Evaluation of Two Methods of Pepper Fruit Color Determination

Abstract

Abstract Fruit of Tabasco pepper (Capsicum frutescens L.) were graded into six color classes, ranging from green to red, as determined by the Munsell System of Color Notation. Color of either whole or mashed Tabasco fruit was measured by use of a Gardner Color Difference Meter, and by the approved method of the Assn. of Official Analytical Chemists (AOAC). Different procedures using the color difference meter were initially analyzed and procedure se analyzed statistically for differences. Analysis of pepper fruit mash using the L-Scale aL/bL value and three optical sample beaker rotations resulted in the smallest se of tested procedures. One hundred percent and 64.8% of fruit color values recorded from the Gardner Color Difference Meter and the AOAC method, respectively, were correctly color-classified by discriminant analysis.