Hi all,

I've draw a rough diagram of the trends in sugar/acid/flavour/etc
changes in fruits as they mature. This is at:

http://members.tripod.com/~BRotter/maturing.htm

For those who have experience/knowledge in this area, I would welcome
any comments on this diagram. I'm aware many things could be tweaked,
just interested in what people on the group see as important.

Thanks,
Ben