GMO apple, any drawbacks?

[Nathan McCorkle]

any ideas on the implications of these new GMO apples lacking this enzyme? seems like it could be related to either photosynthesis (which since they're going commercial, must not be causing negative effects) or maybe immune response( https://books.google.com/books?hl=en&lr=&id=Hr6D6PH29T0C&oi=fnd&pg=PA327&dq=melanin+immune+polyphenol&ots=R7VPYU6VX1&sig=3gKvIs8zPIeukEzqmuJucXG1Npo#v=onepage&q=melanin%20immune%20polyphenol&f=false

 ), in which case I wonder if some kid is going to forget their apple overnight, then pick it up the next day and experience some uncommon stomach/GI/other aches ...

http://en.wikipedia.org/wiki/Polyphenol_oxidase#Related_enzymes

but a different aspect could be that since some of these browning reactions are for flavor development, the apples browning is simply a way to attract animals when the fruit is ready and has dropped off the tree and been bruised. Since we're obviously ensuring their survival, and apparently don't like the bruising effect, I wonder if this would reduce animal interest (i.e. deer)?

--

-Nathan

[leaking pen]

the bruising is largely a "scabbing" effect.  it prevents bacteria introduced from damage from making it deeper into the fruit. 

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[Mega [Andreas Stuermer]]

They didn't cut out the slection marker did they? For a dirty diy project that is ok, but for a commercial product... Should have done that (though crispr probably was not available then)

[SC]

I think one of the more interesting aspects of the Arctic apple is that it is being marketed as a GMO.   If the apple does well in the marketplace, Monsanto may relax their concerns about labeling.   If it doesn't, it could be for a number of reasons: concerns about GMOs, price point (I don't know if they are expensive), or simply demand - I'm not sure if cut apples browning are a big concern to anyone.  Personally I don't cut up an apple until I'm ready to eat it.

 

I wish the developers luck for this.

[Cathal Garvey]

I would guess, but do not know, that it also helps to pace the speed of
fruit consumption. That is, larger animals (the targets for apple-like
fruits) eat things in a few bites, quickly, before polyphenol oxidases
can turn the flavour or create toxic effects. Small animals like insects
and worms however will eat slowly, munching along the surface or
burrowing in. The polyphenol oxidases at these damaged borders will have
lots of time to act and create antinutrients and off-flavours, helping
to limit damage.

I've a feeling this is all legacy stuff from when apples were
crabapples, and as defense mechanisms go may not even be particularly
useful anymore. Especially as we've probably bred effective
polyphenol-oxidase function out of fruit over the years along with all
the other troublingly effective anti-eating mechanisms. :)

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