ABSTRACT
This chapter discusses the enzymatic reactions that can affect the color of raw and minimally processed fruits and vegetables. It covers the formation of discoloring pigments that can arise due to phenolic oxidation, sulfur-compound reactions, and starch breakdown, and the discolorations that occur on degradation of naturally occurring pigments with reference to anthocyanins, betacyanins, carotenoids, and chlorophylls. Specic fruits and vegetables are considered in each case.
