SUMMARY–β‐Carotene was the dominant pigment of apricot tissue and accumulated rapidly during ripening; however, in peach tissue, β‐carotene along with lutein and violaxanthin were synthesized in almost equal amounts during the ripening process. In the latter tissue small amounts of zeaxanthin were detected mid‐point in the ripening sequence. Peach and apricot tissue incorporated 2‐14C mevalonic acid into β‐carotene, β‐cryptoxanthin, lutein and also into violaxanthin in peach tissue. Incorporation of 2‐14C mevalonic acid into the above carotenoids was greatest during the initial stages of ripening in the peach and then declined with senescence especially in the xanthophylls lute
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