Will ‘neophobia’ kill the newly-developed gene-edited, non-browning banana

When a banana is bruised, cut, or peeled, enzymes trigger a chemical cascade that ends in melanin, the same pigment that colors human hair. Those brown patches are technically harmless, but they’re responsible for throwing away nearly one-third of all bananas grown worldwide — roughly 5 billion bananas in the U.S. alone every year.

This is where the new banana comes in.

…

Researchers at Tropic Biosciences, a UK-based biotech firm, have used CRISPR/Cas9 … to delete the specific gene responsible for browning. Without that gene, the fruit’s flesh stays creamy-yellow for at least 12 hours after peeling.

The invention … would be the first new commercial type of banana in over half a century.

Related on the SLP

Why bananas are the original ‘frankenfood’ Overreaction or ‘about time’: RFK, Jr. targets food dyes and other additives. Here’s a balanced take on their aesthetics and safety

Viewpoint: The organic, good-food, small-farm movement is seductive but wrongheaded. Here’s the sustainability and environmental case for industrial farming

26% and far worse than during COVID: Under RFK Jr., Americans’ opinion of ‘revamped’ CDC hits an all-time low

Many hospitals embrace longevity medicine. Are they separating science from hype?

Interestingly, this banana isn’t classified as a GMO under most definitions. While GMOs involve adding foreign DNA, the CRISPR-edited banana simply removes a small stretch of its own genetic code. 

Ultimately, the fate of this innovation will be decided by consumers. … Western buyers remain wary of anything “genetically modified.” Perceived safety, not science, will likely decide its fate.

Overcoming food neophobia (the innate fear of new foods) remains a challenge.

This is an excerpt. Read the original post here