Evolution of Color during the Ripening of Selected Varieties of Paprika Pepper (<i>Capsicum annuum</i> L.)
Ricardo Gómez, José Emilio Pardo González, R. Varón, Francisco Navarro-Albaladejo
Journal of Agricultural and Food Chemistry
Abstract
For the first time the evolution of the color of 13 paprika pepper varieties, some of them with chlorophyll-retaining genes, is studied, from the moment the fruit is considered completely formed until harvesting, i.e., during ripening. The final quality of each variety was evaluated by determining the extractable color by the American Spice Trade Association (ASTA) and the tint. The use of the chromatic attributes L*, a*, and b* suggested by the Commission Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to follow the evolution of color which takes place during fruit ripening and to identify the chlorophyll-retaining varieties. Saturation (S*) was the most suitable attribute for distinguishing the different phases of ripening. Keywords: Paprika pepper; chromatic coordinates; evolution of color
Extracted Claims
2 claims extracted from this paper into the knowledge graph
paprika pepper has saturation (S*) as the most suitable attribute for distinguishing ripening phases S*
“Saturation (S*) was the most suitable attribute for distinguishing the different phases of ripening.”
paprika pepper has color evolution during ripening L*, a*, and b* chromatic attributes
“The use of the chromatic attributes L*, a*, and b* suggested by the Commission Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to follow the evolution of color which t...”