Quality Analysis and Processing Characteristics Evaluation of “Sanwei” Pepper of Different Strains in Xintian

In order to evaluate the quality and processing characteristics of"Sanwei" pepper of different lines in Xintian County,Hunan Province,five strains of "Sanwei" pepper,N351,N361,N3111,N3117 and N450,were selected to determine their fruit length,single fruit quality,fruit width,flesh thickness,edible rate,hardness,color difference and nutritional indices(water content,soluble solids content,soluble sugar content,titratable acid content,vitamin C content,soluble protein content,total phenol content,capsaicin content). The method of principal component analysis was used to evaluate the score. The results showed that the comprehensive evaluation score sequence of five strains was N351 > N361 > N3117 > N3111 > N450 from high to low. The strain N351 has high hardness(1285.00±17.02) g,high soluble sugar content(35.44%±0.28%),high soluble protein content(1.12%±0.06%)and was suitable for the raw material of fermented"Sanwei"pepper;the strain N361 had large single fruit weight(15.94±0.58)g,high soluble solids content(9.33%±0.06%)and was suitable for fresh food;the strain N3117 had high capsaicin content(1.81±0.06) mg/100 g,and could be dried in the sun to make dry pepper. The results provided theoretical basis and data reference for the breeding and processing characteristics of geographical indication product of"Sanwei" pepper.