When a fruit ripens, it gets sweeter over time. Are the sugars already there for the fruit to get sweeter or how does it gain “sweetness” over time?

Question

When a fruit ripens, it gets sweeter over time. Are the sugars already there for the fruit to get sweeter or how does it gain “sweetness” over time?

In: 447

Answer 1

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Answer 2

There are two factors, the first is universal: starch is converted to sugar during ripening, and while starch isn’t sweet to us, sugar is. Specifically the starch is broken down into simple sugars such as sucrose and fructose. The second is specific to some fruits, and that’s the reduction of sour or bitter compounds in the fruit, which further enhance palatability and the sense of sweetness.

Answer 3

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Answer 4

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Answer 5

There are two factors, the first is universal: starch is converted to sugar during ripening, and while starch isn’t sweet to us, sugar is. Specifically the starch is broken down into simple sugars such as sucrose and fructose. The second is specific to some fruits, and that’s the reduction of sour or bitter compounds in the fruit, which further enhance palatability and the sense of sweetness.

Answer 6

There are two factors, the first is universal: starch is converted to sugar during ripening, and while starch isn’t sweet to us, sugar is. Specifically the starch is broken down into simple sugars such as sucrose and fructose. The second is specific to some fruits, and that’s the reduction of sour or bitter compounds in the fruit, which further enhance palatability and the sense of sweetness.

Answer 7

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Answer 8

Sort of. Before the fruit is ripe, it is full of starch. Starches are basically long molecular chains of simpler sugars like glucose and fructose. Even though it’s essentially made of sugar, starch doesn’t taste sweet to us because the molecule doesn’t interact with our taste buds.

As fruit ripens, enzymes break down the starch into simpler sugars, and thus they become sweeter.

Answer 9

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Answer 10

Sort of. Before the fruit is ripe, it is full of starch. Starches are basically long molecular chains of simpler sugars like glucose and fructose. Even though it’s essentially made of sugar, starch doesn’t taste sweet to us because the molecule doesn’t interact with our taste buds.

As fruit ripens, enzymes break down the starch into simpler sugars, and thus they become sweeter.