becasue they feel like turning red
yes !because it was once was a seed an now it grew an became larger so it was not there before !yes, there is a chemical change from green tomatoes to ripen tomatoes. there is a compound Lycopene, responsible for the red color of tomatoes. it has eleven double bonds and it is C40-carotenoid made up of isoprene units. initially Lycopene has no double bonds it is saturated and colorless. as time passes, initially three bonds form in the centre of the molecule and then number of double bonds extends on both sides of the molecule and as a result of this conjugation, spectrum of the molecule shifted from UV to visible region. When there are eleven conjugated double bonds, then spectrum of tomatoes lies in the visible region and it looks red.Yes because sugars and stuff form in it.
there are different varieties: green to yellowish, orange-golden are more common. This the color when appricots are matured and ripen. Otherwise immatures are always green
Epidermal cells of tomatoes typically exhibit a polygonal shape, often resembling hexagons or irregular polygons due to their close packing. The dominant pigments in these cells are primarily carotenoids, which give tomatoes their characteristic red color, particularly lycopene. Additionally, chlorophyll may be present in younger, green tomatoes, contributing to their green coloration before ripening.
No, changing the color of the vinegar will not change the color of the pickle. The color of the pickle is mainly determined by the type of vegetables used and the pickling process, not the color of the vinegar.
The farmer can determine if his red tomatoes are pure or hybrid by examining the characteristics of the tomatoes. If all the tomatoes have uniform traits like size, shape, and color, they are likely purebred. If there is variability in the traits among the tomatoes, they are likely hybrids. Alternatively, the farmer can refer to the seed package or contact the supplier for information on whether the tomatoes are pure or hybrid.
The color change in tomatoes is due to the production of different pigments as they ripen. Green tomatoes are unripe, white or yellow tomatoes are in the early stages of ripening, and red tomatoes are fully ripe. This color change is influenced by the breakdown of chlorophyll and the formation of carotenoids and anthocyanins.
The mango which you ate was probably unripe. If it was green, it was not ripe. The best color for a ripe mango is when it is a nice yellow color. Almost like a fruit that bears the sunset.
Green
Signs that indicate an unripe grapefruit include a greenish color, firm texture, and a lack of sweetness.
Green peppers are actually unripe when they are green. As they ripen, they change color to yellow, orange, or red, depending on the variety.
Signs that indicate an unripe orange include a firm texture, greenish color, and a lack of sweetness or juiciness.
Green bell peppers are actually unripe versions of the pepper. As they ripen, they change color to yellow, orange, or red.
An unripe eggplant may have a shiny skin, feel firm to the touch, and have a lighter color compared to a ripe eggplant.
Yes if it will mean ownership of tomatoes. Example: tomatoes' color
Signs that indicate an unripe mango include a firm texture, green skin color, lack of sweet aroma, and sour taste.
Ripe acorn squash is fully mature and has a sweet flavor, while unripe acorn squash is still developing and has a more bitter taste. You can tell if an acorn squash is ripe by its deep color, firm skin, and a hollow sound when tapped. Unripe squash will have a lighter color, softer skin, and a dull thud when tapped.
Pale yellow inside, green when unripe, browny-yellow when ripe