Scientists have developed bananas that do not go brown and mushy even after being peeled, meaning British banana lovers can look forward to enjoying their favourite fruit.
British experts have altered the fruit’s genetics so that it remains fresh and yellow for about 24 hours after opening and slicing.
“No more slimy, brown bananas!” said Gilad Gershon, chief executive of Tropic, the biotech company behind the breakthrough, the Mail on Sunday reported.
“Our variety stays fresh for at least 12 hours after peeling and slicing, and after 24 hours displays 30% less browning.”
Mr Gershon went on to explain the beloved fruit has the same taste, smell, sweetness and texture but the flesh does not brown as quickly, “opening up a huge new market for bananas”.
The Norwich-based company has worked out how to target the genes which cause the browning – responsible for the production of an enzyme called polyphenol oxidase – and disable them.
This technique is not genetic modification, as it only makes changes to the banana’s existing genes. It does not introduce any foreign genetic material.
Tropic has received the green light to sell the bananas in the Philippines, Colombia, Honduras, the USA and Canada, where it will launch later this month.
However, Brits may have to wait until mid-2026 before they can sample the fruit as the sale of gene-edited plants and fruit is banned in the UK.
However, the Precision Breeding Bill, introduced under the Conservatives and currently in its final stages in Parliament – expected to be passed this year – could allow them to be sold in the UK.
The biotech company is also working to slow down banana ripening, which it hopes will reduce waste. According to Waste Managed, around 1.4 million bananas are thrown away each day over minor bruises and black marks, amounting to a staggering 190,000 tonnes annually.
“Bananas are picked when they are green, very like tomatoes. What we’re doing is knocking out the genes that are responsible for the production of ethylene, a plant hormone which helps change the peel colour from green to yellow by breaking down chlorophyll.
“If bananas can stay greener for longer, you can harvest them later, ship them for longer, and reduce packaging and chilled transportation costs.”
Tropic is also working on developing disease-resistant bananas, as several varieties have already been wiped out. According to Eyal Maori, Tropic’s chief scientific officer and co-founder, they are innovating to produce bananas that protect themselves using their natural defence mechanisms through very specific and subtle changes to the banana’s DNA.
Mr Maori added: “Our technology is ensuring that we can continue to enjoy bananas for generations to come.”
Claiming the top spot as the UK’s most popular fruit, Brits eat around five billion bananas each year, which is about 100 bananas per person. The Cavendish variety is the most popular in the UK and accounts for around half of all bananas grown globally. However, it is vulnerable to disease and unable to adapt to change.
