Plastids are cell organelles found exclusively in plant cells that are responsible for changes in color and taste as fruits ripen. There are three types of plastids: chromoplasts which impart color to flowers and fruits through pigments like carotene, xanthophyll, and anthocyanin; chloroplasts which contain chlorophyll and perform photosynthesis; and leucoplasts which have no color and store food materials. As fruits ripen, chloroplasts change into chromoplasts and starch converts to sugar, explaining the changes in color and taste.

1. PLASTIDS
By,
Panjami Rajan
Natural Science
Roll No. : 27
1

2. 2

3. INTRODUCTION
We are often fascinated and attracted by
the colour of flowers, fruits and vegetables
and we all might have noticed that colour of
fruit and its taste changes when it ripens.
Have anyone ever thought about the
reason behind this change???...
The reason behind this phenomenon
or change is “PLASTIDS”.
3

4. PLASTIDS
Plastids are the cell organelles that are
exclusively found in plant cells. Plastids found
in plant cells are responsible for change in
colour and taste of fruits as it ripens.
4

5. KINDS OF PLASTIDS
There are three kinds of plastids, they
includes;
1. Chromoplasts
2. Chloroplasts
3. Leucoplasts
5

6. PLASTIDS & PIGMENTS
Chromoplasts:
Imparts colour to flowers and fruits.
PIGMENTS PRESENT:
 Carotene (yellowish orange)- found in
carrot.
 Xanthophyll (yellow)- petals of yellow flowers.
 Anthocyanin (red, purple)- impart red colour
to tomato and purple colour to brinjal.
6

7. Chloroplast:
Photosynthesis is performed by
chloroplast.
PIGMENTS PRESENT:
Chlorophyll a ( bluish green)
Chlorophyll b (yellowish green)
7

8. Leucoplasts:
Leucoplasts are plastids having no specific
colour. Leucoplasts are seen in plenty in cells
where food materials are stored. They are
seen in potato , radish etc.
8

9. WHAT HAPPENS WHEN FRUIT
RIPENS?
As fruits ripen, chloroplasts change to
chromoplasts and starch is converted to sugar.
This is the reason behind the change in the
colour and taste of fruits.
9

10. CONCLUSION
The reason behind eye catchy colour of
fruits , flowers and vegetables is due to the
presence of plastids.
10

11. THANK YOU
11