Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)

Table 3

Color parameters (CIELAB system) of S. terebinthifolius fruits (dried under the operating conditions of Table 1).

Assay
1	25.72	34.17	22.45	3.16
2	23.90	26.97	16.42	6.91
3	26.52	32.65	21.62	1.41
4	24.70	27.95	18.04	5.01
5	26.41	32.19	21.03	0.70
6	21.12	26.61	17.43	8.19
7	26.50	30.91	19.00	1.74
8	26.49	30.90	19.04	1.72
9	25.83	32.01	20.24	0.77
10	26.16	31.53	19.89	0.78
11	25.23	30.77	18.41	2.68
Commercial pink peppercorn	26.59	31.94	20.40	—

: darkness/whiteness; : greenness/redness; : blueness/yellowness; : total color difference.