Developed in New Zealand, It was launched commercially in April 2004 (References).
But how this Apple Looks like inside?
Let’s start with the skin:
What about the flesh?
Why do apple slices turn brown ?
When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products (References).