191
0-8493-1902-1/05/$0.00+$1.50
© 2005 by CRC Press
7
Produce Color and
Appearance
Henryk Daun
Food Science Department, Cook College, Rutgers University,
New Brunswick, NJCONTENTS
7.1 Importance of Produce Appearance............................................................. 191
7.2 Carotenoids................................................................................................... 192
7.2.1 Chemical Definition and Structure .................................................. 193
7.2.2 Occurrence and Biosynthesis........................................................... 194
7.2.3 Postharvest Degradation................................................................... 195
7.2.4 Progress in Analytical Methodology ............................................... 197
7.3 Chlorophylls ................................................................................................. 198
7.3.1 Chemical Definition and Structure .................................................. 198
7.3.2 Degradation of Chlorophylls During Senescence, Storage,
and Processing.................................................................................. 199
7.4 Benzopyran Derivatives ............................................................................... 200
7.4.1 Chemical Definition and Structure .................................................. 200
7.4.2 Chemical Properties and Occurrence of Anthocyanins................... 202
7.4.3 Postharvest and Processing Changes of Anthocyanins ................... 206
7.4.4 Progress in Analytical Methodology ............................................... 207
7.4.5 Occurrence and Antioxidant Properties of Flavonoids ................... 208
7.4.6 Postharvest and Processing Changes of Flavonoids ....................... 210
7.5 Betalains ....................................................................................................... 212
7.5.1 Chemical Definition and Structure .................................................. 212
7.5.2 Chemical Changes During Processing and Storage ........................ 213
7.6 Concluding Remarks.................................................................................... 215
References.............................................................................................................. 215
7.1 IMPORTANCE OF PRODUCE APPEARANCE
The term produce is used to describe all plant farm products. Appearance as applied
to produce may be defined as the look or outward aspect of these products. The
importance of produce appearance and its relationship to the perception of quality
cannot be overemphasized. It may be used to make judgments related to the degree
of plant development, deviation from normal growth, ripening, and deterioration.