Determination of the amount of vitamin C and Vitamin A in the crop of pepper in physiological and technical ripening

The main reason for consuming vegetables in general and especially peppers is the content of vitamin C (ascorbic acid) and vitamin A (retinol). Vitamins that are very necessary for a normal metabolism for each individual. In practical terms many consumers do not have enough knowledge at what stage of fruit ripening is found the most concentrated amount of vitamin C and vitamin A.In order to create a more accurate picture of the content of these vitamins, in our experiment we sampled the crop of peppers in the technical ripening stage and in the physiological ripening stage. Laboratory results have shown that the amount of these vitamins varies, depending on the ripening stages of the peppers in both cultivars that we put on test