Hi OSM,
I don’t know much about this topic but I did some research online to find the answer.
It’s important to know that sugars like glucose are important for photosynthesis and cellular respiration, processes plants undergo to ultimately produce energy. In addition to glucose, other sugars like fructose and sucrose can also be present in varying ratios. I found out that in modern peaches
“Sucrose and sorbitol are produced in the leaves through photosynthesis and are transported to the fruit via sap. Inside the fruit, cell enzymes -miniature protein machines that speed up biochemical reactions responsible for sugar synthesis and degradation- break down a part of the sucrose and sorbitol into fructose and glucose. These sugars are then either stored in the fruit cell vacuole, a compartment of the cells which gives the good sweet taste of the fruit, or degraded by other enzymes in the cytoplasm to provide energy or synthesize structural compounds for the cell.” (
https://thesciencebreaker.org/breaks/pl ... -the-fruit)
So, depending on the enzymes and how much they need to break down the sugars in specific fruit, the sugar levels are likely going to be different in that fruit compared to a different fruit. For example, the cells in a banana and the cells in a guava have different processes they need to go through so it depends whether there will be more sugar that can be stored in the cell’s vacuole or whether there will be less because it needs to be broken down and used for energy or to make new structures.
It’s also likely that competition to appeal to animals may play a role in sugar levels. Because animals eat the fruits of plants and can then spread the seeds through its feces, fruits may try to become sweeter and more appealing to animals by increasing their sugar levels.
Hope my post helps and let us know if you have any questions. Also, quick note but please don’t give your email out as experts will only contact and help students through the Ask an Expert Forums. Thank you!
Neha