Enhanced Carotenoid Pigmentation during Room Storage of Red Peppers
2006
Jung, J.W. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea) | Lee, S.K. (Seoul National University, Seoul, Republic of Korea)
Peppers were harvested at faint red and deep red stages and stored at room temperature. Changes in surface color, carotenoid content, esterification degree, moisture and sugars were measured during storage. Reflected color attributes (L, chroma, hue angle) were higher in fruits of faint red than of deep red, whereas the carotenoid content and esterification degree were lower in fruits of faint red at harvest. After 6 days of storage, reflected color attributes of fruits harvested at faint red decreased with a rapid increase of carotenoid content and esterification degree, and as a consequence, there was no significant difference between both fruits harvested at different ripeness stage.
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