How does raw green tomatoe turns red?
Answers
Answer:
When the fruits are green, they get this color from chlorophyll. When they progress from maturity to ripening, they produce a naturally-occurring hormone called ethylene. The ethylene initiates the ripening process, triggering the fruit to start turning red and also to soften
Answer:
The main determiner in how fast a tomato turns red is the variety. Smaller fruited varieties will turn red faster than large fruited varieties. This means that a cherry tomato will not take nearly as long to turn red as a beefsteak tomato. The variety will determine how long it takes for a tomato to reach the mature green stage. Tomatoes cannot turn red, even when forced by modern technology, unless it has reached the mature green stage. Another factor in how long it takes for a tomato to turn red is the outside temperature. Tomatoes will only produce lycopene and carotene, two substances that help a tomato turn red, between the temperatures of 50 and 85 F. (10-29 C.). If it is any cooler that 50 F./10 C., those tomatoes will stay a stubborn green. Any warmer than 85 F./29 C., and the process that produces lycopene and carotene comes to a screeching halt.
Explanation:
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