Formation and Transformation of Pigments during the Fruit Ripening of Capsicum annuum Cv. Bola and Agridulce (Record no. 44203)

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control field MX-MdCICY
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control field 20250625140622.0
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Transcribing agency CICY
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Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-9961
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245 10 - TITLE STATEMENT
Title Formation and Transformation of Pigments during the Fruit Ripening of Capsicum annuum Cv. Bola and Agridulce
490 0# - SERIES STATEMENT
Volume/sequential designation J. Agric. Food Chem., 42, p.38-44, 1994
520 3# - SUMMARY, ETC.
Summary, etc. The photosynthetic pigments of the Capsicum annuum cv. Bola and Agridulce were monitored during ripening. Whereas the chlorophyllic pigments, as well as lutein and neoxanthin, disappeared, @-carotene and violaxanthin increased in concentration and other carotenoid pigments were formed de novo: zeaxanthin, capsanthin, capsorubin,@ -cryptoxanthina, nd capsolutein. The biosynthesis of cryptocapsin was not detected. The concentration increase of the carotenoids was always greater in the Agridulce variety at the totally ripe stage, but the concentration decreases in bothvarieties with successive harvests. Those pigments that are the final products of the biosynthetic pathway (red pigments)epresent a lower percentage of the total pigments in the last harvest, compared with other pigments such as @-carotene, violaxanthin, and @-cryptoxanthin, which, as intermediates in the synthesis of the red pigments, are present in somewhat higher percentages, and for this reason the provitamin A value increased with successive harvests in each variety.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Minguez-Mosquera, M.I.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Hornero-Mendez, D.
856 40 - ELECTRONIC LOCATION AND ACCESS
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-9961 25.06.2025 25.06.2025 Documentos solicitados