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QUESTION João Marco, Alagoinhas, BA
No. The substances that give vegetables their blue color are called anthocyanins, part of the flavonoid group, and are present in several plants. The problem is that, to get the blue color, the fruit needs to be in an alkaline environment, which is rare in nature – in these cases, the anthocyanins end up generating a different color. But then, how to explain blueberries and other bluish foods? It’s simple: they are vegetables that approach blue, but don’t quite get there. Blue, according to the scientific definition, is the visible color when the light wave has a length between 450 and 495 nanometers.
+ Is a tomato a fruit?
+ What is the difference between fruit and vegetable?
+ Is it possible to patent a fruit?
the color of the season
Check out the three substances that give color to vegetables
flavonoids
Radish (purple), blueberry (blue) and cherry (dark red)
Chlorophyll
Pepper (dark green), apple (medium green), grape (dark green)
Carotenoids
Lemon (yellow), orange (orange) and tomato (red)
CONSULTANCY Maria do Carmo, agronomist and researcher at Embrapa Clima Temperado, Cleucione de Oliveira Pessoa, agronomist at Esalq-USP, Natalia Dallocca Berno, master in food science and technology at Esalq-USP