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KMID : 0903619710100010037
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Journal of the Korean Society for Horticultural Science
1971 Volume.10 No. 1 p.37 ~ p.39
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Physio - Chemical Studies on the Maturity of Hot Pepper Fruits
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Abstract
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Color changing phenomena were determined during the course of ripening and compared with that of after-ripening of hot pepper. Carotenoid pigment had a uniform tendency to decrease and increase in each group of treatment. Even though the level of carotenoid was varied, every group showed quite similar changing phase for 3J different carotenoids of 54 kinds separted by means of T. L. C.
Similar results were obtained in chlorophyll.
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