May 01, 2025
- Researchers at a biotechnology company named Tropic in the UK have developed a method that prevents bananas from browning.
- They have created genetically-engineered bananas that retain their freshness for a longer duration.
- Bananas turn brown over time due to an enzyme known as polyphenol oxidase. This makes them unsuitable for sale, leading to wastage. Damage to the fruit during transportation often expedites browning.
- Modification of the bananas not only slows down the browning process, but also decreases carbon dioxide emissions resulting from waste generation.
ACTIVITY: Banana Republic
