PROCESS FOR CONTROL OF FRUIT RIPENING IN PLANTS

摘要

The ripening of fruit is retarded in inhibiting production of one or more enzymes selected from pectinesterase, galactosidase, glucanase, xylanase, cellulase and polygalacturonase involved in the ripening process. Inhibition is effected by introducing into the genome of a fruit-producing plant by genetic transformation a recombinant DNA which codes for only part of one or more of the said fruit-ripening enzymes.