An apple a day may keep the doctor away, but cut the apples into pieces and, as they turn brown and soggy, no one will want to go near them. Wouldn't it be good if they could stay white and crispy, just like this?

After apples are picked from the orchard, only one out of every four makes it to the fresh fruit market. Many of those with small blemishes or discolouration are made into sauce or filling for apple pies, so farmers have been looking for more ways to use these less attractive, but just as healthy, apples.

CSIRO scientist Dr. Vic Reyes, came up with a solution. He'd been searching for a way to stop cut apple browning, and had treated the apple pieces, with a variety of substances, including pectin and fruit peel. But they didn't work.

"At the end we decided to get a natural extract from sea weed. With the addition of anti-oxidants and modifying agents, again all from natural products."

On the production line, the apples are peeled, cored and cut into small pieces and any unsuitable ones discarded manually. The pieces are then coated with Dr. Vic Reyes special mixture, before being dipped in pineapple juice and packed for the market.

This way of turning fresh fruit, into nutritious, long-life snacks, may soon be used for vegetables and fruit, such as melons and oranges. Snack Apples can last up to 21 days in the fridge, making deliciously healthy snacks while helping fruit growers make better use of their crops.

Food Science Australia
Sneydes Road
Werribee VIC 3030