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COLOR EVALUATION OF SELECTED CAPSICUMS
Author(s) -
NAGLE B. J.,
VILLALON B.,
BURNS E. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03801.x
Subject(s) - pigment , cultivar , colour difference , xanthophyll , red color , carotene , significant difference , color difference , color measurement , chemistry , food science , carotenoid , horticulture , mathematics , biology , statistics , artificial intelligence , optics , computer science , physics , enhanced data rates for gsm evolution , organic chemistry
The extractable color values of fifteen selected cultivars of red‐peppers and two methods of measuring color intensity were compared. Significant differences were found between cultivars for objective and subjective color values. Extractable red pigment values were much greater than yellow in all cases. As xanthophyll content increased, beta‐carotene content increased. All Gardner values decreased with increasing pigment content. The Gardner Color Difference Meter proved to be a better indicator of extractable pigments than the subjective evaluation.