question: How does a banana get more sugary after it over-ripens, even after it is cut off of its tree?
comment: All the sugar is already in the banana but it is woven in long threads that don't taste sweet in mouth. When it ripens the threads break down and we can taste the sugar again.
passages: It takes longer than a year for fruits to reach maturity. The fruit first shows signs of ripening by its bottommost scales becoming yellowed. As it ripens, the starch that was stored in the green fruit is converted to sugar, giving it its sweet flavor. This mechanism is comparable to how banana fruits ripen. The strong odor the fruit produces becomes noticeable when it is half-ripe. As time passes and the fruit continues to ripen, the odor becomes stronger. After it becomes fully ripe, however, the scent deteriorates quickly.
   Section::::In sugarcane.:Why a ratoon crop ripens earlier than its corresponding plant crop.
  
  A ratoon crop ripens earlier, in general, by at least one to one and a half months or so due to: early development of shoots, maintenance of relatively lesser N content in index tissues and rapid run-out of N during grand growth phase and relatively higher inorganic non-sugars in its juice.
  
  Section::::In sugarcane.:Poor ratoon crops due to low temperature harvest.
   During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.
   Plantains can be used for cooking at any stage of ripeness, but ripe ones can be eaten raw. As the plantain ripens, it becomes sweeter and its colour changes from green to yellow to black, just like bananas. Green plantains are firm and starchy, and resemble potatoes in flavour. Yellow plantains are softer and starchy yet sweet. Extremely ripe plantains have softer, deep yellow pulp that is much sweeter.
   Ripening
  
  Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green (typically "redder"), and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This is attributed to the Brix-Acid Ratio.
  
  Section::::Ripening agents.
  
  Ripening agents speed up the ripening process.
   A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas.
  
  Section::::Modern cultivation.:Storage and transport.
   Section::::Uses.
  
  Cavendish bananas accounted for 47% of global banana production between 1998 and 2000, and the vast majority of bananas entering international trade.
  
  The fruits of the Cavendish bananas are eaten raw, used in baking, fruit salads, fruit compotes, and to complement foods. The outer skin is partially green when bananas are sold in food markets, and turns yellow when the fruit ripens. As it ripens the starch is converted to sugars turning the fruit sweet. When it reaches its final stage (stage 7), brown/black "sugar spots" develop. When overripe, the skin turns black and the flesh becomes mushy.
   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.
  
  Acids are broken down in ripening fruits and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens.
   Fruit maturity is not always apparent visually, as the fruits remain the same shade of green until they are overripe or rotting. One usually may sense ripeness, however, by giving the fruit a soft squeeze; a ripe feijoa yields to pressure somewhat like a just-ripe banana. Generally, the fruit is at its optimum ripeness the day it drops from the tree. While still hanging, it may well prove bitter; once fallen, however, the fruit very quickly becomes overripe, so daily collection of fallen fruit is advisable during the season.
   Some foods, such as bananas, are picked when unripe, are cooled to prevent ripening while they are shipped to market, and then are induced to ripen quickly by exposing them to propylene or ethylene, chemicals produced by plants to induce their own ripening; as flavor and texture changes during ripening, this process may affect those qualities of the treated fruit.
  
  Section::::Chemical composition.
   At the same time as acidity decreases, hexose sugars are accumulated. The accumulation of hexose sugars (glucose, fructose) is associated with the development of xylem cell discontinuities which reduce the volume of water entering the berry relative to the volume of sugar, resulting in an increase in sugar concentration. Physiologically, the sugar concentration can increase to around 25 percent via sugar development. Further increases in sugar concentration are due to dehydration of the fruit. The deposition of sugar into the berry depends on the level of leaf photosynthesis, the number of competing sinks on the vine and sugar accumulation. 
   The nutritional value of banana peel depends on the stage of maturity and the cultivar; for example plantain peels contain less fibre than dessert banana peels, and lignin content increases with ripening (from 7 to 15% dry matter). On average, banana peels contain 6-9% dry matter of protein and 20-30% fibre (measured as NDF). Green plantain peels contain 40% starch that is transformed into sugars after ripening. Green banana peels contain much less starch (about 15%) when green than plantain peels, while ripe banana peels contain up to 30% free sugars.
   Banana beer is made from ripe (but not over-ripe) East African Highland bananas ("Musa acuminata" (AAA-EA), "Mbidde" clone set). To accelerate the ripening of bananas, a hole is dug in the ground, lined with dried banana leaves which are then set on fire. Fresh banana leaves are laid on top of them, and then the unripe bananas. These are then covered by more fresh banana leaves and pseudostems. After four to six days, the bananas are ripe enough. This method only works in the dry season. During the rainy season, bananas are ripened by putting them on a hurdle near a cooking fire.
   Bananas are green when they are picked because of the chlorophyll their skin contains. Once picked, they begin to ripen; hormones in the bananas convert amino acids into ethylene gas, which stimulates the production of several enzymes. These enzymes start to change the color, texture and flavor of the banana. The green chlorophyll supply is stopped and the yellow color of the carotenoids replaces it; eventually, as the enzymes continue their work, the cell walls break down and the bananas turn brown.
  
  Section::::Science and nature.:Biology.:Fish.
   Bananas must be transported over long distances from the tropics to world markets. To obtain maximum shelf life, harvest comes before the fruit is mature. The fruit requires careful handling, rapid transport to ports, cooling, and refrigerated shipping. The goal is to prevent the bananas from producing their natural ripening agent, ethylene. This technology allows storage and transport for 3–4 weeks at . On arrival, bananas are held at about and treated with a low concentration of ethylene. After a few days, the fruit begins to ripen and is distributed for final sale. Ripe bananas can be held for a few days at home. If bananas are too green, they can be put in a brown paper bag with an apple or tomato overnight to speed up the ripening process.
   Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next colour phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks.
   Covered fruit ripening bowls are commercially available. The manufacturers claim the bowls increase the amount of ethylene and carbon dioxide gases around the fruit, which promotes ripening.
  
  Climacteric fruits are able to continue ripening after being picked, a process accelerated by ethylene gas. Non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe.
  
  Some fruits can be ripened by placing them in a plastic bag with a ripe banana, as the banana will release ethylene.
  
  Section::::Ripening indicators.
   Bananas can be ordered by the retailer "ungassed" ("i.e." not treated with ethylene), and may show up at the supermarket fully green. (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas can be used for cooking, as seen in Jamaican cuisine.
   Section::::What happens to a grape as it ripens.
   The light-green surface blemishes turn orange when the fruit is at its peak ripeness. The Jamaican tangelo is usually slightly larger than a grapefruit (but this varies) and has fewer seeds. The flesh is very juicy and tends towards the sweet side of the tangerine rather than the bitter side of its grapefruit lineage, with a fragrant rind.
   Post-veraison, fruit acidity decreases due to degradation of malic acid. The degradation of malic acid during ripening makes tartaric acid the predominant acid; grape berries also possess a small amount of citric acid. Tartaric acid accumulates early in phase I of berry growth, while malic acid accumulates at the end of phase I berry growth.
   Black howler monkeys in Belize consume fruit and young and mature leaves of "F. maxima". In southern Veracruz, Mexico, "F. maxima" was the third most important food source for a studied population of Mexican howler monkeys; they consumed young leaves, mature leaves, mature fruit and petioles. Venezuelan red howlers were observed feeding "F. maxima" fruit in Colombia.
   The fruit has been described as a "leathery berry". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.
  
  Section::::Description.:Banana equivalent radiation dose.
   Export bananas are picked green, and ripen in special rooms upon arrival in the destination country. These rooms are air-tight and filled with ethylene gas to induce ripening. The vivid yellow color consumers normally associate with supermarket bananas is, in fact, caused by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the environment of a domestic refrigerator, although the fruit inside remains unaffected.
   Mature, yellow plantains can be peeled like typical dessert bananas; the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When mature, yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved or grilled over charcoal, either peeled or unpeeled.
  
presuppositions: The sugar in bananas can be tasted better when the banana becomes over rope. 
corrections: Bananas don't gain more sugar after becoming over ripe, the sugar that is already there is just tastable now that it's been broken down. 
raw_presuppositions: The sugar in bananas can be tasted better when the banana becomes over rope.  bananas get more sugary after they over ripen.
raw_corrections: Bananas don't gain more sugar after becoming over ripe, the sugar that is already there is just tastable now that it's been broken down.  They don't gain more sugar, the sugar that is already there is just tastable now that it breaks down.