When you go to take a bite of the beautiful apple you sliced 10 minutes ago, you're faced with brown mush. How did that happen so quickly? 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). Next month, however, GMO non-browning Arctic Apples will be sold in the United States.
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. Watch the following video to see the 24 hour time-lapse of an arctic and conventional apple, then learn more about the company and apples in general.