A few vegetables and fruits such as Brinjal and Apples become dark when kept open after cutting. What could be the possible explanation to this?
1. The Starch is hydrolysed into sugar
2. The rate of respiration increases
3. Rate of Production of Ethylene increases
Choose the correct option from the codes given below:
[A] Only 1 & 3
[B] Only 1 & 2
[C] Only 2 & 3
[D] 1, 2 & 3
[D] 1, 2 & 3
This question is based upon the climacteric, which is a stage of fruit ripening. The climacteric is a stage of fruit ripening associated with ethylene production and cell respiration rise. Apples, bananas, melons, apricots, tomatoes (among others) are climacteric fruit. Citrus, grapes, strawberries are non-climacteric (they ripen without ethylene and respiration bursts). The fruits continue to respire even after harvesting and these results in the breakdown of the tissues. When a fruit is cut more oxygen is available for respiration so statement 2 is correct. The rate of increased respiration comes along with concomitant increase in release in Ethylene. The rate in increased ethylene comes with the following results:
- Hydrolysis of starch in sugar
- Softening of cell walls
- Changes in Pigmentation
- Breakdown of tissues
Thus all the statements in the above question are correct.