This document describes the effects of acid, alkali, and prolonged cooking on various plant pigments. It notes that chlorophyll intensifies to an olive green color with acid and remains olive green with alkali, and is slightly soluble in water. Carotene is little affected by acid or alkali unless excessive, which can darken the color, and is slightly soluble in water. Anthocyanin is stable with acid but takes on deeper red, purple or blue hues depending on alkalinity, and is very soluble in water.