Peppers coloration

Color. ABS is sold as an unpigmented powder, unpigmented pellets, precolored pellets matched to exacting requirements, and "salt-and-pepper" blends of ABS and color concentrate. Color concentrates can also be used for online coloring during mol ding. 

Simmone AH, Simmone EH, Eitenmiller RR, Mills HA and Green NR. 1997. Ascorbic acid and provitamin A contents in some unusually colored bell peppers. J Food Compos Anal 10 299-311. 

Matsufuji H, Ishikawa K, Nunomura, O, Chino M and Takeda M. 2007. Anti-oxidant content of different colored sweet peppers, white, green, yellow, orange and red (Capsicum cmnuum L.). Int J Food Sci Technol 42(12) 1482-1488. 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

The three key fruit quality traits, color, heat, and flavor, are independent characteristics. The color of a fruit does not predict the hotness, despite many consumers associating green peppers with no-heat bell peppers and red powder with hot cayenne chile. Hence in New Mexico, the state question is Red or Green to determine which version of the host s salsa or enchilada is hotter. From a phytochemical perspective the independence of these traits relates to the biosynthetic pathways for these compounds and the genes for both the structural and regulatory genes for those pathways. This review describes some of the recent advances in the analyses of the compounds, enzymes, and genes associated with color and flavor in Capsicum. 

Chlorophylls are hydrophobic compounds made of four modified pyrole rings with an Mg atom and an attached long C20 hydrocarbon tail (Fig. 8.1). In pepper, unripe fruit colors can vary from ivory, green, or yellow. The green color is accumulation of chlorophyll in the chloroplast while ivory indicates chlorophyll degradation as... 

Yellow, orange, and red color in mature pepper fruits is a result of carotenoid metabolism and accumulation in the chromoplasts of the pericarp (Fig. 8.1). 

During fruit ripening, the pepper carotenoid biosynthetic pathway is able to make a variety of carotenoids including [ -carotene, violaxanthin, capsombin, and capsanthin (Fig. 8.2) [18]. The latter two are ketoxanthophylls specific to peppers and are not found in other plants. Capsanthin and capsombin accumulate in red-colored peppers, while P-carotene is responsible for orange-colored fruit (Fig. 8.1). 

Pepper breeders are interested in making carotenoid-rich peppers not only for higher vitamin A content but also for use in red pigment extraction. The red pigments are extracted as an oleoresin and used as a natural colorant. This dye is used in a variety of products ranging from cosmetics to food coloring [24]. 

Hurtado-Hernandez and Smith [33] demonstrated that there are three independent loci Cl, C2, and Y determining fruit color and eight phenotypes, using an F2 population of a hybridization between white and red peppers. In this hybridization, red color is dominant, and the F2 progeny displayed fruit colors ranging from red, orange, peach, and white. Lefebvre et al. [34] demonstrated that Ccs is a candidate gene for the Y locus, while Huh et al. [35] proposed that phytoene synthase, Psy, may be encoded at the C2 locus. The biochemical function at the Cl locus, however, has not been determined. 

Smith PG (1950) Inheritance of brown and green mature color in peppers. JHered 41 138-140 Lightbourn GJ, Griesbach RJ, Novotny JA, Clevidence BA, Rao DD, Stommel JR (2008) Effects of anthocyanin and carotenoid combinations on foliage and immature fruit color of Capsicum annuum L. J Hered 99 105-111... 

Huh JH, Kan BC, Nahm SH, Kim S, Ha KS, Lee MH, Kim BD (2001) A candidate gene approach identified phytoene synthase as the locus for mature fruit color in red pepper Capsicum spp.). Theor Appl Genet 102 524-530... 

Popovsky S, Paran I (2000) Molecular genetics of the y locus in pepper its relation to capsanthin-capsorubin synthase and to fruit color. Theor Appl Genet 101 86-89... 

Avoid the use of tobacco if you grow tomatoes, peppers or Irish potatoes. Tobacco coutaius tobacco mosaic viras (TMV) which will get ou your hands and be spread to plants which you touch. Equipment, insects or anything touching an infested plant and then another plant is also likely to transfer the disease from plant to plant. TMV is very hard to control and reduces both fruit set and fmit size. Total yield of TMV-infested plants may be reduced slightly or nearly wiped out. Leaves of infested plants may be distorted and will probably have a mottled appearance rather than a solid green color. Remove isolated plants showing these symptoms as soon as they appear. 

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