BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Pectin degrading enzymes such as polygalacturonase, pectin methyl esterase, lyase, and rhamnogalacturonase are the most implicated in fruit-tissue softening.

Detailed explanation-2: -Ethylene: ↑ A gas (C2H4) produced by plants, and known as the “ripening hormone, ” which stimulates fruit ripening.

Detailed explanation-3: -Ethylene is a gaseous plant hormone that plays an important role in inducing the ripening process for many fruits, together with other hormones and signals. An unripe fruit generally has low levels of ethylene. As the fruit matures, ethylene is produced as a signal to induce fruit ripening.

Detailed explanation-4: -Enzymes are special proteins which can speed up chemical reactions and act as biological catalysts. They can cause fruit to ripen and over-ripen, which gives the fruit a brown colour. Fresh fruit and vegetables normally keep enzymes trapped in their tissues.