The following excerpt is from an article that originally appeared on Natural Blaze
By Heather Callaghan, Editor
After much anticipation, consternation and hype – the GMO Arctic Apples, genetically engineered not to brown are on their way to supermarkets across America.
Arctic Apples, made by Okanagan Specialty Fruits were specifically altered to not turn brown when exposed to the air. When non-GMO apples are cut or bruised, an “enzyme in apples called polyphenol oxidase (PPO) readily oxidises to form o-quinones – chemical precursors to the brown substance which, in turn, are formed after they react with proteins in the flesh of the apple.”
The company’s pre-sliced and packaged apples in granny smith, golden delicious and Fuji varieties will be sold in Midwestern grocery stores starting this month.
Part of the controversy of the apples, however, comes from the way that they were altered using a newer form of GE biotech called CRISPR.
A team of scientists at the Commonwealth Scientific andpost was originally published on this site