Measuring the changes of free amino acids, organic acids, free sugars, for after-ripening of the peel of hot pepper, the writer has obtained the following results;
1. Glutamine, asparagine, and glutamic acid as free amino acid of hot pepper are rich, while the total amount of free amino acids is greatly decreased through after-ripening.
2. The major organic acids of hot pepper is malic acid and citric acid, and their total
amount comes to 80% of the total acid through the whole after-ripening period. Malic acid, however, is greatly decreased while citric acid is increased through after-ripening. And in the course of after-ripening the total amount of acid is decreasing, particularly with a sharp decrease in the post-cli. stage.
3. As free sugar in hot pepper, glucose is the major one, fructose, galactose and sucrose are identified, and existence of raffinose is presumed. Through after-ripening the total amount of free sugar is decreased about 25% in the post-cli. stage, and reducing sugars and non-reducing sugars also are decreased.
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