CAROTENOID TRANSFORMATIONS IN RIPENING APRICOTS AND PEACHES
Date of Original Version
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. Copyright © 1971, Wiley Blackwell. All rights reserved
Journal of Food Science
KATAYAMA, T., T. O.M. NAKAYAMA, T. H. LEE, and C. O. Chichester. "CAROTENOID TRANSFORMATIONS IN RIPENING APRICOTS AND PEACHES." Journal of Food Science 36, 5 (1971): 804-806. doi:10.1111/j.1365-2621.1971.tb03311.x.