Re: [DIYbio] GMO apple, any drawbacks?

any ideas on the implications of these new GMO apples lacking this enzyme? seems like it could be related to either photosynthesis (which since they're going commercial, must not be causing negative effects) or maybe immune response( https://books.google.com/books?hl=en&lr=&id=Hr6D6PH29T0C&oi=fnd&pg=PA327&dq=melanin+immune+polyphenol&ots=R7VPYU6VX1&sig=3gKvIs8zPIeukEzqmuJucXG1Npo#v=onepage&q=melanin%20immune%20polyphenol&f=false

 ), in which case I wonder if some kid is going to forget their apple overnight, then pick it up the next day and experience some uncommon stomach/GI/other aches ...

http://en.wikipedia.org/wiki/Polyphenol_oxidase#Related_enzymes

but a different aspect could be that since some of these browning reactions are for flavor development, the apples browning is simply a way to attract animals when the fruit is ready and has dropped off the tree and been bruised. Since we're obviously ensuring their survival, and apparently don't like the bruising effect, I wonder if this would reduce animal interest (i.e. deer)?

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-Nathan

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