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, a magnesium organic compound, is responsible for the colour change. The deterioration of chlorophyll structure causes the loss of green colour. Carotenoids and anthocyanins are two of the most important pigments found in fruit. They are crucial for human health as a source of vitamin A and antioxidant chemicals, in addition to their involvement in pigmentation. Carotenoids, which are made up of carotenes derived from terpenoids, are produced in large quantities in fruit during the transition from chloroplast to chromoplast. Anthocyanins are water-soluble flavonoids that are generated in the cytoplasm and found in vacuoles. They are formed eventually from phenylalanine. They come...