Scientists develop gene-edited banana to slow browning, extend shelf life

UK – Scientists at Tropic, a UK plant biotech company , have developed a genetically modified banana that slows the browning process after being peeled or sliced.

The banana maintains its fresh appearance for up to 24 hours, a feature that could impact the fresh-cut produce industry and contribute to food waste reduction.

The non-browning banana, an adaptation of the widely consumed Cavendish variety, has already received regulatory approval in the United States, Canada, the Philippines, Colombia, and Honduras. 

The United Kingdom is expected to follow, pending regulatory assessments. Tropic is preparing to introduce the banana to the market in March, with an extended shelf-life version set for release by the end of the year.

Gene-editing approach

Tropic scientists achieved this outcome by disabling specific genes responsible for the production of polyphenol oxidase, the enzyme that causes browning in bananas. 

Unlike traditional genetic modification, which often involves inserting foreign genes, the process employed by Tropic uses CRISPR gene-editing technology to alter existing genetic material without introducing external DNA.

Banana browning has been a challenge for the fresh-cut fruit industry, limiting its use in pre-packaged fruit salads and fresh smoothies. 

According to Tropic’s co-founder and CEO, Gilad Gershon, the newly developed banana retains its taste, smell, and sweetness profile while delaying the enzymatic reaction that leads to discoloration. 

The slower browning process is expected to create new opportunities for food retailers and food service providers looking to expand their pre-cut fruit offerings.

Global banana supply and panama disease

Bananas are one of the most widely consumed fruits worldwide, with 100 billion units sold annually. 

The Cavendish variety, which accounts for the majority of global banana exports, was introduced to commercial markets after the previous dominant variety, Gros Michel, suffered severe losses due to Panama disease. 

The current strain of Panama disease, Tropical Race 4 (TR4), poses a similar threat to Cavendish bananas, affecting major banana-growing regions in Asia, Australia, the Middle East, and parts of Africa.

In addition to the non-browning banana, Tropic is developing a Cavendish variety resistant to TR4. The soil-borne fungal disease has devastated plantations in multiple countries, remaining in infected soil for up to 50 years. 

The company began testing its TR4-resistant bananas in 2022, with field trials indicating promising results. A commercial launch is targeted for 2027, subject to regulatory approvals.

Logistics and market expansion

Bananas require specific transportation conditions to prevent premature ripening. Typically, they are harvested green, refrigerated to slow ethylene production, and then ripened upon arrival at their destination. 

The extended shelf-life version of Tropic’s banana is designed to delay natural ripening by modifying the ethylene-producing mechanism within the fruit. This adjustment allows growers to keep bananas on trees longer, increasing yields and reducing premature harvesting.

By extending the post-harvest shelf life by approximately 10 days, the new variety could lower shipping costs and expand the commercial reach of banana exports. 

With 22 million tonnes of bananas exported globally each year—primarily from Latin America—the industry is valued at approximately US$14 billion. However, more than 60% of exported bananas go to waste before reaching consumers. 

Tropic estimates that its new varieties could help reduce food waste and lower CO2 emissions by over 25%, equivalent to removing two million passenger vehicles from the road annually.