Stalker notes that the prospect of the non-browning banana is a step closer, as scientists at a bioscience start-up in Norwich say they have identified the genes responsible for oxidation.
They reckon they’ll soon be able to gene-edit the banana genome so that they can delay bruising without altering the familiar shape and taste of the fruit.
As we know gene-editing has been employed in the USA to stop mushrooms’ browning.
Soon we can expect more along these lines in the UK as a new genetic technology bill is progressing through the House of Lords, which will allow researchers to utilise these methods.
