Effects Of Different Storage Conditions On Quality Of Dried Pepper

Pepper(Capsicum annuum L.) is the Capsicum Solanaceae of genus, it is planted in worldwide. In China, as growing area of pepper, it has become an important economic crop to farmers. Dry storage is a dried chili pepper production, trade and consumption is an important aspect. In order to ensure the supply, a considerable number of dried chillies need to store many months or 1 year. Storage conditions and unreasonable manner will lead to a resurgence of dried chilli, mildew, reduce product quality, nutritional quality degradation. The research of home and abroad was mostly concentrated in the storage of different storage conditions on fruit quality of fresh pepper. There is also about a small amount of chili powder stored research. Haven't to see the different storage conditions on the quality of dried chilli reported. For providing reference and scientific guidance to operators and consumers of dry chili pepper, the chili pepper varieties (lines) "L14" and "Shanjiao 2006" were used as material, and the changes of main quality characters were determined during 8 months storage. There are 3 different storage treatments those are the cold, room temperature, and room temperature with shading in this experiment. The main results were showed as follows:1. Effects of different storage conditions on mildew rate in chili pepper"L14"and"Shanjiao 2006", the results as follows: the mildew rate are room temperature with shading> room temperature > cold. The T test of data showed that the effect of temperature and light on mildew rate weren't significant. However, as for"Shanjiao 2006", the effect of temperature on soluble sugars was significant after 5 months (the mildew rate in cold treatment was significantly lower than other treatments.)2. Effects of different storage conditions on capsaicin content in dried chili pepper"L14"and"Shanjiao 2006", the results as follows: The save rate of the capsaicin is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature on capsaicin was significant and the effect of light is not significant.3. Effects of different storage conditions on capsorubin content in dried chili pepper"L14"and"Shanjiao 2006", the results as follows: The save rate of the capsorubin is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature on capsorubin wasn't significant and the effect of light was significant.4. Effects of different storage conditions on vitamin C content in chili pepper"L14"and "Shanjiao2006", the results as follows: The save rate of the red pigment is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature and light on vitamin C was significant.5. Effects of different storage conditions on soluble sugars content in chili pepper"L14"and"Shanjiao 2006", the results as follows: the increase rate are room temperature > room temperature with shading > cold. The T test of data showed that the effect of temperature and light on soluble sugars both was not significant. However, as for"L14", the effect of temperature on soluble sugars was significant after 4 months (the increasing of soluble sugar content in cold treatment was significantly lower than other treatments.)6. Effects of different storage conditions on soluble protein content in chili pepper"L14"and"Shanjiao 2006", the results as follows: The save rate of the soluble protein is room temperature with shading > room temperature > cold. The T test of data showed that the effect of temperature and light on soluble protein was not significant.7. In addition, volatile aroma composition in the dried chili pepper"L14","Shanjiao 2006"and red cluster pepper was analyzed by GC-MS. Result showed that: 70 kinds of volatile aroma composition had been tested.