Causes of colour/bitterness in fruits/vegetables Yellow colour in papaya due to : Caricaxanthin. Redness of apple is due to : Anthocyanin. Red colour in tomato is due to: Lycopine. Red colour in chilli is due to: Capcyanthin. Pungency in chilli is due to: Capsaicin. Orange colour in carrot is due to: Carotene. Red colour in carrot is due to: Anthocyanin Yellow colour in turmeric is due to: Curcumin Bitterness in bitter gourd is due to: Memordicocite. Bitterness in cucumber is due to: Cucurbitacin. Yellow colour of onion is due to : Quercetin Red colour in onion is due to: Anthocyanin. Pungency in onion is due to: Allyl propyl di-sulphide. Pungency in raphanus is due to : Isocyanate. Pungency in mustard is due to : Glucosinolates Pungency in garlic is due to: Di allyl di sulphide. Green colour in potato tuber due to: Solanin. Sour taste of gram leaves is due to: Malic/oxalic acid. Pungency in pepper is due to Oleoresin Pungency in cabbage leaves due to: Sinigrin 98 views𝐊𝐢𝐬𝐚𝐧 𝐊𝐫𝐚𝐧𝐭𝐢 𝐈𝐆, 13:15
