The enzyme affecting the shelf life of flavr savr tomato is A. Galactosidase B. Transacetylase C. Permease D. Polygalacturonase
Hint: Flavr Savr is a genetically modified tomato, in which the shelf life of tomato is increased by deactivation of an enzyme that damages the tomato cell wall and makes the tomato soft due to which the shelf life of tomato is decreased.
Complete answer: In this question we have asked about the enzyme affecting the shelf life of clave sav tomato. Flavr Savr is a genetically modified tomato and was the first commercially grown genetically engineered food to be granted a license for human consumption. Tomatoes had a short shelf-life in which they remain firm and ripe. The short life of tomatoes is because of an enzyme they digest the cell wall and soften the fruit. Pectins present in the cell wall of tomato, which is degraded by polygalacturonase. Polygalacturonase is a pectinase (an enzyme that degrades pectin). Some phytopathogens also use polygalacturonase to weaken the pectin network, so that digestive enzymes can be excreted into the plant host to acquire nutrients. The flavr savr tomato is a transgenic tomato which is no longer able to produce polygalacturonase, so cells of the tomato remain intact and the tomato remain firm and have more shelf life. So, we have four options, among them polygalacturonase affects the shelf life.
So, the correct option is D. Polygalacturonase.
Note: Polygalacturonase Is an enzyme that hydrolyzes the alpha-1,4 glycosidic bonds between galacturonic acid residues. Polygalacturonase, whose major component is galacturonic acid, is a significant carbohydrate component of the pectin network that comprises plant cell walls. Therefore, the activity of the endogenous plant PGs works to soften and sweeten fruit during the ripening process.