it is a scary proposition to think that they have already done this with apple trees. i saw the article late last week that they have done this to Granny Smith and Gala apples so they don't turn brown. i knew about potatoes being worked with a couple years ago too and now they are saying that we may see them on the market as soon as 2017!
with apples i find it dumb that they just don't push those apple varieties that already have the gene that keeps them from browning when they are cut. there are some out there that do this without the need for being tinkered with: Cripp's Pink (aka Pink Lady), Golden and Red Delicious, and a few others that are offspring of those. there's also a good reason we have such genetic diversity, that because everyone has different tastes. and i like to taste different foods instead of the constant blandness.
When you cut into an apple it turns brown in a few minutes. Now when I cut up apples from the grocery store for my young grandsons, hours later they still look fresh cut. This is already in the stores.
if they are selling them they are labeled as Arctic Granny Smith or Arctic Yellow Delicious. which are trademarked like Pink Lady apples are for the larger Cripp's Pinks when they're sold in stores.