Scientists have introduced a groundbreaking gene-edited banana that can remain fresh for up to 12 hours after being peeled, marking a significant advancement in the fight against global food waste. Developed by Tropic, a biotechnology company based in Norwich, this non-browning banana is designed to reduce waste by preventing the rapid browning that leads consumers to discard the fruit prematurely.
Bananas are the fourth most cultivated crop worldwide, yet their high perishability leads to substantial waste. Nearly 50% of all bananas grown are discarded, significantly contributing to global food waste, a notable contributor to greenhouse gas emissions. In the United Kingdom alone, approximately 1.4 million edible bananas are disposed of daily, highlighting the urgent need for solutions that can prolong their freshness.
Tropic’s gene-edited banana is less prone to browning caused by impacts during harvesting and transportation. The innovation is part of a broader trend in agricultural biotechnology, focusing on enhancing the longevity and quality of fruits and vegetables. The company has also developed a slow-ripening variant of the banana, which has already been approved in several countries and is scheduled for release later in the year.
The key to this advancement lies in precise gene editing techniques that deactivate polyphenol oxidase, an enzyme that causes fruits to turn brown. Unlike conventional genetic modification methods, this approach works by making targeted adjustments to existing genes without introducing any external genetic material. This makes it a more focused and acceptable solution for both regulators and consumers. The same gene-editing method has been effectively used on other fruits, such as apples, tomatoes, kiwifruits, and mushrooms, demonstrating promising results in minimizing browning and extending shelf life.
The non-browning banana has been approved for sale in the Philippines, Colombia, Honduras, the United States, and Canada. It is also expected to meet the requirements of the United Kingdom’s Genetic Technology (Precision Breeding) Act, pending the passage of secondary legislation. If approved, it could soon become available to British consumers as well.
Gene editing is also being explored for other crops to address additional challenges related to shelf life and waste reduction. Research teams are investigating genes that influence the protective cuticle layer of fruits, which helps prevent fungal infections and moisture loss. Thicker cuticles could enhance the durability of apples, grapes, and blueberries, minimizing losses due to spoilage.
The introduction of genetically enhanced crops like the non-browning banana represents a strategic approach to reducing both the ecological and financial burdens associated with food waste. By concentrating on prolonging the freshness of produce, these innovations have the potential to reshape the agricultural industry, ensuring that a greater portion of harvested crops makes it to consumers’ tables instead of being thrown away. As this technology progresses, it could provide effective strategies to address the diverse challenges within the global food supply chain.