COLOR EVALUATION OF SELECTED CAPSICUMS

被引：31

作者：

NAGLE, BJ

VILLALON, B

BURNS, EE

机构：

[1] Dept of Horticultural Science, Texas A&M Univ, College Station, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03801.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The extractable color values of fifteen selected cultivars of red‐peppers and two methods of measuring color intensity were compared. Significant differences were found between cultivars for objective and subjective color values. Extractable red pigment values were much greater than yellow in all cases. As xanthophyll content increased, beta‐carotene content increased. All Gardner values decreased with increasing pigment content. The Gardner Color Difference Meter proved to be a better indicator of extractable pigments than the subjective evaluation. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：416 / 418

页数：3

共 14 条

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