Scientists modify bananas to prevent browning
British researchers have developed a new genetically modified type of banana using the CRISPR-Cas9 technology, aiming to deactivate three genes responsible for producing the enzyme polyphenol oxidase, which causes bananas to turn brown when cut or bruised. This modification allows the banana to retain its appearance for up to 24 hours after being sliced, reducing waste during transport and storage and extending its shelf life. Although the banana has advanced to significant stages of regulatory approval, it has not yet been officially approved for sale, as it requires approval from the UK Food Standards Agency. Under the "Precision Breeding" framework, genetically modified products do not require special labeling because these changes are considered similar to natural variations. This technology will help reduce food waste and improve fruit shelf life without altering its nutritional value, with the potential to be applied to other products in the future.
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