What makes a quince turn pink when cooked?

The pink color that appears when quinces are cooked is due to a chemical reaction involving anthocyanins.

Here's a breakdown:

1. Anthocyanins: These are pigments found in many fruits and vegetables, responsible for their vibrant colors, including red, purple, and blue. Quinces contain a high amount of anthocyanins.

2. Acidic Environment: When quinces are cooked, the acidity of the fruit increases. This acidic environment promotes the breakdown of the anthocyanin molecules, resulting in a change in their structure.

3. Color Shift: The structural change in the anthocyanins causes them to reflect different wavelengths of light. This shift in light reflection results in the pink hue that we observe in cooked quinces.

In summary: The pink color in cooked quinces is a result of the breakdown of anthocyanins in the acidic environment created during cooking. This process alters the way these pigments reflect light, giving the fruit its characteristic pink color.