Chlorophyll and carotenoid patterns in olive fruits, Olea europaea Cv. arbequina.

@article{GandulRojas1999ChlorophyllAC,
  title={Chlorophyll and carotenoid patterns in olive fruits, Olea europaea Cv. arbequina.},
  author={Beatriz Gandul-Rojas and M R Cepero and Mar{\'i}a Isabel M{\'i}nguez-Mosquera},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 6},
  pages={2207-12}
}
In olive fruits of the cultivar Arbequina, the chlorophyll pigments decrease significantly throughout ripening, while the carotenoids decrease more gradually and discontinuously. There is no degradation of the carotenoid fraction in stages before complete ripeness. The presence of esterified xanthophylls exclusively in this variety suggests that the… CONTINUE READING