Genetically Engineered Non-Browning Bananas

March 12, 2025

Recently, the UK-based biotech company Tropic introduced a genetically-engineered banana that resists browning. This innovation aims to reduce food waste and its environmental impact. Bananas are known for their rapid spoilage. Approximately 50% of the banana crop is wasted annually. The new banana variety remains fresh and yellow for longer, contributing to sustainability.

The Ripening Process of Bananas

Bananas undergo a vibrant life cycle. They transition from green to yellow and eventually brown. This change is driven by ethylene, a natural hormone. Bananas produce amounts of ethylene, even after harvest. Ethylene activates genes that produce polyphenol oxidase (PPO). PPO interacts with oxygen, leading to the browning of bananas. Bruising during handling accelerates this process by increasing ethylene production.

Development of Non-Browning Bananas

Tropic’s non-browning banana is created by altering banana genes. The modification silences the gene responsible for PPO production. This change does not halt ripening but preserves the fruit’s appealing appearance. The same technique was previously applied to Arctic apples, which also resist browning. This genetic engineering represents advancement in fruit preservation.

Environmental Impact of Food Waste

Food waste is a critical issue globally. In the UK, around 1.4 million edible bananas are discarded daily. This waste contributes to greenhouse gas emissions, exacerbating climate change. By preventing browning, Tropic’s bananas may encourage consumption of older fruit. This could lower food waste and its associated environmental costs. The company claims their bananas could reduce CO2 emissions equivalent to removing 2 million cars from roads each year.

Broader Implications for Agriculture

The success of non-browning bananas may influence other crops. Similar techniques have been applied to tomatoes, melons, kiwifruits, and mushrooms. This could lead to a new era of genetically-engineered fruits that last longer and reduce waste. The agricultural sector may benefit from enhanced crop resilience and sustainability.

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