Cause of Color/Bitterness in Fruits/Vegetables

Cause of Color/Bitterness in Fruits/Vegetables

  • Yellow color in papaya is due to Caricaxanthin
  • Redness of apple is due to Anthrocyanin
  • Red color in tomato is due to Lycopene
  • Red color in chilli is due to Capcyanthin
  • Pungency in chilli is due to Capsaicin/Capsicutin
  • Orange Color in Carrot is due to Carotene
  • Red color in carrot is due to Anthocyanin
  • Yellow color in turmeric is due to Curcumin
  • Bitterness in bitter ground is due to Memordicocite
  • Bitterness in cucumber is due to Cucurbitacin
  • Yellow color of onion is due to Quercetin
  • Red color in onion is due to Anthocyanin
  • Pungency in onion is due to Allyl propyl di-sulphate
  • Pungency in raphanus is due to Isocyanate
  • Pungency in mustard is due to Glucosilates
  • Pungency in garlic is due to Di allyl di-sulphide
  • Green color in potato tuber is due to Solanin
  • Sour taste of gram leaves is due to Malic/oxalic acid
  • Pungency in pepper is due to Oleoresins
  • Pungency in cabbage leaves is due to Sinigrin

Share this post:

Leave a Reply

Your email address will not be published. Required fields are marked *