chromoplast


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Related to chromoplast: Plastids

chro·mo·plast

(krō'mō-plast),
A plastid filled with carotenoid pigments.

chromoplast

(krō′mə-plăst′)
n.
A plastid that contains pigments other than chlorophyll, usually yellow or orange carotenoids.

chromoplast

see CHROMATOPHORE (1).
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References in periodicals archive ?
Although its role is not completely understood, Or is known to be involved in proplastid differentiation and other non-coloured plastids into chromoplasts for carotenoid accumulation.
The final phase of differentiation is often characterized by the presence of chromoplasts in various tissues, including senescent leaves, fruit pulp, and petals (Ljubesic et al., 1991).
chromoplast: Found in colored organs of plants such as fruit and floral petals, to which they give their distinctive colors and or nonphotosynthetic carotenoidbearing; membrane-bound organelles specialized for carotenoid storage.
Pollen carries half the genetic compliment to the prospective zygote but without the plastid component (chloroplasts and other chromoplasts) of the female ova so it contributes just a bit less or contributes differently than the ova.
Carotenoids are organic pigments that naturally occur in the chloroplasts and chromoplasts of plants and some other organisms, such as algae, some types of fungus and some bacteria.
Chromoplasts are pigment organelles, as the name implies, but are specialized to synthesize and store carotenoid pigments (red, orange, and yellow) instead of chlorophyll.
Photosynthesizing pigments in leaves are found in the chloroplasts, while the other pigments that fascinated Wang-Wei and are responsible for the bright colors in stems, trunks, flowers, and fruits are found in the chromoplasts. Plastids are thus the cellular structures responsible for the colors of deciduous forests.
Nevertheless, studies have shown that the thermal processing of tomatoes and its products--rich sources of lycopene--improve bioavailability, so that it breaks the cell wall and allows the extraction of lycopene from the chromoplasts (WILLCOX et al., 2003).
[6] and Toor and Savage [7], lycopene is also responsible for the reddening of the tomato, due to the differentiation of the chloroplasts and chromoplasts, so this carotenoids is very important with regard to the final nutritional and marketable quality of this plant product [8].