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KMID : 0903519710140020149
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1971 Volume.14 No. 2 p.149 ~ p.156
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Physio - chemical studies on the after - ripening of hot pepper fruits
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Abstract
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Variations of carotenoid and chlorophyll during the course of after-ripening in hot-pepper fruits were studied:
1. Carotenoid pigments were fractionized into six fragments by means of column chromatography and each of six were applied to the TLC. By these procedures 30 kinds of carotenoids were identified among 54 kinds of different separations.
2. Total carotenoids increased very rapidly in cli. stage. And when compared group by group, Diol showed highest in amounts as well as in increasing index.
3. Decrease of phytoene in post-cli. stage and notable increase of capsanthin, capsorubin and violaxanthin amounts in carotenoid, as major pigments, were remarkable one.
4. Total amounts of chlorophyll a and b showed decreasing tendency during after-ripening and, finally, disappeared at the post-cli. stage.
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