The Science Behind Non-Browning Apples — A Biotech Marvel
By Author – Ashish Kasture
We’ve all heard the saying, “An apple a day keeps the doctor away.” But now, thanks to biotechnology, you can have that apple with even more ease — without worrying about it turning brown after slicing.
Why Do Apples Float and Turn Brown?
Ever wondered why apples float on water? It’s because they contain about 25% air, making them less dense than water. Interestingly, apples also contain antioxidants and oxygen, which, when exposed to air, undergo a process called oxidation, leading to browning.
But modern biotechnology has given us a solution — non-browning apples.
Meet the Arctic Apple
The Arctic Apple is the world’s first genetically engineered apple approved for commercial sale. These trademarked apples maintain their original color even after being sliced, bitten, or bruised — all thanks to biotechnology and genetic engineering.
Developed by Okanagan Specialty Fruits, the innovation relies on gene silencing to reduce the expression of polyphenol oxidase (PPO) — the enzyme responsible for browning.
How Genetic Engineering Made It Possible
The Arctic Apple was created using a powerful biotech tool called RNA interference (RNAi).
This method silences PPO gene expression to less than 10% of normal levels, without affecting other traits of the apple.
Here’s how it works:
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A transgene containing PPO-controlling sequences is introduced into the apple’s DNA.
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Promoter and terminator genes ensure proper gene function.
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A marker gene produces a protein (NPTII) that makes the plant resistant to antibiotics like kanamycin — confirming successful genetic transformation.
The result? Apples that stay fresh and white long after being cut, making them more convenient and visually appealing.
Convenience Meets Innovation
Arctic Apples are not “slow-browning” or “low-browning” — they’re non-browning.
By silencing the enzyme that causes browning, popular varieties like Golden Delicious and Granny Smith have been enhanced with what’s called the Arctic Advantage.
This breakthrough comes from the vision of Neal Carter, founder of Okanagan Specialty Fruits in 1996. Observing the decline in apple consumption alongside rising obesity rates, he aimed to make apples more accessible, convenient, and appealing.
Tackling Food Waste
Did you know that around 40% of all apples grown are wasted — mostly due to browning?
Non-browning apples significantly reduce food waste, as consumers are more likely to eat apples that look fresh and appetizing.
For busy lifestyles, pre-sliced Arctic Apples are ideal grab-and-go snacks. Traditional sliced apples require anti-browning treatments that can alter taste and add cost — but Arctic Apples stay naturally white and crisp.
Understanding Browning in Apples
There are two types of browning in apples:
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Primary (Enzymatic) Browning – caused by oxidation when cells are damaged, allowing PPO to react with phenolic compounds.
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Secondary Browning – occurs as the apple decomposes due to bacteria or fungi.
The severity of enzymatic browning varies among apple varieties depending on:
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Levels of malic or citric acids (which slow reactions)
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Amount of phenolic compounds
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Cell wall strength
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Natural PPO enzyme levels
Even slow-browning varieties still oxidize over time — but Arctic Apples do not, because their PPO enzyme activity is nearly eliminated.
The Future of Fruit
Arctic Apples mark a major milestone in agricultural biotechnology. They’re healthy, tasty, and help combat food waste, while supporting modern consumer needs for convenience and nutrition.
With Arctic Apples, enjoying a crisp, fresh, and beautiful apple has never been easier — no lemon juice, no preservatives, no rush. Just pure apple goodness, anytime.