Last week The New York Times printed a story about the Arctic Apple, which is genetically engineered not to turn brown after you cut it. The apple is produced by Okanagan Specialty Fruits in Summerland, B.C., north of Penticton. The U.S. Apple Association opposes it because, says the NYT, “it could undermine the fruit’s image as a healthy and natural food.”
What is different about the Arctic Apple? According to the NYT story, it has less polyphenol oxidase, an enzyme that turns apples brown when cut. And that’s all. Otherwise, it’s just an apple.
View the original article here: Biting into GMO apples: Are there any risks?