Final answer:
Temperature generally increases the glucose concentration in fruits during the ripening process due to enhanced enzymatic activities that convert starches into glucose. However, extremely high temperatures might not have this effect.
Step-by-step explanation:
Temperature has a significant impact on glucose concentration in fruits, particularly during the ripening process. As temperature increases, enzymatic activities within the fruit also increase, leading to a greater conversion of starches and other carbohydrates into glucose. This means that typically, higher temperatures can increase the glucose concentration in fruits as they ripen.
However, excessively high temperatures can potentially lead to the degradation of glucose and affect other biochemical pathways that might not directly increase glucose concentration. Therefore, within optimal ripening ranges, we can expect glucose concentration to increase with temperature. It's similar to how sugar dissolves more rapidly in hot water—heat can increase the rate of chemical reactions.