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2ND TIME ASKING PLEASE HELP ME ITS URGENT I BEG YOU!

ripe tomatoes are naturally soft and can become damaged or rot while in transit to markets. in the past, to solve this problem, tomatoes were picked when they were not yet ripe. the green tomatoes were firm enough to handle the transit and then were sprayed with ethylene gas, which causes them to artificially ripen. they turn a nice red color but are rather tasteless.

A. How was genetic engineering able to solve the problem of tomatoes being damaged in transit without sacrificing taste?

B. What was the problem with this genetic engineering solution.

Respuesta :

popbop37

Answer:

It delayed the ripening process.

Explanation:

Genetic engineering in tomatoes caused the pectin in the cell wall to degrade resulting in the tomatoes to soften. When the tomato softens it releases an antisense gene that interferes in the tomatoes process of making polygalacturonase enzymes. This makes the ripening process much slower than normal.

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