Gene-Edited Bananas and Their Role in Reducing Food Waste

Sub: Sci

Sec: Biotech

Introduction

Tropic, a UK-based biotech company, has developed genetically engineered bananas that remain fresh and yellow for 12 hours after being peeled.
These bananas are also less likely to turn brown when bumped during harvesting and transportation.

Why Do Bananas Turn Brown?

Bananas undergo a ripening process due to the hormone ethylene.
They produce large amounts of ethylene even after being harvested, triggering genes linked to the production of polyphenol oxidase (PPO).
PPO, upon exposure to oxygen, breaks down the yellow pigment, turning the banana brown.
Bruising during handling increases ethylene production, accelerating ripening and browning.

How Was a Non-Browning Banana Produced?

Scientists made precise genetic changes to disable the production of PPO.
This modification does not stop ripening but slows down browning, maintaining the fruit’s visual appeal.
Similar genetic modifications were made in Arctic apples by Okanagan Specialty Fruits Inc., which have been commercially available since 2017.
The technique has also been successfully applied to tomatoes, melons, kiwifruits, and mushrooms.

Why Does This Matter?

Banana wastage: Up to 50% of the global banana crop is lost annually due to spoilage.
Financial and environmental impact: In the UK alone, 1.4 million edible bananas are discarded daily.
Climate impact: Food waste contributes significantly to greenhouse gas (GHG) emissions, exacerbating global warming.
Potential reduction in CO2 emissions: According to Tropic, these non-browning bananas could help cut emissions equivalent to removing 2 million passenger vehicles from the road each year.

Conclusion

The development of non-browning bananas offers a potential solution to food waste and its associated environmental and economic challenges.
This innovation aligns with global efforts to reduce food waste and mitigate climate change.