บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Changes of color and fruit component by temperature treatment after harvest of unripened fruit in hot pepper.

Yun HyungKweon, Kim KwangYong, Kim YoungCheol, Seo TaeCheol, Kim IlSeop, Yoo KeunChang and Higashio, H.

Journal of the Korean Society for Horticultural Science. Volume 43, Number 3, 2002. Pages 289-292.

2002

บทคัดย่อ

Changes of color and fruit component by temperature treatment after harvest of unripened fruit in hot pepper.

Hot pepper fruits, 'Sekye No.1' were harvested at different growth stages and stored at the temperatures of 15, 20, 25, 30 and 35 deg C. Colour development in the harvested fruits was periodically monitored at these storage temperatures. The rate of fruit decay increased with elevating the storage temperature. The 100% coloured red fruits of hot pepper, 'Sekye No.1' were most rapidly developed at 25 deg C storage condition. The capsaicinoid contents of 100% coloured red fruits were highest at 30 deg C and lowest at 25 deg C. The capsaicine and beta -carotene contents of 100% coloured red fruits of hot pepper, 'Sekye No.1' were highest when stored at 15 deg C, while there were no significant differences in those contents among the other temperature treatments. In addition, the contents of cryptoflavin and cryptocapsin were highest at 15 and 25 deg C, respectively. However, the capsanthin content was not significantly different among the temperature treatments.