Reflectance spectroscopy as a non-destructive method in identifying Capsicum annum L

Agricultural harvest and post-harvest technology innovations are needed in the context of food security and self-sufficiency. Chili (Capsicum annum L.) as one of the most widely consumed cooking spices is a very important food ingredient and an excellent source of pro-vitamin A. Determining the maturity level of Capsicum annum L non-destructively is needed to optimize the handling of post-harvest agricultural products effectively. In this study, a spectroscopic reflectance spectrum analysis was developed to identify the content of chlorophyll and carotene in chili (Capsicum annum L.). From the results of the reflectance spectrum analysis, it is known that the levels of carotene in red Capsicum annum L are shown in the low reflectance spectrum in the wavelength range of 350-550 nm. The analysis of the first derivative (dg1) of the reflection intensity to wavelength, showed that the chlorophyll content in green Capsicum annum L was indicated by the presence of compounds at 523 nm and 689 nm.