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KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI
COLLEGE OF AGRICULTURE AND RENEWABLE NATURAL RESOURCES
FACULTY OF AGRICULTURE
DEPARTMENT OF HORTICULTURE

DEVELOPMENT OF COLOUR CHART FOR TWO PEPPER VARIETIES
(Capsicum frutescens var LEGON 18 and C
...
frutescens var SHITO ADOPE)
IN GHANA

BY
EVANS TWUMASI AMPOFO
MAY, 2014

A DISSERTATION SUBMITTED TO THE DEPARTMENT OF HORTICULTURE,
FACULTY OF AGRICULTURE,
COLLEGE OF AGRICULTURE AND RENEWABLE NATURAL RESOURCES,
KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, IN
PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE
BSC
...

References to other works as a source of information have been fully credited
...


EVANS TWUMASI AMPOFO
(STUDENT)

Signature:…………
...


MR
...


DATE: ……………………………
...
BEN K
...


DATE:………………………………
iii

DEDICATION
I dedicate this piece of work to my beloved mother, Felicia Twumasi Ampofo
...
I
will forever remain grateful
...


iv

ACKNOWLEDGEMENT
Glory be to the Almighty God for a successful completion of this research
...


My sincere and deepest gratitude goes to my supervisor, Mr
...
Thank you for the good counsel and
directions you gave me, your unconditional support in the choice of the topic, your valuable
contribution and inspiring comments throughout the course of this research
...


v

ABSTRACT
An experiment was set up to develop a ripening colour chart for two local pepper varieties,
Legon 18 and Shito adope
...
A
Complete Randomised Design was used for both the Legon 18 and the Shito adope pepper for
the determination of pH, TTA, TSS, and cumulative weight loss under three replications at
each ripening colour stage
...
Ripening
depicted a loss of green colour and a gain of red in the descending order of ( green, breakers,
turning, pink, light red, red, deep red) green- red gain at lengthening shelf life
...
Shito
adope took a period of 9 days to complete a chart and 13 days to end shelf life
...
Shito adope loosed water excessively with accumulated moisture loss of 66
...
TSS, pH and TTA content were analysed in the laboratory
using the AOAC, 1995 and the Kjeldahl methods respectively
...
22 oBrix and 1
...
The highest pH value of 6
...
52 was recorded at both last stages (stage 7) in accordance
...
27 and 0
...


vi

TABLE OF CONTENT

Contents
DEDICATION
...
v
LIST OF TABLES
...
x
1
...
2
2
...
4
2
...
4
2
...
1 Cultivars of Pepper
...
1
...
5
2
...
3 Uses of Pepper
...
2 MATURITY INDEX OF PEPPER
...
3 POST-HARVEST QUALITIES AT HARVEST
...
4 PHYSICOCHEMICAL PROPERTIES
...
4
...
9
2
...
1
...
10
2
...
2 Total Soluble Solids (TSS)
...
4
...
11
2
...
4 Shelf-life Studies
...
0 MATERIALS AND METHODS
...
1 LOCATION OF EXPERIMENT
...
2 SOURCE OF PEPPER FRUITS
...
3 PREPARATION OF FRUITS
...
4 EXPERIMENTAL DESIGN
...
5 PARAMETERS STUDIED
...
5
...
14
3
...
2 Colour Scoring of Pepper
...
5
...
17
3
...
4 pH
...
5
...
17
3
...
6 Shelf-life Studies
...
6 DATA ANALYSIS
...
0 RESULTS
...
1 CUMMULATIVE WEIGHT LOSS
...
2 COLOUR STAGES
...
2
...
21
4
...
2 Ripening Stages for the Shito adope Pepper
...
3 TOTAL SOLUBLE SOLIDS
...
4 pH OF PEPPER FRUITS
...
5 TOTAL TITRATABLE ACIDS
...
6 SHELF-LIFE STUDIES
...
7 PEPPER COLOUR CHART
...
0 DISCUSSIONS
...
1 CUMMULATIVE WEIGHT LOSS (%)
...
2 pH
...
3 TOTAL TITRATABLE ACIDS
...
4 TOTAL SOLUBLE SOLIDS
...
5 COLOUR STAGES
...
6 SHELF-LIFE STUDIES
...
0 CONCLUSION AND RECOMMENDATION
...
1 CONCLUSION
...
2 RECOMMENDATION
...
0 REFERENCES
...
41
APPENDIX 1: Tables of means
...
43
APPENDIX 3: Colour coding
...
52

viii

LIST OF TABLES
Table 4
...
16
Table 4
...
21
Table 4
...
22
Table 4
...
27
Table 4
...
41
Table 4
...
42
Table 4 7 Cumulative weight loss for LEGON 18 and SHITO ADOPE pepper at various stages of
ripening
...
1 Cumulative weight loss of both pepper at various ripening stages
...
2 U
...
D
...
20
Figure 4
...
23
Figure 4
...
25
Figure 4
...
26
Figure 4
...
28
Figure 4
...
29
Figure 4
...
47
Figure 4
...
49

x

1
...
In addition; fruits can be used as fresh
vegetables or ornamentals due to their pleasant taste, attractive appearance medicinal
properties, and vitamin content (Sonago 2003)
...

Several species of the genus capsicum are known to be cultivated with the rest growing in
wild
...
Capsicums are important agricultural
crop, not only because of its economic importance, but also due to nutritional and
medicinal value of its fruits
...
, 2000)
...
4 million hectares
cultivated (Food and Agricultural Organisation) (FAO, 2000)
...
Its production
is a good source of income for small growers and is significantly one of the foreign
exchange earning vegetable crops (Bonsu et al
...
The four commercial pepper types
grown from Capsicum annum and Capsicum frutescens in Ghana include the Elongatedtype (e
...
g Kpakpo Shito), Bonnet shaped (e
...
g African bird’s eye)
...
)

2

The Capsicum frutescens var Shito adope and the Capsicum frutescens var Legon 18
have been the most recent bred pepper varieties in Ghana to have

thrived well on our

local market
...

In the light of the above reasons and for our local pepper industry to catch up with export
standards, there was the need as a researcher to develop a colour chart for the two local
varieties of pepper
...

Moreover, availability of a detailed colour chart gives the producer, consumer, exporter
or importer a detailed matured- to- senescence chart which shows the carotenoid levels,
nutritional content as well as well organic acid level at each stage of maturity
...

frutescens varieties of pepper; Shito adope and Legon 18,
Specific Objectives include:


Identify the major colour stages of pepper ripening;



determine how long it will take for each colour stage to be reached after harvest
under ambient condition and



determine the physical and chemical characteristics under each colour stage
...
0 LITERATURE REVIEW
2
...
The genus Capsicum represents a diverse
plant group and includes twenty seven species; five cultivated and twenty two
uncultivated (Bosland, 1993)
...

Exclusively, Chili and sweet pepper (Capsicum annum) are from Mexico while aromatic
hot Pepper (Capsicum chinese) is from the Amazonian region
...

It is believed that pepper may have been introduced into the West African region by the
Portuguese some five centuries ago and thus the crop can be said to have been naturist as
an indigenous crop of the sub-region (Yanney -Wilson, 1960)
2
...
1 Cultivars of Pepper
The five main cultivated species in the Capsicum genus include: Capsicum annuum, C
baccatum, C
...
frutescens and C
...
annuum (Wien, 1997)
...
annuum including
most of the common commercial types such as sweet pepper (bell, large-fruited pepper),
paprika (sweet, smaller -fruited pepper), and chilli (hot pepper) (Rajput and Paruleke,
4

1998)
...
annuum
...
(Purseglove et al
...
, 2004)
...
(2004) classified
Capsicum annum into four cultivar groups namely: sweet pepper, chilli, bird pepper and
aromatic pepper
...

Peppers grown for their characteristics hot flavour are of the genus Capsicum, C
...


var
...


frutescens

L
...


Pepper type classified according to end use is C
...
var
...


2
...
2 Morphology of Pepper
The growth rate of capsicum fruit is variable among fruits on the same plant, and depends
on many different factors such as flowering order and growing conditions (Wien, 1997)
...
These will again terminate in a flower after
producing one node, and this pattern will repeat several times
...
Yield of a capsicum plant growth in the field mainly comprises fruits at nodes three

5

and four of the main branch and at nodes one and two of the side branches (Gaye et al
...
The active development of these fruits will inhibit the fruit-set at later-formed
nodes, so this group of fruit is often at a similar development stage, and the harvest season
is quite short
...
The carbohydrate level
in capsicum fruit during growth and maturation is closely related to the growth rate
...

The level of starch and sucrose keeps increasing until fruit commence ripening when the
level of glucose and sucrose rapidly increases by the degradation of starch and sucrose
(Nielsen et al
...


2
...
3 Uses of Pepper
In human consumption, peppers and bell peppers are an important source of nutrient such
as in providing carotenoids, phenols, vitamin C, foliates (Philips et al
...
The
nutrient components of peppers are mainly relying on the variety and their stages of
maturity (Ozgur et al
...
In peppers, there are phytochemical property that have
many biochemical and pharmacological properties which includes antioxidants, antiinflammatory, antiallergenic and anti-carcinogenic activities (Lee et al
...
It also has
been proven that, ripe red peppers can reduce the risk of cancer (Nishino et al
...
In
addition, peppers also contributed antimicrobial property (Wahba et al
...
Coatings
and powders are used with varying degrees of success to deter browsing animals and
6

insects, and break children of thumb sucking and nail biting
...
Acetone and petroleum ether extracts caused complete mortality of rice weevil
(Sitophillus oryzae) in 15 days
...
,
1997)
...
Some of the most widely used and
reliable are as a salve to relieve muscle, joint, and toothache pain, to treat cough, asthma,
and sore throat, as a stimulant, and to treat stomach ache, seasickness, and flatulence
...
com 2002)
...
2 MATURITY INDEX OF PEPPER
One of the features used to show maturity in pepper is its break in colour; it is a
consequence of chlorophyll disappearance, when the reddish/yellowish coloration due to
carotenoids becomes perceptible
...

The longer the fruits are maintained on the plant, the more physiological changes occur
causing a switch toward senescence, and altered nutritive components
...
As fruits mature, physiological
activity changes, and much of this change is regulated by enzymes
...
βgalactosidase in the latter stages of ripening degrades galactose-16 containing cell wall
7

polysaccharides causing the release of free galactose, this activity may lead to a loss of
cell integrity (Carrington and Pressey, 1996)
...

Concentration of β-galactosidase and peroxidase, accumulating prior to harvest, may
affect the activity of these compounds after harvest and influence shelf-life and other
quality factors
...


2
...

According to Kader (1999) maturity is the stage of development leading to the attainment
of physiological or horticultural maturity
...
Horticultural maturity
is the stage of development when a fruit possesses the prerequisites for utilisation by
consumers for a particular purpose
...
Immature fruits are more subject to
shriveling, mechanical damage, and being flavourless
...
Any fruit picked either too
early or too late in its season is more susceptible to physiological disorders and has a
shorter storage-life than fruit picked at the proper maturity
...
The relative importance of each quality
8

component depends upon the commodity and its intended use and varies among
producers, handlers, and consumers
...
Consumers are also concerned about the nutritional
quality, which are not only colourful and flavourful components of the diet, but also a
good source of energy, vitamins, minerals, dietary fibres and bioactive compounds that
enhance human health
...
4 PHYSICOCHEMICAL PROPERTIES
2
...
1 Fruit Colour
The perception of fruit and vegetable colour varies according to the sensitivity of
observer, the size of the object being viewed, the light source and illumination, the
background colour and contrast, and the angle at which the object is viewed
...
Colour of peppers can be evaluated from three
different aspects: surface (apparent) colour,extractable colour, and carotenoids profiles
Extractable and surface colour measurements are standard quality evaluations in the spice
industry
...
Verbal descriptions of colours can be difficult and confusing, because two
people may describe the same colour in very different terms
...
Extractable colour is a measure of total pigment content
...
The colour of the fruit could give an indication of
the state of deterioration, disease infestation, maturity and/or contamination
...

Colour is also often one of the major post-harvest criterion used by researchers, growers
and consumers to determine whether the fruit is ripe or unripe (Medlicott et al
...

In some countries (e
...
Ghana, Nigeria, Honduras, etc
...
Colour is critical as
the first visual assessment of the quality of fruits
...

2
...
1
...
The intake of these compounds in food is an
important health-protecting factor by prevention of widespread human diseases
...
Increase in pepper maturity increases with the amount of capsaiciniod content
and ascorbic content
...

The carotenoid pigment in hot peppers include the chlorophylls (a and b) (green), βcarotene and xanthophyll (orange), β-cryptoxanthin and flavonoids (orange yellow),
lutein and zeaxanthin (yellow green) and the red pigments, capsanthin / capsorubin and
cryptocapsin which are only found in pepper fruit
...
Maturation affects synthesis of these compounds which influence hot pepper quality
e
...
differences in hot pepper colour, shape and capsaicin level changes continuously
during maturation
...
, 1994 and Sidonia et al
...

2
...
2 Total Soluble Solids (TSS)
...
g
...
These soluble
compounds form the soluble solids content of the fruits
...

Total soluble solids are an important postharvest quality attribute in the screening of new
hybrids of fruits
...
(1979)
...

2
...
3 pH and Total Titratable Acidity
pH value gives a measure of the acidity or alkalinity of a product, while titratable acidity
give a measure of the amount of acid present
...
Organic
acids are important in giving a desired sugar-to-acid balance which results in
pleasing fruit taste during ripening
...
Therefore, total titratable
acidity could be used as an index of ripening (Dadzie and Orchard, 1997)
...
4
...
Shelf life begins
immediately the green-life of the fruit ends (Aked, J
...
Shelf life of fruit is
dependent on textural firmness which is due to cell wall modification resulting in
structural changes in starch and non-starch polysaccharides (Yashoda et al
...
Shelf
life is directly proportional to firmness
...
Again, fruit softening rate is a character that determines fruit shelf life and
thought to be the result of cell wall degradation (Brummell and Harpster, 2001)
...
0 MATERIALS AND METHODS
3
...

The laboratory work was conducted at the laboratory of the Department of Horticulture
...


3
...
The harvested fruits were transported within 45
minutes to the laboratory under minimal temperatures and climatic conditions i
...

morning harvest
...
3 PREPARATION OF FRUITS
Pepper fruits showing overall gain of green mature colour at the blossom end and has
undergone a complete physiological stage of maturity was selected for the laboratory
work
...

The fruits were boxed in a clean paper box and the relative humidity and temperature of
the box was determined and recorded using the digital thermometer and the hygrometer
upon arrival
...
4 EXPERIMENTAL DESIGN
A Completely Randomised Design (CRD) with three replications was used for the
experiment
...

3
...
5
...

The loss in fruits weight at each ripening stage was determined daily using a balance
(Model ZPS series)
...
The percentage weight losses was calculated using the
formula
Weight loss (%) = W1-W2 x 100
W1
Where W1= initial weight, and W2= final weight
Cumulative percentage weight loss was determined by adding the daily weight loss
recorded together
...
5
...

Colour stages of the fruits were determined based on the subjective visual skin
assessment and scored according to days per colour changes
...
Images were processed under the RGB colour scale at capturing
under ambient light condition
...

The stages of Colour changes were grouped under seven standard stages of tomato
colour change (USDA visual aid, 1975)
1
...
Breakers

(> 90% green, < 10 % tannish yellow)

3
...
Pink (> 40% green, < 60% pinkish-red)
5
...
Red (< 10% green, >90 % red)
7
...
S
...
A Visual Aid, 1975)
...
1Visual characteristics of both pepper fruit at each colour change

Colour

Description

Stage
Green (1)

1
...
The shade of green may vary from light to dark
...
Breakers means that there is a definite break in colour from green to

(2)

tannish yellow, pink or red on not more 10 percent of the surface

Turning

3
...

Pink(4)

4
...

Light
Red(5)
Red (6)

Dark Red
(7)

5
...

6
...


7
...
Colour
exceeding this stage might be rotting
...
5
...

30g of the fruit was weighed using a balance (Model; ZPS series)
...
The filtrate was then emptied into a 200ml beaker
...
Total soluble
solids of the fruits were expressed in oBrix (AOAC, 1990)
...
5
...
The weighed sample
was blended with 90ml distilled water using a blender (Binatone model BLG-402) fitted
with a filter
...
A small amount of the
filtrate was poured into an empty beaker and the electrode of the pH meter ( Combo pH
and EC meter-H198129) was placed in the filtrate
...

3
...
5 Total Titratable Acidity (TTA)
...
The weighed
sample was blended with 90ml distilled water using a blender (Binatone model BLG402) fitted with a filter
...
25ml of the
filtrate was pipetted into 200ml conical flask and 25ml of distilled water added
...
1N Sodium hydroxide
(NaOH) until a colour change is observed (AOAC, 1990)
...


17

% acid = N x V1 x Eq
...

V2 x 10

N= normality of the titrant
V1 = volume of the titrant
...
wt
...
5
...
During this period, moisture loss and fruit quality was
monitored
...


3
...
0
statistical software
...
01) least significant difference

18

4
...
1 CUMMULATIVE WEIGHT LOSS
In this study, peppers in all the conditions exhibited a general reduction in weight as
expected (Fig
...
ANOVA on weight loss of fruits of the two pepper varieties showed
significant variations (P ≤ 0
...
At harvest, Capsicum
frutescens var Legon 18 had significantly more weight content than Capsicum frutescens
var Shito adope
...
The
Legon 18 pepper however did not show so much difference in water loss at the various
stages of colour change at storage conditions

70
Legon 18
Shito adope

60

Cumulative weight loss

50
40
30
20
10
0
1

2

3

4

Colour Stages

5

6

7

Figure 4
...
2 COLOUR STAGES

100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%

Green gain
Red gain

Green Breakers Turning

Pink Light red

Red

Dark red

Maturity Stages
Figure 4
...
S
...
A Visual Aid, 1975 guide to green-red gain in tomatoes
The above graph was used to monitor the ripening stages of Capsicum in such that
1
...
Stage 2-Breakers

(> 90% green, < 10 % tannish yellow)

3
...
Stage 4- Pink (> 40% green, < 60% pinkish-red)

5
...
Stage 6- Red (< 10% green, >90 % red)
7
...
2
...
2 : Characteristic ripening stages per day and their corresponding Chemical
attributes kept under ambient conditions
...
05

TTA (%)

0
...
87

C
...
00

2

3

1 day
6
...
26
1
...
97

4

2 days

5

6

7

4 days

0
...
18

6
...
23

6
...
33

0
...
00

0
...
97

14
...
19

0
...
22
4
...
14

1
...
18

9
...
(cumulative)

15
...
2
...

Table 4
...

Colour Stages
Indices

1

Time*

2

3

0 day

1 day

2 days

4

4 days

6

7

5 days

6 days

8 days

6
...
44

6
...
95

6
...
19

TTA

0
...
34

0
...
31

0
...
18

0
...
89

1
...
00

0
...
00

1
...
22

C
...
00

11
...
28

11
...
25

5
...
85

*Time taken for a fruit to reach a particular stage

6
...
(cumulative)

The physical and the chemical characteristics of the Legon 18 pepper and the Shito adope
fruit at different colour stages are presented in Table 4
...
2 respectively
...
3 TOTAL SOLUBLE SOLIDS
Figure 4
...
There was a gradual increase in total
soluble solids from the colour stage 1 to stage 8 of both Legon 18 and Shito adope
respectively
...
22 oBrix and 1
...

However, no significant difference was observed for the TSS at the various stages of
colour changes for both pepper fruits
...
4

Legon 18
Shito adope

Total soluble solids (oBrix)

1
...
8
0
...
4
0
...
3 Effect of ripening on the TSS of both Legon 18 and Shito adope pepper at the
various colour stages
...
4 pH OF PEPPER FRUITS
Figure 4
...
A linear pH pattern was observed for
both peppers with each pepper having an up rise increase at stage 1 to stage 7
...
33 and 6
...

However, significant differences were observed among the Legon 18 pepper at colour
stage 2, 3, 4, 5 and 6 (P<0
...
However, no significant differences were observed among
the pepper fruit at colour stages 1 and 7 (P<0
...

Significant differences were also observed among the Shito adope pepper at colour stage
1,2,3,6 and 7 (P<0
...
However, no significant differences were observed among the
pepper fruit at colour stages 4 and 5 (P<0
...


24

6
...
5

Shito adope

pH

6
...
3
6
...
1
6
5
...
8
5
...
6
1

2

3

4

Colour Stages

5

6

7

Figure 4
...


4
...
4 shows the effect of ripening on the total titratable acids of both the Legon 18
pepper and the Shito adope pepper at each stage of colour change
...
The
highest total titratable acidity of 0
...
37 was recorded at each green stage of the
Legon 18 and the Shito adope pepper varieties respectively
...
01)
...
01)
...
01)
...
01)
...
4
0
...
3
0
...
2

Legon 18
Shito adope

0
...
1

0
...
5 Effect of ripening on the TTA of both Legon 18 and Shito adope pepper at the
various colour stages
...
6 SHELF-LIFE STUDIES
Table 4
...
1
...

Shelf-life was conducted on related environmental factors of Temperature and storage
humidity which ranged between 26-32oc of storage or room temperatures and 60-90%
relative humidity at room temperatures
...
7 PEPPER COLOUR CHART
Figure 4
...
7 shows the overall findings and charts of both the Legon 18 and the
Shito adope pepper
...


27

Figure 4
...

Chart also shows the various stages of colour change and their shelf life at each stage
...
Stages ranges from 1 to 7 which denotes the standard (1= green, 2=
breakers, 3= turning, 5=pink, 6= red, 7= dark red) colour chart
...


28

Figure 4
...


29

5
...
1 CUMMULATIVE WEIGHT LOSS (%)
In this study, peppers in all the conditions and colour stages exhibited a general reduction
in weight as expected (Fig
...
ANOVA (appendix 2) on weight loss of fruits of the two
frutescens pepper showed significant variations (P ≤ 0
...
At harvest, Legon 18 had significantly more
weight content than Shito adope grown under field conditions
...
Diaz Perez et al
...
Smith
et al
...
The quality of most fruits and vegetables declines very fast with only small
weight loss (3% to 10%) and may make them unacceptable for sale (Robinson et al
...
2 pH
Pepper fruits from both the Legon 18 and the Shito adope had pH values that ranged from
6
...
33 and 5
...
52 respectively
...

These changes are attributed to the organic acids present in the vegetal tissue (Salisbury
and Ross, 1994)
...
3 TOTAL TITRATABLE ACIDS
In both pepper extract, the total acidity was higher in unripe pepper when compared to
ripe pepper extract (Table-4
...
The total acidity was found to be higher in Shito adope
Pepper (Capsicum frutescens var Shito adope)
...
(1989), which states that total titratable acidity declines during ripening as fruits
respire and convert acidity to sugar
...
4 TOTAL SOLUBLE SOLIDS
Both peppers showed a gradual increase in total soluble solids to a point
...

The increase in total soluble solids is due to alteration in the cell wall structure and
breakdown of complex carbohydrates into simple sugars during the storage period
...

5
...
During storage on the initial stage, pepper fruits remain green and firm without any
significant changes in colour, texture or composition for a time period before the
commencement of ripening
...
The assessment of the colour lines of pepper revealed 7 distinct colour stages and
their chemical attributes
...
1 and 4
...


31

It was observed that the quality of both peppers showed signs of loss of quality at colour
stage 5 to the colour stage 7
...
According to Felipe et al
...

The loss in quality also reduces the market value and makes the fruit unmarketable
...
Aked (2000) indicated that fruit colour intensity and
uniformity greatly affect fruit quality since in many fruits these involve loss of
chlorophyll, synthesis of new pigments such as carotenoids and unmasking of other
pigments previously formed during development
The loss of green colour is due to the degradation of the chlorophyll structure (Merodio
and De la Plasza, 1997)
...
Colour of the skin can therefore
be considered as good maturity stage indicators and reliable quality standards of the
Capsicum frutescens
...
The colour chart developed during the
study would help producers and consumers predict the stages of ripening and quality of
both the Legon 18 and the Shito adope pepper
...
6 SHELF-LIFE STUDIES
Shelf-life studies conducted on the Legon 18 variety depicts from Figure 4
...

32

Available moisture at the peak stages of storage harbour pest thereby reducing the storage
life of the Legon 18 pepper
...
Its loss of moisture somehow makes the pepper
store a little bit longer with the minimal pest influences
...


33

6
...
1 CONCLUSION
Both varieties of pepper completed the seven stages of pepper ripening as endorsed by
the U
...
D
...

Shito adope took thirteen (13) days to complete a chart whilst the Legon 18 pepper took
eight (8) days
...
95 to
6
...
The total acidity was found to be higher in Shito adope Pepper (Capsicum
frutescens var
...

In all pepper extract, the total acidity was higher in unripe pepper when compared to ripe
pepper extract There were no significant differences noted among the total soluble solids
of both varieties
...
2 RECOMMENDATION
A wide spectrum of antioxidant vitamins, carotenoids, capsaicinoids and phenolic
compounds are present in hot pepper fruits
...

Moreover a spectrophotometer should be used in assessing the hue, chromaticity and
lightness of the pepper at each ripening stage
...
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Routine Postharvest Screening of
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Critical Reviews in Food Science and Nutrition, 29: 435-474pp
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Journal of
Agriculture and Food Chemistry, 48, 1617-1622 p
...
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T
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Journal of Agriculture and Food Chemistry, 48: 1713-1720p
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Wagner, B
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E
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Kader, A
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(2005)
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Medlicott, A
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In: Mitra S (ed)
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CAB international New York
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81: 399-408
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(2003): Fertilizer rate and β-galactosidase and peroxidase
activity in pepper fruit at different stages and years of harvest
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Fisiología vegetal
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...
71-441
...
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Gonzalez-Raurich and A
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The effect
of ripening stage and processing systems on vitamin C content in sweet peppers
(Capsicum annuum L
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Smith, D
...
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Stommel, W
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Fung, C
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Wang, B
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...
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Plant Health Progress,
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...


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WW,

Nothnagel

EA,

Huffaker

RC

(eds),

Plant

Its Biochemistry and Physiology
...
: Amer Soc Plant

Physiologists, 1-30 p
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Dis
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...
Wien, H
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K
...
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...
Mango ripening changes in
cell wall
...
Journal of science
...
5 Titratable acid levels (TA), pH, total soluble solids (TSS), and weight loss for LEGON
18 pepper at various stages of ripening
STAGE

TTA

g100g-1

TSS

o

pH

BRIX

WEIGHT
LOSS/DAY

G

Green

0
...
87a

6
...
82a

Breakers

0
...
00a

6
...
52a

Turning

0
...
00a

6
...
293a

Pink

0
...
98a

6
...
00a

Light red

0
...
22ab

6
...
73a

Red

0
...
12a

6
...
53a

Dark red

0
...
18a

6
...
30

LSDs (1%)
CV (%)

0
...
6%

0
...
4%

41

0
...
2%

0
...
1%

Table 4
...
37b

0
...
95b

2
...
34ab

1
...
08b

1
...
33a

1
...
19b

1
...
31b

0
...
36b

1
...
22b

1
...
38b

1
...
18b

1
...
44b

0
...
16b

1
...
52b

0
...
01677
2
...
1333
5
...
03270
0
...
4594
13
...


Pepper
Variety
LEGON

STAGE

STAGE

1

2

0
...
00

STAGE

STAGE

STAGE

STAGE

STAGE

3

4

5

6

7

5
...
64

25
...
08

38
...
00

17
...
02

54
...
71

66
...
40

ADOPE

APPENDIX 2: Analysis of variance

1
...
F

S
...
S

F

P

6

5
...
90365

9
...
001

Residual

14

1
...
09363

Total

20

6
...
028

cv(%) 15
...
F

S
...
S

F

6

0
...
0387937

Residual

14

0
...
0001238

Total

20

P

0
...
1838

CV

313
...
001

0
...
F

S
...
S

F

P

6

0
...
010671

3
...
027

Residual

14

0
...
003100

Total

20

0
...
033

CV 5
...
F

S
...
S

F

P

6

0
...
00663016

232
...
001

44

Residual

14

0
...
04018095

Grand mean 0
...
00002857

Cv 2
...
ANOVA FOR SHITO ADOPE PEPPER

(1) Variate: weight

Source of variation

D
...
S

M
...
30156

0
...
73

<
...
50013

0
...
80170

trt

Grand mean 1
...
8%

(2) Variate: pH

Source of variation

D
...
S

M
...
7467238

0
...
77

<
...
0025333

0
...
7492571

trt

Grand mean 6
...
2%

45

(3) Variate: Tss

Source of variation

D
...
S

M
...
063124

0
...
50

0
...
042133

0
...
105257

trt

Grand mean 1
...
3%

(4) Variate: TTA

Source of variation

D
...
S

M
...
12631429

0
...
10

<
...
00066667

0
...
12698095

trt

Grand mean 0
...
5%

46

APPENDIX 3: Colour coding

Figure 4
...
9 sRGB COLOUR CODINGS OF THE SHITO ADOPE pepper
(COLOUR STRENGTH)

R131
R132
R201
R123
R104
R112
R123
R56
R41

49

G203
G184
G232
G199
G183
G169
G196
G103
G72

B56
B83
B175
B70
B53
B82
B87
B39
B39

GREEN

R144
R152
R53
R117
R101
R85
R70
R84
R80

G143 B108
G152 B29
G152 B29
G169 B55
G156 B52
G137 B52
G103 B55
G171 B75
G110 B75

R167
R53
R104
R71
R141
R87
R40
R72
R58
R186
R241
R208
R178
R143
R104
R87
R83
R83
R17

R183
R118
R86
R107
R86
R101
R103
R74
R70

50

G117
G43
G88
G70
G149
G116
G55
G121
G109

B42
B23
B23
B40
B75
B25
B24
B34
B41

G56 B36
G109 B79
G109 B79
G77
B27
G75
B26
G87
B37
G86
B56
G86
B56
G86
B25
G22
B15

G139
G106
G88
G141
G138
G170
G151
G151
G136

B38
B24
B71
B28
B27
B72
B87
B54
B26

BREAKERS

TURNING

PINK

LIGHT RED

R243
R238
R234
R201
R217
R104
R82
R109
R212

G105
G132
G103
G134
G167
G85
G79
G111
G163

B55
B86
B41
B73
B103
B41
B23
B77
B92

R241
R208
R178
R143
R104
R87
R83
R83
R17

G109
G109
G77
G75
G87
G86
G86
G86
G22

B79
B79
B27
B26
B37
B56
B56
B25
B15

*R=Red *B=Blue *G=Green

51

RED

DARK RED

APPENDIX 4: Software packages
COLOUR SOFTWARE
CorelDRAW GRAPHICS SUITE X4
RGB Power Trace
...
cdmp
( sRGB IEC61966-2
...
2MPX)
Colour representation: sRGB
F- Stop: f/ 2
...

ISO Speed : ISO- 50-100
Focal length : 3mm
Max aperture : 3, Metering mode: Centre
weighted Average
Flash mode: Flash not fired
...
Exposure: Daylight

52



---