Table 4.
Carotenoid changes in red pepper during storage in relation to CSSFP values (*Concentration in µg/100 g).
| Period | CSSFP** | Violaxanthin | Lutein | Capsanthin | Zeaxanthin | β-cryptoxanthin | β-carotene | α-carotene | Phytoene | Phytofluene |
|---|---|---|---|---|---|---|---|---|---|---|
| Week 0 | 31 ± 4.3 | 24.8 ± 0.5 | 38.8 ± 2.0 | 311.8 ± 51.1 | 27.5 ± 2.1 | 16.9 ± 0.2 | 69.9 ± 8.0 | 8.8 ± 2.8 | 11.2 ± 0.3 | 4.6 ± 0.1 |
| Week 1 | 20 ± 2.5 | 26.3 ± 11.0 | 39.6 ± 14.4 | 286.1 ± 160.1 | 44.9 ± 2.0 | 18.8 ± 11.1 | 66.5 ± 13.0 | 5.4 ± 4.4 | 25.0 ± 1.2 a | 6.8 ± 1.7 |
| Week 2 | 15 ± 1.1 | 24.9 ± 3.3 | 57.3 ± 5.2 | 176.1 ± 23.2 | 50.2 ± 6.0 | 16.3 ± 4.0 | 65.5 ± 1.8 | 21.5 ± 1.2 | 17.3 ± 1.8 | 4.0 ± 0.6 |
| Week 3 | 16 ± 1.2 | 45.7 ± 2.7 | 63.3 ± 10.4 | 438.8 ± 102.9 | 50.1 ± 3.3 | 23.7 ± 4.6 | 105.8 ± 19.5 | 20.9 ± 3.6 | 23.6 ± 3.2 | 7.6 ± 1.5b |
** CSSFP (Steady-state force peaks) values obtained from Alvarez et al., 2020).
*Means and standard deviations of triplicate analyses. Values are compared in the same column. Significance was set at p < 0.05 in line with Bonferroni‐corrected Mann‐Whitney U‐test. a: differences with respect to week 0; b: differences with respect to week 2.