Red colour of tomatoes, carrots and chillies is due to the presence of a type of carotene pigment called as

Options

A. lutein
B. lycopene
C. fucoxanthin
D. phycoerythrin.

Explanation

To answer the question regarding the red color of tomatoes, carrots, and chilies, we can follow these steps:

### Step-by-Step Solution:

1. **Identify the pigments**: The question asks about the pigment responsible for the red color in certain fruits and vegetables. The options provided include lutein, lycopene, fucoxanthin, and phycoerythrin.

2. **Analyze each pigment**:
- **Lutein**: This is a xanthophyll pigment that imparts a yellow color to fruits and vegetables.
- **Fucoxanthin**: Another xanthophyll pigment, but it gives a brown color and is typically found in brown algae.
- **Phycoerythrin**: This is a red protein pigment that acts as an accessory pigment in photosynthesis but is not primarily responsible for the red color in the mentioned fruits and vegetables.
- **Lycopene**: This is a carotene pigment that is specifically known for giving a red color to tomatoes, carrots, and chilies.

3. **Conclude the correct pigment**: Based on the analysis, lycopene is the pigment that gives the red color to tomatoes, carrots, and chilies.

4. **Final Answer**: The red color of tomatoes, carrots, and chilies is due to the presence of the carotene pigment called **lycopene**.