Question

1) % of Reducing Sugar in:-
a) Unripe Banana = 0.5
b) Ripe Banana = 1.3
c) Overripe Banana = 3

2) % of Starch Content in:-
a) Unripe Banana = 25
b) Ripe Banana = 15
c) Overripe Banana = 4

3) % of Reducing Sugar in:-
a) Unripe Frozen Banana = 0.6
b) Unripe Refrigerated Banana = 0.9
c) Unripe Room Temperature Banana = 1.9
d) Unripe Banana Adjecent to Ripe Bananas at Room Temperature = 3.4

Questions:-
1) Why are the values of reducing sugars for the ripening of bananas stages(unripe, ripe, overripe) increasing while the starch content of each is decreasing?

2) How do temperatures affect the value of reducing sugar of unripe bananas? and why placing ripe bananas adjacent to unripe bananas have the observed effect on the banana ripening?