FOOD TECHNOLOGY

Detailed explanation-1: -Enzymes are special proteins which can speed up chemical reactions and act as biological catalysts. They can cause fruit to ripen and over-ripen, which gives the fruit a brown colour. Fresh fruit and vegetables normally keep enzymes trapped in their tissues.

Detailed explanation-2: -Enzymatic breakdown and hydrolysis of storage polysaccharides occurs during ripening. The main storage polysaccharides include starch. These are broken down into shorter, water-soluble molecules such as fructose, glucose and sucrose. During fruit ripening, gluconeogenesis also increases.