On Thu, 4 May 2000, Andy McGuire wrote:
> I saw a reference to some work being done to keep sliced apples from turning
> brown. Recently I read about a local farmer here who is selling sliced
> apples to supermarkets in bags. He treats them with a product called
> NatureSeal, which is supposedly only vitamin C and calcium, and has FDA
> approval. It is not recommended for use on Red Delicious.
Yes, I was going to respond to the earlier message re: this and why not
just use something like lemon juice by saying that I had remembered
reading that the reason folks were supposedly wanting to ge this "feature"
in apples was for long term storage. Basically, so they could slice 'em
and peel 'em and plastic bag and sell them in the supermarkets days,
months, millenia later... (Having been a restaurant worker I know about
the short-term inhibitors.)
You can probably see my bias already. But, I think this is just a silly
use of energy and resources on any front. Better to teach people to eat
fresh, to eat the skins and so on...
I just get grossed out by all this processing of supposedly fresh foods.
And, I am opnionated enough to think that's not what organics is about.
At least, I hope not.
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