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.

Gene editing has long been touted as one of the next frontiers of food production, but the future is finally here.

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

The foil helps to slow down the ripening process by trapping ethylene gas, a natural ripening agent that is primarily ...

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 go brown and mushy in just a few days ...

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 ...