Quality Analysis of 10 Dried Line Pepper Varieties

GAO Jia; TIAN Yuxiao; LUO Fangyao; LUO Jinghong; TANG Yueming; SONG Zhanfeng

doi:10.13386/j.issn1002-0306.2020100143

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 284-288. > DOI: 10.13386/j.issn1002-0306.2020100143

GAO Jia, TIAN Yuxiao, LUO Fangyao, et al. Quality Analysis of 10 Dried Line Pepper Varieties [J]. Science and Technology of Food Industry, 2021, 42(14): 284−288. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100143.

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Quality Analysis of 10 Dried Line Pepper Varieties

1.
Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
2.
Ministry of Agriculture and Rural Afairs, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Southwest Region), Chengdu 610066, China
3.
Institute of Horticulture, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China

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Received Date: October 19, 2020
Available Online: May 17, 2021

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Abstract

Abstract

In order to select new pepper varieties of high-quality for drying process, the main quality indexes of 10 new varieties of line pepper were analyzed, such as soluble sugar, capsaicin, dihydrocapsaicin and carotenoid. Through statistical analysis, correlation analysis and membership function analysis, the best comprehensive quality variety was selected as Hongguan No. 4. The samples were divided into three types by cluster analysis, including 2 varieties with high spicy and high carotenoid content, 3 varieties with low spicy and high carotenoid content, and 5 varieties with medium spicy. The results showed that the membership function analysis and cluster analysis were consistent in the order and classification of varieties. This experiment could provide a theoretical basis for the selection of pepper processing varieties.
- line pepper,
- dry processing,
- quality,
- suitability

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References

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Quality Analysis of 10 Dried Line Pepper Varieties