Hello
Sumit , The Flavr Savr was made more resistant to rotting by adding an antisense gene which interferes with the production of the enzyme Beta polygalacturonase. The enzyme normally degrades pectin in the cell walls and results in the softening of fruit which makes them more susceptible to being damaged by fungal infections.

Hope it will be helpful for you :)

Hi Sumit

Polygalacturonase is an enzyme that affect the shelf life of tomato flavr savr. This enzyme is capable of hydrolyzing the alpha 1,4 glycosidic bonds between galacturonic acid residues.

Flavr savr is basically a genetically modified tomato.

I hope this answers your question. Thanks

Dear Applicant,

The answer is Polygalacturonase,

Flavr Savr is a genetically modified tomato, it was the first commercially grown genetically engineered product and granted license for human to consume. Polygalacturonase is a pectinase they digest the cells of tomatoes, but the genetically engineered tomatoes have lost this ability thus they last longer.

I hope this helps you