GMO non-browning apples

GMO apples that do not brown when exposed to air after being cut are hitting the marketplace. They are created by suppressing the production of an enzyme known as PPO

scholar.google.com/scholar_url?url=https://www.researchgate.net/profile/Piyada_Tantasawat/publication/8411582_Antisense_downregulation_of_polyphenol_oxidase_results_in_enhanced_disease_susceptibili…
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Polyphenol oxidases (PPOs; EC 1.14.18.1 or EC 1.10.3.2) catalyze the oxidation of phenolics to quinones, highly reactive intermediates whose secondary reactions are responsible for much of the oxidative browning that accompanies plant senescence, wounding, and responses to pathogens.

So the authors of this paper made two plant types both deficient in the PPO enzyme. They then exposed the two plant types to various bacterial pathogens. The results were that the first …

PPO construct exhibited a 55-fold increase in bacterial growth, three times larger lesion area, and ten times more lesions cm)2

The second set of PPO deficient …

plants exhibited 100- fold increases in bacterial growth and ten times more lesions cm)2

Snip

these findings suggest a critical role for PPO-catalyzed phenolic oxidation in limiting disease development.

So your bright looking, clean appearing, pure sort of, non-browning apples are very susceptible to disease and thus have probably been sprayed with several fold the amount of pesticides of even a regular apple. And those who don’t remember the Alar scare in apple juice many years ago might want to look it up :-) Isn’t instant gratification great :-)

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