COLOR LOSSES AFTER HARVEST IN VEGETABLES

Abstract

Color, like other agricultural crops, is one the important criteria affecting the quality of vegetables. Since the color also indicates the physiologic state of the crops, it is a reference for researchers, producers and consumers. Color changes in vegetables after harvest can be due to both external and internal factors. After harvest, the biochemical mechanisms related to the color changes are still in progress since vegetables are living organisms. In addition to the biochemical mechanisms, mechanic, physical or pathologic stresses can also contribute the color changes of the harvested vegetables. Chlorophyll is the principle green foliage pigment followed by carotenoids which constitute many of the yellow, orange and red pigments in vegetables. The anthocyanins and related compounds are however limitedly responsible for red, purple and blue colors some vegetables