Red colour development and loss in pears
Date
2005-04
Journal Title
Journal ISSN
Volume Title
Publisher
International Society for Horticultural Science -- ISHS
Abstract
The endogenous and environmental regulation of red colour development in
blushed and fully red pears is reviewed. Colour development in pears has an
underlying developmental component. Generally, highest anthocyanin
concentrations are attained in immature pears and colour tends to fade towards
harvest. This is contrary to most other crop species where maximum pigmentation
and colour are attained in ripe fruit and may relate to the photoprotective ability of
anthocyanins. Because of this pigmentation pattern, net anthocyanin degradation at
high temperatures results in pre-harvest red colour loss in susceptible pear cultivars.
Susceptibility depends on the capacity to accumulate anthocyanin and on whether
low temperatures are required for anthocyanin synthesis. Unlike apples, where red
colour development in all cultivars seems to require or benefit from low
temperatures, not all pear cultivars seem to respond to low temperatures. Light
appears to have two opposing effects in pears, being required for anthocyanin
synthesis, but also apparently increasing red colour loss through increased
degradation of anthocyanin.
Description
The original publication is available at http://www.actahort.org/books/671/671_9.htm
CICATION: Steyn, W. J., Wand, S. J. E., Holcroft, D. M. & Jacobs, G. 2005. Red colour development and loss in pears. Acta Hort. (ISHS) 671:79-85.
CICATION: Steyn, W. J., Wand, S. J. E., Holcroft, D. M. & Jacobs, G. 2005. Red colour development and loss in pears. Acta Hort. (ISHS) 671:79-85.
Keywords
Pears -- Colour development, Pears -- Colour -- Fading
Citation
Steyn, W. J., Wand, S. J. E., Holcroft, D. M. & Jacobs, G. 2005. Red colour development and loss in pears. Acta Hort. (ISHS) 671:79-85.