And suddenly here comes a high-tech genetically modified apple that doesn’t brown. Why not? Because it has very little in the way of either polyphenoloxidase or peroxydase (more on what those do here). Which means when you cut it you don’t get browning pigments. Very interesting.
Those readers who know me know I have nothing against GMO crops, but my reaction to this is…why? Aren’t the apples we have pretty darn good as they are? And if you don’t want them to brown there’s always citric acid or lemon juice. This is a pretty cool science experiment, but I don’t see myself buying them over say, the Honeycrisps I bought at the supermarket this week. Well, to each their own!