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The concentrations of chlorophylls, carotenoids, and flavonoids were measured in ‘Golden Delicious’ apple ( Malus domestica Borkh.) skin during maturation, ripening, and storage. Chlorophyll was found to be the most important color determinant. Yellow coloration was not visible unless chlorophyll concentration was less than 0.15-0.20 µg/cm 2 of skin. The minimum amount of carotenoids necessary for yellow color was found to be 0.3-0.4 µg/cm 2 of skin. Flavonoids play a secondary role in yellow coloration. A decrease in total carotenoids occurred in September, followed by an increase to the original level. The flavonoid concentration was relatively constant during ripening.
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Górski et al. (1977) studied this question.
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