Articles
EVOLUTION OF COLOUR DURING MATURATION OF DIFFERENT ROMANIAN APRICOT CULTIVARS
Article number
717_74
Pages
369 – 372
Language
English
Abstract
We studied the colour evolution of two apricot cultivars with early maturation (Viorica and Carmela) and a control cultivar (Dacia), at three maturation stages.
The ripeness stage was characterised by the colour of the fruit surface and evaluated by the CIE L*a*b* system.
The total contents of carotenoid and chlorophyll pigments were determined also.
The lightness value (L*) of apricot increased as a function of maturation stage and cultivar, but did not differ significantly between the half-mature and mature stages.
The a* and b* values increased significantly with ripening; their maximum values depended on the cultivar.
In relation to the L*, a* and b* values, we observed a loss of chlorophyll and accumulation of carotenoid pigments.
In conclusion, differences existed between the studied apricot cultivars at the same maturation stage, whilst at the same colour shade they displayed different pigment contents.
The ripeness stage was characterised by the colour of the fruit surface and evaluated by the CIE L*a*b* system.
The total contents of carotenoid and chlorophyll pigments were determined also.
The lightness value (L*) of apricot increased as a function of maturation stage and cultivar, but did not differ significantly between the half-mature and mature stages.
The a* and b* values increased significantly with ripening; their maximum values depended on the cultivar.
In relation to the L*, a* and b* values, we observed a loss of chlorophyll and accumulation of carotenoid pigments.
In conclusion, differences existed between the studied apricot cultivars at the same maturation stage, whilst at the same colour shade they displayed different pigment contents.
Authors
C. Petrisor, V. Balan, V. Lazar, V. Tudor
Keywords
chromatic coordinates, colour, ripening, carotenoid pigments
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