Effect of Varieties, Solar Drying and Zeer Pot Refrigeration Lining Media on Physico – Chemical Characteristics of Chili Pepper Fruits

European Journal of Nutrition & Food Safety Pub Date : 2024-04-12 DOI:10.9734/ejnfs/2024/v16i41416

Emmanuel Kwaku Asamani, B. Maalekuu, Patrick Kumah, Francis Appiah

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Abstract

Chili peppers are used as food and contain food nutrients such as vitamins A and C, fibre, folic acid and potassium for proper human growth and development. In addition, they are used by industries for manufacturing alcoholic, culinary and pharmaceutical products however they are perishable and undergo physico - chemical changes to cause postharvest loss of chili peppers. Therefore, the main objective of the study was to investigate the effect of varieties, solar drying and zeer pot refrigeration lining media on physico – chemical characteristics of chili peppers. A 2 x 3 x 3 factorial experimental design in Randomized Complete Block Design (RCBD) was used to collect data for laboratory analyses. The study found – out that, varieties of chili peppers had significant effect (p < 0.05) on physico – chemical characteristics of chili peppers with red cayenne significantly recorded the best pericarp thickness (0.21mm), porosity (72.3%) total soluble solids (2.42%) and pH (5.38) but titratable acidity (0.56%) of chili pepper fruits was significantly (p < 0.05) higher in scotch bonnet. Also, on effect of solar drying on physico – chemical characteristics of chili pepper fruits, there were significantly (p < 0.05) better thickness of pericarp (0.23mm), total soluble solids (2.47%), titratable acidity (0.62%) and pH (4.64) shown in unblanched solar dried chili pepper fruits while the best porosity (71.19%) was noted in controlled chili pepper fruits. Again, on effect of lining media of zeer pot refrigeration on physico – chemical characteristics of chili pepper fruits, thickness of pericarp (0.22mm) was significantly (p < 0.05) higher in wood shavings used as zeer pot refrigeration lining media but total soluble solids (2.03%) and porosity (69.27%) were best indicated in styrofoam used as zeer pot refrigeration lining media. Titratable acidity (0.54%) and pH (5.00) were better shown in sand used as lining media of zeer pot refrigeration.

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品种、太阳能干燥和泽尔锅冷藏衬里介质对辣椒果实理化特性的影响

辣椒被用作食品，含有维生素 A 和 C、纤维素、叶酸和钾等食物营养成分，可促进人体的正常生长和发育。此外，它们还被工业用于制造酒精、烹饪和医药产品，但它们容易变质，会发生物理化学变化，导致辣椒收获后损失。因此，本研究的主要目的是调查辣椒品种、太阳能干燥和沸腾锅冷藏衬里介质对辣椒理化特性的影响。研究采用随机整群设计（RCBD）中的 2 x 3 x 3 因式实验设计，收集数据进行实验室分析。研究发现，辣椒品种对辣椒的理化特性有显著影响（p < 0.05），其中红辣椒的果皮厚度（0.21 毫米）、孔隙率（72.3%）、总可溶性固形物（2.42%）和 pH 值（5.38）最好，但苏格兰杭椒的可滴定酸度（0.56%）显著高于红辣椒（p < 0.05）。此外，关于晒干对辣椒果实理化特性的影响，未经焯水的晒干辣椒果实的果皮厚度（0.23 毫米）、总可溶性固形物（2.47%）、可滴定酸度（0.62%）和 pH 值（4.64）明显较好（p < 0.05），而受控辣椒果实的孔隙率（71.19%）最好。同样，关于沸腾罐冷藏衬里介质对辣椒果实理化特性的影响，使用木屑作为沸腾罐冷藏衬里介质的辣椒果实果皮厚度（0.22 毫米）明显较高（p < 0.05），但使用发泡胶作为沸腾罐冷藏衬里介质的辣椒果实可溶性固形物总量（2.03%）和孔隙率（69.27%）最佳。用作沸腾罐制冷衬垫介质的沙子的滴定酸度（0.54%）和 pH 值（5.00）显示较好。

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European Journal of Nutrition & Food Safety

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