Non Browning Apple Artic Apple

1. Submitted By:
Osama Alam
Department of Bio-Technology
University of Science & Technology,
Bannu
September 2022

2. NON-BROWNING APPLES
It is a type of apple that don’t Brownish
when expose to air(oxygen).
The enzyme responsible is suppressed by
silencing the RNA.
This type of apple is fresh every time and
everyone desire to eat.

3. Arctic apple
• Arctic apple is the trademark for a group of
patented apples that contain a non-browning
trait introduced through biotechnology .
• They were developed through a process of
genetic engineering by OKANAGAN specialty
fruits inc.

4. Normal process of Browning reactions
• When an apple is cut or bruised, damaged
cells release phenolic compounds that react
with oxygen to form quinone in the
presence of the enzyme polyphenol oxidase
(ppo) .
• The quinone then react with each other to
form brown pigments called melanin which
are visible as browning.

5. Non-Browning Method
 Developing Non- browning Arctic apples relies upon a technique
called RNA interference (RNAi).
 This approach enables silencing of PPO expression to less than 10%
of its normal expression, but does not change other aspects of the
apple.
 The RNAi process is accomplished through the use of a transgenic
that uses gene sequences that control PPO production.
 Promoter and terminator gene sequences are used to support the
implementation of PPO suppression genes, as is a marker gene which
produces a protein (called NPTII) that makes the plant tissue resistant
to the antibiotic kanamycin, allowing transformed plants to
metabolize neomycin and kanamycin antibiotics.
 This step is used to confirm that silencing PPO was successful.

6. Normal process RNA INTERFERANCE Feedback mechanisms

7. Mechanism