Increased flavourful shelf life of Tomato has been achieved by

Options

A. Developing better storage technique
B. Reducing activity of enzyme polygalactourinase
C. Promoting activity of enzyme polygalactourinase
D. Enhancing epidermal growth factor.

Answer

### Step-by-Step Solution:

1. **Understanding the Question**: The question asks how the increased flavorful shelf life of tomatoes has been achieved. We need to identify the correct method from the given options.

2. **Identifying the Options**: The options provided are:
- A) Developing better storage techniques
- B) Reducing activity of enzyme polygalacturonase
- C) Promoting the activity of enzyme polygalacturonase
- D) Enhancing the epidermal growth factor

3. **Analyzing the Options**:
- **Option A**: Developing better storage techniques may help in preserving tomatoes but does not directly relate to increasing the flavorful shelf life through genetic modification.
- **Option B**: Reducing the activity of the enzyme polygalacturonase is significant because this enzyme is responsible for the breakdown of pectin in the cell wall, which leads to fruit softening and susceptibility to rotting.
- **Option C**: Promoting the activity of polygalacturonase would likely decrease shelf life, as it would enhance the softening process.
- **Option D**: Enhancing the epidermal growth factor does not directly relate to the shelf life or flavor of tomatoes.

4. **Conclusion**: The best option that explains the increased flavorful shelf life of tomatoes is **Option B: Reducing the activity of enzyme polygalacturonase**. This is achieved through genetic modification, specifically by introducing an antisense gene that interferes with the enzyme's production.

### Final Answer:
The increased flavorful shelf life of tomatoes has been achieved by **reducing the activity of enzyme polygalacturonase**.

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