Nutritional quality in bell pepper is related to the ripening stage of the fruit at harvest and postharvest storage. Its determination requires time-consuming, tissue-destructive, analytical laboratory techniques. The objective of this study was to investigate the effect of ripening stage and of postharvest storage period on fruit nutritional quality, and whether it is feasible to develop reliable models for assessing the nutritional components in peppers using non-destructive methods. The dry matter, soluble solids, ascorbic acid, phenolics, chlorophylls, carotenoids and the total antioxidant capacity were determined in bell pepper fruits at six ripening stages, from green to full red, during storage at 10 °C for 8 days. Color, chlorophyll fluorescence, visible/near infrared (Vis/NIR) spectroscopy, red-green-blue (R-G-B) and red-green-near infrared (R-G-NIR) digital imaging were tested for assessing the nutritional quality of peppers.

中文翻译：

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受收获或收获后贮藏时果实成熟阶段影响的甜椒营养成分变化，并进行非破坏性评估

甜椒的营养品质与果实在收获时和收获后储存的成熟阶段有关。它的测定需要耗时、破坏组织的分析实验室技术。本研究的目的是研究成熟期和采后贮藏期对果实营养品质的影响，以及建立可靠的模型来使用无损方法评估辣椒的营养成分是否可行。在 10 °C 下储存 8 天期间，在从绿色到全红色的六个成熟阶段测定了甜椒果实的干物质、可溶性固体、抗坏血酸、酚类物质、叶绿素、类胡萝卜素和总抗氧化能力。颜色、叶绿素荧光、可见光/近红外 (Vis/NIR) 光谱、