Multiple choice

Increased flavorful shelf life of tomato has been achieved by

  1. developing better storage technique

  2. reducing activity of enzyme polygalacturonase

  3. increasing the activity of enzyme polygalacturonase

  4. enhancing epidermal growth factor

Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Polygalacturonase helps in the ripening of tomatoes.