date:May 21, 2013
e a scare tactic against GMOs.
Naturally occurring enzymes cause browning and bruising in apples, but Okanagan scientists were able to suppress their production and therefore prevent discoloration.
Carter is optimistic that his company will get the green light from US regulators and that the genetically enhanced apples will soon join the Hawaiian papaya as the only two genetically modified fruits to be available in produce aisles.
We expect a second US public comment period, which will be 30