Most
vegetables are cooked before consumption, a process that softens their
texture (unless there is a lot of lignification) and gelatinises the
starch deposited as food for the plant. Starch
and protein deposits are particularly abundant in beans, peas, and corn
picked at maturity. A sugar to starch equilibrium reaction occurs
during the storage of some vegetables, and this can affect their
texture.
Sweetcorn and sweet peas when picked immature have much sugar and a succulent texture. Within hours the texture of sweetcorn can become tougher and drier due to sugar conversion to starch.