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

in HortScience
Authors:
Edith IsidoroDepartment of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003

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Donald J. CotterDepartment of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003

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G. Morris SouthwardDepartment of Agronomy and Horticulture, New Mexico State University, Las Cruces, NM 88003

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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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