Question

A store-bought corn (several days after picking) is not very sweet due to the fact that:

• A. Most of the sugar is converted to starch \
• B. Glucose is destroyed \
• C. Amylase is not present \
• D. Increase activity of phosphorylase

Hint:

Picked corn tries to store its energy. It quickly converts sweet, soluble sugars into tasteless, insoluble starch polymers.

Answer 1

The Correct Option is A

Step 1: Concept Harvested plant tissues remain metabolically active, continuing to run internal enzymatic pathways that transform simple sugars into complex storage carbohydrates.

Step 2: Meaning The sweet taste of fresh sweet corn comes from high levels of simple monosaccharides and disaccharides (like glucose and sucrose) present in the kernels at the time of picking.

Step 3: Analysis * Once corn is picked, its internal sugar-condensing enzymes continue working to convert soluble simple sugars into insoluble starch polymers for long-term storage. * Over several days on store shelves, this ongoing conversion significantly reduces the concentration of free sugars in the kernels. * This loss of simple sugars directly causes the corn to lose its sweet flavor and take on a starchier texture.

Step 4: Conclusion Therefore, option A correctly identifies the conversion of simple sugars into starch as the reason for the loss of sweetness. Final Answer: (A)