Pigments

Pigments are groups of diverse natural chemical compounds that are synthesized in plants to color our nature and play many important biological functions. There are four main pigment groups: chlorophylls (Chl), carotenoids, flavonoids, and betalains. Pigments are consumed as essential nutrients and medicinal nutraceuticals in human and animal diets; they are also key determinants of fruit development, appearance and quality, and ultimately, of customer acceptance and market value. Pigments undergo direct specific changes during postharvest associated with the physiological ripening process. The most common changing patterns during fruit maturation and ripening are the decline in Chl content on the background of retention and the appearance of other pigments such as carotenoids, flavonoids, and betalains. The changes in the pigment content and composition can be used as markers of fruit physiological condition and development stages, which is important for optimal storage regime and postharvest handling.