Most people are familiar with the unappetizing browning of apples shortly after they’re cut or bitten into. The good news is that molecular biologists have devised a clever way to prevent it. The bad news is that organizations that represent apple growers are implacably opposed to the improved fruit. And therein lies a cautionary tale.
The biology of apples is complicated but fascinating. Almost all commercial apple varieties are grafted onto hardy root stocks that have dwarfing genes to keep the trees on apple plantations short and easier to harvest. Therefore, the DNA of the roots is different from the DNA of the fruit tree.
View the original article here: Fear mongering about DNA-modified apples hurts farmers, consumers, says GM supporter