Biology · Bioenergetics
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Plant pigments responsible for red, yellow, and orange colors in many fruits and vegetables are:
- A
Chlorophyll a
- B
Chlorophyll b
- C
Carotenoids
- D
Cellulose
The correct answer is Carotenoids. These pigments impart red, yellow, and orange hues to many fruits and vegetables. They play a significant role in plant health and offer antioxidant benefits to humans. Chlorophyll a and b are primarily green pigments associated with photosynthesis, not with the vibrant colors in question. Cellulose, while important for structural integrity in plants, does not contribute to coloration.
Chlorophyll a is a green pigment primarily involved in photosynthesis, capturing light energy but not responsible for the red, yellow, and orange colors in fruits and vegetables.
Similar to Chlorophyll a, Chlorophyll b is a green photosynthetic pigment that aids in capturing light energy, but it does not contribute to the red, yellow, and orange colors in fruits and vegetables.
Carotenoids are pigments responsible for the red, yellow, and orange colors found in many fruits and vegetables. They are crucial for plant growth and serve as antioxidants beneficial to human health.
Cellulose is a structural component of plant cell walls, providing strength and rigidity but not involved in the coloration or pigment production of fruits and vegetables.
Tagged under Biology · Bioenergetics · 2019