Consumers often question the origins of their food, particularly regarding genetically modified organisms (GMOs) in common produce like apples. Understanding the science behind genetic modification and traditional breeding clarifies how apples reach our tables. This article provides factual information about genetically modified apples.
Understanding Genetic Modification in Apples
Genetic modification involves altering an organism’s DNA in ways that do not occur naturally. This precise method allows scientists to introduce specific changes to genes. The process typically begins by identifying a desired trait, such as resistance to browning, and locating its specific gene.
Scientists then copy this gene and insert it into the target plant’s cells. These modified cells are grown in tissue culture to develop full plants expressing the new trait. Genetic engineering can also silence existing genes within the plant’s own DNA to achieve a desired outcome.
The Arctic Apple: A Specific Case
The Arctic Apple, developed by Okanagan Specialty Fruits Inc., is the only commercially available genetically modified apple. It is engineered to resist browning when cut, bitten, or bruised. This non-browning trait is achieved through RNA interference, which silences the polyphenol oxidase (PPO) enzyme responsible for oxidative browning.
This modification aims to reduce food waste, as apples often brown quickly after slicing. The Arctic Golden and Arctic Granny varieties were approved by the U.S. Food and Drug Administration (FDA) in 2015 and the Canadian Food Inspection Agency in 2017. Arctic Apples are primarily sold as pre-sliced or diced products, with Arctic Fuji and Arctic Gala varieties also developed.
How Apples Have Changed Over Time
Apples have changed significantly over centuries, long before modern genetic engineering. Traditional breeding methods, like selective breeding and cross-pollination, developed new apple varieties with desirable traits. This involves selecting plants with preferred characteristics, such as taste or disease resistance, to breed the next generation.
Cross-pollination transfers pollen from one apple variety to another, combining genetic material. Grafting is another technique where parts of one apple tree join to the rootstock of another for consistent fruit production.
These traditional methods, which mix thousands of genes, can take 15 to 30 years to develop a new variety. Examples include the Red Delicious, selected for its thick skin and long shelf life, and the Honeycrisp, developed through a university breeding program.
Identifying Genetically Modified Apples
In the United States, bioengineered foods are subject to specific labeling requirements. These labels may feature a “BIOENGINEERED” symbol, text stating “Bioengineered food” or “Contains a bioengineered food ingredient,” or a QR code. The term “bioengineered” is the official designation used on these labels, not “GMO.”
Arctic Apples, the only genetically modified apples on the market, are typically sold pre-sliced or diced in bags. They are identifiable by their Arctic brand name and logo.
While available in the U.S. and Canada, they represent a small portion of the overall apple market compared to conventionally bred varieties. Any apple product with a USDA organic certification is not genetically modified.