Saccharification of ponkans refers to the process in which the starch in the fruit is converted into sugar during the saccharification of ponkans. The freshly picked ponkans are not particularly sweet yet. During the saccharification period, the starch in the ponkan pulp is converted into sugar. Then the green color of the ponkan skin gradually fades, and the hardness of the ponkans also begins to decrease. At the same time, the ponkans begin to lose part of their water, making the ponkans less tender. Sweetness increases. Therefore, if you want to eat a sweeter ponkan, you can leave it for a period of time. After the skin of the ponkan turns yellow and softens, its sweetness will also increase.