CROP BIOTECH UPDATE
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A weekly summary of world developments in agri-biotech for developing countries, produced by the Global Knowledge Center on Crop Biotechnology, International Service for the Acquisition of Agri-biotech Applications SEAsiaCenter (ISAAA)
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April 15, 2026

In This Week’s Issue:

News

New Breeding Technologies
• Japan and Brazil Grant Green Light to Non-browning Banana
• Scientists Use CRISPR to Reduce Histamine in Tomatoes



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NEWS
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New Breeding Technologies
JAPAN AND BRAZIL GRANT GREEN LIGHT TO NON-BROWNING BANANA

Tropic's non-browning banana variety has received regulatory approvals in Japan and Brazil. These approvals enable the import, sale, and consumption in both countries. Brazil, one of the world's largest banana‑producing and banana‑consuming countries, also granted cultivation approval.

“These approvals represent a major step forward in bringing innovative, waste‑reducing produce to consumers worldwide…Japan and Brazil each play critical roles in the global fruit market, and these decisions reflect growing international confidence in new agricultural technologies designed for modern supply chains,” said Gilad Gershon, CEO of UK-based agri-biotech company Tropic.

Tropic's non-browning banana was hailed as one of Time magazine's Best Inventions 2025. This banana variety was developed using gene-editing techniques to switch off the gene encoding polyphenol oxidase, the enzyme responsible for browning. Thus, the banana's flesh has the same great taste, texture, and aroma as a standard Cavendish banana, but stays firm, yellow, and fresh for a longer time than conventional bananas even after peeling and slicing.

Read the news release from Tropic.

Experts from Chonnam National University have developed a new way to reduce histamine levels in tomatoes using CRISPR-Cas9 gene editing. Histamine, a compound that can trigger adverse reactions in sensitive individuals, is found at relatively high levels in tomatoes. In this study, the researchers modified specific genes linked to histamine production during fruit ripening.

The team identified three ripening-related genes, SlHDC1, SlHDC2, and SlHDC3, linked to histamine accumulation in tomatoes. Using CRISPR, the researchers created slhdc1, slhdc1 slhdc2, and slhdc1 slhdc2 slhdc3 mutant plants. These genes were found to become more active as the fruit ripens. In this study, the researchers aimed to regulate histamine production by modifying these genes without affecting the plant's normal growth.

The results of the study showed that all mutant plants had significantly lower histamine levels in ripened fruits while maintaining normal development and yield. The study highlights that SlHDC1 plays a crucial role in the accumulation of histamine during the ripening of tomato fruit. The findings offer a promising strategy for developing low-histamine tomato cultivars without affecting plant growth.

For more information, read the abstract in SSRN.