Which chemical is commonly used for degreening citrus and pineapple fruits?

✅Explanation:
The correct answer is Ethylene. Ethylene is a natural plant hormone that plays a role in fruit ripening. It triggers various physiological changes, including the breakdown of chlorophyll (leading to color change) and the conversion of starches to sugars, making the fruit sweeter. In citrus and pineapple, ethylene also promotes degreening, the process by which the fruit rind loses its waxy coating and becomes smoother and shinier.

📌Other Options:
-ABA (Abscisic Acid): ABA has the opposite effect of ethylene and promotes dormancy or delays ripening in plants. It wouldn't be suitable for degreening.
-CCC (Chlormequat chloride): This is a growth regulator used to retard stem elongation in some plants. It's not typically used in degreening fruits.
-Sorbic Acid: This is a preservative commonly used to inhibit mold and yeast growth in food and beverages. It doesn't have a role in degreening.

🛑 Related Terminology:
-Degreening: The process by which the waxy coating on a fruit rind breaks down, making the fruit appear smoother and less matte.
-Chlorophyll: The green pigment in plants responsible for photosynthesis.
-Plant Hormone: A chemical compound produced by plants that regulates various growth and developmental processes.