ABSTRACT

Accumulation, of phenolic compounds varies strongly in relation to the physiological state of the fruit, and is a result of equilibrium between biosynthesis and metabolism including turnover and catabolism. The most important control mechanisms in the phenolic metabolism involve control of the amount of enzymes, regulation of enzyme activity, compartmentation of enzymes, availability of precursors and intermediates, and integration in the differentiation and development programs of the producer organism. Considerable variations are generally observed in the levels of phenolic compounds in fruits during growth and maturation. Growth of fleshy fruits can be quantified fairly easily using classic criteria such as fresh weight, dry weight, or diameter. One of the remarkable aspects of the growth of fruits is the dissociation of the phenomena of meresis and auxesis. One of the characteristic aspects of the maturation of red fruits is the replacement of the initial green color by red, violet, or blackish color frequently caused by accumulation of anthocyanins.