Color coordinates (L*, a*, b*) and the ASTA index were respectively obtained by means of colorimetry and spectrophotometry on fruit samples of pepper variety "Agridulce", at two ripe states. The color coordinates were obtained directly from the fruit surface and also from pepper powder.
The best correlation between the ASTA index and the remaining analyzed variables, color coordinates or coefficients calculated from them, was found with the coefficient a*/b*. This correlation showed to be less dependent on fruit ripeness when color coordinates were obtained from pepper powder than directly from the fruit surface.
The equation ''ASTA index = -279.9 + 371.2 a*/b*" allows to calculate with high precision (R² = 0.842) the ASTA index from the coefficient a*/b* obtained from "Agridulce" pepper powder.