British Scientists Develop Banana That Stays Fresh for 24 Hours After Opening
British Scientists Develop Non-Browning Banana
By Jacinta Taylor
Published: 22:25 GMT, 1 March 2025 | Updated: 22:26 GMT, 1 March 2025
Say goodbye to brown, mushy bananas! A breakthrough by Norwich-based biotech company Tropic has produced a banana that stays firm, fresh, and yellow for up to 24 hours after peeling or slicing. Unlike traditional bananas, which quickly turn brown due to an enzyme called polyphenol oxidase, Tropic’s gene-edited variety slows this process dramatically.
How It Works
The team targeted the genes responsible for producing polyphenol oxidase, disabling them to reduce browning by 30% after a full day. This technique, known as precision breeding, edits existing genes without introducing foreign DNA. “Our bananas taste, smell, and feel the same—just without the slimy brown mess,” said CEO Gilad Gershon. This innovation could revolutionize fruit salads, smoothies, and pre-cut fruit markets.
[Image: A freshly sliced non-browning banana next to a traditional browned banana. Caption: Tropic’s banana (left) resists browning for 24 hours compared to conventional bananas (right).]
Global Rollout and UK Hurdles
The bananas are already approved in the Philippines, Colombia, Honduras, the U.S., and Canada, with a launch planned this month. However, UK sales are on hold until mid-2026 due to current bans on gene-edited produce. The pending Precision Breeding Bill, expected to pass later this year, could lift these restrictions, bringing the innovation to British supermarkets.
Future Projects: Tackling Waste and Disease
Tropic is also developing bananas that ripen slower, reducing food waste. “Two-thirds of harvested bananas are discarded due to over-ripening,” explained Gershon. By delaying ethylene production—the hormone that triggers yellowing—the fruit could stay green longer, cutting shipping and storage costs.
Additionally, the company is engineering disease-resistant bananas to combat threats like Panama Disease, which has wiped out entire varieties. “Bananas can’t be crossbred like apples or oranges, so gene editing is key to their survival,” said Chief Scientific Officer Eyal Maori.
[Image: Scientist examining banana plants in a lab. Caption: Researchers at Tropic work on enhancing disease resistance in banana crops.]
A Sustainable Shift
The technology promises to reduce reliance on plastic packaging and refrigerated transport while curbing global food waste. Gershon likened the process to “evolution on fast-forward,” using natural genetic tweaks to improve sustainability.
While UK enthusiasts await regulatory approval, Tropic’s advancements highlight a future where bananas stay fresher, greener, and more resilient—ensuring the world’s favorite fruit remains a staple for generations.
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