CAROTENOID COMPOSITION OF NEW CULTIVARS OF RED-PEPPER FOR PAPRIKA

被引：62

作者：

ALMELA, L ^{[1
]}

LOPEZROCA, JM ^{[1
]}

CANDELA, ME ^{[1
]}

ALCAZAR, MD ^{[1
]}

机构：

[1] UNIV MURCIA,DEPT PLANT BIOL,E-30100 MURCIA,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 09期

关键词：

D O I：

10.1021/jf00009a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Five cross cultivars of red pepper for paprika and another hot type were compared with a classic sweet variety of pepper from Murcia. Extractable color, moisture, individual carotenoid, red and yellow pigment, and provitamin A content were determined. The results show significant differences between the different cultivars with respect to carotenoid synthesis. There is a good correlation between the moisture content of the cultivars and the provitamin A content and among the carotenoids themselves directly related in the biosynthetic pathway. The results are used as criteria in the selection of cultivars for different industrial processes.

引用

页码：1606 / 1609

页数：4

共 19 条

[1] SEPARATION AND DETERMINATION OF INDIVIDUAL CAROTENOIDS IN A CAPSICUM CULTIVAR BY NORMAL-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].