Contents of individual carotenoids in the fruits of Ramillete cultivar of Capsicum annuum L. changed during ripening of recently harvested fruits or fruits stored 15 d in a dark and cool room. β-carotene and β-cryptoxanthin contents rose to a maximum and then declined, while the contents of other earotenoids rose to a rather steady level. Capsanthin was the main carotenoid which together with capsorubin were responsihle for the ripening colour.
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López et al. (1984) studied this question.
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