but also involves the action of debranching enzymes, which cleaves the alpha–1, 6-linkages in amylopectin and releases linear units of the glucan chain. In general, starch is confined to the plastid compartments of fruit cells, where it exists as granules made up of both amylose and amylopectin molecules. the enzymes that catabolize starch are also found in this compartment and their activities increase during ripening.