Why do bananas turn dark and how to stop it?

Why do bananas turn dark and how to stop it?

Browning of bananas is a problem for all of us. Freshly peeled fruit quickly loses its appetizing appearance, which ultimately leads to us throwing it away. The new technological solution proposed by Tropic allows you to maintain the fresh, light yellow color of bananas for a much longer time - both after peeling and cutting.

This is the result of the use of innovative gene editing technology, which allowed to reduce the production of polyphenol oxidase - the enzyme responsible for fruit browning.

CRISPR method, i.e. gene editing instead of classic GMO

The bananas developed by Tropic are not classic GMOs. Crispr-Cas9 gene editing technology was used, which enabled precise removal or modification of selected DNA fragments, without introducing genetic material from other, unrelated species. Thanks to this, bananas are considered so-called precisely bred plants.

The British Department of Environment, Food and Rural Affairs (Defra) has already approved the marketing information for these fruits, which is one of the key conditions for introducing the product to the market. The next stage will be a safety review conducted by the Food Standards Agency (FSA). Only after a positive assessment will the product be available for sale - emphasizes "The Guardian".

Tropic has already obtained regulatory approvals to sell its bananas in 10 other countries, including Japan, Brazil and the Philippines. The fruit is already grown in Latin America.

Millions of fruits in the basket. Will technology save the planet?

The introduction of non-browning bananas can bring real benefits for the environment and the economy. According to Tropic, reducing the waste of these fruits could reduce CO2 emissions throughout the supply chain by more than 25%.