Explanation:

The Flavr Savr tomato was the first genetically engineered food approved for commercial production, specifically designed to have a longer shelf life. This was achieved by inhibiting the production of the enzyme polygalacturonase (PG). Polygalacturonase is responsible for breaking down pectin, a component of the plant cell wall, which leads to the softening and spoilage of ripe tomatoes. By having 'little polygalacturonase' (Option A), the Flavr Savr tomato's cell walls remain intact for a longer period, delaying the softening process and extending its freshness. Option B is incorrect as abundant PG would accelerate softening. Option C, having a gene for antibiotic resistance, was a marker used during the genetic engineering process but is not the reason for its extended freshness. Option D, lacking amylase, is irrelevant to fruit softening as amylase breaks down starch, not pectin.