Fruit Skin Color: A Reliable Tool Revealing the Potential of Bioactive Compounds in Apricots (Prunus armeniaca L.)

This review examines the key bioactive compounds contributing to the coloration of apricot fruits, notably anthocyanins, flavonoids, carotenoids, and other phytochemicals. These compounds not only impart color but also offer antioxidant properties, anti-inflammatory activity, and disease prevention. It highlights the evolution of skin pigmentation through research into pigment biosynthesis and its regulatory mechanisms. Additionally, various methods for assessing fruit skin color and its correlation with bioactive compound accumulation are discussed. The review identifies genetic factors, environmental conditions, agricultural practices, and post-harvest management as critical influences on the content and efficacy of these compounds. Health benefits associated with apricot pigments, including combating oxidative stress and reducing inflammation, are emphasized, underscoring their potential as natural colorants and functional food ingredients. The correlation between apricot skin color, bioactive compound content, and health benefits is highlighted, suggesting that skin color can serve as a valuable indicator for fruit quality and marketing strategies. The article integrates specific colorimetric traits, pigment biosynthesis, and variability across cultivars and environments, positioning skin color as a predictive measure for bioactive composition. It also identifies research gaps and provides directions for breeding, post-harvest practices, and functional food innovations.