New Enroll in RBI Grade B New Batch - Starts on May 21

    Question

    The enzyme which is involved in the softening of the

    fruit texture during ripening is
    A Kinase Correct Answer Incorrect Answer
    B Amylase Correct Answer Incorrect Answer
    C Hydrolases Correct Answer Incorrect Answer
    D Pectate lyase Correct Answer Incorrect Answer

    Solution

    it has been shown that pectate lyase, an enzyme that degrades de- esterified pectin in the primary wall, is a major contributing factor in tomato fruit softening.

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