Bananas that Don't Brown Quickly
British biotech company develops bananas that do not brown quickly after being peeled by targeting specific genes responsible for browning, creating potential for new markets and reduced waste.
Key Points
- Bananas genetically modified to resist browning by targeting the polyphenol oxidase enzyme
- Future potential for bananas to stay green longer and become resistant to diseases
- Technique used does not introduce foreign genetic material
Pros
- Bananas stay fresh for at least 12 hours after peeling and slicing
- Opens up new market opportunities for bananas in cut-fruit products and fruit salads
- Reduces waste in the banana supply chain
Cons
- Sale of gene-edited plants and fruits is currently banned in the UK
- Bananas resistant to diseases are still under development