Sugar inhibits the loss of a fruit's texture by interfering with the conversion of pectin to glucose.

Question

Quizplus · Accepted Answer

Sugar does not inhibit the loss of a fruit's texture by interfering with the conversion of pectin to glucose. Instead, sugar helps preserve the texture of fruit by drawing out water through osmosis, which can slow down microbial growth and reduce enzymatic activity, but it does not directly interfere with the conversion of pectin to glucose. Pectin is a structural polysaccharide found in the cell walls of plants and is important for the firmness and structure of fruit.

Sugar Inhibits the Loss of a Fruit's Texture by Interfering