Welcome to Safe Food Mitra

safefoodmitra.com · 2025-03-12 00:43:14
It is this enzyme that makes bananas turn brown. PPO coming in contact with oxygen breaks down the yellow pigment in bananas to a brown hue. Bruising of the fruit — as is common during its handling — leads to the production of higher quantities of ethylene, and thus speeds up the ripening and browning process. How was a non-browning banana produced? The company made precise changes to existing banana genes such that the production of PPO is disabled. This does not stop a banana from ripening, but helps keep up appearances so that the fruit continues to look appetising for longer. The same gene was silenced in Arctic apples developed by Okanagan Specialty Fruits Inc. These became the first genetically engineered fruits to be approved for commercial sale in the US, and have been sold in the country (and elsewhere) since 2017. The browning of apples is also caused by PPO.

Share on:

FSSAI steps up efforts for organic food testing

Food Safety & Standards Authority of India directed its notified laboratories to take the necessary steps to enhance the infrastructure and scope of t...

News Refrence

The Indian Express

LATEST POSTS

29Mar Food Safety Violations Found At Snack Stalls And Juice Centres In This Popular Hyderabad Locality.

29Mar Extrusion hub to spur food technology, sustainable farming Varsity launches extrusion hub to promote sustainable farming, food technology.

29Mar Unlocking potential: Food processing as a catalyst for growth in Meghalaya.

29Mar FSDA to conduct inspection of festival-related food items.

28Mar After inspections, food safety officials flag concern over contamination of paneer in Bengaluru.

How new gene-edited bananas could help reduce food waste.

FSSAI steps up efforts for organic food testing

News Refrence

LATEST POSTS

CATEGORIES

Pick A Course To Get Started