為了延長各種果蔬的保質期，英國一家生物科技公司Tropic已成功開發出一種不會褐變的香蕉，預計這將有助於減少食物浪費和碳排放，或將有助於減少食物浪費和碳排放。
Here's a mad stat: Brits bin 1.4m bananas every day.
— Sam Dumitriu (@Sam_Dumitriu) March 7, 2025
Here's some good news: Scientists in Norwich have used gene-editing to create a new variety that stays ripe for longer. That means lower carbon emissions and cheaper food.
Greenpeace will oppose it vehemently. pic.twitter.com/vHdFnWDhfv
英國團隊研不變黑香蕉 剝皮12小時新鮮如初
Tropic在一份聲明中指出，由於香蕉在多酚氧化酶的作用下會發生褐變，該公司通過使負責生產這種酶的基因失效來防止褐變。經過改造的香蕉在去皮後12小時內仍能保持新鮮的黃色，並且在收穫和運輸過程中不易受到碰撞而變褐。
Great article in the @MailOnline about the go-ahead to sell non-browning bananas from Tropic @NorwichResearch in the Philippines, Colombia, Honduras, the USA and Canada. The on-line version can be found at https://t.co/fqWPnhjKUS pic.twitter.com/gmo4BmmQmW
— Julian Little (@JulianLittle4Ag) March 6, 2025
Tropic首席執行官：食物浪費是溫室氣體排放的一大來源
據《衛報》報導，由於許多水果和蔬菜的保質期很短，全球估計有33%的農產品在未被食用前就被棄置。香蕉是被丟棄最多的食物之一，估計有50%的香蕉被浪費。Tropic的首席執行官吉拉德·格爾森表示，食物浪費是溫室氣體排放的一大來源，而容易腐爛的香蕉則是全球第四大農作物。
A banana that doesn’t turn brown.
— Simon Maechling (@simonmaechling) February 24, 2025
It’s happening.
Tropic’s new non-browning banana stays fresh for 12 hours after cutting.
On the left: a conventional Cavendish, already browning.
On the right: Tropic’s innovation, still fresh.
Why does this matter?
Longer shelf life =… pic.twitter.com/uz4wv7to6n
已獲准在美國等5國銷售不會褐變的香蕉
該公司已獲准在菲律賓、哥倫比亞、洪都拉斯、美國和加拿大銷售這種不會褐變的香蕉。
示意圖
