18 Feb Colour Development in Fruit Crops: Physiological and Horticultural Perspective
फल फसलों में रंग विकास: कायिक एवं उद्यानिक परिप्रेक्ष्य Fruit colour is one of the most reliable quality indicators for both eating and marking parameters. Fruit colour pigments are necessary for fruit attractiveness, and they tend to accumulate in the skin during the ripening process. Fruit pericarp colour is a critical quality trait that influences market value and consumer acceptance. Fruit ripening is a complex, irreversible process that involves a succession of physiological, biochemical, and organoleptic changes that result in the production of a soft, edible ripe fruit with ideal quality characteristics. The shift in colour is caused by either the production of plant pigments or the unmasking of previously hidden colour. Chlorophyll,...