The Content of Carotinoid in the Fruits of Some Subtropical Plants

Abstract

Key words: plant pigments, chlorophylls, fruit extract, wet weight, dry weight, pigment concentration Carotenoids are yellow, orange or red pigments, synthesized in the cells of bacteria, fungi and higher plants. Carotenoids are the most widespread group of plant pigments. A number of important functions are performed by carotenoids. As additional pigments, they absorb light energy and transfer it to chlorophyll Ca. The synthesis of carotenoids in plant tissues is more active in the dark, while in the light, it is suppressed. Carotenoids promote sexual maturation in the plant organism. During the flowering period, the amount of carotenoids partially decreases in the leaves, and increases in the stamens and petals. The studies were conducted on the fruits of the following subtropical plants: kiwi, actinidia (Actinidia deliciosa), banana (Musa), tangerine (Citrus reticulata), persimmon (Diospyros lotus L.). The concentration of pigments in these fruits was spectrophotometrically determined by measuring the optical density, which is considered a quantitative method for determining pigments. The optical density of the colors was determined using an SL150 spectrophotometer at a wavelength of 452.5 nm, and for chlorophyll at a wavelength of 663 nm and 644 nm. Studies have shown that the smallest values of concentration and content of carotenoids in the fruits of the investigated plants were observed in the banana pulp. It was found that the concentration and content of carotenoids, as well as the amount of chlorophyll Ca and Cb in tangerine and kiwi fruits are almost equal. The contents of chlorophylls and carotenoids in the fruits of the studied plants are inversely proportional: the higher the content of chlorophylls, the lower the number of carotenoids.