Change of surface colour parameters during storage of paprika (Capsicum annuum L.)

• Main Authors: Belović Miona M., Mastilović Jasna S., Kevrešan Žarko S.
• Format: Article
• Language: English
• Published: Institute for Food Technology, Novi Sad 2014-01-01
• Series: Food and Feed Research
• Subjects: paprika; colour; storage
• Online Access: http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691402085B.pdf

The change of paprika surface colour during three years of storage was monitored by measuring CIEL*a*b* colour parameters once a year. Ten commercial and three branded paprika samples, originating from Hungary, Austria and Serbia, were stored in original packaging at ambient temperature in dark during the storage period. The colour of paprika powder was measured by Chroma Meter CR-400 (Konica Minolta, Japan), using attachment for granular materials CR-A50. Directly measured colour parameters were CIE L* (lightness), a* (+a* = redness, -a* = greenness), b* (+b* = yellowness, -b* = blueness) and dominant wavelength (DWL), while derived colour parameters were chroma (C*), hue angle (h°), and total colour change (ΔE). Paprika samples had similar granulation, and therefore it was concluded that it did not influence the colour reflection. The change of reflected colour of paprika powder during storage can be characterized by increase of CIE L* and b* colour values and decrease of a* colour value. Therefore, chroma values remained almost unchanged, while hue angle showed shift in spectrum from red-orange to orange-yellow, similarly to dominant wavelength. The paprika samples changed their colour most rapidly during the first year of storage, except the branded paprika from Serbia. Commercial paprika samples from Serbian market changed their colour more rapidly comparing to other investigated samples.