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The taste of the fruit depends on the compounds present in it.
No wonder, fruits accounts for a substantial portion of the world’s agricultural output.
A fruit could be defined as the fleshy and sweet part of the plant. These fruits are considered edible in some cuisines. Some fruits like lemons and oranges are sour (Bodach, 2012).
Therefore, different fruits have different proportions of the materials.
Those fruits that contain more fructose within the mixture are sweeter.
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Thus, chemical changes are in charge of the sweetness of the fruit.
In some cases, the same type of the fruit might have different tastes.
Furthermore, most raw fruits have a high portion of acids. However, as the fruit ripens, the level of acid reduces and the amount of sugar content increases considerably (Giovannoni, 2004). However, as they ripen, the starch is converted to fructose.
This explains why the banana becomes sweeter when it ripens.