UK firm readies CRISPR-edited bananas that stay yellow after peeling

Scientists at Tropic Biosciences in Norfolk applied CRISPR-Cas9 to knock out three genes responsible for polyphenol oxidase, the enzyme that causes bananas to brown, resulting in fruit that remains yellow after peeling or slicing. DEFRA reports that around one-fifth of bananas are thrown away in the UK due to rapid browning, equating to about a million per day. The edited banana has passed the final UK approval stage and, pending Food Standards Agency safety verification, could appear on supermarket shelves.

It has already secured regulatory clearance in Japan and Brazil and is touted as the first new banana variety in more than 75 years. Tropic says the modification also enhances resistance to bruising, potentially cutting distribution losses and lowering the environmental impact of banana consumption. If approved, the non-browning banana would offer consumers a longer-lasting product for dishes like fruit salads, smoothies and desserts.