One of the downsides of any apple is that it comes with a ticking clock. If one doesn't consume the crispy snack in just a few minutes, a mushy browning quickly ensues. However, Okanagan Specialty Fruits is looking to put an end to such fruitlessness.
For the first time next month, Okanagan will make available in America their genetically modified Arctic Apples, which have been altered to turn brown at a much slower rate than the average apple. Basically, it comes down to polyphenol oxidase (PPO), the enzyme that turns apples brown (and is contained in most plants). Okanagan has applied a gene that slows the effects of PPO, so while the Arctic Apple will still eventually turn brown, it would only be after three weeks have passed. Take a look at a time-lapse video (below):
Arctics will be sold in slices, showing off their ability to retain color while exposed to oxygen, and come in Fuji, Golden Delicious, and Granny Smith varieties. The distribution process will begin with boxes of Arctic Apples shipped to 10 unnamed retailers in the Midwest. From there, the company looks to expand.
Read more about Arctic Apples here.