SYNTHESIS AND DEGRADATION OF ANTHOCYANIN IN ACTINIDIA ARGUTA X MELANANDRA.

Development of red pigmentation in the skin and flesh of Actinidia arguta x melanandra fruit was measured during fruit development and maturation.
The first measurements were taken on 19 January, fruit were harvested and placed in a coolstore on 21 March and the final sample taken from the coolstore on 4 May.
Color was measured using a color meter and by chemical measurement of anthocyanin pigments.
Soluble solids concentration was recorded as one indicator of fruit maturity.
Although there were differences in the timing of events between seedling families, the skin and flesh color of most fruit changed from green to red during fruit development and maturation, but this was not necessarily coincident with an increase in soluble solids concentration.
The correlation between anthocyanin concentration and hue angle was high in both skin and flesh of fruit.
During fruit storage there was no degradation of anthocyanin but there was an increase in soluble solids concentration.

III International Symposium on Kiwifruit

N. Seager

Color, hue angle, kiwifruit, soluble solids concentration, storage

https://doi.org/10.17660/ActaHortic.1997.444.80