Gene-Edited Bananas

GS III-Science and Technology

 

Context:

Scientists have developed a gene-edited banana that remains fresh and yellow for 12 hours after peeling, reducing food waste and greenhouse gas emissions.

Why Do Bananas Brown?

• Ethylene Hormone: Triggers ripening even after harvest.
• Polyphenol Oxidase (PPO): Reacts with oxygen, causing browning.
• Bruising Effect: Increases ethylene production, accelerating spoilage.

Development of Non-Browning Bananas

PPO Gene Editing: Disables PPO production, preventing browning without affecting ripening.
Similar Technology: Used in Arctic apples (first gene-edited fruit commercialized in the US, 2017).
Applied in Other Crops: Tomatoes, melons, kiwifruits, mushrooms have also undergone PPO suppression.

Recent Advancements in Gene Editing

CRISPR-Cas9: Enables precise DNA modifications for higher agricultural productivity & disease resistance.
Prime Editing: A refined CRISPR method, allowing direct DNA sequence modifications with greater accuracy.

Gene-Edited Crops:

• Drought-resistant wheat
• Pest-resistant rice
• Vitamin-enhanced tomatoes

Therapeutic Uses:

• CAR-T Cell Therapy (Cancer treatment)
• Trials for sickle cell anemia & cystic fibrosis

Significance:

Reduces food waste and enhances shelf life.
Lowers greenhouse gas emissions from decomposing fruits.
Advances sustainable agriculture with higher crop resilience.