Carotenoid Biosynthesis and Chlorophyll Degradation

Research output: Chapter in Book/Report/Conference proceedingChapter


Fruits typically contain a mixture of pigments, including the green chlorophylls; yellow, orange, and red carotenoids; red, blue, and violet anthocyanins; and yellow flavonoids. This chapter focuses on the chlorophylls and carotenoids and in particular the changes that occur during ripening of fruits. With respect to chlorophyll degradation, the possibility that ripening fruits and senescing leaves represent distinct modes of chlorophyll catabolism should be evaluated. In addition, the potential physiological roles for chlorophyll catabolites, as internal signals, antioxidants, and as pigments that contribute to the visual appearance of fruits need to be analysed, as does the recycling of phytol into tocopherols in fruit.
Original languageEnglish
Title of host publicationThe Molecular Biology and Biochemistry of Fruit Ripening
EditorsGraham Seymour, Mervin Poole, Jim Giovannoni, Gregory Tucker
PublisherJohn Wiley & Sons
Number of pages41
ISBN (Electronic)9781118593004
ISBN (Print)1118593006
Publication statusPublished - 5 Apr 2013

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