%0 Journal Article %A JING Feng %A LIU Feng %A FU Mao-run %A LI Hong-mei %A LIU Wei %A WANG Xiao %T Changes of Carotenoids Contents in Chili Pepper during Drying %D 2013 %R 10.7506/spkx1002-6630-201311002 %J FOOD SCIENCE %P 5-9 %V 34 %N 11 %X

This study was done to test the influence of temperature and light/dark conditions on the synthesis of carotenoids
in chili pepper (Capscum annuum. L) during drying. Commercially mature fruis of chili pepper cultivar “Hangjiao” were
dried under light or dark conditions and different temperatures (25, 30 ℃ and 35 ℃) to trace the synthesis of carotenoids,
capsorubin and β-carotene during the pocess. Meanwhile, change curves of total carotenoids and water were fitted. The
results showed that total carotenoids in chili peppers dried under the conditions of light exposure and 30 ℃ was 5.49 mg/g,
which respectively revealed 1.07-, 2.34- and 2.12-fold increases compared with those dried at 25 ℃ and 35 ℃ in light
or in darkness. Carotenoids were synthesized fastest at a water content between 50% and 80%. As determined by HPLC,
the contents of capsorubin and β-carotene showed very similar changing trend to total carotenoids. The changes in total
carotenoids and water contents were well fitted and could provide useful theoratical models. Therefore, the best drying
conditions for the biosynthesis of carotenoids in chili pepper were 30 ℃ and light exposure.

%U https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201311002