We're all familiar with the tendency of apples to turn brown shortly after cutting them up in preparation for eating.  Okanagan Specialty Fruits is a biotechnology company that has developed a technique to turn off this browning reaction, allowing apples to maintain a favorable appearance and flavor for extended periods.  Listen to this episode to hear company president Neal Carter describe RNAi technology, and how this process can help reduce the worldwide problem of food waste. You can learn more about Okanagan Specialty Fruits at their website: www.okspecialtyfruits.com or Arctic Apples at www.arcticapples.com.  You can also follow them on Facebook, Twitter, Instagram and other social media platforms.