Non-browning Apple
Now ‘Nonregulated’

Non-browning apple
By Rodrigo.Argenton (Own work) [CC BY-SA 4.0], via Wikimedia Commons
APHIS (Animal and Plant Health Inspection Service) has made a finding of No Significant Impact to the GE Artic Fuji apple. Okanagan Specialty Fruits, Inc has developed the apple to resist browing. The mechanism by which browning occurs (during harvest or preparation, especially in sliced apple preparations) is caused by a reaction catalyzed by polyphenol oxidase (PPO). Okanagan has inserted a gene in the apple that reduces the amount of PPO in cells, thus reducing the amount of browning that occurs when bruising or cutting the fruit. This finding assessed the impact that the fruit has on weediness, and pests, as well as its impact on other species (transmission). APHIS found that the nutritional value of the apple is nutritionally equivalent to the control apple.

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