Determination of the amount of vitamin C and Vitamin A in the crop of pepper in physiological and technical ripening
Session
Agriculture, Food Science and Technology
Description
The main reason for consuming vegetables in general and especially peppers is the content of vitamin C (ascorbic acid) and vitamin A (retinol). Vitamins that are very necessary for a normal metabolism for each individual. In practical terms many consumers do not have enough knowledge at what stage of fruit ripening is found the most concentrated amount of vitamin C and vitamin A.In order to create a more accurate picture of the content of these vitamins, in our experiment we sampled the crop of peppers in the technical ripening stage and in the physiological ripening stage. Laboratory results have shown that the amount of these vitamins varies, depending on the ripening stages of the peppers in both cultivars that we put on test.
Keywords:
Vitamins, pepper, physiological ripening, technical ripening, experiment
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-47-5
Location
UBT Kampus, Lipjan
Start Date
30-10-2021 12:00 AM
End Date
30-10-2021 12:00 AM
DOI
10.33107/ubt-ic.2021.344
Recommended Citation
Salihaj, Mufail; Salihaj, Diellon; and Salihaj, Albion, "Determination of the amount of vitamin C and Vitamin A in the crop of pepper in physiological and technical ripening" (2021). UBT International Conference. 362.
https://knowledgecenter.ubt-uni.net/conference/2021UBTIC/all-events/362
Determination of the amount of vitamin C and Vitamin A in the crop of pepper in physiological and technical ripening
UBT Kampus, Lipjan
The main reason for consuming vegetables in general and especially peppers is the content of vitamin C (ascorbic acid) and vitamin A (retinol). Vitamins that are very necessary for a normal metabolism for each individual. In practical terms many consumers do not have enough knowledge at what stage of fruit ripening is found the most concentrated amount of vitamin C and vitamin A.In order to create a more accurate picture of the content of these vitamins, in our experiment we sampled the crop of peppers in the technical ripening stage and in the physiological ripening stage. Laboratory results have shown that the amount of these vitamins varies, depending on the ripening stages of the peppers in both cultivars that we put on test.