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生果子既酸且涩,简直是不堪入口,而成熟后却变得味香质软,色彩鲜艳,吃起来甜美可口。这是什么道理呢?原来果实由生到熟进行着复杂的生化过程。由不甜到甜:生果之所以无甜味,是因由茎叶运来的大批碳水化合物,都以淀粉之形式貯积于果实里。象未熟的香蕉、苹果、杏子等都是如此。而当果实开始成熟时,果肉细胞中之磷酸化酶和α—淀粉酶活性猛增,把大分子的淀粉水解成蔗糖与果糖。这样就由不甜变甜。
The raw fruit is both sour and astringent, and it is simply unbearable. However, after ripening, it becomes mellow, bright, and sweet. What is the reason for this? The original fruit is ripe and ripe for a complex biochemical process. From unsweetened to sweet: The reason why fruit is not sweet is because of the large amount of carbohydrates shipped from the stems and leaves, all stored in the form of starch in the fruit. Like unripe bananas, apples, apricots and so on. When the fruit begins to ripen, the activity of the phosphorylase and α-amylase in the pulp cell increases sharply, and the starch of the macromolecule is hydrolyzed into sucrose and fructose. This will sweeten from unsweetened.