Color system cielab (l a b) correlation between color fruit and chemical-physical properties.
Prezado Thiago, na minha experiencia nos projetos, eu acho que existe una correlacao direta entre a cor da casca dos frutos y a sua maduracao interna quando estes sao climatéricos, quando o fruto nao é climatérico no existe correlacao.
Abracos.
Correlation exists. For example in most varieties of citrus and the grape skin color is related to Brix and acidity. Olive mill color change is related to the completion of oil synthesis and their minimal acidity.
it will depend of type of fruit mainly and it seem affected by cultural practices in the orchard, variety, environment conditions, etc as alreday was mentioned before
Color formation in fruits is a biological phenomenon determined mainly by genetics and development (i.e., the process of maturation to aging); with some environmental influence. There are inseparable linkages or interdependence existing among the biological, physical and chemical properties of fruits. Specific physical and chemical properties are therefore likely to show strong levels of correlation.
In terms of color, the composition of pigments such as chlorophylls, carotenoids, anthocyanins, and anthoanthins as well as the prevailing pH are highly influential in determining specific fruit colors (a physical property). The production of these compounds are however, developmentally regulated and therefore associated with specific stages of development of any given fruit species.
The correlation you ask about certainly exists but you have to consider the pH, composition of specific pigments/ class of pigments relevant to the fruit in questions and relate it to a precise measure of color and stage of maturity. can lead to many interesting results and applications.
The following article might be useful:
Butkhup L. and S. Samappito (2011). Changes in physico-chemical properties, polyphenol compounds and antiradical activity during development and ripening of maoluang (Antidesma bunius L. Spreng) fruits. Journal of Fruit and Ornamental Plant Research Vol. 19(1) : 85-99
Thiago, in general yes, but you will have to investigate case by case, and take into account that the relationship can be affected by many factors and may not be constant as other people have highlighted above. For example, in bananas you can alter the relationship between peel color and the characteristics of the pulp - it is not a fixed relationship.
Moreover, above mentioned answers, Mandarin fruits up to the maturity stage when 70% of skin colored and Grape fruits up to the maturity stage when 65% of skin colored.
In early varieties of citrus (October, November and December) the fruit is ripe, but you do desverdización skin. Yet the skin color of the fruit is colored a high percentage. In citrus and late season color associated with fruit ripening and degreening not to do. The vine is another non-climacteric fruit. When the color change begins increase brix and low acidity, reaching the optimal harvest time. Strawberry is another non-climacteric fruit. Harvested when the fruit is almost entirely colored and this happens when you have almost the maximum brix.
In climacteric fruits (peach, plum, etc.) when the skin color changes, and begins increase maturation brix, low acidity, emits ethylene, etc.
In short, usually when the skin color of the fruit changes, change the physical, chemical and fisológicas features. This indicates that there is a strong relationship between color and some maturity parameters.
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