Rgl. Deguevara et al., EVOLUTION OF COLOR DURING THE RIPENING OF SELECTED VARIETIES OF PAPRIKA PEPPER (CAPSICUM-ANNUUM-L), Journal of agricultural and food chemistry, 44(8), 1996, pp. 2049-2052
For the first time the evolution of the color of 13 paprika pepper var
ieties, some of them viiith chlorophyll-retaining genes, is studied, f
rom the moment the fruit is considered completely formed until harvest
ing, i.e., during ripening. The final quality of each variety was eval
uated 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'Eclaira
ge (CIE), i.e., of the CIELAB space, made it possible to follow the ev
olution of color which takes place during fruit ripening and to identi
fy the chlorophyll-retaining varieties. Saturation (S) was the most s
uitable attribute for distinguishing the different phases of ripening.