We all find it so irritating when we cut an apple to eat and after some time it get browns, by seeing that brown mushy layer we loose our appetite, but think how wonderful will it be if we prevent the apples to get brown it will look fresh and even more delicious though.
What make these apples to get brown so fast? ever wonder…When apples are cut, oxygen is immediately introduced to the injured plant tissue—the brown bruising is a result of the enzyme polyphenol oxidase (PPO).
Scientist found a way to prevent these browning in apples. They produced apple by using biotechnology and these GMO (genetically modified organism) Apples re called Arcitic Apple. Arctic Apples were approved by the USDA in 2015, and they decrease the browning process by shutting down the genes responsible for producing PPO. So unless you take three weeks to eat your apple, you’re good to snack.