Apples: New (gaseous) compound to maximize storage
This is about a recent innovation to keep apples in storage longer. They say it's needed because Michigan has a record yield. This gaseous compound is called 1-methylcyclopropene or 1-MCP. It temporarily keeps apples from their normal ripening.
The apples are sealed in a room and fans spread the gaseous compound so it can penetrate into the fruit.
The article I read in the Daily Sun (on November 11, 2013) didn't say if it was approved by the FDA. Has it been tested for safety? There was no mention of whether this compound remains in the apple after it has served it's purpose. I imagine it would because once it's in the apple, it's not a gas anymore. It's a man-made compound, not food. I for one don't want artificial man-made compounds in my food.
I realize organic is always an option, I'm just disappointed in the direction things are going. It's getting to the point where everything is chemically tainted in some way.
If you like to eat fruit as a way to promote health, I'd be interested in your opinion. Thanks.
|