B.C. biotech firm develops non-browning apple. B.C. firm develops apples that won't turn brown when sliced.
Two question that maybe some of you might be able to comment on ... 1. Watching something on the TV news about this, didn't I hear the word "potato" mentioned? Or did I mix up thoughts ... 2. Isn't there something beneficial about the gene and browning in regards to human consumption? : - )
The only mention of potato in the two articles is: I believe the only benefit from the change is cosmetic; not much to be gained in my opinion.