Carotenoid cleavage in chromoplasts of white and yellow-fleshed peach varieties.

  title={Carotenoid cleavage in chromoplasts of white and yellow-fleshed peach varieties.},
  author={Samuele Giberti and Daniela Giovannini and Giuseppe Forlani},
  journal={Journal of the science of food and agriculture},
  volume={99 4},
BACKGROUND In peach fruit, carotenoid accumulation in the mesocarp causes the difference between yellow and white genotypes. The latter are generally characterized by a peculiar and more intense aroma, because of higher release of volatiles deriving from dioxygenase-catalysed breakdown of the tetraterpene skeleton. The rate of carotenoid oxidation was investigated in peach (Prunus persica L.) fruits harvested at various stages of development. Two couples of white and yellow-fleshed isogenic… 

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