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PIGMENT CHANGES IN THE PERICARP OF THE CHINESE GOOSEBERRY (ACTINIDIA CHINENSIS) DURING RIPENING AND STORAGE.

Author(s) : GROSS J.

Summary

IN THE PERICARP, WHICH RETAINS ITS GREEN COLOUR AT MATURATION, THE LEVEL OF THE CHLOROPHYLLS (A + B) DECREASED GRADUALLY. THE LEVEL OF TOTAL CAROTENOIDS DECREASED AT THE SAME RATE. IN THE FRUITS WHICH RIPENED AFTER STORAGE AT 272 K (-1 DEG C), DURING 20 WEEKS THE DISAPPEARANCE OF CHLOROPHYLLS WAS MORE PRONOUNCED AND THE TOTAL CAROTENOIDS CONTINUED TO DECREASE. DURING MATURATION THE LEVEL OF THE MAIN CAROTENOIDS FOLLOWED THE GENERAL DECREASING TREND OF THE TOTAL CAROTENOIDS.

Details

  • Original title: PIGMENT CHANGES IN THE PERICARP OF THE CHINESE GOOSEBERRY (ACTINIDIA CHINENSIS) DURING RIPENING AND STORAGE.
  • Record ID : 1984-1490
  • Languages: English
  • Publication date: 1982/08
  • Source: Source: Proc. int. hortic. Congr., Hamburg/Acta Hortic.
    n. 138; 187-194; 2 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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