The main pigment present in apples, particularly in their skin, is anthocyanin.
Anthocyanins are responsible for the red, purple, and blue colors seen in many fruits, vegetables, and flowers. In apples, the accumulation of anthocyanin pigments is a crucial factor determining fruit quality and providing cultivar differentiation. While some apple varieties are green or yellow, the red color in many apples is directly attributable to the presence of anthocyanins. These pigments are also valued for their potential health benefits.
