British company unveils banana that doesn’t turn brown after peeling

A banana developed by a biotech company stays fresh and yellow for 12 hours after peeling and is less susceptible to browning when knocked during harvesting and transport.

Researchers estimate that a third of the world’s fruit and vegetable harvest never reaches consumers because many products have a short shelf life. Bananas are one of the most wasted commodities, with research showing that 1.4 million edible bananas are thrown away every day in the UK alone.

Norwich-based Tropic has developed a method to disable the gene responsible for producing the enzyme polyphenol oxidase, which causes browning. The same gene is disabled in Arctic apples, a genetically modified variety sold in the US since 2017. Blocking polyphenol oxidase has also been shown to be effective in foods such as tomatoes, melons, kiwis and mushrooms. Tropic’s bananas were created by making precise changes to existing genes without introducing foreign genetic material.

The banana is the latest in a series of genetically modified fruits and vegetables designed to last longer. Scientists say the technology is becoming a powerful tool in the fight against global food waste. The company has already received approval to sell the yet-to-be-named bananas in countries including the Philippines, Colombia, Honduras, the United States and Canada.