In a breakthrough for fruit lovers and food preservation enthusiasts alike, scientists in the United Kingdom have unveiled a genetically modified banana that remains fresh and yellow for approximately 24 hours after peeling.
Recent news reports highlighted this innovation, which could revolutionize the storage and consumption of one of the world’s most popular fruits.
According to an article published by the Daily Express, British researchers have engineered these bananas using advanced DNA and genetics techniques.
The modified fruit resists the rapid browning and softening that typically occurs within minutes of peeling due to oxidation.
By tweaking the banana’s genetic makeup, scientists have slowed this process, allowing the fruit to maintain its appealing color and texture for a full day after being opened.
The Daily Express notes that this development could reduce food waste, as consumers often discard bananas once they begin to brown.
Similarly, the Daily Mail reported on this scientific feat, emphasizing the practical implications. Their coverage explains that the bananas “stay fresh after opening,” a feature achieved by altering enzymes responsible for the oxidation process.
The article suggests that this could appeal to both households and industries, such as catering or retail, where presentation and shelf life are critical.
The Daily Mail also hints at potential future applications, with researchers exploring whether similar techniques could be applied to other fruits prone to rapid spoilage.
While the news has sparked excitement, details about the exact methodology and long-term effects remain limited in these initial reports.
Neither publication specifies whether the bananas are currently available to consumers or still in the experimental phase, though the Daily Express implies ongoing research to refine the process.
The genetic modification angle may also raise questions among readers wary of GMOs, though no adverse effects have been mentioned thus far.
