Very response has been given by Arghya, quite convincing ....
Find here a PDF which could be further useful for some more information on the isssue...
Very response has been given by Arghya, quite convincing ....
Find here a PDF which could be further useful for some more information on the isssue...
It's a chemical action. As the color of some flowers change with time.
The action of the enzymes cause the ripening responses. Chlorophyll is broken down and sometimes new pigments are made so that the fruit skin changes color from green to red, yellow, or blue. Acids are broken down so that the fruit changes from sour to neutral. The degradation of starch by amylase produces sugar. This reduces the mealy (floury) quality and increases juiciness (by osmosis, a process we will study later). The breakdown of pectin, thanks to pectinase, between the fruit cells unglues them so they can slip past each other. That results in a softer fruit...at an extreme, pectin losses may make a fruit "pithy". Also enzymes break down large organic molecules into smaller ones that can be volatile (evaporate into the air) and we can detect as an aroma.
http://plantphys.info/plants_human/fruitgrowripe.shtml
As mentioned by Arghya and Dr. Srivastava, chlorophyll creates a masking affect on other pigments like anthocyanin or carotenoid. On ripening chlorophyll degrades and so is its masking affect and thus anthocyanin or carotenoid became dominant pigment and show their colour.
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