Crop plants are genetically modified to increase their shelf life, yield, and nutritive value. The first genetically engineered fresh produce, tomatoes, were available in American grocery stores in 1994 . These tomatoes were engineered to soften and ripen more slowly. The longer ripening time meant that tomatoes would stay on the vine longer, thus making them taste better. The slower ripening

Question

also increased the amount of time the tomatoes could be left on grocery store shelves without becoming overripe and mushy. An enzyme called pectinase mediates the ripening process in some produce, including tomatoes. This enzyme breaks down pectin, a naturally occurring substance found in plant cells. When the enzyme pectinase is active, it helps break down the pectin and the produce softens.

The purpose of the paragraph is

a. to inform the reader that some crops can be genetically modified and some can not.
b. to inform the reader that an enzyme called pectinase in plants makes tomatoes ripen slower and does not taste good.
c. to inform the reader that crop plants can be genetically modified to enhance flavor and make the product last longer.

The tone of the paragraph is
a. informative and explanatory.
b. informative and critical.
c. informative and persuasive.

Answer 1

c, a