Pepper berries are widely known for their aromatic and culinary uses. However, they also possess a fascinating aspect— their unique color. Pepper berries exhibit a striking deep red hue, often referred to as "pepper berry color." In this article, we will explore the molecular inheritances behind this captivating color and delve into the intricate process of colorant biosynthesis in pepper berries. The pepper berry color is primarily attributed to the presence of a class of pigments known as anthocyanin. Anthocyanins are water-soluble pigments commonly found in plants, responsible for the vibrant red, purple, and blue hues seen in various fruits, vegetables, and flowers. These pigments not only contribute to the visual appeal of plants but also play a crucial role in attracting pollinators and protecting against environmental stressors.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
