British scientists have engineered bananas that resist browning after peeling, keeping their firm texture for up to 24 hours. This innovation significantly enhances the usability of bananas in fruit salads and sliced products. Tropic, the responsible biotech company, has disabled the enzyme causing browning through targeted genetic editing. Although these bananas are set to launch in various countries by the end of the month, British consumers might have to wait until 2026 due to existing bans. Additionally, Tropic is exploring methods to prolong ripening, further reducing banana waste in supply chains.
'No more slimy, brown bananas!' said Gilad Gershon, chief executive of Tropic. 'Our variety stays fresh for at least 12 hours after peeling and slicing, and after 24 hours displays 30 per cent less browning.'
Tropic has worked out how to target the genes responsible for production of polyphenol oxidase, which causes the browning, and disable them, leading to bananas that do not brown as quickly.
The technique is different to genetic modification as it makes precise changes to an organism's existing genes without the introduction of foreign genetic material.
For every ton of bananas that makes it to the shops, two tons are declared inedible, indicating the potential impact of the new gene-edited bananas on reducing waste.
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