Chlorophyll and Carotenoid Pigments in the Peel and 1 Flesh of Commercial Apple Fruits Varieties
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Photostability of pigments in ripening apple fruit: a possible photoprotective role of carotenoids during plant senescence
Light-induced pigment destruction was studied in ripening apple (Malus domestica Borkh., cv. Antonovka) fruits with reflectance spectroscopy. The reflectance spectral changes attributable to light-induced transformation of xanthophyll cycle carotenoids (Car) preceded the pigment degradation. In green fruits, the destruction of chlorophyll and Car proceeded synchronously up to complete disappear...
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Several ancient apple varieties and a wild apple variety grown in Croatia were analysed for the polyphenol content and compared to two varieties grown in USA. In the flesh, flavanols, dihydrochalcones and phenolic acids (24 to 137, 23 to 109, 3 to 238 mg kg 1 of fresh weight (FW), respectively) were found. Peel contained flavanols, dihydrochalcones, phenolic acids, flavonols and anthocyanins (6...
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Apple fruit color is determined by the amount of pigments in its peel which is directly affected by sunlight. A method for improving apple fruit color is bagging. In present study, the effect of bagging and its optimum removing time was investigated on the amount of peel pigments and other fruit quantitative and qualitative characteristics for Fuji and Granny Smith apples. The experimental tre...
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Pigments are important contributors to the appearance and healthful properties of both avocado fruits and the oils extracted from these fruits. This study determined carotenoid and chlorophyll pigment concentrations in the skin and three sections of the flesh (outer dark green, middle pale green, and inner yellow flesh-nearest the seed) and anthocyanin concentrations in the skin of Hass avocado...
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Consumption of fruits and vegetables has been shown to be effective in the prevention of chronic diseases. These benefits are often attributed to the high antioxidant content of some plant foods. Apples are commonly eaten and are large contributors of phenolic compounds in European and North American diets. The peels of apples, in particular, are high in phenolics. During applesauce and canned ...
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