are making the (apples) so they don’t have the enzyme that drives all the bad things in the fruit as well as consumes in the fruit. When you inhibit Polyphenol Oxidase, you preserve Vitamin C, you preserve polyphenols, which are the flavor and the aroma and you control enzymatic browning, which is the non-browning you are referring to. Not only is it going to smell and taste better, be more nutritious, it is not going to have the off browning problems that others have. When people say that “Gee I don’t know, we already have non browning apples,” I would argue pretty strongly that we don’t. There is no other apple like this.