Changes in color and components with temperature treatment in hot pepper
H.-K. Yun, K.-Y. Kim, Y.-C. Kim, ll-S. Kim, K.-C. Yoo, J.-W. Lee, and H. Higashio
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-90. pp. 247.
2002
บทคัดย่อ
This study was performed to improve red coloring and valuable components of hot pepper fruits with different color stages using variable temperature treatments. The coloring of 10% and 30% red-colored hot peppers was completed after 7 days after 20, 25, and 30 0C treatments, but not completed after 15 and 35 0C treatments in the same period. More than 50% red-colored hot pepper fruits in harvest time were completely colored red within 7 day after 20,25, and 30 0C treatments, but not after 15 and 35 0C treatments, where red coloring was delayed by 2 or 3 days compared with other temperature treatments. The higher temperatures, up to 30 0C, accelerated coloring of hot pepper, but the decay of fruits was accelerated with the increases in temperature. The alternating temperature treatment hod no significant effect on the red coloring of hot pepper. After treatment, capsicin and beta-carotene contents of hot peppers were the highest after 15 0C treatments, but there was no statistical difference among other temperature treatments. Cryptoflavin rate was the highest after 15 0C, and cryptocapsin was the highest after 25 0C treatment.