EFFECT OF PROCESSING OF PAPRIKA ON THE MAIN CAROTENES AND ESTERIFIED XANTHOPHYLLS PRESENT IN THE FRESH FRUIT

Pigments have been monitored during the processing of paprika. Conside rable variety-dependent differences were found in pigment stability an d, consequently, in the quality of the respective paprikas. In the glo bal process, the loss in the concentration of pigments caused by the a ddition of seed during the milling was greater than that caused by deg radation. The steps of drying and milling did not affect all of the pi gments equally. Individually, the yellow pigments were the most unstab le, particularly beta-carotene. The red pigments were highly stable, w ith minimal degradation due to the process.