Rpsc एडमिट कार्ड out

*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.

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✅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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