Table 4.
The contents of carotenoids in the fleshes of persimmon fruit cv. ‘Yueshi’ in different stages of maturation (μg/100 g FW).
| Mature stage | T-car a | Neo b | Viola c | Lut d | Zea e | β-Crypto f | α-Car g | β-Car h | Lyc i | RE j |
|---|---|---|---|---|---|---|---|---|---|---|
| Green mature | 82.36 | 9.86 | 5.93 | 7.98 | 14.24 | 16.16 | 5.24 | / | 2.22 | 2.22 |
| Half ripening | 284.39 | 17.07 | 13.01 | 5.57 | 40.60 | 105.41 | 10.97 | / | 10.61 | 10.61 |
| Soften ripening | 492.57 | 22.46 | 16.77 | / k | 86.95 | 281.20 | 16.09 | 4.05 | 26.12 | 26.12 |
a Total carotenoids; b Neoxanthin; c Violaxanthin; d Lutein; e Zeaxanthin; f β-Cryptoxanthin; g α-Carotene; h β-Carotene; i Lycopene; j Retinol equivalent; k Under the detection limit.