Gene editing may help bananas bid browning goodbye
Bananas have long been absent from the fresh-cut fruit aisle. Their tendency to brown quickly after peeling has made them impractical for pre-packed fruit mixes, smoothies and ready-to-eat snacks.
But that may soon change.
U.K.-based biotech firm Tropic has developed a gene-edited, non-browning banana that could reshape how processors and retailers think about America’s most popular fruit. Already approved for import and consumption in the U.S, this new variety demonstrates 30% less browning within the first 24 hours of peeling without altering taste, smell or texture, according to the company.
“No more slimy, brown bananas — our variety stays fresh for at least 12 hours after peeling and slicing,” said Gilad Gershon, CEO of Tropic.
Furthermore, slices of the improved banana remain firm and yellow for up to 48 hours, even when mixed with other fruits like strawberries, melon and kiwi. That visual appeal, coupled with a preserved texture, could translate into longer shelf life for fruit medleys and fewer returns due to off-putting browning.
A CAVENDISH BREAKTHROUGH
Bananas have historically been one of the most uniform fruits in the global produce trade. Nearly all commercial exports are Cavendish bananas — a variety that doesn’t produce seeds and has seen little innovation in decades. While most fruits have multiple cultivars optimized for various markets, Cavendish has remained virtually unchanged, Gershon said.
“This is the first unique Cavendish trait introduced to the banana industry in over 70 years,” he said.
The key to Tropic’s breakthrough lies in CRISPR gene editing, a technique that enables precise changes to DNA without introducing foreign genes.
“Gene editing is a way of making precise changes to the DNA of an organism,” said Gershon. “We are making very specific and subtle changes to what is already within the banana DNA, to bring about beneficial traits. These types of changes occur naturally and are selected for over time. What we’re doing is like evolution on fast-forward.”
US LAUNCH AND SUPPLY CHAIN DEVELOPMENT
Tropic plans to first launch its non-browning banana variety first in the U.S. and then in Canada.
“We’re engaging with producers, suppliers and commercial partners focused on the U.S. and Canadian markets with the aim of finding the most suitable routes to market to guarantee the best consumer experience with our bananas,” Georgie Oatley, Tropic communications manager, said. “The U.S. is our launch market.”
While Tropic does not specialize in packaging, the company is collaborating with its customers to identify solutions tailored to market and product requirements.
As of now, plantations are being established with commercial producers in multiple growing regions. First harvests are expected to be available by the end of the year.
INNOVATIONS BEYOND BROWNING
In addition to the non-browning banana, Tropic is preparing to launch an extended shelf-life variety that could make shipping bananas more flexible and affordable. By turning off the banana’s natural ethylene-producing mechanism, the fruit can remain on the tree longer and ripen only when needed.
According to the company, the extended shelf-life variety could get around 10 days of extra shelf-life, meaning it can be shipped more slowly and at lower cost. The variety could not only improve margins for exporters but also increase the geographic reach of banana shipments while creating processing opportunities in regions previously considered too distant for banana distribution.
Tropic is also working on gene-edited bananas that are resistant to Panama disease (TR4), a soilborne fungus that devastates growing operations and can remain in the ground for up to 50 years.
“We risk losing bananas to critical threats, such as Panama disease and Black Sigatoka disease, which can wipe out entire plantations,” said Eyal Maori, Tropic’s chief scientific officer. “We’re innovating to produce bananas that can protect themselves naturally against these diseases, using their natural defense mechanisms to improve resistance and increase yield.”
Growers stand to gain the most from the new variety. The variety’s ability to naturally defend against disease will help reduce pesticide use on-farm.
Tropic’s disease-resistant variety is expected to hit the market in 2027, pending regulatory approval.
Both Gershon and Maori emphasized that Tropic’s approach does not involve genetic modification as traditionally defined.
“Gene editing is a very different technique from GMO,” said Maori. “Both are regulated to ensure food safety, but gene editing involves making very specific and subtle changes to what’s already within the banana DNA.”
CUTTING WASTE, BOOSTING EFFICIENCY
For the produce processing industry, Tropic’s new banana varieties may help tackle another persistent challenge: waste.
“Bananas are the most popular fruit around the world but are well known for their level of waste,” said Gershon. “With our new varieties, we will help reduce food waste and can cut up to 30% of waste that happens following harvest.”
With interest from processors, retailers and suppliers across North America, Tropic’s non-browning banana could soon find a permanent place in the fresh-cut aisle — offering consumers a better product and processors a more resilient supply chain.
