The Big Brown Banana Breakdown
Many people buy fresh produce, only to throw it away days later when it spoils. However, scientists have created a new type of banana that stays fresh and firm even after being peeled. This means banana lovers can enjoy their favorite fruit without it turning brown too quickly.
A biotech company in England, Tropic, has modified the banana’s genes to keep it yellow and fresh for up to 24 hours after slicing. The company states that over 60% of exported bananas go bad before they even reach consumers.
Why Do Bananas Turn Brown?
Bananas go through a natural ripening process. They start green, turn yellow when ripe, and eventually become brown if not eaten in time. This happens because of a hormone called ethylene, which triggers the ripening process. As bananas produce more ethylene, they continue to ripen and eventually turn brown.
https://platform.twitter.com/widgets.jsWhen bananas ripen, their stems release ethylene gas, and when it spreads to the rest of the fruit, it will quickly cause the fruit to rot.
— Massimo (@Rainmaker1973) February 14, 2025
That's why the plastic wrap around the stem keeps the ethylene gas contained so the bananas stay safe.pic.twitter.com/fdkPxPaeOO
Gene editing is also being used for other foods. Scientists are working on lettuce that wilts more slowly, bruise-resistant apples, and longer-lasting grapes.
Critics have warned about the risks of gene editing in food. Some argue that modifying a plant’s natural processes could have unintended health consequences. Long term effects are still unknown. Others worry about large corporations controlling genetically modified crops, leaving farmers with fewer choices.
Tropic has received the green light to sell the bananas in the Philippines, Colombia, Honduras, Canada and the USA where it will launch later this month.