Biochemical Processes in Ripening Fruits Quiz

Pectinase is responsible for breaking down pectin, contributing to fruit softening.

Starch conversion into sugars promotes sweetness during fruit ripening.

Abscisic acid acts as a ripening inhibitor and can delay fruit ripening in storage.

Amylase plays a role in the hydrolysis of starch during fruit ripening.

Terpenes are responsible for the characteristic aroma of ripe fruits.

Ethylene is the key gas regulating fruit ripening processes.

Ethylene initiates the process of fruit ripening.

The Golgi apparatus is crucial for synthesizing ethylene during fruit ripening.

Respiration climacteric refers to increased respiratory activity during fruit ripening.

Lycopene contributes to the development of color in certain fruits during ripening.

Seeds are typically responsible for the production of ethylene during fruit ripening.

Softening is primarily caused by the degradation of pectin in fruit tissue.

Banana exhibits climacteric ripening, characterized by ethylene production.

Cellulases are responsible for degrading cell wall components in fruit ripening.

Humidity can influence the rate of fruit ripening.

Polygalacturonase's primary function is the degradation of pectin during fruit ripening.

Apple exhibits non-climacteric ripening behavior.