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.
|Title of host publication||The Molecular Biology and Biochemistry of Fruit Ripening|
|Editors||Graham Seymour, Mervin Poole, Jim Giovannoni, Gregory Tucker|
|Publisher||John Wiley & Sons|
|Number of pages||41|
|Publication status||Published - 5 Apr 2013|