As arule , when apples , pears , orother fruit ripen , the associated appearance of the appetizing colors of the ripe fruit is av isual indicator of their degree of ripeness . [ 81 ] At the same time , t he Chl originally present in the unripe green fruits is broken down , presumably to produce phyllobilins . C hl breakdown in the peel of Golden Delicious apples ( Malus domestica)a nd of Williams pears ( Pyrus communis)w as shown to yield the nonfluorescent type - I phyllobilins epi-9 and epi-11,also named Md - NCCs and Pc - NCCs . [ 59 ] Thesame ( epi - type , that is , RCCR-2 derived ) NCCs were also found in senescent leaves of the corresponding apple and pear trees , thereby indicating acommon pathway in the leaves and fruit of these fruit trees . [ 59 ] Several NCCs , including Ej - NCC-2 ( epi-29,T able 1 ) , were identified ( on the basis of mass - spectrometric and UV - spectroscopic data ) in quince ( Cydonia oblonga , M iller ) [ 82 ] and in loquat fruit ( Eriobotrya japonica ) . [ 83 ] Likewise , t he NCCs Bo - NCC-1 ( 3)a nd Bo - NCC-2   Figure 19 for the structures of type - II phyllobilins derived from pFCC ) . Figure 21 . Ripening fruit ( left ) and degreening florets of broccoli ( right ) undergo Chl breakdown and accumulate colorlessp hyllobilins . [ 59,61 ] Angewandte Chemie Reviews ( 17 ) , as well as Bo - DNCC-3 ( 30 ) , were characterized in degreening broccoli florets ( Brassica oleracea , v ar . Ital . ) . These three NCCs are known representatives of the normal stereochemical series of type - I and type - II phyllobilins . [ 61 ] Five NCCs were described earlier in senescent spinach leaves ( Spinacia oleracea ) , the so - called So - NCCs ( epi-1 , epi-5 , epi-11 , epi-12 , epi-13 ) , which belong to the epi series of NCCs . [ 50,64 ] As expected , in ripe(ning ) fruit and ( degreening ) vegetables , Chl breakdown follows the common PaO / phyllobilin pathway and furnishes colorless type - I and type - II phyllobilins , inaspecies - dependent way . Clearly , these plantderived components of our food are acommon source of Chl catabolites , w hich , hence , a re part of our daily nutrition . [ 6a ]