| Autor: |
Siti, Imas, Sukarminah, Een |
| Zdroj: |
IOP Conference Series: Materials Science and Engineering; April 2019, Vol. 506 Issue: 1 p012041-012041, 1p |
| Abstrakt: |
Variety and ripeness are two factors that will influence water content and vitamin C of hot chilli (Capsicum frustencens L). This reseach was carried out to observe the influence of varieties and rippeness of hot chilli toward water content and vitamin C. The results showed that varieties and ripeness give a significant different influence towards water content and vitamin C of hot chilli. The amount of water content decreases and the amount of vitamin C increase when hot chilli becomes red. From the there varietes, the green ripeness level of catas, segana and domba showed that the hignest water content of each variety is not so different. Meanwhile in orange variety ripeness level, catas and domba have much amount of water content. Each has 67.88% and 72.99% respectively. Domba has the highest amount of vitamin c when it is at green ripeness at 52.864mg/100g and Catas has 47.859mg/100g in stage. Segana possess the highest amount of vitamin C at orange ripeness level at 71.990mg/100gr. The highest vitamin C is found on Catas variety at red ripeness level at 68.558mg/100gr. |
| Databáze: |
Supplemental Index |
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