Tue Apr 08 10:33:44 UTC 2025: ## The Science of Fruit Ripening Explained
**CHENNAI, April 8, 2025** – A new article in *The Hindu* delves into the fascinating science behind fruit ripening. Experts T. Nagendra Pillai and P.S. Dheenadayalan shed light on the complex biochemical processes involved in the transformation of fruits from tart and hard to sweet and soft.
The process, essentially a form of plant aging or senescence, is driven by the hormone ethylene. As fruits begin to ripen, respiration increases, triggering ethylene production. This, in turn, initiates a cascade of changes: cell walls loosen, starch and acids convert to sugars, chlorophyll diminishes revealing vibrant pigments (carotenoids and anthocyanins), and characteristic aromas are released.
Specific enzymes break down starches into sugars, resulting in the sweetness of fruits like bananas and apples. The acidity of various fruits is attributed to different acids, including malic acid, citric acid, and tartaric acid. The entire ripening process, the article emphasizes, is crucial for embryo development and seed dispersal, ensuring the survival of the plant species.
First Piper 