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KMID : 0381019750080020027
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Korean Journal of Nutrition
1975 Volume.8 No. 2 p.27 ~ p.30
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The Effect of Light on the Matured Hot Green Pepper Fruits during the After-Ripening Period
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Abstract
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This investigation was designed to determine the influence of light on-the changes of capsaicin; carotenoid and sugar inhot green pepper fruits during the after-ripening pericd. 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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