Event Title

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

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Oct 30th, 12:00 AM Oct 30th, 12:00 AM

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.