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11 - Color, fragrance, and flavor

Published online by Cambridge University Press:  05 June 2012

John King
Affiliation:
University of Saskatchewan, Canada
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Summary

INTRODUCTION

Plants produce a bewildering array of exotic chemicals: the pigments which give color to leaves, petals, fruits, and seeds; the substances that create aromas and tastes; those formed to help defend against attack by diseases, predators, and competitors; and others with no known function (Figure 11).

We take advantage of the munificence of plants as chemical factories in many different ways, most crucially in medicine. Worldwide, at least a quarter of medicines come directly from plants; in some places, much more.

SIGNALING

Plants and animals put a great deal of time and energy into attracting attention to themselves. By way of colors, scents, sounds, vibrations, and elaborate movements, such as those in mating displays, living things send signals to one another. The distances over which these signals are sent may be short (a few centimeters) or long (kilometers in the case of some chemical sex attractants; the male gypsy moth can detect the scent put out by a female over 3 km away!).

Signaling is one of the essentials of life. No plant or animal could afford the cost of giving off “pointless” signals; the energy cost is too great. In The Origin of Species, Charles Darwin put it as well as anyone could in the case of flower color:

Flowers rank amongst the most beautiful productions of nature; but they have been rendered conspicuous in contrast with the green leaves, and in consequence at the same time beautiful, so that they may be easily observed by insects. […]

Type
Chapter
Information
Reaching for the Sun
How Plants Work
, pp. 161 - 182
Publisher: Cambridge University Press
Print publication year: 2011

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  • Color, fragrance, and flavor
  • John King, University of Saskatchewan, Canada
  • Book: Reaching for the Sun
  • Online publication: 05 June 2012
  • Chapter DOI: https://doi.org/10.1017/CBO9780511973895.016
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  • Color, fragrance, and flavor
  • John King, University of Saskatchewan, Canada
  • Book: Reaching for the Sun
  • Online publication: 05 June 2012
  • Chapter DOI: https://doi.org/10.1017/CBO9780511973895.016
Available formats
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To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

  • Color, fragrance, and flavor
  • John King, University of Saskatchewan, Canada
  • Book: Reaching for the Sun
  • Online publication: 05 June 2012
  • Chapter DOI: https://doi.org/10.1017/CBO9780511973895.016
Available formats
×