DETERMINATION OF CHLOROPHYLLS CONTENT IN CAPSICUM ANNUUM L. FRUITS DIFFERENCE RIPENESS
DOI:
https://doi.org/10.37000/abbsl.2021.100.15Keywords:
Capsicum annum L, chlorophyllsAbstract
Depending on the ripening stage, the chemical composition of the Capsicum annuum L. fruit changes. Depending on the ripening stage, the chemical composition of the pepper fruit changes. There are dynamic changes in the concentrations of sugars, carboxylic acids, capsaicinoids, chlorophylls, carotenoids. The chlorophyll content is greatest in the green stages of ripeness. After the fruit has lost its green color, chlorophylls are replaced by carotenoids. The aim of this work was to determine the content of chlorophylls at different stages of maturity of pepper fruits. The chlorophyll content was investigated in dry fruit pulp. The quantitative determination of chlorophylls was carried out photometrically by the optical density of the colored extracts. We found that the highest chlorophyll content was observed in the green stage of ripeness. The concentration of chlorophylls in the Astrakhansky pepper variety was 3438 μg / g. In the yellow stage of maturity, the chlorophyll content decreased by 2-4 times. At the orange stage of maturity, residual amounts of chlorophylls were determined in the samples. In the red stage of ripeness, chlorophylls completely disappeared. As a result of the work, it can be concluded that the optimal time for picking pepper fruits is the red stage of ripeness.
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