Gene-Edited Non-Browning Banana Could Cut Food Waste, Scientists Say

An anonymous reader quotes a report from The Guardian: Many of us have been guilty of binning a mushy, overripe banana -- but now scientists say they have a solution with the launch of a genetically engineered non-browning banana. The product is the latest in a series of gene-edited fruits and vegetables designed to have a longer shelf life. Scientists say the technology is emerging as a powerful new weapon against food waste, which occurs globally on an epic scale. The banana, developed by Tropic, a biotech company based in Norwich, is said to remain fresh and yellow for 12 hours after being peeled and is less susceptible to turning brown when bumped during harvesting and transportation.

The company has also developed a slow-ripening banana that has been approved in several countries, which it plans to launch later in the year. Other research teams are working on lettuce that wilts more slowly, bruise-resistant apples and potatoes and identifying the genes that determine how quickly grapes and blueberries shrivel. The company worked out how to disable a gene responsible for the production of an enzyme called polyphenol oxidase, which causes browning. The same gene is silenced in Arctic apples, a genetically modified variety, which has been sold in the US since 2017, and blocking the production of polyphenol oxidase has been shown to work in tomatoes, melon, kiwifruits and mushrooms. In the bananas, Tropic made precise changes to existing genes without introducing foreign genetic material. The report notes that an estimated 33% of the produce that is harvested worldwide is never consumed due to the short shelf-life of many fruit and vegetable products. Bananas are among the most thrown-away foods, with some 5 billion bananas tossed in the U.S. each year.

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