Rubyfrost apple variety
Cornell University develops non-browning apple
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Cornell has introduced 65 varieties of apples since 1880, all made possible by cross-pollination.
While plant genetics and molecular research helped, the non-browning apples had a low tech start. Researchers spread pollen by hand on apple blossoms.
Susan Brown, a professor at Cornell’s Agricultural Experiment Station says success depends on beating the bees.
“And we have to get to a tree before the bees get to it,” explains Susan Brown, Cornell University. “Because the bee is carrying pollen that we don’t want to contaminate our cross.”
Cornell’s non-browning Rubyfrost apples are already available in stores.
Source: khon2.com/cnycentral.com