Produce Color and Appearance 217
Giusti M, Rodriguez-Saona L, Griffin D, and Wrolstad R (1999). Electrospray and tanden
mass spectroscopy as tools for anthocyanin characterization. J. Agric. Food Chem.
47, 4657–4664.
Goncalves B, Landbo A-K, Knudsen D, Silva A, Moutinho-Pereira J, Rosa E, and Meyer A
(2004). Effect of ripeness and postharvest storage onphenolic profiles of cherries
(Prunus avium L.). J. Agric. Food Chem. 52, 523–530.
Gonzalez-San Jose, ML, Barron, LJR, Junquera, B and Roberedo, M (1991). Application of
principal component analysis to ripening indices for wine grapes. J. Food Comp.
Anal. 4, 245–255.
Goodwin T (1976). Distribution of carotenoids, in Chemistry and Biochemistry of Plant
Pigments, Goodwin T, Ed., Academic Press, New York.
Goodwin T and Goad L (1970). Carotenoids and triterpenoids, in The Biochemistsry of Fruits
and Their Products, Hugme A., Ed., Academic Press, New York, pp. 305–368.
Grosch W, Weber F, and Fischer K (1977). Bleaching of carotenoid by the enzyme lipoxy-
genase. Ann. Technol. Agric. 26, 133–137.
Gross J (1987). Pigments in Fruits, Alden Press, Oxford.
Gross J (1991b). Pigments in Vegetables, Chlorophylls and Carotenoids, Van Nostrand Rein-
hold, New York.
Gudes de Pinho P, Ferreira S, Mendez Pinto M, Benitez J, and Hoge T (2001). Determination
of carotenoid profiles in grapes, musts, and fortified wines from four varieties of vitis
vinifera. J. Agric. Food Chem. 49, 5484–5488.
Halaby G and Fagerson I (1971). Polycyclic aromatic hydrocarbons in heat-treated foods:
Pyrolysis of some lipids, beta-carotene and cholesterol, in Proceedings of the 3rd
International Congress of Food Science Technologists, Chicago, IL, p. 820.
Heinonen M (1990). Carotenoids and provitamin A activity of carrot (Daucus carota L.). J.
Agric. Food Chem. 38, 609–612.
Hong Y-H, Barrett D, and Mitchell A (2004). Liquid chromatography/mass spectrometry
investigation of the impact of thermal processing and storage on peach procyanidins.
J. Agric. Food Chem. 52, 2366–2371.
Hornero-Mendez D and Minguez-Mosquera MI (2000). Carotenoid pigments in Rosa mosqueta
hips, and alternative carotenoid source for foods. J. Agric. Food Chem. 48, 825–828.
Hornero-Mendez D and Minguez-Mosquera MI (2000). Xanthophyll esterification accompanying
carotenoid overaccumulation in chromoplast of Capsicum annuum ripening fruits is
a constitutive process and useful for ripeness index. J. Agric. Food Chem. 48,
1617–1622.
Huang A and vonElbe JH (1985). Kinetics of the degradation and regeneration of betanine.
J. Food Sci. 50, 1115–1120, 1129.
Huang A and vonElbe JH (1987). Effect of pH on the degradation and regeneration of betanine.
J. Food Sci. 52, 1689–1693.
Hunter R (1975). The Measurement of Appearance, John Wiley & Sons, New York.
Hutchings J (1999). Food Color and Appearance, Aspen Publications, Gaithersburg, MD.
Hyun J and Chung H (2004). Cyanidin and malvidin from Oryza sativa cv. heugninjubyeo
mediate cytotoxicity against human monocytic leukemia cells by arrest of G 2 /M phase
and induction of apoptosis. J. Agric. Food Chem. 52, 2213–2217.
Isler O (1971). Introduction, in Carotenoids, Isler O, Ed., Birkhauser Verlag, Basel, pp. 13–16.
IUPAC (1971). Tentative rules for the nomenclature of carotenoids, in Carotenoids, Isler O,
Ed., Birkhauser Verlag, Basel, pp. 851–864.
IUPAC (1975). IUPAC commission on the nomenclature of organic chemistry and IUPAC-
IUB commission on biochemical nomenclature. Pure Appl. Chem. 41, 407.