Color peaches

Observable Characteristics - Physical State (as normally shipped) Liquid Color Coloriess Odor Miid pungent, resembiing that of peach seed kemeis. 

FIGURE 23.1 The pathways of gluconeogenesis and glycolysis. Species in blue, green, and peach-colored shaded boxes indicate other entry points for gluconeogenesis (in addition to pyruvate). 

Pfirsichfarbe, /. peach color, pfirsichfarbig, a. peach-colored. 

The observation has been made (22) that CjHjMo(CO)2(CNC6H,)I, formed from CjH5Mo(CO)3l and CNCgH, exists as two isomers. These can be separated the cis isomer is pink, m.p. 78° C the trans is a peach color, m.p. 103° C. In solution at room temperature one isomer rapidly interconverts to the other, to give an equilibrium mixture with 60% cis and 40% trans species. 

Carotenoids are lipid-soluble pigments responsible for many of the brilliant red, orange, and yellow colors in edible fruits (lemons, peaches, apricots, oranges, strawberries, cherries, etc.), vegetables (carrots, tomatoes, etc.), fungi (chanterelles), flow-... 

A simple relationship was not found between shrinkage and glass - rubber transitions of both peach and apricot tissue (Campolongo, 2002 Riva et al., 2001, 2002). Even when sorbitol use increased AT (= T — 7g ) values, both the color and the structure showed the highest stability. The fact that sorbitol performed better than sucrose indicates that the chemical nature of the infused solute is more important than its glass transition temperature in preventing structural collapse, in accordance with the results reported by del Valle et al. (1998). 

Riva, M., Corteflino, G., Maestrelli, A., and Torreggiani, D. 2001. Structure collapse and color changes in osmo-air-dehydrated peach cubes. Food Sci. Biotechnol. 10, 598-601. 

Hurtado-Hernandez and Smith [33] demonstrated that there are three independent loci Cl, C2, and Y determining fruit color and eight phenotypes, using an F2 population of a hybridization between white and red peppers. In this hybridization, red color is dominant, and the F2 progeny displayed fruit colors ranging from red, orange, peach, and white. Lefebvre et al. [34] demonstrated that Ccs is a candidate gene for the Y locus, while Huh et al. [35] proposed that phytoene synthase, Psy, may be encoded at the C2 locus. The biochemical function at the Cl locus, however, has not been determined. 

Application of ethylene-,4C to plants resulted in only a 2.4% conversion into soluble carbohydrates, 11% into ether-soluble materials, 6.9% into phytol, 31.7% into cellulose and lignin, and 9.6% into soluble protein and non-protein material, mainly phosphates. 9 Treatment of detached fruit (such as apples, bananas, peaches, figs, and pears) with synthetic auxins, especially (2,4,5-trichlorophenoxy) acetic acid, speeded up ripening, as indicated by color, taste, softness, and starch breakdown. 7 Other fruits have been similarly ripened, 8 and the treatments are effective both on climacteric and non-climacteric fruit. 

Preservatives. Sulfur compounds, such as sulfur dioxide and sodium bisulfite, are used commercially to preserve the color of various food products, such as orange juice, dehydiated fruits and vegetables, such as apricots, carrots, peaches, pears, potatoes, and many odiers. Concentrated sulfur dioxide is used in wine-making to destroy certain bacteria. The color preservation of canned green beans and peas is enhanced by dipping the produce in a sulfite solution prior to canning. In 1986, some of these compounds and uses were put under closer regulation in the United States. 

Increased development of red color in the flesh of peaches and nectarines has been noted by a number of workers, but color development has been delayed in tomatoes, pears, and mangoes. 

Food Products Color Flavors anthocyanms, betacyanins, saffron apricot, banana, apple, cherry, grape, peach, pineapple, rasberry, strawberry, asparagus, capsicum, celery, tomato, vanilla, cocoa... 

Figure 13.1 The first row shows images of different fruits. A banana, an orange, and a peach are shown. The color histogram is shown in the second row. The last row shows the color histogram in three dimensions.

Figure 13.2 The first row shows the peach at different two different scales and in a rotated position. The color histograms are shown below each image. We see that the histogram is not quite invariant to changes in scale or orientation.

White ports vary in style, depending on the duration of maturation. When aged in oak barrels for many years, the wine acquires a golden color that resembles a very old tawny wine and picks up a nutty character from the wood (Mayson, 2003). White ports destined to be drunk young are crisp, with an intense bouquet that combines aromas of melons and peach, with hints of citrus fruit, camomile, and lemon balm flowers. In contrast, white ports aged in wood present a complex aroma of tropical fruits, such as pineapple and banana, with a touch of almond and vanilla. 

A stark and unexpected accent, like black flowers, with any pastel-color frosting, like peach, lavender, or mint green. 

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