Question

organic apples have an enzyme called polyphenol oxidase, which causes the apple flesh browning process. a group of scientists have used the method of rna interference to lower or stop the production of the enzyme polyphenol oxidase. this genetically modified variety of apples having low or no polyphenol oxidase is called the arctic apples. what could be the possible reason to produce such varieties of transgenic apples?

• to improve the taste of apples
• to reduce wasting of the apples
• to increase the size of the apples
• to reduce the bacterial infections on the apples

Explanation:

The enzyme polyphenol oxidase causes apple flesh browning. Browning often leads to apples being discarded as they are perceived as unappealing or spoiled, even if still edible. By reducing this enzyme, Arctic apples brown less, so they stay visually appealing for longer, reducing waste. Improving taste, increasing size, or reducing bacterial infections are not related to the browning - reducing mechanism described.

Answer:

B. to reduce wasting of the apples