Color fruits

Color is often used as an indicator of food quality due to short evaluation times and cost savings. " People consider the colors of raw materials, half fabricates, and final products in order to make decisions to accept or reject food products. For example, levels of anthocyanins have been used to evaluate the adulteration of various pigmented food products, and fruit color is a strong determinant of ripeness. The role of the food handler in controlling the colors of food products is very important because such judgments are subjective. ... 

Chlorophylls are hydrophobic compounds made of four modified pyrole rings with an Mg atom and an attached long C20 hydrocarbon tail (Fig. 8.1). In pepper, unripe fruit colors can vary from ivory, green, or yellow. The green color is accumulation of chlorophyll in the chloroplast while ivory indicates chlorophyll degradation as... 

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. 

Smith PG (1950) Inheritance of brown and green mature color in peppers. JHered 41 138-140 Lightbourn GJ, Griesbach RJ, Novotny JA, Clevidence BA, Rao DD, Stommel JR (2008) Effects of anthocyanin and carotenoid combinations on foliage and immature fruit color of Capsicum annuum L. J Hered 99 105-111... 

Hurtado-Hernandez H, Smith PG (1985) Inheritance of mature fruit color in Capsicum annuum L. J Hered 76 211-213... 

Huh JH, Kan BC, Nahm SH, Kim S, Ha KS, Lee MH, Kim BD (2001) A candidate gene approach identified phytoene synthase as the locus for mature fruit color in red pepper Capsicum spp.). Theor Appl Genet 102 524-530... 

Lang YQ, Yanagawa S, Sasanuma T, Sasakuma T (2004) Orange fruit color in Capsicum due to deletion of capsanthin-capsorubin synthesis gene. Breed Sci 54 33-39... 

Popovsky S, Paran I (2000) Molecular genetics of the y locus in pepper its relation to capsanthin-capsorubin synthase and to fruit color. Theor Appl Genet 101 86-89... 

Ju Z, Duana Y, Jub Z. 1999. Effects of covering the orchard floor with reflecting films on pigment accumulation and fruit coloration in Fuji apples. Sci Hortic 82 47-56. 

Sonnen et al. (jl) observed the effect of root temperatures on the fruit color of two citrus cultivars. When comparisons were made with satsumas at 14°C and 30°C and with calamondins at 12°C and 25°C, there were higher amounts of carotenoids and better color in the peel from fruit grown at the lower root temperatures. 

Debenedict, C. Bioregulators and citrus fruit color. Proc. Int. Soc. Citriculture, 1977, y, 717-722. 

The benefits of GA applications to lemons are a more desirable seasonal harvest pattern in relation to market demands, a larger percentage of fruit with a long storage life, and a decrease in the number of small fruit (6). Applications of GA to Clementine mandarins significantly delayed fruit coloring, loss of acid, and an increase in soluble solids (40). 

Fruit colors and drops early. Cause Currant fruit fly larvae. For more information, see "Fruit colors and drops early on page 107. 

In each edible plant or fruit, there are dozens, if not hundreds, of phytochemicals with benefits that may transfer to you through a fruits color and other potential health properties. 

Nutrient Content high in antioxidant vitamin C, dietary minerals Phytochemical Content high in polyphenols, including resveratrol and the richest content of anthocyanins yet described for fruits Color Code red-purple-black... 

A public icon of health in recent years, blueberries, once grown only in Canada and the United States, have ratcheted up in popularity so extensively that global competition for the fresh market now includes such countries as Peru, Argentina, Mexico, and China. The increased supply from the southern hemisphere also means we can enjoy this fruit fresh or frozen year-round, making it an easy superfruit choice for adding to your shopping cart and freezer. After all, how many pure blue foods can you select from nature s palette of fruit colors None as true blue as this one ... 

Given the complex nutrient and phytochemical content of superfruits, it may be too simplistic to say that one or a select few qualities—such as color—stand out as a distinguishing characteristic. Nevertheless, I do think fruit colors are a useful shopping strategy, because colors advertise a superfruit s signatures. Let s look more closely at superfruit signatures to determine which superfruits specifically contain the densest amounts, distinguishing them from the rest. 

It s a rule of thumb, not an exact science, that bright fruit colors express high vitamin C content. Remember that vitamin C is the fruit s universal antioxidant. Did you know that the density of vitamin C and minerals in a fruit increases as the fruit ripens During harvest, many fruit growers know that picking fruits at the right time can preserve high levels of... 

The reaction listed above can proceed with different rates and can bring about different changes in color, depending on the composition of food products. Most frequently the red color slowly turns brown. However, in correctly processed and stored fruits, color changes are so slow that they only slightly affect consumer appreciation of fruit products. 

Visual observations indicated that both endocarp and flavedo of FVCL-1 and FVCL-8 treated fruit exhibited enhanced pigmentation compared with untreated fruit, suggesting a deeper coloration caused by an increased accumulation of carotenoid pigments. Table 6. these results also indicated that the new PBRs enhanced fruit color more than did DCPTA. 

Products and Uses Usually found in low nutritional, high sugar content foods, candy, carbonated drinks, ice sticks, and gelatins. Colorings are added when natural fruit colorings are absent. Not required to be listed on labels. 

H00C-(CH2)2-C0-N(CH3)2, a s thetic growth regulator, used to stimulate blossoming in apples and to accelerate the development of fruit color and fruit loosening in cherries. 

In most of angiosperm fruits coloration is caused either by flavonoids or by carotenoids. Fruits colored by flavonoids are, for instance, cherries, strawberries, black current and plums. Fruits colored by carotenoids are capsicum, tomatoes and hips. The waxlayer of glaucous fruits, e.g., of grapes and of the fruits of Prunus species, of juniper and figs, increases the UV reflection and hence their visibility for birds (D 3.2.4). 

Five kiwifruit culivars such as Actinidia deliciosa DE-09 (fruit color dark green) and A. deliciosa DE-18 (green), and Actinidia chinensis CH-01 (pale yellow), A. chinensis CH-26 (yellow) and A. chinensis CH-88 (green) have fruit with yellow or green flesh when ripe. 

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