µ¦¦³»
¤ª·
µµ¦Â¨³Á°¨µª·
´
¥¤®µª·
¥µ¨´
¥´
¬·
¦´Ê
¸É
19 ¦³Î
µe
2552
10
chelating agent ¹É
¤¸
¨n
°µ¦³¨°µ¦Á·
¸
ÊÎ
µµ¨¸É
¸
(Castaner et al., 1997) ¨³ ÊÎ
µ¼
Ĥ¸
n
µ¡¸
Á°ÉÎ
µÂ¨³¼
¤¸
¨Äµ¦¥´
¥´Ê
µ¦Î
µµ
°Á°Å¤r
ᨸ
¢e
°¨°°·
Á¨³Á°Å¤r
Á°¦r
°°·
Á¸É
¤¸
¨Î
µÄ®o
Á·
¸
¨ÊÎ
µ ¨o
ª
Î
µ¤µÎ
µ¡¦·
®o
o
ª¥µ¦®´É
Â¥Á°µÁ¡µ³n
ªÁºÊ
°
°¨¡¦·
¤µÎ
µÂ®o
ª´
¸
°¡¦·
®o
o
ª¥°³·
à ¡ªn
µ n
µ
¸
°¡¦·
¸É
n
µµ¦¹É
o
ª¥Å°ÊÎ
µ¤¸
n
µµ¦¼
¨º
¤µªn
µ¡¦·
¸É
Ťn
n
µµ¦¹É
¨³ª´
¸
o
ª¥ ¦³¸
° CIE
color system ¡ªn
µn
µ L* a* b*
°¡¦·
¸Ê
¢j
µÂ®o
¸É
n
µµ¦¹
É
¤¸
n
µ L* a* b* ¼
ªn
µ»
¸É
Ťn
n
µµ¦¹É
°¥n
µ¤¸
´
¥Î
µ´
¨³Á¤ºÉ
°«¹
¬µ¹
¦·
¤µÁ°Å¤r
ᨸ
¢e
°¨°°·
Á¨³Á°Å¤r
Á°¦r
°°·
Á¸É
Á¸É
¥ª
o
°´
µ¦Á·
¸
ÊÎ
µµ¨ ¡ªn
µ ĵ¦´
¡¦·
¸É
n
µµ¦Ân
µ¦Á¤¸
¨³¹É
o
ª¥Å°ÊÎ
µ ³¤¸
¦·
¤µÁ°Å¤r
o
°¥ªn
µ µ¦´
¡¦·
¸É
Ťn
n
µ
´Ê
°Ä Ç Á¨¥ ¨³¡ªn
µ¦·
¤µÂæ¸
°¥r
Ä¡¦·
®o
¸É
n
µµ¦¹É
´Ê
¤¸
¸
ªn
µ¡¦·
®o
¸É
Ťn
n
µµ¦¹É
Î
µ
°»
°
°»
£µª·
µÁ¤¸
¸É
´
»
¦³¤µÁ¡ºÉ
°Î
µµ¦ª·
´
¥Â¨³¦»
£´
r
Á¡ºÉ
°Î
µµ¦ª·
´
¥Â¨³µ¦
Î
µÁ°¨µª·
´
¥ ¨³
°»
»
æ¦ ´
¸
¤´
r
ĵ¦ÁÈ
o
°¤¼
¨
Á°µ¦°o
µ°·
Ayhan, T., Hao, F. and Mosbah, K. (2009). “ The effect of drying method and storage on color characteristics of
paprika,”
Journal of LWT
. 1-7.
Castanner,M., Gill , M.I. and Artes,F. (1997). “Organic acids as browning inhibitors on harvested “Baby” lettuce
and endive, ”
Lebensmittel-Untersuchung and Forschung A.
205, 375-379
Deepa, N., Charanjit, K., Binoy, G., Balraj, S., and H.C. Kapoor. (2007). “Antioxidan constituents in some sweet
pepper (Capsicum annum L.) genotype during maturity,”
Journal of LWT
. 40, 121-129.
Grubben, G. J. H. (1977). “ Tropical vegetables and their genetic resources,”
IBPGR
, Rome.pp 197.
Halasz-Feke, M., Huhn, E. and Zahonyi-Rass, P. (1994) “Tristimulus measurement of ground paprika colour,”.
International Agrophysics
. 8, 501-507.
Itah, Y., Kanner, J. and Granit, R. (1993) “ Hydrolysis syudy of carotenoid pigment of paprika (Capsicum annum
L. variety Lehava) by HPLC/photodiode array detection,”
Journal of Agriculture and Food
Chemistry
. 41, 899-901.
Jiang Y., Xuewu Duan., Daryl Joyce., Zhaoqi Z., and Jianrong J. (2004) “Advance in understanding of enzymatic
browning in harvested litchi fruit,”
Journal of Food Chemistry
. 88, 443-446.
Kerdsangsuriyong, S., Srianan, K., Bunrod, T., Wannakhun,W., Kerdchoeinchuen, O., and Laohakunjit, N. (2007).
“Effect of Coating Materials on Browning of Litchi chinensis cv. Pantip,”
Journal of Agriculture Sci
.
38(6),160-163.
Ramesh, M.N., Wolf, W., Tevivi, D. and Jung, G. (2001). “ Influence of processing parameters on the drying of
spice paprika,”
Journal of Food Engineering.
49, 63-72