Evaluation of functional constituents during maturing stage and harvest time of 'Tabasco' (Capsicum frutescens var. tabasco
2008
Soga, A.(Kanagawa-ken. Agricultural Technology Center, Hiratsuka (Japan)) | Yoshida, M. | Manago, M. | Watanabe, K. | Takano, K.
We investigated the maturing stage and harvest time in relation to the functional component contents and the antioxidant activity of chili pepper 'Tabasco' (Capsicum frutescens var. tabasco). Capsaicinoid concentrations were in immature fruits than mature fruits and in August than September and October. Carotenoid concentrations increased with maturing. It seemed that maturing stage and growth temperature influenced ascorbic acid and capsaicinoid concentrations. Antioxidant activity decreased at the late harvest. The constituent that contributes to antioxidant activity of 'Tabasco' were different in harvest time and maturing stage. It is necessary to determine the harvest time of 'Tabasco' based on the fruits color and pungency in terms of the processing purpose.
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