基因编辑“冻龄”香蕉问世

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科学技术与研究

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高中二年级

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时文摘要

当科技悄然改变水果的命运,一永不褐变的香蕉,能否成为全球食物浪费困局的一把关键钥匙?

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Many of us have thrown away a soft, overripe banana. But now scientists have a solution: a genetically engineered banana that does not turn brown. This fruit is part of a growing group of gene-edited produce, designed to stay fresh longer — a technology scientists believe can play a key role in fighting global food waste, a pressing worldwide issue.

Developed by Tropic, a biotech company in Norwich, the non-browning banana has notable advantages: it remains fresh and yellow for 12 hours after peeling and resists browning when bumped during harvesting or transportation. The key is to shut down the gene responsible for producing the browning enzyme (酶). The company achieved this modification by adjusting the banana’s existing genes without adding any foreign material. The unnamed banana is already sold in the Philippines, Colombia, Honduras, the US, and Canada, and is expected to enter the UK market once supporting regulations are passed.

Food waste is a major global concern with far-reaching impacts. About 33% of the world’s harvested produce is never eaten, largely due to short shelf lives, and bananas are among the most wasted foods. Tropic’s chief executive Gilad Gershon emphasizes the severity: “Bananas are the fourth most important crop in the world, but they go bad very quickly — some studies say 50% of all grown bananas are never eaten.” A UK government survey further illustrates the issue: Britons throw away 1.4 million edible bananas every day. Beyond resource waste, Gershon notes that food waste is also a significant contributor to greenhouse gas emissions.

The potential of gene editing in food preservation extends beyond bananas. Tropic has also developed a slow-ripening banana variety approved in many countries. Meanwhile, other scientists are expanding the technology’s applications: they are working on lettuce with extended freshness, bruise-resistant apples and potatoes, and grapes and blueberries that shrink slowly. Dr Martin Kottackal, from a biotechnology center in Abu Dhabi, supports this trend, stating that gene editing can optimize the ripening process.
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