Key Takeaways
- Scientists have developed a genetically engineered non-browning banana to combat food waste.
- The banana stays fresh for 12 hours after peeling and is less prone to browning during transportation.
- Additional gene-edited produce, including slow-ripening bananas and bruise-resistant apples, is also in development.
Many individuals frequently discard overripe bananas, contributing to significant food waste. To address this issue, scientists have introduced a genetically engineered banana that does not brown quickly. Developed by Tropic, a biotechnology firm based in Norwich, this innovative fruit is designed to stay yellow for up to 12 hours after peeling and is more resilient to browning caused by handling during harvesting and transport.
Gilad Gershon, CEO of Tropic, emphasizes the environmental impact of food waste, stating that it contributes significantly to greenhouse gas emissions. With bananas ranking as the fourth most widely cultivated crop globally, their high perishability is a pressing concern. It is estimated that around 50% of bananas grown are never consumed, highlighting the urgent need for solutions. In the UK alone, a survey indicates that 1.4 million edible bananas are thrown away daily.
The gene-editing technology utilized here focuses on silencing a gene responsible for producing an enzyme called polyphenol oxidase, which triggers browning. Similar methods have already been successful in other fruits and vegetables, such as Arctic apples and various types of mushrooms. Tropic’s approach involves precise alterations to existing genetic material without adding foreign DNA, thus aligning with regulatory standards.
The non-browning bananas have received approval for sales in the Philippines, Colombia, Honduras, the US, and Canada. Tropic anticipates they will soon meet the criteria of the UK’s Genetic Technology (Precision Breeding) Act, paving the way for their introduction in England.
In addition to bananas, researchers worldwide are investigating various gene-edited products aimed at decreasing spoilage. This includes slow-ripening bananas and making apples more bruise-resistant. Dr. Martin Kottackal, from the Khalifa Center for Genetic Engineering and Biotechnology in Abu Dhabi, notes ongoing research into non-browning genes and slow ripening pathways in tomatoes and other produce.
Additionally, advancements in fruit durability are being prioritized. For example, thicker cuticles can protect fruits from fungal infections and damage. Prof. Cathie Martin from the John Innes Centre recognizes the increasing demand for extended shelf life in produce, highlighting the appeal of non-browning traits. Her team has developed a genetically modified purple tomato with notable antioxidant levels and a substantially extended shelf life.
In summary, gene editing presents a viable pathway to enhance food preservation and reduce waste across various agricultural products, demonstrating a promising future for genetically improved food sustainability.
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