Sweet & Sour Fruits

Actually, the taste of a fruit depends on the compounds present in it. Normally a fruit contains the materials like cellulose, proteins, starch, vitamins, certain acids, fructose or sugar. All these materials are found in mixed form inside the fruit and they have different proportions in different fruits. Fruits of sweet taste have more fructose in them whereas the fruits of sour taste have more acids in them. Some fruits are sweet as well as sour in taste like orange, as it has almost equal quantities of fructose and acids in it. Normally, the raw fruits have more acids but on ripening the quantity of acids get decreases

The ripening of the fruit is the process of the acids breaking down the longer the fruit is kept and the fructose increases. All fruits have a different verity because of the different soil, climate, and how the producer farms the land. Seeds are generally dispersed during the ripening process or when consumed by humans, animals, or insects but the seeds are eliminated from the body as waste.

The process of fruit ripening is highly responsible for the seed dispersal mechanism that will be attained by the fruit. Fruits which are dispersed by animals often undergo ripening that makes it attract and appeal to the consumers. Therefore, the enzymes responsible for ripening causes animal-dispersed seeds to have bright colors or scents which increase their chances of being noted and consumed. Similarly, fruits which are dispersed by wind or self-dispersal often undergo subsequent dehydration and drying such that by the time the fruits are almost undergoing dispersal, the seeds are light enough to get scattered further on from the parent. Another category of fruits whose dispersal is determined y the ripening procedures are the wind-dispersed seeds which are consequently dehydrated to obtain light structures (Mauseth, 2003).

Consequently, the ripening process in fruits often includes conversion of acids into starch and fructose hence making them...