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So... its still going to go bad, but it just won't turn brown? And it won't be labelled, so I won't know its not an ordinary apple?

Sigh.

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Browned apples aren't bad apples. You can currently splash a little lemon juice over them to the same effect (denaturing the enzyme that causes browning chemically instead of suppressing its expression generically).

How do you identify a bad apple, other than browning, without taking a bite?

The browning only appears as the apple's flesh starts oxydizing after having taken a bite (or a slice) of it and exposing it to the air.

It helps in no way to assess the freshness, taste, quality or anything about the apple. It just makes the exposed flesh turn brown after a few minutes.

The same way you determine anything is bad, the smell of bacteria farts.

In this case, it's just oxidation, they're not rotten.

More concerning is the (now) routine injection of carbon monoxide (CO) gas into packaging of beef steaks and mince. The meat can be literally spoilt/rotting, but will appear deep red and fresh in the packaging. One sniff betrays the appearance, however.

And antibiotics is now routine in pre-shredded cheese packages to reduce mold growth.

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