In the ripening of fruit, what do enzymes convert from starch to sugar?

In the process of fruit ripening, enzymes play a significant role in converting starch into sugar. This conversion is essential for the sweetness and flavor profile of the fruit, making it more appealing for consumption. During ripening, the starch that is stored in the fruit is broken down enzymatically into simpler sugars like glucose and fructose. This transformation not only enhances the taste but also makes the fruit easier to digest.

The other options presented do not accurately represent the starch-to-sugar conversion that occurs during ripening. Amino acids are the building blocks of proteins, and while they are important for various biological functions, they do not directly stem from the conversion of starch. Fatty acids are components of lipids and are not produced by enzymatic breakdown of starch in fruit. Cellulose is a structural carbohydrate found in plant cell walls, which does not convert into sugar but instead remains a fibrous component in fruits. Thus, the conversion of starch to sugar during fruit ripening is a vital enzymatic process, which is captured accurately in the correct choice.