Categorising fruits by pigment composition

Fraits with a total disappearance of chlorophylls, usually having a characteristic yellow colour due to unmasked carotenes and xanthophylls following the degreening process (i.e., banana, plantain). 

Fruits with a marked de novo biosynthesis of carotenoids, referred to as carotenogenic fraits (i.e., tomato, red pepper, orange, persimmon, etc.). 

Fraits with retention of chlorophylls after ripening (i.e., kiwifrait, avoeado, chlorophyll retaining cultivars of red pepper, green fleshed tomato, ete.). 

In certain fruits, a carotenoid, besides being the major one, is limited totally or almost totally to a single plant species. Capsanthin and capsorubin are found almost exclusively in ripe fraits of Capsicum, and are responsible for their attractive red colonr (Davies et al. 1970 Goodwin 1976 Goodwin and Goad 1970 Mingnez-Mosqnera and Homero-Mendez 1994c). 

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