Influence of harvest maturity on quality parameters in paprika (Capsicum annuum L.)

Abstract

The experiment on the influence of three different harvest stages viz., turning stage, red ripe stage and withering stage on quality parameters of paprika revealed that oleoresin, colour and capsaicin increased with the age of the fruit, ie these characters were found to increase from turning stage to withering stage. Ascorbic acid increased from turning stage to red ripe stage and then declined in the withering stage. The study observed significant influence of both genotypes and harvest maturity on biochemical parameters of paprika. CA 5 had the highest oleoresin content (21.13 per cent) when harvested at withering stage. Ascorbic acid was high in CA 38 (185.07 mg/100g) at red ripe stage. CA 37 recorded the maximum colour values when harvested at withering stage (200.32 ASTA units). Capsaicin content was maximum in CA 10 (0.99%) at withering stage and lowest in CA 38 (0.08%) at turning stage