that benefit will never happen

You know that arctic apples and innate potatoes both use the exact same PPO silencing tech, and have been on the market for years? Innate potatoes also contain less asparagine, the amino acid that turns into the carcinogen acrylamide when frying.

Do also remember that while these are "GMO", they're not transgenic. They simply have genes shut off - no new genes.

It is not "purely cosmetic in commercial situations". Bananas are one of the most wasted food products on the planet. You very much should care about reducing that. And bananas have largely been locked out of the ready-to-eat market by PPO-related browning because they turn to brown sludge unless you ruin their texture/flavour by treating them in citric/ascorbic acid or sulfur dioxide.

And once again, this has nothing to do with whether the bananas are old or not. Browning is an entirely different process than ripening. PPO vs. ethylene. Entirely different physiological responses. Get rid of PPO, and it still continues the normal aging process - pectin methylesterases and cellulases still break down the cell walls, amylase still converts starches to sugars (which then slowly ferment if given enough time), etc. No impact to normal aging. The impact is to rapid spoilage after peeling.

I mean, apples do last longer than most other produce?

(Though winter squash, it's hard to beat them!)

Once again, for the love of God, read and understand the article: this is NOT ABOUT WHETHER THE BANANAS ARE OLD OR NOT. It's NOT ABOUT WHETHER THEY'RE RIPE OR NOT. It's about THE BROWNING THAT HAPPENS WITHIN HOURS OF YOU REMOVING THE PEEL. Caused by an enzyme in bananas that is generally harmful to the human diet anyway (degrades vitamin C and polyphenols and reduces protein digestibility).

Just did. It also has no clue what the hell you're talking about. So how about instead of saying "Ask an AI" what YOU meant, how about you actually tell me, the person with a BA in horticulture, what the hell you think you're actually talking about?

Yeah, no question about that as well :(

Well... I mean, have you looked at Mistral models on a Pareto frontier graph? Or even just a benchmark graph?

It's like they're living in a different era.

This isn't about homes, their focus is on commercial buyers, who want to e.g. include bananas in fruit salads and whatnot.

Man, you must be... at least mid-70s? Even my parents are too young, and I feel old ;)

Anyway, congrats on living this long, and I hope you have many more good years ahead of you :)

(And yes there are, you can order them from rare fruit growers, if you're willing to shell out for it ;) )

I'm trying to figure out what you're talking about. Are you maybe talking about PEPC binding of bicarbonate and dissolved CO2? That's a replenishing / balancing pathway for the citric acid cycle to make up for the plant robbing from it when it sequesters nitrogen (and to restore pH). It contributes at best 1-2% of the plant's carbon, and that's only if nitrogen uptake is very heavy. And bicarbonate and CO2 (they form an equilibrium) are not "soil carbon"; they're not part of the soil, they're just gas dissolved in soil moisture; the same applies equally whether the plant were grown in rich fertile humus or totally inert sterile perlite. Humus is inert and decay-resistant (that's why it persists).

A couple other guesses as to what you mean. Scavenging of free amino acids from decaying matter? Plants do that to capture nitrogen. Any carbon captured inadvertently in the process is completely irrelevant in scale. They can also pick up very tiny amounts of sugars - not physiologically relevant.

Or are you saying that soil matter rots, CO2 returns to the air, and then plants "breathe" it in? I mean, it's... technically true? But it's still atmospheric CO2 at that point, in an atmosphere shared with all life.

If not, I'm baffled. Maybe you're confusing "corn is a heavy feeder" with thinking that means carbon? (that's about fertilizer). Or perhaps you're confusing how effective corn is at capturing carbon and depositing it in soil with thinking that that's coming from the soil? I'm just guessing here.

Please, for the love of God, read the article...

I probably did when i was a child

How old ARE you? *boggle*. Or did you vacation in exotic locales or order fruit from rare fruit sellers as a child?

Gros Michel was pretty much entirely off US supermarket shelves by 1965. Are you like 70 years old or something?

You have to store them in your crispr drawer.

Fe'i bananas are neat, they're not even from the same two crossed species as the other ~99% of bananas on Earth, or even in the same Musa subgroup. They grow upright instead of hanging down. They ripen orange, mottled/striped, or brick red, and are, as noticed, yellow inside, with like 100x the beta carotene of a Cavendish. The sap is purple and can be used as a dye. Different number of chromosomes (not just ploidy). Etc. Very different!

Just another case of the Polynesians doing their own thing ;) They originated in New Guinea and the Solomon Islands and then the Polynesians took them everywhere with them in their boats. And when we're talking bananas, that means transporting live plants (corms).

Tell me you've never eaten a Gros Michel without telling me you've never eaten a Gros Michel.