Is the enzyme cellulase involved in fruit ripening?
fruit is ripening not because of the cellulose break down, cellulose break does make fruit more softer, but the rippening is not the same thing, when the plant ripe it signal that its ready to get and be eating by animal so the animal can spread the seeds arround, or just fallen, and the entire fruit become a source of nutrition for that seed, the fruit is a vegina for plant it holds seeds until its ready to be planted, and so the ripening is caused by Brix-Acid Ratio not cellulase break down the fruit still have same carbo hydrate, sweatness, adn everything even when its not ripe, but the Brix-acid make you taste different
