There was a recent announcement by a Canadian food lab that they are producing genetically engineered apples. These new apples do not turn brown on the interior surface when they are cut open.
This is done by turning off the genes that allow the fruit to ripen and decay. There usually must be such genes in fruits because fruits are vehicles for seeds. The pulp we like so much is food and nourishment for the seeds to grow in.
Turning off the rotting process is probably not harmful for humans.
I have seen this form of genetic engineering before.
The same approach was used on tomatoes about 27 years ago. (Remember, I created an organization at the time to label genetically modified foods.) The tomatoes were called Flavr Savrs. I bought a box and put them in the window to see how long they would remain in perfect condition. After two months there was no deterioration. It was so unnerving to me, so weird that I threw them away.
The Flavr Savr tomatoes never found a market. I have no idea whether this will be the case with the new genetically engineered apples. It doesn't strike me as much of a contribution to the world of fruit or engineered food.