This is when the enzymes in a fruit are exposed to the air, leading to an enzymatic reaction that results in the flesh of certain fruits turning brown. Southern Living connected with registered ...

That brown color is actually from a nontoxic chemical called melanin. It shows up in everything from fruit to the iris in your eyes. Needless to say, that bowl of brown avocado won't hurt you.

A biotech company in England, Tropic, has modified the banana’s genes to keep it yellow and fresh for up to 24 hours after ...

Regardless of the disease, management requires a multipronged approach: Use fungicides with a rotation of different modes of ...

A recent study has revealed that violet Light-Emitting-Diode (LED) light can significantly reduce browning in fresh-cut ...

Scientists have developed bananas that do not go brown and mushy even after being peeled, meaning British banana lovers can look forward to enjoying their favourite fruit. British experts have altered ...

It's one of the most popular fruits in the UK, but it seems many of us have been storing our bananas all wrong - meaning they ...

After tracking physical characteristics of the common pea plant through multiple generations, Gregor Mendel realized that inheritance follows specific patterns. Mendel’s discovery led to what we ...