Colour at harvest and post-harvest behaviour influence paprika and chilli spice quality

Postharvest Biology and Technology

Volumn 20, Issue 3, 2000, Pages 269-278

  Krajayklang, Mayuree ^a   Klieber, Andreas ^a   Dry, Peter R ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Capsicum annuum L.; Colour; Ethylene; Pungency; Respiration; Spice

Indexed keywords

ASTA; CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 0033751062     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0925-5214(00)00141-1     Document Type: Article

References (26)

1. The capsaicin content of Capsicum fruit at different stages of maturity
2. Respiration of citrus fruit in relation to metabolism of fungi-II. Effects of emanations of Penicillium digitatum, Sacc. on lemons at different stages of ripeness
3. Growth, maturation, and senescence in fruits
4. Morphological and physiological changes during maturation of new Mexican type peppers
5. Breeding for quality in Capsicum
6. Colour differences in paprika pepper varieties (Capsicum annuum L.) cultivated in a greenhouse and in the open air
7. Biochemical changes associated with the ripening of hot pepper fruit
8. Colour retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture contents and ripening stage
9. Ethephon and CPTA on colour development in bell pepper fruits
10. Effects of ethephon on fruit yield, colour and pungency of cayenne and paprika peppers
11. Factors affecting the retention of red colour in peppers
12. Red colour enhancement of Pimiento peppers with (2-Chloroethyl) phosphonic acid
13. Postharvest water loss and storage quality of nine pepper (Capsicum) cultivars
14. Effects of water stress and degree of ripeness on rate of senescence of harvested bell pepper fruit
15. Change in the carotenoid and antioxidant content of spice red pepper (Paprika) as a function of ripening and some technological factors
16. Role of hormones in ripening and senescence
17. Reporting of objective colour measurement
18. Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties
19. Effect of ethephon on bell pepper fruit ripening
20. Carbon dioxide, ethylene, and colour development in ripening mature green bell peppers
21. Determination of pungency due to Capsicum by gas-liquid chromatography
22. AOAC official method 971.26