The unripe habaneros are generally green in color but changes there color as they mature ranging from orange, red, white, yellow, green and purple.
The ripening involves both change in color and texture of fruits. Texturally habaneros become more hotter as they ripe due to enzymatic activities. The ripen fruit contain high amount of capsaicinoids and antioxidant compounds like ascorbic acid, vitamins A and E, carotenoids, and phenolic compounds. The change in color occurs due to the pigments which are visible only after degradation of chlorophyll (and may also develop additional pigments).
Also different fruit have different ripening stages. For example in habaneros it starts from dark green to orange, orange-red, or red where as in tomato starts from green, breaker (where 10% fruit surface is red), turning (30% surface is red), pink (60% surface is red), light red (90% surface is red) and red (100% red).
https://en.wikipedia.org/wiki/Habanero
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