Which of the following promotes softening of fruits

Options

A. Polygalacturonase
B. Polyethylene glycol
C. Colchicine
D. Cellulase.

Answer

To determine which of the following promotes the softening of fruits, let's analyze each option step by step:

1. **Understanding the Options**:
- We have four options to consider:
a) Polygalacturonase
b) Polyethylene glycol
c) Colchicine
d) Cellulase

2. **Analyzing Polygalacturonase**:
- Polygalacturonase (PG) is an enzyme that plays a significant role in the ripening of fruits.
- It specifically degrades polygalacturonans, which are components of the cell wall in plants.
- This degradation occurs through the hydrolysis of glycosidic bonds that link galacturonic acid residues, leading to the softening of the fruit.

3. **Analyzing Polyethylene Glycol**:
- Polyethylene glycol (PEG) is primarily used in molecular biology for gene transfer without a vector.
- It does not have a role in fruit softening, making it an incorrect option.

4. **Analyzing Colchicine**:
- Colchicine is a medication used to treat inflammation and pain.
- It does not promote the softening of fruits, so this option is also incorrect.

5. **Analyzing Cellulase**:
- Cellulase is an enzyme that breaks down cellulose, and while it is used in commercial food processing (such as in coffee), it is not specifically known for promoting the softening of fruits.
- Therefore, this option is incorrect as well.

6. **Conclusion**:
- After analyzing all the options, we can conclude that the correct answer is **Polygalacturonase**, as it is directly involved in the softening of fruits during the ripening process.

### Final Answer:
**Polygalacturonase promotes the softening of fruits.**