BLBS102-c27 BLBS102-Simpson March 21, 2012 13:25 Trim: 276mm X 219mm Printer Name: Yet to Come
27 Biochemistry of Fruits 5518
9(^1) +
2
1’
2’
3’
4’
5’
6’
B
3
4
C
7
6
OH
OH
OH
OH OH
OCHa
OH OH
OH OH
HO O HO
⊕
OH
HO O
5
A
10
Pelargonidin
Cyanidin Peonidin
- OH
OH
OH
OH
OH
HO O
⊕
Delphinidin
Anthocyanidins
Anthocyanins
Antho cyanidins
Glycosylation
Galactosylation
O
⊕+
OCH 3
OH
OH
OH
OH
H
Petunidin
⊕O
OCH 3
OCH 3
OH
OH
OH
HO
Malvidin
O
⊕+
Figure 27.8.Some common anthocyanidins found in fruits and flowers.
after blending, suggesting the preservation of fatty acids in ripe
fruits. Preserving the integrity of the membrane during ripening
could help preserve the fatty acids that contribute to the flavour
profile of the fruits and this feature may provide a better flavour
profile for fruits.
GENERAL READING
Buchanan BB et al. (eds.) 2000.Biochemistry and Molecular
Biology of Plants. American Society of Plant Physiologists,
Bethesda, MD.
Kays SJ. 1997.Postharvest Physiology of Perishable Plant Prod-
ucts. Exon Press, Athens.
Paliyath G et al. (eds.) 2008a.Postharvest Biology and Technology
of Fruits, Vegetables and Flowers. Wiley-Blackwell, Iowa.
Seymour GB et al. (eds.) 1991.Biochemistry of Fruit Ripening.
Chapman and Hall, London.
REFERENCES
Ahn T et al. 2002. Changes in antioxidant enzyme activities during
tomato fruit development.Physiol Mol Biol Plants8: 241–249.