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Causes of colour/bitterness in fruits/vegetables Yellow col | Agriculture Exams Library

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 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 : Glucosilates.

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.


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