Premium
Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties ( Capsicum annuum , L.)
Author(s) -
Kim Suna,
Youl Ha Tae,
Park Jaebok
Publication year - 2008
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.1365-2621.2007.01542.x
Subject(s) - capsicum annuum , zeaxanthin , pepper , carotenoid , pigment , horticulture , hue , botany , biology , mathematics , chemistry , lutein , physics , organic chemistry , optics
Summary The main pigments of Capsicum annuum cv. Hanbando and Dabotop in dried red fruits were capsanthin, zeaxanthin, beta‐cryptoxanthin and beta‐carotene. Total carotenoid contents were twice as high at the fourth harvest compared with the second harvest in both varieties. The ratios of capsanthin to yellow fraction were above 1.0 in Hanbando and below 1.0 in Dabotop. Zeaxanthin content at the third harvest was about three times higher than at the second harvest in Dabotop. ASTA colour values harvested in the second, third and fourth weeks were 114, 152 and 178 in Hanbando and 115, 137 and 140 in Dabotop. Hue value of Hanbando was below 1.0 at all harvests and that of Dabotop was above 1.0 at the second and fourth harvests. The comparison of the C* values of two varieties revealed that Hanbando had the most vivid redness at the fourth harvest, whereas Dabotop was most vivid at the second harvest.