Causes of colour / Butterness in fruits / vegetables

1. Yellow colour in papaya is due to : caricaxanthin

2. Redness of apple due to : anthocyanin

3.Red colour in tomato is due to : lycopine

4. Red colour in chilli due to: capcyanthin

5. Pungency in chilli is due to : capsaicin

6. Orange colour in carrot is due to : carotene

7. Red colour in carrot is due to : Anthocyanin

8. Yellow colour in turmeric is due to  : curcumin

9. Butterness in butter gourd is due to  : memordicocite

10. Butterness in cucumber is due to  : cucurbitacine

11. Yellow colour in onion is due to : Quercetin

12. Red colour in Onion is due to : Anthocyanin

13. Pungency in onion is due to : Allyl propyl di- sulphide

14. Pungency in Raphanus is due to : Isocynete

15. Pungency in mustard is due to :  glucosilates

16. Pungency in garlic due to : alycine/ amino  acid

17. Green colour in potato tuber is due to : solanin

18. Sour taste of  gram leaves is due to : malic / oxalic acid

19.

General agriculture

About to Indian agriculture

1. Geographical area of India is : 328.74 mha

2. Total reporting area of India is : 306 mha

3. Total degraded area of India is : 187 mha

4. Gross cropped area of India is : 193 mha

5. Gross irrigated area of India is : 76 mha

6. Net irrigated area of India is : 57 mha

7. Net cropped area of India is : 141 mha

8. Cropping intensity of India is : 135 %

9. Forest area of India is : 20.4 % of  total geographical area

10. State having highest geographical in India : Rajasthan

11. The state which is 2nd in geographical area : MP( madhay Pradesh)

12. Highest forest area in the state : MP ( Madhya Pradesh )