SAPS Student Project - colour changes 
This is a SAPS student project starter, for Biology students studying A-levels, Scottish Highers and IB who are planning their independent investigation or extended project. It contains ideas for investigations on a topic, and outlines of the scientific techniques needed for these investigations.
The green colour of unripe fruit is due largely to the presence of chlorophylls, and the development of different colours during ripening is due to the disappearance of these pigments and the synthesis of carotenoids - or just revealing carotenoids that were already there, masked by the chlorophyll. Anthocyanins also make a contribution to colours in some ripe fruits and vegetables. It is now known that several of these pigments are valuable items in the human diet. You can set up investigations to follow the changes in the concentrations of these pigments during ripening.
Download the full project information from the link on the right.