The bright red hue of cherries is a sight to behold. But why are cherries red? The answer lies in the science of pigmentation.
What Causes Cherries to be Red?
The red color of cherries is caused by a pigment called anthocyanin. Anthocyanin is a type of flavonoid, which is a type of plant pigment. Anthocyanins are found in many fruits and vegetables, including cherries, strawberries, raspberries, blueberries, and cranberries.
Anthocyanins are water-soluble pigments that are responsible for the red, purple, and blue colors of many fruits and vegetables. They are produced by plants in response to environmental stressors, such as cold temperatures, drought, and UV radiation.
Anthocyanins are also found in the leaves of some plants, such as red maple and red oak. In these plants, the anthocyanins act as a sunscreen, protecting the leaves from the damaging effects of UV radiation.
How Do Anthocyanins Work?
Anthocyanins are produced by plants in response to environmental stressors. When a plant is exposed to cold temperatures, drought, or UV radiation, it produces anthocyanins as a protective mechanism.
Anthocyanins absorb light in the blue and ultraviolet range of the spectrum, which helps protect the plant from the damaging effects of UV radiation. The anthocyanins also act as antioxidants, which help protect the plant from oxidative damage caused by environmental stressors.
The anthocyanins also give the plant a bright red color, which is attractive to pollinators. This helps the plant to reproduce and spread its genes.
How Do Anthocyanins Affect the Taste of Cherries?
Anthocyanins are not only responsible for the red color of cherries, but they also affect the taste of the fruit. Anthocyanins are bitter compounds, and they can give cherries a slightly bitter taste.
The amount of anthocyanins in cherries can vary depending on the variety of cherry and the environmental conditions in which it was grown. For example, cherries grown in cooler climates tend to have higher levels of anthocyanins than those grown in warmer climates.
The amount of anthocyanins in cherries can also be affected by the ripeness of the fruit. Riper cherries tend to have higher levels of anthocyanins than unripe cherries.
Conclusion
Cherries are red because of a pigment called anthocyanin. Anthocyanins are produced by plants in response to environmental stressors, such as cold temperatures, drought, and UV radiation. Anthocyanins absorb light in the blue and ultraviolet range of the spectrum, which helps protect the plant from the damaging effects of UV radiation. Anthocyanins also give the plant a bright red color, which is attractive to pollinators. The amount of anthocyanins in cherries can vary depending on the variety of cherry and the environmental conditions in which it was grown.