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Carotenoid levels during the period of growth and ripening in fruits of different olive varieties (Hojiblanca, Picual and Arbequina)

2003; Elsevier BV; Volume: 160; Issue: 5 Linguagem: Inglês

10.1078/0176-1617-00759

1618-1328

María Roca, María Isabel Mínguez‐Mosquera,

Algal biology and biofuel production

During fruit growth and development, carotenoid accumulation follows the same qualitative pattern in three olive varieties (Olea europaea L.). In the stage of ripening, the Arbequina variety is differentiated from Hojiblanca and Picual by its possession of esterified xanthophylls. The Chl a/b ratio is higher in Arbequina than in Hojiblanca and Picual throughout the life cycle of the fruit, while the percentage of lutein is always lower, and that of beta-carotene higher. Independent of the high (Hojiblanca and Picual) or low (Arbequina) pigment content, the chlorophyll/carotenoid ratio (a + b)/(x + c) is similar for the three varieties. There is evident carotenoid breakdown at the onset of ripening in the fruits of the Hojiblanca and Picual varieties, while in Arbequina there is a new period of carotenoid accumulation. As ripening proceeds in Arbequina fruits, a slow carotenoid-breakdown process is initiated.