Science Japanese researchers develop melons that ripen on demand

Researchers at the National Agriculture and Food Research Organisation and the University of Tsukuba have developed a muskmelon that can be ripened when needed, a step aimed at extending shelf life and supporting exports. The team deactivated a gene that encodes ethylene, a plant hormone that drives fruit ripening. As a result, the melons remained firm and green for up to two months.

The researchers said they plan to seek government registration for the variety and aim for commercial use within three years. Muskmelons are normally harvested between spring and midsummer. After picking, ethylene release causes the fruit to ripen quickly, limiting storage time and often leading to spoilage during overseas sea shipment. Under the new method, producers could transport melons. At the same time, ripening is suppressed, and then they are exposed to ethylene near the destination market to trigger maturation, a process already used in banana distribution.

Japanese melons have seen strong overseas demand. Exports totalled 1,089 tons in 2025 on a preliminary basis, more than triple the 309 tons shipped in 2015, according to the Ministry of Agriculture, Forestry and Fisheries. Hong Kong and Singapore are among the major destinations for Japanese melons, and the United States and Australia have also begun importing them. The longer shelf life could also make inventory management easier and reduce food waste. The team called the latest development "a major step" toward expanding domestic demand and promoting exports.

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