Journal of Nutrition and Health
- Volume 8 Issue 2
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- Pages.27-30
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- 1975
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
The Effect of Light on the Matured Hot Green Pepper Fruits during the After-Ripening Period
녹숙 고추의 추숙에 미치는 빛의 영향
- Park, Choon-Ran (College of Home Economics, Yeungnam University) ;
- Kim, Soon-Dong (Junior College of Yeungnam University)
- Published : 1975.06.30
Abstract
This investigation was designed to determine the influence of light on the changes of capsaicin, carotenoid and sugar in hot green pepper fruits during the after-ripening period. The results were as follows; 1. In capsaicin content, the sample in light was increased about twice of that of the sample under the darkness. 2. In total carotenoid content, both samples were increased in the same trend. And so, it might be able to assume that carotenoid pigments were produced without the light. 3. In sugar content, the sample in light was more rapidly decreased than that of the sample in darkness.
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