WHY ORANGE FRUIT HAS ORANGE COLOUR

In a world where there is no colour everything would be black and white, just like our old time TV that has only black and white Life would be almost boring, the beauty of nature wont be there anymore.

Colour can be seen as a function in the human visual system, and cannot be classified as intrinsic property.
I believe objects don't "have" colour but they produce light that "appears" to be a colour. Colour exists only in the mind of the beholder but spectral power distributions exist in the physical world.

Frequencies where firstly used to determine colours and then by how those frequencies are mixed when they reach they eye.
The physics behind this is that Light falls on special receptor cells which are called RODS located at the back of the eye which is called the retina and then send signals to the brain through neural pathway which is called the optic nerve, these signals are been processed by a part of the brain near the back of the skull which called the occipital lobe.
The biology behind this or rather the philosophy I that the eye is more like a smart camera, but the brain is cannot be said to be like a video recorder. The brain cannot be compared to a computer with fixed capacitors or hardware of transistors and putting together some complicated zeros and ones but the neurons of the brain are most likely be seen as best thought of as wetware (human brain cells or thought processes regarded as analogous to or in contrast). Actually once the visual information leaves the eye, basic physics ends and neurocognition does the remaining job.

I can go on with the physics of colour and the philosophy behind colour but I cant really break it down totally because nature is hard to comprehend but scientist have made research on how colour came into play.
Relating colour to food, now Imagine how colourful foods are especially vegetables when served. Colour is very interesting when relating it to food. Colour is known as is a great physical phenomenon that is determined by waves and wavelengths. Taking example food and fruits then it’s amazing to see the beauty of fruits and vegetables when it is in its amazing colour like orange in orange colour, apple in green and most vegetables in green.

I can’t say the colour if nature is green but I feel so
Now taking the orange as a colour and the fruit orange is is orange.
Since orange is made of red and yellow there are physics and chemistry behind it

Physics of Colour

Above have discussed some physics basics to understand how colours are. Visible light can be electromagnetic radiation, which are waves. Radiation has a specific wavelength of (390 – 700 nm) and also part of the visible light spectrum. lights sources don’t emit wave of a single wavelength but they emit light with various wavelengths, making light white or yellowish as the case may be.
But, each wavelength of light represents a different color. taking example like a laser, a laser emits only a particular wavelength and therefore has one specific colour.
when light hits any object, in the case of orange, a part of the light will be reflected, part will be absorbed and some transmitted. Which depends on the wavelengths of the light coming in as well as the composition of the particular material.
If light of a particular wavelength is absorbed, it is not going to reach our eyes. more so, if a particular wavelength is reflected it is going to reach our eyes and we will be able to see it.

Chemistry of colour

Chemistry determines which wavelengths are reflected, absorbed or transmitted by an entity. Some large complex of molecular structures are good in absorbing light of some particular wavelengths.

There are different groups of molecules which are known to colour foods. One of the most known is probably chlorophyll, a group of molecules that give plants the green colour we see in plant. They absorb light of the absolute wavelengths used in the photosynthesis process another known examples of molecules are myoglobin molecules, which give meat the wine red colour or anthocyanidins. These last ones also works in the colour of the flesh of blood oranges, making them slightly red instead of orange.

The carotenoids colour oranges which a molecule that is responsible for that. This group of molecules that makes oranges orange are called carotenoids.
Knowing some characteristics of carotenoids in which most if not all of them are made up of 40 carbon (C) atoms and these carbon atoms forms a long chain, with few double bonds in between as well as some small side chains (often only 1 carbon atom long). The ends of the chain may be simply linear, or there might be a ring of carbon atoms at the end. chemical structures of beta-carotene which is a precursor of vitamin A and an example of a carotenoid.

There are plenty of different carotenoids but all absorb light of a similar wavelength. This results in a the yellow/orange sometimes slightly red colours that they show. Carotenes is a sub-group of the carotenoids; it can also be added to foods to produce an orange/yellow colour. When added in the production process it should be declared in Europe by using an E-number for example E160a. This shows that E-numbers can be both natural components or artificial as the case may be.

Stability of the colour orange

Carotenoids are known as long carbon chains with limited oxygen molecules. It makes them hydrophobic, that is to say they prefer to sit in fat but don’t like sit in water. Equally be said that they are pretty well fat soluble. When cooking something this also makes them pretty stable, they dont leak out in the cooking water easily.

Oranges

Hopefully have done some pretty explanation on the colour orange, now looking at orange itself. Orange as known to be part of the citrus family, the same family where limes, lemons as well as mandarins belong to.
There are different varieties of oranges that have developed and changed over the years. Oranges are an old type of fruit, there have been recordings of oranges being grown for over 4000 years ago and It seems orange existed at that period of time already.

Try and remember this when taking oranges again

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