It's definitely not zero benefit. Tons of food is wasted because it looks slightly 'off' or was let sit out too long. Brown apples aren't dangerous, they just d

It's definitely not zero benefit. Tons of food is wasted because it looks slightly 'off' or was let sit out too long. Brown apples aren't dangerous, they just don't look/taste as good, but people still won't eat them. I agree that it'd be interesting to see some data on what exactly the change has done, if anything, but there's no guarantee it requires anything like what you suggest. Edit: If you look to the comments section on their website's post on this[0], they address this and other issues. Would be ideal to have some peer-reviewed research available, though. [0]http://www.arcticapples.com/how-did-we-make-nonbrowning-apple/ http://www.arcticapples.com/how-did-we-make-nonbrowning-appl...