For many fruit crops, the colour of the fruit outwardly defines its eating quality. Fruit pigments
provide reproductive advantage for the plant as well as providing protection against …

Characteristics of fruits such as color, flavor, shape, size and absence of external defects
play important role in their acceptance by consumers. Among these characteristics, the …

Background Fruits are vital food resources as they are loaded with bioactive compounds
varying with different stages of ripening. As the fruit ripens, a dynamic color change is …

Colour is considered to be the first sensory perception of fruit, contributing to the commercial
value of fruit because it attracts consumers. Colour changes during ripening of fruit from …

Temperature is one of the most important factors affecting fruit coloration. Because of recent
effects of global warming, inferior coloration has become a serious problem in many fruits …

This chapter considers ecological functions of fruit color as well as the role of fruit color in the
production and consumption of domesticated fruits. The prevalence of different fruit colors is …

Fruit color is a key target for both growers and breeders because consumers prefer brightly
colored fruits with ripeness, flavor, taste, and sweetness. Significant progress has been …

Fruit colour represents a genetic trait with ecological and nutritional value. Plants mainly use
colour to attract animals and favour seed dispersion. Thus, in many species, fruit colour …

The colours of fleshy fruits are usually attributed to attract seed dispersers to the plant. A
cursory look at the gaudy colours of fleshy fruits on offer in a local fruit stall gives the …

The quali-quantitative evaluation and the improvement of the levels of plant bioactive
secondary metabolites are increasingly gaining consideration by growers, breeders and …