Colour retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture contents and ripening stage*

作者：Joseph Kanner, Stella Harel, D. Palevitch, ITAMAR BEN‐GERA · 发表于：International Journal of Food Science & Technology · 年份：1977 · DOI：10.1111/j.1365-2621.1977.tb00085.x · 被引用次数：24 · 研究领域：Postharvest Quality and Shelf Life Management、Antioxidant Activity and Oxidative Stress、Plant Physiology and Cultivation Studies

Summary The stability of carotenoids in paprika powders was studied at controlled humidity and temperatures during a period of eighty‐five days. Reduction in colour intensity during storage at high temperature was rapid in powders with low (1%) moisture contents. Increasing the moisture contents to 14% enhanced colour stability and precluded pigment destruction. the ripening stage of the fruits from which the powder was processed also affected colour deterioration during storage. In powder stored under low moisture conditions produced from fruits allowed to dry on the plant for a considerable time, pigment deterioration was more rapid than in powder produced from fruits harvested ripe but still succulent.