Question

The enzyme which is involved in the softening of the fruit texture during ripening is

Q: Answer-The enzyme which is involved in the softening of the fruit texture during ripening is

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.

A Kinase

B Amylase

C Hydrolases

D Pectate lyase

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The enzyme which is involved in the softening of the fruit texture during ripening is

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