MCQ Detailed View

The bright red color of ripe watermelon is due to the presence of a natural pigment called lycopene. Lycopene is a carotenoid pigment, which is a type of plant compound responsible for producing red, orange, and sometimes yellow hues in various fruits and vegetables. It is a powerful antioxidant and belongs to the same family of pigments that give tomatoes and pink grapefruits their characteristic colors.

In watermelons, lycopene production increases as the fruit matures. During the ripening process, the green pigment chlorophyll, which is responsible for the green color of the watermelon rind in early stages, breaks down. At the same time, lycopene accumulates in the inner flesh, creating the rich red color that signals full ripeness and sweetness.

Let’s analyze the other options:

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  Chlorophyll: Provides the green color in plants and leaves but is not responsible for red coloring.

  
  


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  Beta-carotene: Produces orange and yellow colors, found mainly in carrots, pumpkins, and some orange-fleshed melons.

  
  


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  Anthocyanin: Gives purple, blue, and red hues to certain fruits like grapes, blueberries, and cherries but is not a major pigment in watermelon flesh.

  
  

Lycopene not only adds color but also offers health benefits. It acts as a potent antioxidant, helping protect the body from harmful free radicals. Studies suggest that lycopene consumption supports heart health, improves skin protection against UV rays, and may lower the risk of some chronic diseases.

This question falls under Biology, specifically plant physiology and food science, because it focuses on natural pigments found in plant tissues. Understanding pigments like lycopene helps explain fruit coloration, ripening processes, and their nutritional importance in the human diet.