![]() More information on apple color from Penn State Extension: Fruit Color - Promoting Red Color Development in Apple Environmental Factors and Apple Red Skin Coloration Chlorophylls are concentrated in a greater proportion of unripe fruit and decrease as the fruit ripens. Carotenoids lend a yellow or orange color to fruit, with chlorophylls adding a green hue. There are other pigments that contribute to the color of apples, such as carotenoids and chlorophylls. Furthermore, sugars are a key component of anthocyanins formation, making coloration strongly dependent on apple's sugar contents and composition. Anthocyanins, as other phenolic compounds, are strongly associated with improved antioxidant activity in fruits and can also improve their nutritional value, hence increasing health benefits for consumers.Īnthocyanins biosynthesis in apple skin is developmentally regulated, taking place during the fruitlet stage as well as during fruit ripening, with the ripening stage being the most important. The content and composition of anthocyanins mainly determine the intensity and quality of red skin coloration in apples. AnthocyaninsĪnthocyanins are a set of phenolic compounds which are the main pigments in fruits, generating the characteristic blue, purple, or reddish hues. These processes are regulated, directly or indirectly, by factors such as genetic background, developmental stage of the fruit, nutritional status, canopy architecture, crop load, but also strongly affected by environmental factors such as temperature and light. These pigments are synthesized through multi-step biochemical processes, or from a chain of chemical reactions. There are mainly three pigments concentrated in apple's skin that determine its coloration: anthocyanins, carotenoids, and chlorophylls. However, in the last few years, reaching the required 50-60% red skin coloration required by retailers, particularly in highly profitable early-season varieties such as Honeycrisp, has been a major challenge in the mid-Atlantic region. In addition, darker fruit coloration is associated with increased nutritional value and antioxidant properties that have many health benefits, including potential cancer prevention. Red skin coloration is highly associated with sales, as vibrantly colored fruits are more appealing to the consumer's eye.
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