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Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity

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dc.contributor.author Kevrešan, Žarko
dc.contributor.author Mastilović, Jasna
dc.contributor.author Mandić, Anamarija
dc.contributor.author Torbica, Aleksandra
dc.date.accessioned 2017-04-26T15:32:33Z
dc.date.available 2017-04-26T15:32:33Z
dc.date.issued 2013-09-25
dc.identifier.citation Ž. Kevrešan, J. Mastilović, A. Mandić, A. Torbica. Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity. Journal of Agricultural and Food Chemistry, 61, 38 (2013) 9125–9130. DOI: 10.1021/jf400424a en_US
dc.identifier.issn 0021-8561
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/15
dc.description peer-reviewed en_US
dc.description.abstract The content and composition of pigments and CIELab color properties in fruits ripened in the field were compared with those obtained in ground paprika produced from green pepper fruits after postharvest ripening for 15 days in a greenhouse under different conditions. Obtained data for pigment content, composition, and esterification rate have shown that the processes of pigment biosynthesis in fruits ripened under greenhouse conditions are different from those occurring in fruits naturally matured in the field: the red/yellow pigment ratio (3:1) in greenhouse-ripened fruits is much higher than in naturally ripened pepper in breaker (1:1) and also in faint red (2:1) ripening stages from the field. Additionally, during the postharvest ripening of green pepper in the greenhouse esterification processes are less expressed than during the ripening of the fruits in the field. Postharvest ripening under natural daylight resulted in higher content of red pigments, followed by higher ASTA value. en_US
dc.description.sponsorship This work was supported by Project III 46001, financed by the Ministry of Education, Science, and Technological Development of Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher American Chemical Society en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries 1;0011
dc.rights info:eu-repo/semantics/openAccess
dc.subject carotenoid esterification en_US
dc.subject carotenoids en_US
dc.subject color en_US
dc.subject ground paprika powder en_US
dc.subject pepper en_US
dc.subject ripening conditions en_US
dc.title Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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