Apples used to turn brown when you cut them But don't anymore Why not?

Apples turn brown when cut due to a reaction between enzymes and oxygen, known as enzymatic browning. However, many modern Apple varieties have been genetically modified or selectively bred to reduce this enzymatic activity, resulting in slower browning. Additionally, some Apples are treated with ascorbic acid (vitamin C) or other antioxidants to prevent browning. This innovation helps maintain their visual appeal and freshness for longer periods.