ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY –β-Carotene was the dominant pigment of apricot tissue and accumulated rapidly during ripening; however, in peach tissue, β-carotene along with lutein and violaxanthin were synthesized in almost equal amounts during the ripening process. In the latter tissue small amounts of zeaxanthin were detected mid-point in the ripening sequence. Peach and apricot tissue incorporated [2-14 C] mevalonic acid into β-carotene, β-cryptoxanthin, lutein and also into violaxanthin in peach tissue. Incorporation of [2-14 C] mevalonic acid into the above carotenoids was greatest during the initial stages of ripening in the peach and then declined with senescence especially in the xanthophylls lutein and violaxanthin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb03311.x
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