Color Pigments
The green color of leaf vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by the pH, and it changes to olive green in acid conditions, and to bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover.
The yellow/orange colors of fruits and vegetables are due to the presence of carotenoids, which are also affected by normal cooking processes or changes in pH.
The red/blue coloring of some fruits and vegetables (e.g., blackberries and red cabbage) are due to anthocyanins, which are sensitive to changes in pH. When the pH is neutral, the pigments are purple, when acidic, red, and when alkaline, blue. These pigments are quite water-soluble. This property can be used in basic testing of pH.
Read more about this topic: Vegetable
Famous quotes containing the word color:
“Painting seems to be to the eye what dancing is to the limbs. When that has educated the frame to self-possession, to nimbleness, to grace, the steps of the dancing-master are better forgotten; so painting teaches me the splendor of color and the expression of form, and as I see many pictures and higher genius in the art, I see the boundless opulence of the pencil, the indifferency in which the artist stands free to choose out of the possible forms.”
—Ralph Waldo Emerson (1803–1882)