The Flavr Savr tomato was genetically engineered to slow down the ripening process by inhibiting the enzyme polygalacturonase. This characteristic allowed the tomato to stay on the vine longer, enabling it to develop more flavour before being harvested, and also extended its shelf life. Therefore, the fruit could be left on the plant for a longer period compared to conventional tomatoes picked green for transport.
Which one of the following statements is not correct about “Flavr Savr” tomatoes ?
Asked in UPSC CAPF 2009 · Topic: Main Plant Diseases (Role of Breeding and Biotechnology in Disease Resistance)
Show answer
Answer: C. The fruit cannot be left on the plant for a long period
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