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Changes in total solids, ascorbic acid and total pigment content of capsicum cultivars during maturation and ripening
Author(s) -
RAHMAN F. M. M.,
BUCKLE K. A.,
EDWARDS R. A.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00824.x
Subject(s) - ripening , ascorbic acid , cultivar , pigment , horticulture , chemistry , botany , food science , biology , organic chemistry
Summary Quantitative variations in total solids, ascorbic acid and total pigment content of fifteen capsicum cultivars grown under field conditions were assessed. A progressive increase of total solids was found in all cultivars at all stages of fruit maturation and ripening. A direct relationship was found between ascorbic acid content and capsicum maturity. Total pigment contents increased between two and seventy fold as the result of transition from the immature to the fully ripe condition.