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Causes of color and astringency in fruits and vegetables
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1. Yellow color of papaya – due to carica jantheen.
2. Red color of apple – due to anthocyanin.
3. Red color of tomato – due to lycopene.
4. Red color of chilli – due to capsanthin.
5.Yellow color of carrot – due to carotene.
6. Yellow color of turmeric – due to curcumin.
7. Bitterness in bitter gourd – Marmordicocyte.
8. Bitterness in cucumber – due to cucurbitacin.
9. Yellow color in onions – due to quercetin.
10. Red color in onion – due to anthocyanin.
11. Pungency in Onions – Allyl Propyl Disulfide.
12. Pungency in Radish – Isocyanate.
13. Strong odor in mustard – Thiocyanate.
14. Strong odor in garlic – Di allyl disulfide.
15. Greening of scandal in potato – solanine.
16. pungency in black pepper – oleoresin.
17 . Strong odor in Cabbage – Sinigreen.
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