Abstract

DALGO, Mónica Arteaga; CUVI, Maria Jose Andrade  and  GUERRERO, Carlota Moreno. Development relationship of color with anthocyanins and chlorophyll content in diferent degrees of maturity of mortiño (Vaccinium floribundum). Enfoque UTE [online]. 2014, vol.5, n.2, pp.14-28. ISSN 1390-6542.  https://doi.org/10.29019/enfoqueute.v5n2.37.

The relationship between color development with anthocyanins and chlorophyll content at different stages of maturity of mortiño (Vaccinum floribundum) was studied. The fruits were harvested by surface color from 100% green to 100% black. The color scale was measured according to CIE L* a* b* and color difference (∆E) was determined. The anthocyanin and chlorophyll content was performed by UV-VIS spectrophotometry. The following scale was used to establish the stage of maturity: (1) green, (2) green/pink, (3) pink, (4) pink/black and (5) black; It was observed that increasing the maturation stage, the brightness and color saturation decrease. Results showed positive values of a* and negative of b* for maturity stages 3, 4 and 5 (red and blue); and negative values ​​of a * and positive of b * for states 1 and 2 (green and yellow). Smallest differences in color (∆E) were found between states 4 and 5. Among the states 1 and 5 was evident a decreased of 0,052 mg/g in chlorophyll content and an increase of 13700mg/kg in anthocyanins. The degree of maturity of the fruit has a direct relationship between the color tone and content of components with antioxidant activity constituting a precedent for future researches and its use of this fruit in different stages of maturity.

Keywords : Mortiño; anthocyanins; chlorophyll; color; maturity..

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