When green tomatoes fruits turn to red, then

The correct option is: chloroplasts are disintegrated and get converted into chromoplasts.

Step-by-Step Explanation:

1. Understanding Plastids:
Plastids are double-membrane organelles found in plant cells. They exist in different forms based on their function and the pigments they contain. The two key types involved in fruit ripening are chloroplasts and chromoplasts.

2. Chloroplasts in Green Fruits:
Unripe tomatoes are green because their cells contain abundant chloroplasts. Chloroplasts contain the green pigment chlorophyll, which is essential for photosynthesis (capturing light energy to synthesize food).

3. The Transition During Ripening:
As a tomato fruit ripens, it undergoes physiological and chemical changes. The light-harvesting green chlorophyll molecules inside the chloroplasts begin to break down (disintegrate).

4. Formation of Chromoplasts:
As the internal membrane structure of the chloroplast (thylakoid system) degrades, the organelle is remodeled. It starts synthesizing and accumulating carotenoid pigments, primarily lycopene (which gives tomatoes their characteristic bright red color) and beta-carotene. Because of this conversion and pigment shift, the chloroplasts are transformed into chromoplasts (pigment-rich plastids responsible for red, yellow, or orange colors in fruits and flowers).

5. Conclusion:
Therefore, the red color of ripe tomatoes is a direct result of chloroplasts disintegrating and getting converted into chromoplasts, making this option the correct biological explanation.