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Science & Plants for Schools (SAPS)
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Sweet or Sour?
Produced by Science & Plants for Schools (SAPS), this investigation looks at the taste of different fruits and vegetables. Domesticated fruits and vegetables have all been selectively bred so that they contain a particularly attractive taste for humans.
In a ripe fruit, flavours are produced by a combination of compounds such as sugars (produced from polysaccharide stores) and organic acids like ascorbic acid (vitamin C), citrate and malate. A desirable sugar-acid balance makes an important contribution to a 'pleasant taste' in ripe fruits.
Students can investigate this balance of compounds by measuring starch and ascorbic acid contents of fruits at different stages of ripening.
Experimental methods and materials are described.
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