Influence of refrigerated storage in the quality and shelf life of habanero chile peppers (Capsicum chinense Jacq.).
Gonzalez M., Latournerie L., Centurion A., Sauri E.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.59
2004
บทคัดย่อ
Influence of refrigerated storage in the quality and shelf life of habanero chile peppers (Capsicum chinense Jacq.).
Consumption of hot chile peppers is due, mainly to their pungent flavour.In the Yucatan Peninsula of Mexico, habanero chile peppers (Capsicum chinense Jacq), are one of the hottest peppers cultivated in special conditions of climate and soil that give them a distinctive and very hot flavour.Due to their commercial and industrial importance, it is advantageous to prolong their shelf life.The objective of this study was to evaluate the influence of the grade of maturity at harvest, the shelf life and the effect of refrigerated storage on the quality of the product.Chiles with three grades of maturity were gathered: green, green mature and green beginning to change to orange colour; they were stored at 22 °C and periodically principal changes during storage were evaluated.Additionally with chile peppers gathered with the grade of green mature the effect of refrigerated storage time on change of quality were evaluated.The chiles were stored at 7°C, samples of them were obtained during a one month period and they were allowed to ripen at 22 °C and changes of quality were evaluated in terms of general appearance, loss of weight, acidity, vitamin C content, skin color, firmness and content of total capsicinoids.It was concluded that optimum maturity grade for harvesting was green mature, since they developed enhanced characteristics in terms of quality and longer shelf life of 10 days at 22 °C.At 7 °C habanero chiles achieve peak quality during 20 days and at 5 additional days in post refrigeration at 22 °C.In conclusion, conservation at 7 °C ensures optimal results in terms of quality and shelf life.