Degradation of the Love Apple: The Chlorophyll Story

**Tom Wagner** · September 19, 2007

I am exploring the genetics of green tomatoes, brown/black tomatoes and the hybridization of such in regards to chlorophyll and the health benefits of eating tomatoes with a non degraded chlorophyll base. I would like to compare the nutritional advantages of either extreme.

Prefacing the degradation issues are the following facts:

Before tomato fruits first begin to ripen the chloroplast inside are high in chlorophyll.

The fruit will ripen as the chloroplasts differentiate into chromoplasts and this starts the degradation of chlorophyll.

As this chlorophyll degrades, it turns into colorless tetrapyroles.

The color change from green pigment to a colorless pigment allows for the red pigments and other carotenoids to be unmasked.

In some tomatoes there is not a complete degradation of chlorophyll, a rusty red color appears because both chlorophyll and the carotenoids show their colors.

Green when ripe tomatoes have;

all of the chlorophyll they started with?
some of the chlorophyll they started with?
help me find out for sure

For more information go to this Google link;

degradation chlorophyll tomatoes ripen rusty

Tom Wagner

September 19, 2007	#1
Tom Wagner Crosstalk™ Forum Moderator Join Date: Aug 2006 Location: 8407 18th Ave West 7-203 Everett, Washington 98204 Posts: 1,157	Degradation of the Love Apple: The Chlorophyll Story I am exploring the genetics of green tomatoes, brown/black tomatoes and the hybridization of such in regards to chlorophyll and the health benefits of eating tomatoes with a non degraded chlorophyll base. I would like to compare the nutritional advantages of either extreme. Prefacing the degradation issues are the following facts: Before tomato fruits first begin to ripen the chloroplast inside are high in chlorophyll. The fruit will ripen as the chloroplasts differentiate into chromoplasts and this starts the degradation of chlorophyll. As this chlorophyll degrades, it turns into colorless tetrapyroles. The color change from green pigment to a colorless pigment allows for the red pigments and other carotenoids to be unmasked. In some tomatoes there is not a complete degradation of chlorophyll, a rusty red color appears because both chlorophyll and the carotenoids show their colors. Green when ripe tomatoes have; all of the chlorophyll they started with? some of the chlorophyll they started with? help me find out for sure For more information go to this Google link; degradation chlorophyll tomatoes ripen rusty Tom Wagner