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 …

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

Natural pigments, including carotenoids, flavonoids and anthocyanidins, determine the
attractive color of fruits. These natural pigments are essential secondary metabolites, which …

In purple-fruited Capsicum genotypes, fruit anthocyanin content first increases, and later
decreases upon ripening. In this study, the response of this transient anthocyanin …

Peel color is a key factor that affects the fruit's aesthetic and economic values. Limited
knowledge is available on the regulation of pineapple peel discoloration. Here, we report …

Carotenoids are recognized as the main pigments in most fruit crops, providing colours that
range from yellow and pink to deep orange and red. Moreover, the edible portion of widely …

The changes in total chlorophyll and carotenoid contents characteristic for on-and off-tree
ripening of apple (Malus× domestica Borkh. cv. Antonovka) fruit taken from the inner part of …

Anthocyanins are water-soluble vacuolar plant pigments that are mainly synthesized in
epidermal layers and the flesh of fruits such as apples, cherries, grapes, and other berries …

Carotenoids play vital roles in the coloration of plant tissues and organs, particularly fruits;
however, the regulation of carotenoid metabolism in fruits during ripening is largely …

Anthocyanins are important health-promoting pigments that make a major contribution to the
quality of fruits. The biosynthetic pathway leading to anthocyanins is well known and the key …