The effect of postharvest ripening duration on spice pepper powder pigment and sugar content
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F15%3A43908567" target="_blank" >RIV/62156489:43510/15:43908567 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.17660/ActaHortic.2015.1079.84" target="_blank" >http://dx.doi.org/10.17660/ActaHortic.2015.1079.84</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17660/ActaHortic.2015.1079.84" target="_blank" >10.17660/ActaHortic.2015.1079.84</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of postharvest ripening duration on spice pepper powder pigment and sugar content
Popis výsledku v původním jazyce
The most important trait of ground red pepper is the pigment content. Pigment synthesis starts on the plant during ripening, then, after harvest, and continuing throughout the after-ripening too. During this period, more stable red pigments are formed. The aim of this research was to optimize postharvest ripening duration, to reach the highest ASTA (total pigment content) in the powders. We took consecutive weekly samples for 6 weeks during the postharvest ripening duration from five Hungarian spice pepper cultivars ('Bolero', 'Délibáb', 'Palotás', 'Sláger' and 'Szegedi80'), which were grown in unheated plastic tunnels. We examined pericarp ASTA at two different harvest dates. In case of a cultivar the highest value was observed after 4 weeks. Two cultivars reached the maximum after five weeks, and another two reached it after six weeks. A quadratic regression (R2=0.91) based on the average ASTA change was generated. The curve reached its maximum on the 4-5th week following a 50% rise
Název v anglickém jazyce
The effect of postharvest ripening duration on spice pepper powder pigment and sugar content
Popis výsledku anglicky
The most important trait of ground red pepper is the pigment content. Pigment synthesis starts on the plant during ripening, then, after harvest, and continuing throughout the after-ripening too. During this period, more stable red pigments are formed. The aim of this research was to optimize postharvest ripening duration, to reach the highest ASTA (total pigment content) in the powders. We took consecutive weekly samples for 6 weeks during the postharvest ripening duration from five Hungarian spice pepper cultivars ('Bolero', 'Délibáb', 'Palotás', 'Sláger' and 'Szegedi80'), which were grown in unheated plastic tunnels. We examined pericarp ASTA at two different harvest dates. In case of a cultivar the highest value was observed after 4 weeks. Two cultivars reached the maximum after five weeks, and another two reached it after six weeks. A quadratic regression (R2=0.91) based on the average ASTA change was generated. The curve reached its maximum on the 4-5th week following a 50% rise
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
—
Návaznosti
O - Projekt operacniho programu
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
Acta Horticulturae 1079
ISBN
978-94-6261-071-2
ISSN
0567-7572
e-ISSN
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Počet stran výsledku
7
Strana od-do
619-625
Název nakladatele
International Society for Horticultural Science
Místo vydání
Leuven
Místo konání akce
Lemesos
Datum konání akce
10. 6. 2014
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
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