You come back from a quick trip to the copy room at work and discover that the beautiful apple you just bit into minutes ago is now brown and unappetizing. Why does this happen? As it turns out, the moment an apple is sliced, chopped, or bitten, a biochemical reaction commonly called “enzymatic browning” begins to take place. Specifically, the enzyme known as polyphenol oxidase (PPO) oxidizes polyphenols within the flesh of the fruit. This results in new chemicals (o-quinones) that react with amino acids and produce brown-colored melanins. But this discoloration can be avoided — somewhat. Not all apples brown at the same rate. Different apples contain different types of enzymes and polyphenols, thus altering their rate of discoloration. The Arctic Apple is genetically engineered to have non-browning flesh, but there are non-GMO apples that have this quality, as well. Cameo, SnowSweet, Cortland, Gala, Ambrosia, and Ginger Gold are…