Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

Table 5

Values of the color coordinates L, a, and b of rose pepper both fresh and dried at 45, 55, 65, and 75°C.

Treatment	L	a	b
Fresh	36.53 ± 1.17^c	20.62 ± 1.57^a	19.56 ± 0.40^b
45°C	38.70 ± 2.06^ab	20.13 ± 2.08^a	18.78 ± 0.95^b
55°C	40.09 ± 1.44^a	19.45 ± 1.74^a	18.87 ± 0.55^b
65°C	39.24 ± 1.39^ab	19.85 ± 2.86^a	18.76 ± 0.56^b
75°C	37.56 ± 1.37^bc	20.12 ± 1.43^a	20.12 ± 1.43^a

Equal letters in columns do not differ by the Tukey test at a 5% significance level. L (lightness, black 0 to white 100), a (−a green to +a red), and b (−b blue to + b yellow).