Changes of Various Chemical Components by the Difference of the Degree of Ripening and Harvesting Factors in Two Single-harvested Peppers (Capsicum annuum, L.)

摘要

Changes in chemical components caused by the degree of ripening and harvesting factors in Korean single-harvested peppers (SR211 vs. SR213 varieties) were analyzed. The ASTA color values of SR211 and SR213 were 104.23 and 189.66, respectively. Capsaicinoids contents of red, mked, and green peppers of SR211 were 174.89, 157.00, and 192.01 mg/l00g, respectively. However, those in SR213 contanined <5mg/100g. Free sugar contents of red, mked, and green fruits were 15.99%, 14.85%, and 8.03% in SR211 and 21.44%, 19.43%, and 8.10% in SR213, respectively, and those in SR211 and SR213 increased positively with the degree of ripening. L-ascorbic acids contents of red, mixed and green fruits were 11.41, 11.04, and 6.71 mg/ g in SR211, respectively and 7.47, 7.16, and 3.66mg/g in SR213, respectively and those in SR211 and SR213 increased positively with the degree of ripening. Changes in ASTA color values, capsaicinoids and free sugars in two varieties were monitored for 3 years. The characteristics of pungency and high redness were maintained in two varieties. Most notably, capsaicinoid contents of SR211 harvested in 2004 were above 250 mg/100 g in both red and green fruits.