Abstract
For the first time the evolution of the color of 13 paprika pepper varieties, some of them with chlorophyll-retaining genes, is studied, from the moment the fruit is considered completely formed until harvesting, i.e., during ripening. The final quality of each variety was evaluated by determining the extractable color by the American Spice Trade Association (ASTA) and the tint. The use of the chromatic attributes L*, a*, and b* suggested by the Commission Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to follow the evolution of color which takes place during fruit ripening and to identify the chlorophyll-retaining varieties. Saturation (S*) was the most suitable attribute for distinguishing the different phases of ripening. Keywords: Paprika pepper; chromatic coordinates; evolution of color
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