Which one is prevents over-ripening of banana and browning of cut fruits?

Options

A. Gibberellic Acid
B. Indole-3 Acetic Acid
C. Ascorbic Acid
D. Abscisic Acid

Answer

**Step-by-Step Solution:**

1. **Understanding the Question**: The question asks which substance prevents the over-ripening of bananas and the browning of cut fruits.

2. **Analyzing the Options**:
- **Gibberellic Acid**: This is a plant hormone that promotes growth and is involved in processes like flowering and fruit ripening. It does not prevent over-ripening or browning. Thus, this option is incorrect.
- **Indole-3-Acetic Acid (IAA)**: Also known as auxin, this hormone is primarily involved in plant growth, particularly in apical dominance. It does not play a role in preventing over-ripening or browning. Therefore, this option is also incorrect.
- **Ascorbic Acid**: This is commonly known as Vitamin C. It is effective in preventing browning in cut fruits. Ascorbic acid reacts with oxygen before it can react with polyphenol oxidase (the enzyme responsible for browning), thus inhibiting the browning process. Additionally, it helps in preventing over-ripening of fruits.

3. **Conclusion**: Based on the analysis, the correct answer is **Ascorbic Acid**. It effectively prevents both the over-ripening of bananas and the browning of cut fruits.

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