Why, after freezing, the potato tubers become sweetish, and the fruits of mountain ash, viburnum
| February 18, 2021 | education
Why, after freezing, the potato tubers become sweetish, and the fruits of mountain ash, viburnum and some other plants – sweet and tasty?
Ice crystals are formed that destroy mitochondria and lysosomes. Enzymes are released that hydrolyze the tasteless starch in potatoes to sweet glucose. The effect is especially strong if the temperature has passed the crystallization point several times, which usually happens at the beginning of winter. In mountain ash, viburnum and similar berries, acids are destroyed from frost, but sweet fructose remains.
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