The extractable color values of fifteen selected cultivars of red‐peppers and two methods of measuring color intensity were compared. Significant differences were found between cultivars for objective and subjective color values. Extractable red pigment values were much greater than yellow in all cases. As xanthophyll content increased, beta‐carotene content increased. All Gardner values decreased with increasing pigment content. The Gardner Color Difference Meter proved to be a better indicator of extractable pigments than the subjective evaluation.
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Nagle et al. (1979) studied this question.
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