Manda Ruby > wrote:

>If barely ripe pineapple has bit of sour ttse unlike the fully ripe
>one which is sweet, is the sugar content (fructose form) the same or
>less if compared between the pinepples of same size of the two types
>(fully ripe pineapple and . barely ripe pineapple)?

Very difficult to say. Sugars within a plant can transform between
glucose and fructose and back, as the plant develops and ripen.
They can also shift between monosaccharides, disaccharides, and
polysaccharides. This has been studied in cases where it is economically
important, such as wine grapes, but I do not know about pineapple.

In the base case though as a fruit ripens the polysaccharides (starches)
break down into more simple sugars.

Steve

Steve