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Issue:
- Oxidized apples look like rotten apples so it becomes unappealing to the consumers
therefore becoming food waste

Solution:
- They found gene slicing technique to turn off the polyphenol oxidase
- When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the
chloroplasts rapidly oxidize phenolic compounds naturally present in the apple
tissues to o-quinones, colorless precursors to brown-colored secondary products.

Result:
- Scientists genetically modified a new variant of apples called “arctic apples'' that don't
brown after being bitten, sliced, or bruised. Given the aforementioned issue, food
waste is negated as browning is prevented in this new variety of apple, and thus
maintaining its eye appeal with consumers.
- With the genetically modified apples in the market, ascorbic acid is not used to treat
apples for browning, thus cutting the manufacturing cost of arctic apples.
Consequently, resulting in a more affordable variant of apples to be consumed by the
public. Ascorbic acid is relatively cheaper that is why it is the preferred preservative
for apples. However, possible disadvantages of ascorbic acid still exist, especially if it
is consumed in excess. Diarrhea, nauseousness, stomach cramps, and other
digestive problems can be brought on by high ascorbic acid doses. Kidney stones
can sometimes occur when ascorbic acid is used in excess. Furthermore, excessive
vitamin C consumption may result in iron overload in conditions like
hemochromatosis where ascorbic acid may interact.

Qs:
- How do polyphenolics prevent browning in food #
- Ascorbic acid dangers, why genetically modified apples are better to explain the
result

Risk:
Environmental risks: Genetically modified organisms (GMOs) have the potential to
crossbreed with wild or non-modified species, which could create unintended hybrids that
may compete with native species or upset ecological balances. Also, genetic modifications
could have unintended environmental effects that may harm non-target organisms such as
beneficial insects, birds, and other wildlife.

Human health risks: There are concerns that genetically modified foods could cause allergic
reactions or have other negative impacts on human health. While regulatory agencies have
determined that genetically modified foods currently on the market are safe to eat, some
experts argue that more long-term studies are needed to assess the potential health impacts
of GMOs.
Socio-economic risks: The spread of genetically modified crops may affect small farmers
who cannot afford to purchase genetically modified seeds or may be unable to compete with
large agribusinesses that use genetically modified crops. In some cases, genetically
modified crops have also been associated with the increased use of herbicides, which could
create economic and health problems for farmers and communities.

Ethical concerns: Some people have ethical concerns about genetically modified organisms,
arguing that it is wrong to manipulate the genes of living organisms for human purposes.
These concerns are related to the question of whether it is morally justifiable to control the
genetic makeup of living beings.