Font size:
Print
Genetically Engineered Non-Browning Bananas
Context:
A new breed of banana is being developed by Tropic, a UK-based biotech company, with a specific goal in mind: reducing food waste.
More on News
- These genetically engineered bananas are designed to have a longer shelf life, preventing them from turning brown too quickly, even after being peeled.
- Tropic claims that their bananas will stay fresh and yellow for up to 12 hours after peeling and are less likely to turn brown when subjected to rough handling during harvesting and transportation.
Why Do Bananas Turn Brown?
- Bananas, like many fruits, undergo a natural ripening process triggered by a hormone called ethylene.
- As bananas ripen, they shift from a deep green to a yellow hue, and eventually to a brown color. Ethylene continues to be produced even after bananas are harvested, causing them to ripen further and eventually brown.
- A key factor in this process is the enzyme polyphenol oxidase (PPO), which breaks down the yellow pigments in bananas and turns them brown when exposed to oxygen.
- When bananas are bruised or bumped — a common occurrence during harvesting and transportation — they release more ethylene, speeding up the ripening and browning process.
How Was the Non-Browning Banana Developed?
- Tropic achieved their non-browning bananas by genetically altering the fruit to disable the production of the PPO enzyme. This doesn’t stop the banana from ripening—rather, it keeps the fruit from turning brown, maintaining its appetizing appearance for longer periods.
- The technique is similar to what was used in the development of Arctic Apples, created by Okanagan Specialty Fruits in the U.S., which were the first genetically engineered fruits to be approved for commercial sale.
- Interestingly, the same approach has been effective in other fruits and vegetables, including tomatoes, melons, kiwifruits, and even mushrooms.
Why Does This Matter?
- Bananas are highly perishable, and estimates suggest that around 50% of the global banana crop goes to waste each year.
- In the UK alone, it is reported that about 1.4 million bananas are thrown away every day, many of which are still perfectly edible. This significant level of waste is both financially costly and environmentally harmful.
- Food waste is one of the major contributors to greenhouse gas emissions, which exacerbate global warming.
- By reducing the rate at which bananas turn brown, Tropic’s non-browning bananas may help lower food waste by encouraging people to consume older, but still good, bananas.
- According to Tropic’s press release, their new bananas could reduce CO2 emissions to the equivalent of removing 2 million passenger vehicles from the roads each year.
This innovation not only presents a potential financial benefit for consumers but could also make a positive environmental impact, addressing both food waste and climate change.
