OSF’s apple offerings stay fresher longer because of its scientific process.
The process includes “turning off” the fruit’s polyphenol oxidase (PPO), the enzyme responsible for enzymatic browning.
“This browning is due to a chemical reaction with oxygen in the air, and it may be responsible for up to half of all food waste,” the American Chemical Society says.
By silencing the apple’s PPO, Arctic’s fresh sliced products have a shelf life of up to 28 days, OSF says.
OSF accomplishes this through a process called RNA-interference (RNAi), also known as gene silencing.
Medical researchers have used RNAi to develop therapeutics against acute and persistent viral infections, a study published in the National Library of Medicine says.
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