Japan develops gene-edited sweet melons with controllable ripeness, "lifespan" up to 2 months!

According to Japanese media, the National Agriculture and Food Research Organization (NARO), the University of Tsukuba, and Sanatec Life Science Co., Ltd. have collaborated to develop a type of melon that can be ripened on demand, aiming to address the problem of the short shelf life of melons and to promote exports. As reported, the research team successfully made the melons remain firm and bright green for up to two months by inactivating the gene in melons that produces ethylene, a hormone that promotes fruit ripening. NARO and the University of Tsukuba expressed their hope to apply for variety registration with the government and commercialize the variety within three years. The CmACO1 gene is a key gene in the ethylene synthesis pathway, and ethylene is a plant hormone that promotes fruit ripening. After being harvested, melons release ethylene, which makes them soft and sweet, but if left untreated, they will gradually rot. The research team believes that by using gene editing technology to inactivate this gene, the fruit will produce almost no ethylene after being harvested, thus cultivating a melon that ripens slowly and has a longer shelf life. The melon season typically runs from spring to mid-summer. Because ethylene release after harvesting accelerates ripening, leading to a short shelf life, it is easy for them to spoil during overseas transportation, making it difficult to export them by sea. The new method allows producers to inhibit the ripening of melons during transportation and then initiate ripening by applying ethylene before they are put on the market, a technique that has been widely used in banana ripening. The results showed that melons edited through gene technology remained green and firm more than a month after being harvested. When these melons were exposed to ethylene, they ripened normally and reached a ripe state. Seven days after being harvested, the melons were exposed to a high concentration of ethylene for 24 hours. Three days later, the flesh became soft and juicy, almost reaching the same state as a fully ripe melon. There is a strong demand for Japanese melons in overseas markets. According to preliminary data from Japan’s Ministry of Agriculture, Forestry and Fisheries, Japan's total melon exports are expected to reach 1,089 tons by 2025, more than triple the 309 tons in 2015. Hong Kong and Singapore are the main export destinations for Japanese melons, and the United States and Australia have also started importing them. The longer shelf life will also help optimize inventory management and reduce food waste. The research team stated that this latest achievement is an "important step" in expanding domestic demand and promoting exports. Image source: sanatech; NARO 2026 International Fruit and Vegetable Report. All rights reserved. For reprint rights, contact the International Fruit and Vegetable Report and credit the source as the International Fruit and Vegetable Report.