Abstract
Summary The stability of carotenoids in paprika powders was studied at controlled humidity and temperatures during a period of eighty‐five days. Reduction in colour intensity during storage at high temperature was rapid in powders with low (1%) moisture contents. Increasing the moisture contents to 14% enhanced colour stability and precluded pigment destruction. the ripening stage of the fruits from which the powder was processed also affected colour deterioration during storage. In powder stored under low moisture conditions produced from fruits allowed to dry on the plant for a considerable time, pigment deterioration was more rapid than in powder produced from fruits harvested ripe but still succulent.
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Claims 3
Claim · model-written summary
At high storage temperature, low moisture paprika powder rapidly lost colour intensity.
- Taxon
- Capsicum annuum L.
Capsicum annuumt0 - Treatment
- high temperaturee0
- Outcome
- colour intensitye0
- Direction
- Reductione0
- Value
- 1%e0
- Qualifier
- low (1%) moisture contentse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Reduction in colour intensity during storage at high temperature was rapid in powders with low (1%) moisture contents”
t0“Capsicum annuum L.”
Claim · model-written summary
Increasing powder moisture to 14% improved colour stability and prevented pigment destruction.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Treatment
- Increasing the moisture contents to 14%e0
- Outcome
- colour stability and precluded pigment destructione0
- Direction
- enhancede0
- Value
- 14%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing the moisture contents to 14% enhanced colour stability and precluded pigment destruction”
t0“Capsicum annuum L.”
Claim · model-written summary
Powder from fruits dried on the plant lost pigment faster than powder from ripe succulent harvested fruits under low moisture storage.
- Taxon
- Capsicum annuum L.Capsicum annuumt0
- Treatment
- fruits allowed to dry on the plante0
- Outcome
- pigment deterioratione0
- Direction
- more rapide0
- Qualifier
- low moisture conditionse0
- Comparator
- fruits harvested ripe but still succulente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In powder stored under low moisture conditions produced from fruits allowed to dry on the plant for a considerable time, pigment deterioration was more rapid than in powder produced from fruits harvested ripe but still succulent”
t0“Capsicum annuum L.”
The same questions in other papers
heat · quality: postharvest · Capsicum annuum (sweet pepper)Positive and negative results
7 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.