The Internet Archive has a preservation copy of this work in our general collections.
As a rule this later ripening involves a decrease in acid and starch along with an increase in sugar content. Oxidation processes also go on in the fruit, with the development of those special substances, possibly esters in some cases, which furnish the peculiar aroma or flavor of the individual species. The banana, picked green, exhibits a conversion of starch into sugar as the fruit subsequently ripens. This change is attended by a sort of respiration process, for it does not go on normallydoi:10.1001/jama.1916.02580350046026 fatcat:5u3us755dzeynkgbodwzqw5p34