An anonymous reader quotes a report from The Guardian: It is the bane of every fruit bowl: sliced banana that turns brown before it has reached the table. But such woes could soon be a thing of the past, with gene-edited bananas that keep their freshly peeled color now one step closer to reaching British shoppers. According to Tropic, the Norwich-based agricultural-biotechnology company that developed the fruit, the bananas have the same taste and texture but stay "fresh, yellow and appetizing long after peeling and slicing."
Gilad Gershon, the chief executive of Tropic, said the flesh of the new banana resisted browning for an extra day or two -- and longer if chilled. He added that the innovation could make it easier to add bananas to prepackaged products such as fruit salads and breakfast pots, as well as reducing waste. [...] Tropic developed the bananas by using a gene-editing technology called Crispr-Cas9 to alter all three copies of a single gene within the fruit. As a result, they were able to reduce the production of polyphenol oxidase, an enzyme that causes browning. A similar approach has been effective in reducing browning in other produce, including mushrooms.
Tropic said the non-browning bananas could reduce food waste and CO2-equivalent emissions along the supply chain by more than 25%. "This could support an annual reduction in CO2 emissions of over 9m tonnes in the banana export market alone," the company said. [...] Gershon said Tropic had gained regulatory approval for the non-browning bananas in 10 other countries including Japan, Brazil and the Philippines. The fruit is already being grown in Latin America.
Gilad Gershon, the chief executive of Tropic, said the flesh of the new banana resisted browning for an extra day or two -- and longer if chilled. He added that the innovation could make it easier to add bananas to prepackaged products such as fruit salads and breakfast pots, as well as reducing waste. [...] Tropic developed the bananas by using a gene-editing technology called Crispr-Cas9 to alter all three copies of a single gene within the fruit. As a result, they were able to reduce the production of polyphenol oxidase, an enzyme that causes browning. A similar approach has been effective in reducing browning in other produce, including mushrooms.
Tropic said the non-browning bananas could reduce food waste and CO2-equivalent emissions along the supply chain by more than 25%. "This could support an annual reduction in CO2 emissions of over 9m tonnes in the banana export market alone," the company said. [...] Gershon said Tropic had gained regulatory approval for the non-browning bananas in 10 other countries including Japan, Brazil and the Philippines. The fruit is already being grown in Latin America.
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