Why do green chilli turn red on ripening?
543078
They turn red because chilli seeds are dispersed by birds. The red colour has evolved to attract the birds that eat the fruit.
978800
I have seen many answers to this question so it is not definitive.\n\nSome say it is a distress call from the tree, meaning it is ill or something.\n\nOther say that it a special type of chlorophyl that you can see only after the green color is gone AND there is sunlight for 1-3 days (or some length of time) at the right time.  Then the leaf wil turn red.\n\nI have some 50 trees in my backyard.  None look ill and stressed.   From experience in years that there was very little sunshine almost no red leaves were to be found.  Still looking though.
55116
It's the chlorophyll that makes them green.
1157873
This is what I'm pretty sure what happens: your digestive acids break up the pigments of color and turn it into a brown...waste. Yeah. Especially for plants. The chlorophyl just sorta...you know...disolves. As for why it turns into a brownish color, my only guess is that the digestive acides leave a sort of singe on it...oooor..................it could be that all the colors of the food blend together to form a brownish color (have you ever tried mixing all the colors of the rainbow together using food dye in water? Not pretty) But what do I know? Just ask a gastrologist...or whatever they're called....I guess I forgot...
220965
They are creating energy.  I assume that you are talking about those clocks that you plug into the potatoe.\n\nTHe answer is that the potatoe is slowely rotting (its not rotten yet, just starting inside).  Every vegetable and meat, even when fresh, is starting to degrade like this.\n\nAnd this creates heat and energy. Thats why compost piles smoke a little or steam.
168521
Green skin?....I wonder, could it be that you have exposed your scalp to a chemical...maybe a hair dye or perm that is causing this kind of reaction.  I had a family member that had a similar problem-every month when she'd dye her hair, after about 1-2 days, her entire scalp would turn into one huge flake.  After another day or so, the flake would break up into smaller flakes and they would be whatever color she happened to have dyed her hair.  The green sounds as if there's a chemical and allergic reaction going on.  I would check with a dermatologist.
381021
It depends on your diet.  If you take iron it will be dark dark brown.  If you drink a lot of carrot juice it will be orange.  Average diet will make it medium to light brown. \n\nMany infants have green... which may be because they drink a lot of milk (this one I am not sure about.)\n\nIf you are worried, then call a doctor.  Hope I have helped.
1176558
Probably you are having a reaction to some chemical or preservative used in making it.
464173
I would assume that the dry celery would turn red first, due to osmosis.\n\nAs to what tissue turned red...that I'm not sure about.
465269
The potatoe was cut before it was ripe. Potatoes are green till ripe.
702481
This is an educted guess that can easily be confirmed by google. The hot chili pepper plants from which we get chili peppers, to heat up our food, came from South and also Central America. The Far East did not have these peppers from the 15'th. century and earlier. (they used ginger and pepper to spice up their food). I am fairly certain that the Spanish introduced these capsicum peppers to the Philipines, and to many other areas in Asia.\nIf you need more examples contact the agricultural attache at the nearest Spanish consuklate or the embassy and ask them.\nGood luck.\nDoc. Dan.\nDan.
187333
During ripening Amylse breaks starch into simple sugars which are sweet.\n\n==========\nRipening is a process in fruit that causes them to become more edible. In general, fruits become sweeter, less acidic, less green, and softer as they ripen.\n\nStages of a plant's life are influenced by hormones. An important plant hormone involved with ripening is the chemical ethylene, a gas created by plants from the amino acid methionine. Ethylene causes increased levels of certain enzymes in fruit, which include:\n\n    * Amylase, which breaks down starch to produce simple sugars, and\n    * Pectinase, which breaks down pectin, a substance that keeps fruit hard.\n\nOther enzymes break down the lime pigment chlorophyll, which is replaced by blue, yellow, or red pigments.\n\nHormone levels in fruit are often connected to pollination. If too few seeds in a multiseeded fruit are formed (by fertilization of the ovules), the flesh of the fruit may not develop in some areas, and ripening will be retarded or prevented. Fruit growers increasingly monitor seed ratios in developing and/or mature fruit and adjust pollination management accordingly.\n\nMany fruits are picked prior to full ripening because ripened fruits do not ship well. For example, bananas are picked when green and artificially ripened after shipment by gassing them with ethylene. It is also possible to speed ripening at home by placing unripe fruit in a bag with an apple, which will give off natural ethylene gas.
257568
Bananas are a tropical friut and like warm moist temperatures. The cold air will turn the peels dark but it retards the ripening process.  When a banana ripens at room temp it gets sweeter the more it ripens. So, a banana with brown spots on the skin is perferct for eating! Bananas in the supermarket are usually "gassed" to speed up the ripening process.
314595
White asparagus is cultivated by denying the plants light while they are being grown.\n\nthe white asparagus cant turn green if they are fully grown. however, if light is given during the growing up stage they do become green.
1050993
While paprika plants, capsicum annuum, tolerate nearly every climate and are grown all over the world, they are especially productive in warm and dry climates. The paprika pods are harvested during the late summer and early autumn. In Peru and some other equatorial countries, farmers have been able to harvest year-round. Paprika color is closely related to sun exposure, while a warm climate produces a strong aroma.
261246
1 red peper 2 tomartos(or tomarto juice) a few midium chillis blend together drink and eat a bit of celery/leek
1046069
i think those avocados were TOO ripe. same with mangoes and other fruits, when they are too ripe, they cause this burning or "scratchy" sensation in the tongue -- very unpleasant. sometimes it's even itchy.