The main viticultural hazard for the variety is its susceptibility to developing chlorosis which can inhibit chlorophyll production in the leaves and adversely impact photosynthesis.

With the shortening of daylight, chlorophyll production slows and the underlying colors become apparent.

It has been shown that Cassytha do produce some of their own nutrients while green, so there is no doubt of the genuineness of the functional chlorophyll production.

Plants that are pale due to a mutation that eliminates chlorophyll production are sometimes termed albinos, whereas plants that are pale from being in the dark are called etiolated.

Radicchio plants are taken from the ground and placed in water in darkened sheds, where lack of light and ensuing inhibition of chlorophyll production cause the plants to lose their green pigmentation.

In cold autumns, they sometimes change color, and turn yellow, bright-orange, or red, as various accessory pigments (carotenoids and xanthophylls) are revealed when the tree responds to cold and reduced sunlight by curtailing chlorophyll production.

Cool temperatures reduce chlorophyll production, and as it breaks down, the yellows and oranges of other chemicals show through.

As the amount of sunlight decreases in the fall, chlorophyll production slows and the leaves' other pigments emerge.

We see them in the fall because the chlorophyll production in the leaves stops.

The reduction of chlorophyll production in leaves due to decreased sunlight in the autumn explains why some leaves turn yellow.