Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality of Single-Harvested Red Peppers by Harvest Time and Fruit Grade

시기를 달리하여 일시 수확한 고추의 등급별 품질

  • 정구민 (국립안동대학교 생명자원과학부) ;
  • 황재문 (국립안동대학교 생명자원과학부)
  • Published : 2002.10.01
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Abstract

'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute, were cultivated using direct sowing method, and all fruits were harvested five times at on interval of one week, and were grouped into five grades by color and appearance (drying degree). The amount of red fruits increased gradually with increasing harvest time, and at the fifth harvest time, the ratios of red fruits were 80.9 and 79.1% for Manita and HL, respectively. Among red fruits, the portion of ROO grade (red pepper dried considerably on the plant) was 42.9%, RO (red pepper dried partially on the plant) 31.9%, and RF (fresh red pepper) 6.1% for Manita. For HL, the portions of RO and RF were 56.7 and 22.4%, respectively. As fruits aged, the redness intensified. ROO, RO, and RF fruits had ASTA color values of 150.4, 140.1, and 107.4 for Manita, and for HL, those of RO and RF were 100.0 and 77.1, respectively. The contents of capsaicinoids, organic acid, and sugar were not significantly different with the harvest time.

Keywords

References

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