Analysis and Comparison of Processing Adaptability of Five Pepper Species in Yunnan
Yunnan is the main production base of characteristic chili peppers in China.Currently,there is very little research on the adaptability evaluation of chili pepper deep processing.Establishing a chili pepper quality evaluation system and processing adapt-ability evaluation system is the key to promoting the development of chili pepper deep processing industry and developing the eco-nomic value of chili peppers.Through the analysis of basic fruit traits,nutritional indicators,color,and Texture Profile Analysis(TPA)of five characteristic chili peppers in Yunnan,it was found that,different chili peppers had significant differences in quality and pro-cessing adaptability.The results showed that the amino acid nitrogen content of Cayenne was 179.47 mg·100 g-1 with the highest,and the lowest seed content of 5.02％.It was suitable for processing fresh chili peppers and extracting chili products.Dactylus M.was a maximum VC content of 189.6 mg·100 g-1,a maximum brittleness of 373.25 mm,and a minimum moisture content of 82.1％.It was suitable for processing fresh and dry chili peppers.Cerasiforme had a maximum flesh thickness of 1.86 mm,a maximum seed content of 20.42％,a maximum total protein content of 183.13 mg·100 g-1,a maximum hardness of 507.08 g·sec-1,and a maximum moisture content of 87.17％.It was suitable for processing chili seed products and frozen chili peppers.The maximum weight of a single fruit of Longum Sent.was 13.77 g,and the maximum chewiness was 452.38 g·sec-1,making it the most suitable for fresh-cut chili pepper.Capsicum-frutescens had a maximum total acid content of 0.67 mg·100 g-1,a minimum VC content of 0.97 mg·100 g-1,a minimum total protein content of 62.52 mg·100 g-1,and a minimum hardness of 151.21 g·sec-1.It was suitable for processing fermented chili products.This study aimes to provide theoretical basis for the industrial production and improvement of product quality of Yunnan chili peppers.
国家科技期刊平台
NSTL
万方数据
