yellow ripening

For Citrus iyo high content of chlorophylls in young fruit was responsible for its green color. Intensive increase in content of carotenoids and rapid loss of chlorophylls commenced at 8 and 4 weeks before harvest respectively, and both changes contributed to yellow color development in ripening fruit.

对宫内伊予柑的研究结果表明，幼果中高含量的叶绿素使果实呈现青绿色，采前8周起类胡萝卜素开始积累，采前4周起随叶绿素含量下降而黄色得以显现。

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No mater whether these banana fruit were inoculated or not, the activities of PPO, POD and SOD were lower but the activities of PAL and LOX were higher in the skins of green maturing banana skins than that in the skins of yellow ripening ones.

结果表明，不论接种与否，青香蕉果皮中的PPO、POD和SOD的活性明显低于黄熟香蕉，而PAL和LOX活性高于黄熟香蕉；

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