ABSTRACTPreviously published extractable pigment values of 15 selected red pepper varieties and the “L”, “a”, “b” color parameters were re‐examined as continuing computation problems had led to erroneous conclusions. The correlations now obtained show that no single color parameter is consistently better than the others for predicting pigment content. For whole pods the “a” parameter gave the best individual correlations with pigment contents, while for pureed pods the correlations for the “L” and “b” parameters were marginally better than those with “a”. In general the correlation values were higher for pureed pods. Although statistically significant, the correlations were too small to provide a mathematical model that would predict ac
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