Happy Green Guacamole - The Non-Browning Avocado. Dr. Jeff Touchman
Talking Biotech with Dr. Kevin Folta
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The Effects of Reducing Browning on Avocados
Green Venus has produced a non-browning romaine back in 2019 and there's a non-Browning apple. The company knocked out or silenced one gene in avocado that's called polyphenol oxidase (PPO) PPO is known for a long time as the enzyme that causes browning in fruits. When you eliminate PPO, do you have other changes say in texture or oil content, maybe the way a taste or smells it? Anything else that you notice is affected?
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