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
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
收藏
页码:1606 / 1609
页数:4
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