Scientists at Tropic, a pioneering agricultural-biotech company, have developed a gene-edited, non-browning banana that stays ...

the team used CRISPR gene editing techniques to disable a gene that creates the enzyme polyphenol oxidase, which causes bananas to turn brown. “After several years of development, we started ...

As this herb is cut or crushed and exposed to oxygen, an enzyme called polyphenol oxidase, which is naturally found in the ...

Following is a transcript of the video. If an avocado is brown on the inside, it might not look pretty and might taste bitter. It's still safe to eat, but the less browning there is, the better.