CHARACTERIZING AND QUANTIFYING ANTHOCYANINS IN RED PEARS AND THE EFFECT OF LIGHT QUALITY ON FRUIT COLOR

The anthocyanin in 'Sensation Red Bartlett' pear skin was characterized and quantified, and the effect of light quality on fruit color development was evaluated, Anthocyanin concentration was related to fruit chromaticity values, Pigments were analyzed using high-performance liquid chromatography (HPLC) and thin-layer chromatography (TLC), One of two spots dete cted in the TLC chromatogram did not change color with molybdate sprays, indicating the possible presence of peonidin, HPLC analysis confirmed the presence of a major and a minor pigment, which co-eluted with cyanidin 3-galactoside and peonidin 3-galactoside. Monomeric anthocyanins in the pear skin extract were 6.83 mg/100 g of fruit peel, To study light quality, gelatin filters allowing passage of different wavelengths of light were attached over the exposed side of 'Sensation Red Bartlett' pears 1 month before harvest, Chromaticity was recorded before the filters were attached and after their removal at harvest using the Commission Internationale de l'Eclairage (L:*, a*, and b*) color space coordinates, Following color measurements, anthocyanin was extracted from individual skin disks, Skin beneath all filters yielded less hue than the control, Wavelengths that transmit above 600 nm had the largest effect on chroma, a*, and b* values, Fruit wrapped in aluminum foil to obscure all light had the highest luminosity. Wavelengths from 400 to 500 nm gave darker, less chromatic, and redder pear fruit, All treatments yielded higher anthocyanin content than the control, There was :1 tendency toward increased anthocyanin content with longer wavelengths, The simple linear regression of the log lanthocyanin content on L* value and (a*/b*)L provided an R(2) = 0.41.