A Comparison of Color Loss of Red Chile Pepper Pods on or off the Plant and during Storage as Powder

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  • 1 Department of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003

Color loss of Chile pods (Capsicum annuum L.) weathered on and off the plant was compared to that of refrigerated powder of comparable pods. Pods were harvested at 4-week intervals, dried at 65C, and ground and analyzed for color. Powder from these fruit was stored at 2C and analyzed at 4-week intervals. Pods that were weathered on or off the plant lost redness at a rate about one-half of that for refrigerated powder during 84 days of storage or weathering.

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