UW fruit scientist says more research needed on non-browning apples

A UW crop scientist says it’s going to take the FDA’s blessing before you bite into the genetically modified fruit. Amaya Atucha, assistant professor of horticulture, says the browning is a natural phenomenon known as polyphenol oxidase. “When we cut the apple, the flesh is exposed to the oxygen and this enzyme reacts with the oxygen.” Dr. Atucha said.