The components of Gardenia pigment in rind, flesh, fresh fruit and stored fruit, its heat resistance and stability in pH, its dilution and colour-degree were studied. The results are summarized as follows;
1. The components of CROCIN in fresh fruit and stored fruit were 0. 0157% and 0. 0136% respectively. One year storage of stored fruit resulted in the decrease of 15% of CROCIN.
2. The components of Gardenia pigment in flesh were contained nearly twice as much as in rind.
3. There were traces of β-carotene and some unknown carotenoid pigments.
4. Gardenia pigment was stable at 100℃ for 60 minutes, but, at 150℃ for 30 minutes, nearly half of them was destructed.
5. Gardenia pigment turned to colurless but was stable in neutral or alkali condition after 10 days.
6. Supercially, dark Gardenia pigment looked yellowish red and thin Gardenia pigment looked yellow: however, each λ_(max) was all the same.
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