Kelly reports: McDonald's "Apple" Dippers

WHAT do they PUT on the apple dippers?!!!
Am I the only one who has ever wondered this?
You bite into them. They are the TEXTURE of apples.
They are not at ALL showing signs of browning.
They taste NOTHING like APPLES!
WHAT CHEMICALS are they putting on those things?
Furthermore, can we even call them apples if they don't look like an apple is supposed to look after having been sliced, and they don't smell or taste like an apple is supposed to smell or taste?
 I tried to research this further, but the McDonald's website has little to no information on their "apples."

An article written by Melanie Warner and published in the New York Times states this:

"Each day, 50,000 shiny, fire-engine-red Gala apples work their way through a sprawling factory in Swedesboro, N.J. Inside, 26 machines wash them, core them, peel them, seed them, slice them and chill them. At the end of the line, they are dunked in a solution of calcium ascorbate and then deposited into little green bags featuring a jogging Ronald McDonald.

From there, the bags make their way in refrigerated trucks to refrigerated containers in cavernous distribution centers, and then to thousands of McDonald's restaurants up and down the Eastern Seaboard. No more than 14 days after leaving the plant, the fruit will take the place of French fries in some child's Happy Meal."

 Do you mean to tell me that whatever you put on these apples will keep them looking this "fresh" for FOURTEEN DAYS?!  I think I'll go slice and apple now and show you what IT looks like in FOURTEEN DAYS...then YOU can decide for YOURSELVES whether or not they are a good alternative to FRIES!  

 

Thanks, McDonald's, but I think I'll stick to the french fries!