A Norfolk-made banana that stays yellow for longer could soon hit supermarket shelves.
Developed by Tropic Biosciences, headquartered at Norwich Research Park, the fruit uses gene-editing technology to slow the browning process and extend its shelf life.
The company has altered three genes in the banana to prevent the production of polyphenol oxidase (PPO) - an enzyme that causes browning when the fruit is exposed to oxygen.
Simon Middleton, communications manager at Tropic Biosciences, said: "Today, the use of conventional Cavendish bananas in fresh-cut and prepared foods is very limited because the fruit browns quickly after slicing and does not remain visually appealing for long.
"The benefit of our banana is simple: people have more time to enjoy it before it turns brown and looks unappealing.
"It also creates new opportunities for bananas in fruit salads, lunchboxes, smoothies, desserts and other fresh-cut or prepared foods."
The Environment Secretary has approved a marketing notice for the banana, but it must still pass Food Standards Agency (FSA) checks before it can be sold to consumers.
Tropic Biosciences estimates that around 1.4 million edible bananas are thrown away each year in the UK, with browning responsible for about 20 per cent of yield losses.
The company claims the new banana can stay fresh for up to eight days after slicing.
Other gene-edited crops already approved by Defra include longer-fruiting strawberries and vitamin D-enriched "sunshine tomatoes."
A Defra spokesperson said: "Precision breeding offers huge potential to boost food security, cut pesticide use, increase crop yields and enhance disease resistance.
"This is a great example of how innovation could help to reduce food waste and improve the sustainability of our food system while keeping our world-leading standards in place."
No precision-bred organisms have yet been authorised for sale in England.
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