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The Carotenoids of Certain Fruits (Apple, Pear, Cherry, Strawberry)
Author(s) -
CALLER M.,
MACKINNEY G.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01774.x
Subject(s) - pear , carotenoid , ripening , horticulture , polyene , biology , pyrus communis , botany , food science , biochemistry
SUMMARY The carotenoids of nine varieties of apple, four varieties of pear, two of strawberry, and one of cherry were examined. The first three fruits are low in carotenoid (0.3—5.0 ppm on a fresh‐fruit basis), the pears exceptionally so (0.3—1.2 ppm). The cherry ranks somewhat higher (5—11 ppm). With the possible exception of the cherry, no new polyene synthesis appears to occur during ripening.