Pigments
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Biological pigments, also known simply as pigments or biochromes, are substances produced by living organisms that have a color resulting from selective color absorption. [AGROVOC]
Publications
How Ornamental Fishes Get Their Color
F. A. Chapman and R. D. Miles
Factors Causing Poor Pigmentation of Brown-Shelled Eggs
Gary D. Butcher and Richard D. Miles
Butterfly Pea (Clitoria ternatea) Flower Extract (BPFE) and Its Use as a pH-Dependent Natural Colorant
Sean M. Campbell, Sean M. Campbell, Brian Pearson, Brian J. Pearson, Chris Marble, Danielle Yuabov, andKatherine Witrick
A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Food Systems
Citrus Fruit Pigments
Fariborz Habibi, Ali Sarkhosh, Jeongim Kim, Muhammad A. Shahid, Fred G. Gmitter Jr., and Jeffrey K. Brecht
Citrus fruits enjoy popularity among consumers due to their enjoyable flavor, health-beneficial properties, and nutritional value. The peel and flesh pigmentation of different citrus species and cultivars ranges from green, to yellow, orange, pink and red. Pigmentation is influenced by genetics, environmental conditions, and tree management. Mature fruit of edible citrus are diverse in size, flavor, and peel and flesh color. The external color of citrus fruits is one of their most important quality characteristics, but the internal pigments also play a significant role in determining their health benefits. The edible part of citrus fruits, including sweet orange, mandarin, pummelo, grapefruit, lime, and lemon, has distinct attributes and pigments.