on February 16, 2010
at 04:30 PM
Would seem to make sense (warning: I'm not a biochemist; don't even play one on TV). But my understanding is that generally the process of "ripening" involves the conversion of starch and other carbohydrates to sugars. Total carb count wouldn't change, but more of it would become converted to "faster burning" sugars.
on June 02, 2010
at 02:38 PM
it involves a chemical change where protopectin is converted into soluble pectin. Starch is also converted into sugars. The fruits release ethylene gas , which also causes the color change.
In short, Yes, the riper the sweeter and therefore the higher GI