Comprehensive Quality Evaluation and Processing Suitability Analysis of Xinjiang Dried Pepper

被引：0
|
作者：
Nian G. [1 ]
Guo C. [1 ]
Xu J. [1 ]
Zhou J. [1 ]
机构：
[1] College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 04期
关键词：
clustering analysis; pepper; principal component analysis; processing suitability; quality evaluation;
D O I：
10.13386/j.issn1002-0306.2022040116
中图分类号：
学科分类号：
摘要：
In this study, to select special pepper varieties for processing, 12 dry pepper varieties mainly grown in Xinjiang were used as materials to compare the differences of quality indexes among different varieties. Next, the comprehensive quality evaluation and processing suitability analysis of the 12 pepper resources were performed through principal component analysis and cluster analysis. The results showed that differences were present in various indexes among the different pepper varieties. Yuhong 113 had the largest single fruit weight (6.166 g). Changxian 1 had the largest fruit shape index (14.322) and the highest soluble reducing sugar content (354.311 mg/g). And large leaf pod pepper had the highest edible rate (96.973%). By comparing the coefficient of variation of 16 indicators, including color difference, crude fat and capsaicin, it was observed that the coefficient of variation of capsaicin content was the greatest, as high as 76.104%. The difference in the average membership degree of the 12 pepper varieties was 0.203, thus indicating that there were significant differences among the varieties. Four principal components were extracted by principal component analysis, and the cumulative contribution rate reached 88.369%. The results showed that the varieties possessing superior quality were Hongsu 3, Changxian 1, Hong'an 6, Juyuan 5 and Honglong 23. The core indexes of pepper quality were selected as single fruit weight, capsanthin, fat, vitamin C content and a*, according to the R-type clustering. The 12 varieties of pepper were grouped into four categories by Q-cluster. Through comprehensive analysis, it was found that the line pepper was suitable for use as the raw material of fermented pepper sauce, pepper shreds and oil pepper. Pod pepper was suitable for extracting capsaicin, and could also be used as the raw material for making powder, pepper oil and other seasonings. And horn pepper was suitable for extracting capsanthin. Hongsu 3 was the best pepper variety with the best quality and was the most suitable one for drying among the 12 pepper varieties. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：317 / 325
页数：8
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