Which Fruit Has Chlorophyll and What Happens During Ripening?

October 6, 2025 •

3 min read

Botanically, chlorophyll is present in virtually all green plant matter, meaning any fruit that is green at some stage of its development contains the pigment. This green compound is essential for photosynthesis, and its concentration in fruit varies significantly based on species, maturity, and environmental factors like light exposure.

Quick Summary

Green fruits contain chlorophyll, a pigment vital for photosynthesis that is found in the plant's chloroplasts. During ripening, many fruits undergo a process of 'degreening,' where chlorophyll degrades and is replaced by other pigments like carotenoids and anthocyanins, causing a color change from green to yellow, orange, or red.

Key Points

Chlorophyll Presence: Any fruit that is green at any point in its growth cycle contains chlorophyll, the pigment responsible for its green color and photosynthesis.
Fruits Retaining Chlorophyll: Some fruits, like avocados and kiwis, maintain their green color and chlorophyll content even when fully ripe.
The Degreening Process: Many fruits, such as bananas and tomatoes, undergo a degreening process during ripening, where chlorophyll breaks down and other pigments become visible.
Pigment Transition: The change in fruit color from green to red, orange, or yellow is caused by the degradation of chlorophyll and the accumulation of other pigments like carotenoids and anthocyanins.
Health Benefits: Chlorophyll and its derivatives found in fruits and vegetables offer antioxidant and anti-inflammatory properties.
Maximizing Intake: To get the most chlorophyll, consume raw or lightly processed green fruits and vegetables like spinach, kale, kiwi, and avocado.

The Science Behind Chlorophyll in Fruits

Chlorophyll is the green pigment responsible for the color of plants and is vital for photosynthesis, the process converting light energy into chemical energy. This pigment resides in chloroplasts within plant cells. In fruits, even immature green ones, this photosynthetic activity can be substantial. The amount and presence of chlorophyll in fruit change as the plant develops.

Which Fruits Have Chlorophyll?

Fruits that appear green at any point during their growth contain chlorophyll. This includes fruits that stay green when ripe and those that change color as they mature. Examples of fruits containing chlorophyll include:

Avocados: Remain green when ripe, indicating persistent chlorophyll.
Kiwi: The green flesh is a clear sign of chlorophyll content.
Green Grapes: Varieties like Thompson Seedless keep their green pigment when mature.
Green Apples: The Granny Smith is a well-known example of a ripe green apple.
Limes: Their green color is due to high chlorophyll levels that remain even when mature.
Honeydew Melon: The green interior confirms the presence of chlorophyll.
Guava: Often has a green rind and sometimes green flesh depending on the type.

Fruits that eventually turn other colors, like bananas and mangoes, also contain chlorophyll when young and unripe.

The Degreening Process: Chlorophyll and Ripening

Fruit ripening often involves a process called 'degreening,' where the green chlorophyll pigment breaks down. This allows other pigments, like carotenoids and anthocyanins, to become visible, causing the fruit to change color to yellow, orange, or red. This change is a complex biological process influenced by hormones like ethylene and environmental factors.

The Breakdown of Chlorophyll

Chlorophyll is stored in chloroplasts. As fruits ripen, these chloroplasts can change into chromoplasts, and chlorophyll is actively degraded. This degradation is key to revealing other pigment colors. Research suggests that slowing down this breakdown can improve fruit quality and nutritional value by prolonging photosynthesis.

Examples of Degreening

A common example is the tomato, which changes from green to red during ripening as chlorophyll degrades and the red pigment lycopene becomes apparent. Similarly, bananas are green due to chlorophyll when unripe, but as they ripen, the chlorophyll breaks down, and yellow carotenoid pigments become visible.

Comparison of Chlorophyll-Containing vs. Chlorophyll-Losing Fruits

This table highlights the differences between fruits that keep their chlorophyll when ripe and those that lose it during maturation.


Feature	Chlorophyll-Retaining Fruits (e.g., Avocado, Kiwi)	Chlorophyll-Losing Fruits (e.g., Tomato, Banana)
Chloroplast Fate	Relatively stable throughout ripening.	Convert to chromoplasts during ripening.
Chlorophyll Content	Remains high, contributing to green color when ripe.	Breaks down significantly during ripening (degreening).
Dominant Pigment	Chlorophyll is the main pigment determining ripe color.	Carotenoids or anthocyanins determine the color of ripe fruit.
Ripening Indicator	Texture and flavor changes are key indicators of ripeness.	Color change from green is a primary visual sign of ripeness.
Example	Kiwi flesh stays bright green, showing persistent chlorophyll.	A tomato's shift from green to red indicates chlorophyll degradation.

Health Benefits of Chlorophyll in Fruits

Chlorophyll is not just a pigment but also offers potential health benefits. Studies indicate that chlorophyll and its related compounds have antioxidant and anti-inflammatory effects. These help protect against damage from free radicals. There is also ongoing research into potential roles in cancer prevention and weight management. Consuming green fruits is a natural way to add chlorophyll to your diet, along with other nutrients.

How to Maximize Your Intake

To increase chlorophyll intake, choose fruits and vegetables that are vividly green. This is especially beneficial for fruits where the chlorophyll is in the flesh. Incorporate green produce like avocado in salads or kiwi in smoothies. Since cooking can reduce chlorophyll content, eating these fruits raw is often recommended.

Conclusion: The Dynamic Role of Chlorophyll

Any fruit that is green at any stage of growth contains chlorophyll, a pigment crucial for photosynthesis during its development. Many fruits undergo degreening as they ripen, where chlorophyll breaks down, revealing other vibrant colors. However, fruits like kiwis and avocados keep their green color and chlorophyll when ripe. Understanding these processes reveals fascinating aspects of plant biology and reinforces the nutritional value of a diverse diet. For more in-depth information on plant maturation processes, you can refer to the research in BMC Plant Biology [https://bmcplantbiol.biomedcentral.com/articles/10.1186/s12870-021-03411-w].

Frequently Asked Questions

No, not all fruits have chlorophyll when they are ripe. However, all fruits that are green during some phase of their development do contain the pigment, including many that turn other colors upon ripening, such as peaches and cherries.

During ripening, many fruits undergo a 'degreening' process. Enzymes break down the chlorophyll molecules, and the chloroplasts where it's stored convert into chromoplasts. This reveals other pigments like yellow, orange, or red carotenoids or anthocyanins that were previously masked by the green.

No, if a fruit is green, it contains chlorophyll. The green color is a direct result of the chlorophyll pigment. However, the amount and concentration can vary depending on the specific fruit and its stage of maturity.

Chlorophyll and its derivatives are known to have antioxidant and anti-inflammatory properties, which can help neutralize free radicals and protect cells from damage. Some studies also suggest possible anti-cancer effects.

Some fruits remain green because their chlorophyll degradation process is either naturally suppressed or their genetic makeup prevents the full degreening process from occurring. For example, some 'stay-green' fruit varieties have mutations that affect the genes responsible for chlorophyll breakdown.

While fruits like kiwi, avocado, and green grapes provide a source of chlorophyll, green leafy vegetables such as spinach and kale generally contain higher concentrations. A balanced diet with a variety of green foods is the best way to ensure adequate intake.

Besides chlorophyll, fruits contain other pigments like carotenoids (responsible for yellows, oranges, and reds) and anthocyanins (responsible for reds, blues, and purples). The balance and fate of these pigments during ripening determine the final color of the fruit.