This innovation could open up exciting new possibilities for the banana market, particularly in the realm of pre-cut fruit and fruit salads
A breakthrough in biotechnology has led to the creation of a banana that remains fresh for up to 24 hours after it is peeled, a development that could revolutionize the way we consume and store fruit. Scientists at the British biotech company Tropic have genetically altered the yellow fruit, enabling it to stay firm and fresh for about a day after being opened.
The innovation stems from a targeted modification of the banana’s genetics, focusing specifically on the genes responsible for producing polyphenol oxidase, the enzyme that causes browning in fruits. By disabling this enzyme, the researchers have significantly slowed down the browning process that typically occurs when a banana is peeled or sliced.
What sets this technique apart from traditional genetic modification is that it does not involve the introduction of foreign material into the plant’s DNA. Instead, the scientists made precise changes to the banana’s existing genes, making it a more natural form of genetic alteration.
Gilad Gershon, the CEO of Tropic, highlighted the significance of the development: “No more slimy, brown bananas! Our variety stays fresh for at least 12 hours after peeling and slicing, and after 24 hours displays 30% less browning.” He further emphasized that the new bananas maintain the same taste, smell, sweetness, and texture as traditional bananas—only now, they don’t turn brown as quickly.
This innovation could open up exciting new possibilities for the banana market, particularly in the realm of pre-cut fruit and fruit salads. Consumers will be able to enjoy fresh bananas without the hassle of discoloration, making them more suitable for use in packaged fruit products and catering services.
With the ability to stay fresher for longer, this genetically altered banana could provide an attractive option for consumers looking for convenience and quality, while also reducing food waste due to premature browning. The new banana could soon become a popular addition to grocery stores and food services worldwide.
