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Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, 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 effect is attributed to the Brix-Acid Ratio. Climacteric fruits ripen after…
Art, Lists of climacteric and non-climacteric fruits & Agents
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Ripening | is a | process in fruits that causes them to become more palatable | 0.90 | text |
| fructose | instance of | water-soluble molecules | 0.80 | text |
| glucose | instance of | water-soluble molecules | 0.80 | text |
| sucrose | instance of | water-soluble molecules | 0.80 | text |
| guava | instance of | In some fruits | 0.80 | text |
| there is a steady decrease in vitamin C as the fruit ripens | instance of | In some fruits | 0.80 | text |
| Ripening | related to Abscisic acid | ABA | 0.60 | section |
| Ripening | related to Abscisic acid | It | 0.60 | section |
| Ripening | related to Abscisic acid | This | 0.60 | section |
| Ripening | related to Agents | An | 0.60 | section |
| Ripening | related to Agents | Many | 0.60 | section |
| Ripening | related to Agents | They | 0.60 | section |
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