What conversion occurs in chikoo as it ripens, making it softer and sweeter?
Answer
Starches convert into simple sugars
The physical and chemical transformation of chikoo during ripening significantly impacts its digestibility and taste profile. As the fruit matures from being slightly firm to perfectly ripe—soft to the touch and fragrant—the complex starches stored within the fruit break down and convert into simple sugars. This conversion process is responsible for the fruit becoming noticeably sweeter and achieving a softer texture, which subsequently makes its inherent sugars more readily available for rapid energy absorption by the body.
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