Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum, L.)

Abstract

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.

Phytochemical Evaluation of Wild and Cultivated Pepper (Capsicum annuum L. and C. pubescens Ruiz & Pav.) from Oaxaca, Mexico

“…Hue angle was useful to differentiate the unripened and ripe pods by its negative and positive values, respectively. In this work hue angle, chroma and CIE coordinated were useful to explain the differences in the skin color of the fruit among and within samples, and they proportioned complementary information such as was discussed by Kim et al (2008) in C. annuum. Table 4 shows the correlations between vitamin C, phenols, flavonoids, β-carotene and color coordinates and parameters.…”

The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage

“…between two samples. According to Kim et al (2008), DE value in the range of 0-0.5 indicates an imperceptible difference in colour, 0.5-1.5 a slight difference, 1.5-3.0 a just noticeable difference, 3.0-6.0 a marked difference, 6.0-12.0 an extremely marked difference, and above 12.0 a color of a different shade. Therefore it could be concluded that extremely marked color differences existed between tomatoes before and after two week storage, and in the case of control and hot air treated tomatoes of variety "Zouk" even different tone could be observed.…”

Change of surface colour parameters during storage of paprika (Capsicum annuum L.)

“…the degree of colour difference between two samples, was calculated between years of storage for all samples, and ΔE values after each year of storage were presented in stacked column plot ( Figure 2) in order to enable comparison among storage periods and paprika samples origin. Degree of colour difference between two samples based on total colour change values can be interpreted in the following way: ΔE in the range of 0-0.5 indicates an imperceptible difference in colour, 0.5-1.5 a slight difference, 1.5-3.0 a just noticeable difference, 3.0-6.0 a marked difference, 6.0-12.0 an extremely marked difference, and above 12.0 a colour of a different shade (Kim et al 2008). For all samples except branded paprika powders from Serbian market, the highest total colour change occurred in the first storage year.…”

“…There are several methods for paprika colour evaluation, based on the measurement of surface colour, extraction of pigments, and profiling of carotenoids (Mínguez-Mosquera and Hornero-Méndez 1994; Deli et al 1996; Kevrešan et al 2009; Kevrešan et al 2013). The official analytical method of ASTA (American Spice Trade Association) (ASTA Analytical Method 20.1, 1986) is the reference analytical method for colour measurement in the international trade, but it only indicates the content of pigments and the colour hue (Mínguez-Mosquera and Pérez-Gálvez 1998; Kim et al 2008). However, tristimulus colourimetry presents quick, easy and non-destructive method, allowing more precise classification and differentiation of the samples by their external colour than the ASTA method (Gomez et al 1998;Kim et al 2006).…”