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Re‐evaluation of Capsicum Color Data
Author(s) -
REEVES MALCOLM J.
Publication year - 1987
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.1365-2621.1987.tb14272.x
Subject(s) - pigment , mathematics , statistics , pepper , food science , biology , chemistry , organic chemistry
Previously published extractable pigment values of 15 selected red pepper varieties and the “L”, “a”, “b” color parameters were re‐examined as continuing computation problems had led to erroneous conclusions. The correlations now obtained show that no single color parameter is consistently better than the others for predicting pigment content. For whole pods the “a” parameter gave the best individual correlations with pigment contents, while for pureed pods the correlations for the “L” and “b” parameters were marginally better than those with “a”. In general the correlation values were higher for pureed pods. Although statistically significant, the correlations were too small to provide a mathematical model that would predict accurately the pigment contents.